Holy Angel University
College of Hospitality and Tourism Management Angeles City
1st Semester, S.Y. 2017- 2018
EFNBEVENTS|1 Course Outline and Learning Plan
Faculty: Joy D. David
Course Title: Food and Beverage for Events (with Laboratory)
Course Code: EFNBEVENTS
Number of Units: 3 UNITS Contact Hours per Week: 3 HOURS Pre-requisite subject/s: HCOMMCOOK Course Content:
Timetable Course Content/Subject Matter Resource Materials 1 Orientation
Course requirements in (Front and Beverage Service Operations and Control System)
Expectations for the entire semester
Classroom Policies
Course Outline Student Manual
2 History of F&B and classification of F&B Service Facilities
Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service Procedures 2nd Edition 3 Attributes of a Food and Beverage Service Personnel
Supervision and Organizational Hierarchy for Restaurant Operations
Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service Procedures 2nd Edition 4 The importance of Service
Hygiene, Safety and Sanitation in the Restaurant
Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service Procedures 2nd Edition
5 Table Appointments And Foodservice Equipment
Table napkin
Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service Procedures 2nd Edition Spencer, A. (2012) Napkins : the art of folding, adorning and
Holy Angel University
College of Hospitality and Tourism Management Angeles City
1st Semester, S.Y. 2017- 2018
EFNBEVENTS|2 embellishing. Aquamarine, Leicestershire
6 The Planning
Factors in writing Menu
Aspect of menu planning
Ten Commandments of menu design Varieties of meal
Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service
7 The Different Styles of Table Service Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service 8 Wine and Beverage Service Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service MIDTERM EXAM
10 Staffing issues
Table Setting
Proper sequence of food and beverage service
Davis B., Lockwood A., Alcott P., and Pantelidis I. (2013 Food and Beverage Management
Cornell, D. and Abellana, E.
(2015). A concise guide in and and Beverage Procedure Palacio J. (2012). Foodservice Management Principle and Practices
11 Proper Sequence of Food and Beverage Service Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service Foskett, David, Paskins, Patricia, Pennington, Andrew, (2016) The theory of
hospitality and catering 13th ed.
12 Room Service Equipment and Procedures Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service
Holy Angel University
College of Hospitality and Tourism Management Angeles City
1st Semester, S.Y. 2017- 2018
EFNBEVENTS|3 13 Training the Service Staff to Serve the Meal
Preparing to serve the guests
Merchandising and taking the meal order
Actual service of the meal (Serving Sequence of the Meal)
End-of-service procedures
Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service Foskett, David, Paskins, Patricia, Pennington, Andrew, (2016) The theory of
hospitality and catering 13th ed.
14 Organizing the Dining Room To Accept Guests
Planning Reservations and Blocking Tables
Foskett, David, Paskins, Patricia, Pennington, Andrew, (2016) The theory of
hospitality and catering 13th ed.
15 Managing the Dining Experience Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service Foskett, David, Paskins, Patricia, Pennington, Andrew, (2016) The theory of
hospitality and catering 13th ed
16 The Guest and His Situation Customer Service
Cornell, D. and Abellana, E.
(2015), A Concise Guide in Food and Beverage Service Foskett, David, Paskins, Patricia, Pennington, Andrew, (2016) The theory of
hospitality and catering 13th ed
17 Introduction to Catering Management Historical Banqueting
Foskett, David (2016), The Theory of Hospitality and Catering 13th ed
Mattel, Bruce (2016),
Catering: a guide to managing a successful business
operation 2nd ed FINAL EXAM
