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2. Course Description
This course will enable the students to develop knowledge, skills, attitude in food and beverage
control systems and to efficiently and effectively plan menus at profitable prices, taking into
considerations, constraints, preparation and other variables affecting food and beverage outlets.
3. Course Outcomes
POC Critical Thinking Skills Demonstrate creative and CO3 Evaluate and calculate
innovative thinking in standard portion cost for
problem solving by food and beverage
formulating sound through menu analysis
decisions
Course Date Date Prepared by: Checked by: Approved by: Page 1 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
POI Professional Exhibit a high level of CO9 Apply learning in a real life
Personality professionalism in the setting with a conduct of
workplace professionalism
POJ Passion and Display passion in one’s CO1 Design quantity and
Commitment work and commitment to 0 quality standards to
excellence maximize profit as one of
the common measure of
success
Course Date Date Prepared by: Checked by: Approved by: Page 2 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
COURSE OUTCOMES
REQUIRED OUTPUT DUE DATE
(CO)
CO 3 Create a Standard Recipe Card One week before the
Standard Recipe Card final exam
6. Rubrics
RUBRIC FOR ASSESSMENT OF THE TERM-END PROJECT:
Below Beyond
Unacceptable As Expected
CRITERIA Expectations Expectations
(1) (3)
(2) (4)
Standard Recipe Did not submit Submitted late Submitted late Meets deadline,
Card (100%) Standard Recipe and lacks clarity but followed follow correct
Card correct format format, and
and complete complete contents
contents
7. Learning Plan
Course Date Date Prepared by: Checked by: Approved by: Page 3 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
Course Date Date Prepared by: Checked by: Approved by: Page 4 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
invited to
share their
answers
with the
class)
Course Date Date Prepared by: Checked by: Approved by: Page 5 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
Course Date Date Prepared by: Checked by: Approved by: Page 6 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
Course Date Date Prepared by: Checked by: Approved by: Page 7 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
Course Date Date Prepared by: Checked by: Approved by: Page 8 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
d
5. Determini
ng Cost
Of Food
Sold
6. Inventory
Turnover
Course Date Date Prepared by: Checked by: Approved by: Page 9 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
Sales Each
group will
evaluate/cr
itique the
work of
other
group)
CO1 16 Interactive Recitation Answer
CO2 Identify and Chapter 11: lecture/ Key
CO3 analyze Controlling Discussion Quiz
CO10 process on Food Sales Viewing Oral
Assignment
how to Recitation
improve 1. Optimizin One Word Rubric
sales and g Number Splash
maximize Of Sales ( After Written
profit 2. Maximizin explaining Presentati
g Profit new topic, on
3. Controllin ask your Rubric
g students to
Revenue write down
4. Menu one word
Analysis to sum up
the lesson
and let the
student
share with
the class)
Course Date Date Prepared by: Checked by: Approved by: Page 10 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
g have a
5. Monitorin Gallery
g Walk and
Productio allow your
n students to
Performa look
nce And around the
Taking room and
Correctiv see other
e Action students’
responses)
9. Grading System
Course Date Date Prepared by: Checked by: Approved by: Page 11 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean
INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP
10. Textbooks
Keefe, J., Dittmer, P. (2009). Principles of Food, Beverage, and Labor Cost Controls
11. References
http://startcooking.com/measurement-and-conversion-charts
http://www.slideshare.net/AkmalHafiz2/food-and-beverage-cost-control-35640241?
qid=c2563762-075b-404c-8dfb-55e456e58b86&v=&b=&from_search=1
http://culinaryarts.about.com/od/measurementsconversions/a/vol_convert.htm
Course Date Date Prepared by: Checked by: Approved by: Page 12 of
Title Effective: Revised: Cherrie Rose J. Nicole Niňa I 12
Jennifer Padronia Sagario Hao Bian,
(Code):
January 2017 January Balais Associate Dean MIHM, CHE
FB 5 2017 Faculty Vice-President
Noted by: for Education
Christi Blandina Development
M. Aldave, DBA
Corporate Dean