Republic of the Philippines

EASTERN VISAYAS STATE UNIVERSITY

COLLEGE OF TECHNOLOGY
BACHELOR OF SCIENCE IN NUTRITION & DIETETICS

COURSE SYLLABUS
FOOD SERVICE SYSTEM I (Lecture / Laboratory)

The Eastern Visayas State University

VISION: A leading state university in technological and professional education

MISSION: Develop a strong technologically and professionally competent productive human resource imbued with positive values needed to propel
value-laden, service-driven, unity in diversity.
CORE VALUES: Excellence, Value-laden, Service-driven, Unity in Diversity

The College of Technology Goals

Consistent with the university mission, vision and core values, the College of Technology has set for itself the following goals:
1. Provide relevant in-service training to enhance professional competencies of faculty and staff for quality instruction.
2. Produce globally competitive and value laden graduate through competency-based instruction for sustainable regional and national development.
3. Harness the capabilities of faculty, staff and students by engaging in research extension and production endeavors for technological invention and
innovation.

Bachelor of Science in Nutrition and Dietetics Objective/Outcomes:

1. Practice comprehensive nutritional care process for the total wellness of individuals in a multi-disciplinary and multi-cultural settings.
2. Design and construct a scientific study on food, nutrition and related topics.
3. Create food models specifically designed for Filipinos.
4. Use current information technologies to locate and apply evidence-based guidelines and protocols.

Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph.
System I SY 2019-2020 Instructor I D
 5. Create solutions such as intervention and programs to address involving nutrition concerns.
6. Implement economically viable activity related to nutrition and dietetics.
7. Develop interventions to affect change and enhance wellness in diverse individuals or groups.
8. Develop an educational session or program/educational strategies for a target population.
9. Promote the role of nutrition and dietetics for human well-being in relation to the needs, resources, and potentials of individuals, groups and families.
10. Manage nutrition programs for individuals, groups and institutions.
11. Manage a food service unit in hospital and other service institutions.
12. Demonstrate effective and professional, oral and written communication, documentation in nutrition care process.

A. General Course Information

Course Title: FOOD SERVICE SYSTEM I (Lecture/Laboratory)
Course Code:
Course Description: The course includes the principles, techniques and management of large-scale food production particularly on the phases of
foodservice: menu planning, purchasing, receiving, storage and issuance, pre-preparation, production, merchandising and service,
food safety and sanitation and cost control.
Pre-Requisite: General Microbiology and Parasitology
Basic Financial Accounting
Credit Unit: 5 units
No. of Hours: 3hrs Lecture; 6hrs Laboratory

B. Course Outcomes and Relationship to Program Outcomes

Course Outcomes Program Outcomes
1 2 3 4 5 6 7 8 9 10 11 12
The students will develop cost control system in all phases of the food service * * * * * * *
cycle through making standardized recipes and actual portion control for single
and combination menu both in-house and off-side service.

Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph.
System I SY 2019-2020 Instructor I D
 C. Course Content
Course Teaching & Time
Learning Outcome Topic Assessment Task
Outcome Learning Activities Allotment
CO1 To be able to understand the INTRODUCTION Written Work The students will write 2
background of food service system. o Course Objectives their idea on what is
o Historical Background and food service system all
Development of Foodservice about.
Industry
 Food Service through the
Ages
 Segments of the Food
Service Industry

To be able to determine what are the THE FOODSERVICE SYSTEM Written Work The students will 6
classification, its types and legal o Definition of Terms Reporting report/ present by
aspects of food service system. o Foodservice as a system group on its
o Classification of Foodservice classification, types and
o Types of Foodservice System legal aspects and then
o Legal Aspects of Foodservice submit their hard copy
o Professional Ethics or documentation of
their report/
presentation
To be able to apply the aspects in INSTITUTIONAL MENU PLANNING Menu Planning The students will plan a 3
menu planning in a given restaurant. o Factors to consider in menu Standardization of menu on a specific type
planning Recipes of cuisine and formulate
o Maximizing Food Utilization in a standardized recipe
Menu Planning on every dish.
o Types of Menu

Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph.
System I SY 2019-2020 Instructor I D
 o Food Characteristics and
Combinations
o Menu Pattern, Design and Format
o Mechanics of Menu Planning
o Menu Analysis and Evaluation

To be able to apply the process in PURCHASING Preparation of The student will make a 3
purchasing the ingredients, utensils o Requisites of a Good Buyer Market market list or
and equipment on a restaurant o Ethics of a Good Buyer List/Requisition requisition based on the
o The Vendor or Supplier menu that they have
o Types of Purchasing written.
o Methods of Purchasing
o Product Selection (Market Forms
and Food Quality)
o Purchasing Procedure

To be able to apply the methods in RECEIVING Checklist on what The student will 1
receiving ingredients, utensils and o Types of Receiving to look over in formulate a checklist for
equipment on a restaurant. o The Receiving Personnel receiving a quality assurance
o The Receiving Process particular purposes in accepting a
o Facilities, Equipment and ingredient, utensil product.
Sanitation in the Receiving Section or equipment.

To be able to apply the process in STORAGE AND ISSUANCE First In, First Out The student will analyze 3
storage and issuance. o Types of Storage Principle and check each product
o Facilities and Equipment Proper its manufacturing and
Temperature expiry date, then store
Control it properly.

Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph.
 System I SY 2019-2020 Instructor I D

o Guidelines for Storage and Assigning

issuance utilization of
o Security leftover foods
o Records and Control
 Inventory
Process/Methods and
Guidelines in Inventory
o Training and Storage Personnel

To be able to apply the HACCP SANITATION, FOOD SAFETY, AND Written Group The student will form a 9
Principle in a Restaurant. ENERGY AND WASTE MANAGEMENT Work group and each of them
o Definition of Terms HACCP will discuss the HACCP
o Causes of Foodborne Illnesses Principle, Safety and
o Sanitation in Purchasing, Sanitation
Receiving, Storing, Issuing,
Preparation and Serving of Food
o Hazard Analysis Critical Control
Point (HACCP)
o Cleaning, Sanitizing and Pest
Control
o Safety Precautions and Accident
Prevention
o Waste Management

To be able to apply the steps for cost COST CONTROL Recipe Costing The student will do food 3
control in every recipe. o Definition of Terms Labor Costing costing on each recipe
o Steps in the Control Process Operating Control and include its labor
o Factors affecting Cost Control and operation cost
 Food Cost Control

Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph. D
System I SY 2019-2020 Instructor I
 Labor Cost Control
 Operating Cost Control

To be able to apply the principles QUANTITY FOOD PRODUCTION Portion control for The student will do 9
and techniques in quantity food o Quantity Food Production single and quantification and
production. Principles and Techniques combination menu evaluation of the
o Important Aspects of Food both for in-house recipes they have come
Production and off-site up with after costing
o Quantification, Standardization service. then do forecasting of
and Evaluation of Recipes the product.
o Forecasting Quantification of
o Production Schedule Recipes

To be able to do analysis of the sales FINANCIAL REPORT Written Work The students will 2
in the food service operation. o MERCHANDISING AND SALES compute the sales after
PROMOTION IN FOODSERVICE selling all the products
OPERATION in a given time.
 Professional Ethics
 Feeding during disaster

To be able to understand the trends FOODSERVICE TRENDS AND ISSUES Research Work The students will 4
and issues in the food service o Feeding during disasters and research on the trends
industry local and international calamities (production) and issues on food
especially during times of disaster service industry.

D. Learning Resources
1. References
1.1 Textbook(s)/Reference Book(s)

Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
 Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph.
System I SY 2019-2020 Instructor I D

1.2 Journal/Periodicals/Other References

1.3 Online References

2. ICT Resources and Other Course Materials

2.1 PowerPoint Presentation
LCD Projector
LCD Projector Screen
Laptop
2.2 Lecture Handouts

E. Classroom Policies
1. General Conduct and Academic Integrity
EVSU students are expected to be academically honest. Students shall conduct themselves in a professional, business-like manner and
respect the faculty, classmates and other present in class and follow the rules of the academic unit, college and university. Students who fail to conduct
themselves in an appropriate manner shall be subjected to disciplinary actions in accordance with the regulations of the university.
In the actual work setting, if you are caught stealing, you will immediately lose your job. That same premise will be applied to the class.
Cheating on minor or major exams or plagiarism in submitted course requirements will result in a failing grade and will be reported to an authorized
office for disciplinary action. Plagiarism and cheating refer to the use of unauthorized books, notes or otherwise securing help in a test, copying tests,
assignments, reports or term papers; representing the work of another person as one's own; collaborating without authority, with another student
during an examination or in preparing academic work; signing another student's name on an attendance sheet; or otherwise practicing scholastic
dishonesty.
2. Attendance
Class will begin and end at the scheduled time, it is disrespectful to the class being late or leaving early. Each student is required to attend the class and
attendance will be part of the final grade. Student who will miss a class is responsible for the course material being covered in a particular session
regardless of the reason for his/her absence. The instructor may excuse absences only if cases of documented serious illness, religious observance,
civic obligations, or participation in an activity approved by the university president. Any other absences, such as absences for work related activities or
family emergency may be excused at the discretion of the instructor upon receiving the required documentation. It is the student's responsibility to
contact the instructor after any unanticipated absence. Request for excused absences or waiver of absences must be presented upon reporting back to
class.
3. Examination Policy
Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph.
System I SY 2019-2020 Instructor I D
Examination are to be taken at the time and date set by the university. The instructor and students may set another time and date of examination only
if there are still topics to be discussed. Special examinations will only be allowed in special cases, such as prolonged illness.
4. Requirements Submission Policy
Any assignments and activity outputs must be submitted within the agreed deadline. Any final output or project must be submitted before the end of
the semester. Instructors or professors of the university are also given deadline in submitting grades. That is why the subject instructor is prohibited
from accepting late submissions to avoid delay in giving final grades and to meet the deadline of the submission of grades.
5. Usage of Mobile Phones and Other Gadgets
Answering a phone call, texting and using unauthorized gadgets during class is a display of discourteous behavior which does not align with the BSND
program outcomes. As a result, please make sure all phones are either turned off or put on vibrate mode. If an emergency occurs, a student must leave
the classroom so he/she can handle the situation without disturbing the class.

F. Course Assessment
1. Grading System (Passing Rate of 75%)
1.1 Course Grading System
Lecture 60% of Course Grade Laboratory 40% of Course Grade
Class Participation Assignments/Quizzes
o Exams Evaluation Sheet / Laboratory exercises
o Recitation Projects/Portfolio
o Seatwork Practical Exam
o Project Peer Evaluation
o Quizzes Teacher Evaluation
o Assignments
1.2 University Grading System
1.0 Excellent
1.1-1.5 Superior
1.6-2.0 Very Good
2.1-2.5 Good
2.6-3.0 Fair or Passing
3.1-4.0 Conditional Failure
 4.1-5.0 Failure
Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph.
System I SY 2019-2020 Instructor I D
INC Incomplete
DRP Dropped
NG No Grade

2. Aside the academic deficiency, other grounds for a failing grade are:
2.1 Grave misconduct and/or cheating during examinations.
2.2 Unexcused absences or more than 20% of required number of meetings per term.
2.3 Failure to comply with the course requirements within the agreed deadline.
2.4 A failing academic standing and failure to take the midterm and final exams.

G. Course Requirements
1. Major Examinations
a. Midterm Examination
b. Final Examination
2. Attendance and Class Participation
a. Completion of all the assignments in timely manner
b. Quizzes and Recitations

H. Consultation Hours
Days Time Building Room
Fridays 8:00 AM – 11:00 AM Home Technology Building (HTB) Faculty Room

Prepared by: Reviewed by: Approved by:

SEGUNDINA DEVOTA A. DILAO, RND, MM MARICHU S. ARMADA HILARIA L. BUSTAMANTE, PH. D

Instructor I Head, HRN Department Dean, College of Technology
Course Course Title: Date of Revision: Effectivity: Prepared by: Reviewed by: Approved by: Page 1
Code:
Food Service January 31, 2020 2nd Semester Segundina Devota A. Dilao, RND, MM Marichu S. Armada HIlaria L. Bustamante, Ph.
System I SY 2019-2020 Instructor I D