Republic of the Philippines

CORDOVA PUBLIC COLLEGE

Gabi Cordova Cebu, Cordova, Cebu
College of Hospitality Management
Bachelor of Science in Hospitality Management
COURSE SYLLABUS (HM Elective 5)
First Semester, 2019-2020
Subject Code & Description : HM Elective 5 – Catering Management
No. of Hours per week : 3 Hours/Week
No. of Hours per Semester : 54 Hours
Credit Units : 3 units
Pre-requisites : HM 111 – Risk Management as Applied to Safety, Security and Sanitation

Vision Municipality of Cordova :Cordova as an Ecological Peninsular Hub and a globally competitive eco-tourism destination in the Pacific, industrially and
commercially attuned under a responsive local government of an empowered culturally rich, peace-loving and God-fearing
citizenry.

Mission Municipality of Cordova : To attain the Vision, the following are its Mission Statements:

1. To promote and sustain coastal and other tourism-related industries while ensuring the protection and preservation of
natural resources;

2. To advance economically-viable activities and investments; address poverty issues; alleviate the living conditions of the
townspeople;

3. To stabilize the peace and order situations and enhance the fights against crime;

4. To preserve and promote Cordovanhon culture and heritage and enrich moral values and good traditions.

Vision Cordova Public College : A community-based college that shall offer quality education at a low tuition fee.

Mission Cordova Public College : To offer affordable and quality education, primarily but not exclusively, to the Cordovanhons with the end in view that
education within everyone’s reach.

: To provide tertiary education, technical, vocational and other practical courses.

COURSE DESCRIPTION: This course deals with the planning and organizing of food and beverage services for various types of events and meeting customer
expectations, maintaining food and hygiene standards, and meeting financial targets, with practical exercises that would enable the learner to be more efficient
and effective in handling banquet function and catering service procedures, especially in managing and organizing functions.

COURSE GENERAL OBJECTIVES:

1. The ability to demonstrate knowledge and appreciates the broad scope and complexity of the hospitality industry focus on catering management.
2. The ability to provide exemplary customer service; and can work effectively as an individual or as a member of a team.
3. The ability to demonstrate cultural competency; and able to respect and understand diversity in the hospitality industry.
4. The ability to demonstrate knowledge and skills in all aspects of hospitality operations; and can perform responsibilities in an ethical manner.
5. The ability to lead and manage people in hospitality operations knows the importance of communications, motivation, and morale.
6. The ability to effectively identify assesses and generates solutions for the dynamics and challenges of the hospitality industry.
7. The ability to embrace responsibility and encourage positive impact activities on the environment, costumers, and the communities.

TO COMPLETE THIS COURSE:

COURSE OUTLINE AND TIMEFRAME

WEEK COURSE CONTENT / SUBJECT MATTER
WEEK 01 – WEEK 03 Meaning of Catering Management and Historical Banqueting
WEEK 04 – WEEK 09 Catering Operations and Styles
WEEK 10 – WEEK 11 Execution of Task and Catering Foodservice Development
WEEK 12 – WEEK 18 Quality Service and Standard Training
One of the Days In A Week (Allotted for the Prelim, Midterm, Semi-Final or Final Exams.)
(or an equivalent of three
or 3 hours)
LEARNING PLAN

DESIRED LEARNING COURSE OUTCOMES-BASED ASSESSMENT OF DURATION RESOURCES REMARKS

OUTCOMES(DLO) CONTENT/SUBJECT TEACHING AND LEARNING (IN /EVALUATION
MATTER LEARNING ACTIVITY OUTCOMES HOURS) NOTES
PRELIM - MIDTERM
PERIOD
At the end of the lesson,
the students will be able The Principles of - Lecture Paper and Pencil Test -Guide Questions
to: catering (Quiz, Seatwork, (From the Books)
1. Apply fundamental management -Group and Individual Assignment)
functions of catering - Meaning of Catering Reporting - Marker
through actual Management and its - Oral and Group
9 Hours
demonstration of Principles - Small-Group Discussion Report (Brainstorming) - Technology
organizing a catering - Classification of Visual Aids
event. Catering Services -Oral/Board Participation - Oral and
2. Familiarize the - Selecting a Caterer performance-based - Computer /
different tools and and its standing - Watching Videos on activity Laptop (videos
equipment applied in Natures Number and Make watching)
catering. a presentation in the class.
3. Illustrate the - Videos from
organizational structure Menu Planning, Food - Lecture -Paper and Pencil Web
of the bar catering Costing, and Test(Quiz, Seatwork,
department in a hotel. Standardized Recipes - Computer Works and Assignment) -Guide Questions
4. Able to apply - Planning in making Exercises of Statistical data (From the Books)
managing strategy and the menu. - Oral and Group 9 Hours
handling events. -Identifying different - Discussed Simple Report (Brainstorming) - Marker
5. Demonstrate the types of menu. Statistical Outputs through
different types of menu - Costing Research - Oral and - Technology
applied in a restaurant. management and performance-based Visual Aids
costing menu. - Watching videos from the activity
Examination Dates: - Standardizing YouTube for costing - Computer /
Prelim recipes for the menu Laptop (videos
February 12-15, 2020 - How to follow recipe watching)
Midterm procedures.
March 11-14, 2020
- Videos from
Web
SEMI-FINAL - FINAL
PERIOD

At the end of the lesson, The basic catering - Lecture -Paper and Pencil -Guide Questions
the students will be able: management Test(Quiz, Seatwork, (From the Books)
1. Apply SWOT analysis function: -Group and Individual Assignment)
as part of strategic Planning and the Reporting - Marker
planning in a catering types of table service - Oral and Group 12 Hours
business. favored by the - Small-Group Discussion Report (Brainstorming) - Technology
2. Describe the barriers caterers. Visual Aids
to planning and - Learn to identify -Oral/Board Participation - Oral and
submitting a catering different types of performance-based - Computer /
proposal to the client. functions. - Watching Videos on activity Laptop (videos
3. Describe how to - Planning an Natures Number and Make watching)
execute front of the preparation for the flow a presentation in the class.
house and back of the of the event. - Videos from
house activities during - Knowing different Web
the catering event. types of table services
4. Illustrate the types of that include planning
table service applied in structure.
the catering set-up. - Planning for the
5. Apply the controlling events flow and
task as part of the management for clients'
catering management expectations.
tasks.
6. Identify risk Controlling catering - Lecture -Paper and Pencil -Guide Questions
management and the resources and Test(Quiz, Seatwork, (From the Books)
different types of creating a contract -Group and Individual Assignment) - Marker
insurance that will that covers the Reporting - Technology
safeguard the catering basics. - Oral and Group Visual Aids
business. - Catering resources - Small-Group Discussion Report (Brainstorming) 12 Hours
7. Illustrate the catering for planning the event. - Computer /
-Oral/Board Participation - Oral and
contract, state its - contract agreement Laptop (videos
performance-based
purpose and legal planning and format for watching)
implications between the the client and the - Watching Videos on activity
service provider and caterer. Natures Number and Make - Videos from
clients. a presentation in the class. Web
 Examination Dates:
Semi-Finals
April 15-18, 2020
Finals
May 22, 2020
STUDENTS EVALUATION AND GRADING SYSTEM

To determine the rating every grading period, the following criteria and weight shall be followed:

Quizzes/projects/outputs 25%
Class Participation/Seat works/assignments/attendance 25%
Major Examination (Prelim, Midterm, Semifinal, Final) 50%
TOTAL 100%

EQUIVALENT = BASE ON 60% CRITERION (passing percentage)

GENERAL AVERAGE GRADE = AVERAGE OF MIDTERM AND FINAL GRADE

SUGGESTED COURSE REFERENCES:

1. Nancy Loman Scanlon, Ph.D.: Catering Management Third Edition. New Jersey: John Wiley & Sons, c2007.
2. Shiring Sr., Stephen B (2014) Professional Catering: The Modern Caterer’s Complete Guide to Success Delmar Cengage Learning.
3. Ulysses C. Catchillar, Lucio D. De Asis, Reyman M. Gapas, Gerry C. Catchillar, EdD: Banquet & Catering Procedures. 707 Tiaga St. cor Kasipagan Street
Barangka Drive, Mandaluyong City, c2009.
4. Foskett, David: The Theory of Hospitality & Catering London: Hodder Education: c2011

Prepared by:

CRISELVEN M. ORACION
BSHM Instructor Date Submitted:

Reviewed and Recommended by: Approved by:

CHRISTOPHER P. CABANSAY, MBA FATIMA RICHELL F. EVIOTA, Dev.Ed.D

BSHM - Chairperson College OIC