Republic of the Philippines

President Ramon Magsaysay State University

Zambales
Telefax : 047-8111683/email address: prmsu.edu.ph

AN OUTCOMES BASED FLEXIBLE LEARNING COURSE SYLLABI

(References: CMO 75, S. 2017, R.A. 7227 & CMO No.77, S.2017, CMO No. 4, S.2020, RA 8972, University Faculty Manual, Student Manual, Registrar’s Manual
Board Approved PRMSU Strategic Framework for Flexible Teaching and Learning and other CMO’s of different programs offered in the university)

Campus San Marcelino Campus College College of Hospitality Management

Program Bachelor of Science in Hospitality Management Semester & 1st Semester, S.Y. 2021-2022
School Year
Professor/ Rodel Lucky D. Taroma Class Schedule Thursday & Friday
Instructor Email address 1:00 PM – 3:00 PM [BSHM3]
Information : [email protected] Consultation 1:00 PM – 2:00 PM [BSHM3]
Hours
Facebook account Tuesday & Thursday
: Rodel Lucky Taroma 8:00 AM – 10:00 AM
: http://www.facebook.com/rodellucky.taroma
I. VISION, MISSION, QUALITY POLICY, COLLEGE GOALS AND PROGRAM OBJECTIVES
The College of Tourism & Hospitality Management goals are:
The President Ramon Magsaysay State University as a 1. To prepare students to pursue careers in hospitality and
University premiere learner-center and proactive university in a digital tourism industry
College
Vision and global society. 2. To address universal concern in hospitality and tourism
PRMSU Website:
Goals industry related to technological advancement.
[BOR Res. No. 784 s. 2015]
http://www.prmsu.edu.ph/ 3. To provide practical skills and useful information in
managing professional business careers.
The President Ramon Magsaysay State University shall General:
primarily provide advance and higher professional, technical, To produce value-laden, competent and productive leaders in
University special instructions in various disciplines; undertake research, tourism, hotel and restaurant industry.
Mission Program
extension, and income generation programs for sustainable
[Sec. 2 of Republic Act No. Objectives
development of Zambales, the region, and the country. Specific:
11015]]
PRMSU Website: 1. To install in the mind of the students, the value of
http://www.prmsu.edu.ph/ dedication and willingness to work.
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 Republic of the Philippines
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2. To train students in several areas that befits their interests,

needs skill and personality.
3. To promote understanding, trust goodwill, respect and
cultural among the people.
4. To utilize the resources that promises demographic change
and technological advancement as well as improve awareness
of the economic, social and ecological effects of the industry
through advance research and extension.
The PRMSU values diversity and seeks talented students,
faculty, and staff from diverse backgrounds. The PRMSU does
The President Ramon Magsaysay State University is committed not discriminate on the basis of race, color, sex, sexual
to continually strive for excellence in instruction, research, orientation, gender identity, religion, creed, national, or ethnic
Quality extension and production to strengthen global competitiveness Non- origin, citizenship status, age, disability, veteran status or any
Policy adhering to quality standards for the utmost satisfaction of its Discrimination other legally protected class status in the administration of its
[BOR Res. No. 875 s. 2016] valued customers. Statement admissions, financial aid, educational or athletic programs, or
PRMSU Website: other University administered programs or in its employment
http://www.prmsu.edu.ph/ practices. Questions or complaints regarding this policy should
be directed to the Vice President of Academic and Student
Affairs and Director of Student Affairs, PRMSU, Iba, Zambales.
II. COURSE INFORMATION
Course Code HMPE 3 Course Title Bar and Beverage Management
Semester and This course deals with operations in the hostelry
Year Level 1st Semester / 3rd
Year business; activities like bar functions, alcoholic and
Offered non-alcoholic cocktail mixing, bar lay-out, bar set-ups
Course and bar preparation, bar mise-en-place, wine and
Description counter service, etc. it also aims to give an adequate
Credit Units 3 units standard to the theories, ideas and methods essential
for the interpreting of operations in the Bar Service
Department.
Virtual Contact 2 hours (Lecture) (36 Hours) Place of Course Tourism & Hospitality Core
Hours 1 hours (Lab) (18 Hours) in the Program

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per Week
Pre-Requisite HMPC 1- Kitchen Essentials and Basic Food Preparation Co-Requisite None
Online Approach:
Access Device/s: Smartphone, Laptop, Desktop, Smart
TV or Tablet
Connection/Internet Bandwidth Minimum Requirement:
 2.0 Mbps up and down for single screen
Online Approach:  2.0 Mbps up 4.0 Mbps down for dual screen
 2.0 Mbps up 6.0 Mbps down for triple screen
This course is conducted virtually using
 For screen sharing only: 150-300kbps
videoconferencing applications and Learning
 For audio VoIP: 60-80kbps
Management System
Software Platforms:
 Facebook Messenger App
Modular Approach:  Zoom, Google Meet, Skype, Messenger Video-call
Course This course is home-based learning approach through Course  Free LMS (Edmodo & Google Classroom)
Structure drop box system with the help of LGU-Barangay. Requirement  University LMS
Learning Preparation:
Limited or Full implementation of Face to Face  Any form of Multimedia Presentations
Classes: This course is conducted in school set-up
classroom learning but it depends upon the Learners Initial Requirements for Online Approach:
instruction/guidelines from local government unit and  Basic knowledge in using Facebook-messenger,
the Commission on Higher Education (if applicable). Zoom and LMS Applications.

Modular (Self Learning Module) Approach:

 Printed Self Learning Module
 Basic or Feature Phone for text and call only
 Drop Box
 Vehicle for transportation of SLM
Online Approach: Netiquette for Online Classroom:
Course
Announcements will be posted in the Facebook Page / Course Etiquette During virtual classroom discussion, it is important to
Communication
Messenger Group Account/Chat box and via LMS on a understand the rules of netiquette on how to interact
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regular basis. with one another online. You can read more about the
rules of netiquette at
Modular (Self Learning Module) Approach: (http://www.albion.com/netiquette/index.html)
Announcements will be given in a form of (Netiquette: Guidelines Students Need to Know for
printed/hardcopy through Drop Box LGU-Barangay, Online Classes - Bing video)
SMS Text and Phone call.
III. STUDENT OUTCOMES (INSTITUTIONAL, PROGRAM AND COURSE)
PRMSU PRMSU Graduate is expected to be an excellent: PROGRAM
GRADUATE EDUCATIONAL
Not Applicable
ATTRIBUTES a. LEADER OBJECTIVES
INSTITUTIONAL IILO 1 Strong network leader, who is committed, (PEO)
morally upright, and responsible, and who
INTENDED PROGRAM When one has fully completed the BS in Tourism Management
proactively governs in the specific field of
LEARNING INTENDED & Hospitality Management Program, the students shall have
specialization
OUTCOMES IILO 2 Visionary leader, who effectively manages and LEARNING the ability to:
optimizes human capital toward sustainable PILO 1 Articulate and discuss the latest developments in the
(IILOs) OUTCOMES
development specific field of practice.
(PILOs) AND
PERFORMANCE PILO 2 Effectively communicate orally and writing using both
b.EXCELLENT
INDICATORS English and Filipino.
IILO 3 Strong and effective communicator, who has
the power to express himself/herself orally (PIs)
PILO 3 Work effectively and independently in multi-
and in writing, and other appropriate modes disciplinary and multi-cultural teams.
of expression
IILO 4 Competitive and lifelong learner, whose PILO 4 Act in recognition of professional, social, and ethical
excellence in services towards local and global responsibility.
needs
PILO 5 Preserve and promote “Filipino historical and cultural
c. INNOVATOR heritage”. (Based on RA No. 722)
IILO 5 Research-oriented individual, who uses
scientific process to create knowledge PILO 6 Perform the basic functions of management such as
necessary to address varied societal needs planning, organizing, leading and controlling.
towards inclusive growth and sustainable
PILO 7 Apply the basic concepts that underlie each of the

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development functional areas of business (marketing, finance, human

IILO 6 Critical thinker and problem solver, who is resources management, production and operations
equipped in research methods and utilizes management, information technology, and strategic
empirical evidence and scientific approach to management) and employ these concepts in various business
knowledge creation and utilization through situations.
knowledge transfer
PILO 8 Select the proper decision making tools to critically,
analytically and creatively solve problems and drive results.

PILO 9 Apply information and communication technology

(ICT) skills as required by the business environment.

PILO 10 Work effectively with other stakeholders and mange

conflict in the workplace.

PILO 11 Plan and implement business related activities

PILO 12 Demonstrate corporate citizenship and social

responsibility.

PILO 13 Exercise high personal, moral and ethical standards.

PILO 14 Demonstrate knowledge on the tourism industry,

local tourism products and services.

PILO 15 Mange and market a service oriented business

organization.

PILO 16 Demonstrate administrative and managerial skills in

a service oriented business organization.

PILO 17 Perform and monitor financial transactions and

reports.

PILO 18 Perform human capital development functions of a

tourism oriented organization.

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PILO 19 Utilize information technology applications for

tourism and hospitality.

PILO 20 Utilize various communication channels proficiently in

dealing with guests and colleagues.

PILO 21 Observe and perform risk mitigation activities.

PILO 22 Interpret and apply relevant laws related to tourism

industry.

PILO 23 Produce food products and services complying with

enterprise standards.

PILO 24 Provide food and beverage service and manage the

operation seamlessly based on industry standards.

PILO 25 Apply management skills in food and beverage

service and operations.

PILO 26 Perform and maintain various housekeeping services

for guest and facility operations.

PILO 27 Perform and provide full guest cycle services for

front office

PILO 28 Plan and implement a risk management program to

provide a safe and secure workplace.

PILO 29 Research, plan and conduct various tour guiding

activities.

PILO 30 Plan, implement and monitor tours and sales

activities.

PILO 31 Develop appropriate marketing programs and

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arrange the required travel services.

PILO 32 Plan, organize, implement and evaluate MICE

activities.

PILO 33 Plan develop and evaluate tourism sites and

attractions.

By the end of the course, the students will be able to:

CILO 1 Develop among students and practitioners of the
hospitality industry an understanding about duties
and responsibilities of different position in bar
area.
COURSE CILO 2 Provide understanding regarding the effect of
legislation and government policies on bar
INTENDED
management at the national and local levels;
LEARNING CILO 3 Equip students with a comprehensive view of
OUTCOMES managing bar and provide useful information
(CILOs) about bar area.
CILO 4 Perform and prepare alcoholic and non-alcoholic
drinks.
CILO 5 Operate the bar tools and equipment.

IV. COURSE CONTENT AND CONSTRUCTIVE ALIGNMENT

TOPIC
DURATION STUDENT TEACHING ASSESSMENT ONLINE/PRINTED
LEARNING
PILOs CILOs TOPIC OUTLINE /WEEK LEARNING LEARNING TASKS REFERENCES
OUTCOMES
NO. TIME ACTIVITIES
(TLOs)
1, 1,3 TLO 1 To be Course Week 1-2 6 hours  Lecture  Quiz Ditan, J. L. (2010). Principles of
familiarized Orientation and  Seatwork Bar Service
and Discussion  Recitation Operations.

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Introduction to
Module

1. Introduction
understand to Bar
the VMGO of Management
the university a. Origin
& class b. History
policies. c. Fermented
TLO 2 To know Beverages
the history d. Distilled Mandaluyong City.:
and origin of Beverages National Bookstore.
bar e. Duties and
management. Responsibilities of a
TLO 3 To Bar Manager
familiarize f. Constraints of a
with the Bar Manager
functions of a g. Overview of the
bar manager Bar Service
department

1,16 1,3 TLO 4 To 2. Managing Bar Week 3-4 6 hours  Lecture  Quiz Ditan, J. L. (2010). Principles of
familiarize Operations and  Seatwork Bar Service
with the a. Management Discuss  Recitation Operations.
management Functions  Demonstra Mandaluyong City.:
functions. b. Managing the 6 tion
National Bookstore.
TLO 5 To M’s
understand c. Serving Policy
the 6 M’s d. Cocktail
TLO 6 To Grouping of
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Familiarize
with the
Ingredients
cocktail
grouping of
ingredients
TLO 7 To
familiarize to 3. Beverage  Lecture
tools and Ware and
equipment in a. Glassware Discussion  Quiz Ditan, J. L. (2010). Principles of
the bar area b. Glassware  Individual  Seatwork Bar Service
TLO 8 Terminologies / Group  Recitation Operations.
24,25 3,5 Week 5-8 12 hours
Perform Basic c. Bar Presentati Oral Question Mandaluyong City.:
bar mix Equipment/Utensil ons National Bookstore.
TLO 9 To and their uses  Demonstra
familiarize d. Bar Mixing Drink tion
with the bar Procedure  Role-play
equipment

MIDTERM EXAMINATION Week 9 3 hours Written Examination and Performance Examination

24,24 3,4,5 TLO 10 To 4. Beverages Week 10- 9 hours  Lecture  Quiz Ditan, J. L. (2010). Principles of
identify the a. Types of 12 and  Seatwork Bar Service
different Beverages Discuss  Videos of Operations.
kinds of b. Alcoholic  Individual Practical Mandaluyong City.:
beverages Beverages / Group Demonstration
National Bookstore.
TLO 11 To c. Beers Presentati
classify wines d. Beer process ons
TLO 12 To flow diagram  Demonstra
perform wine e. Wines tion
and beverage f. Meaning of Wine
service g. Classification of
procedures Wine
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h. Kinds of Wine
Bottles
i. Evaluation of
Wine
j. Spirits/Distilled
Beverage
k. Spirits and its
Classification
l. 40 International
and
Cocktail
techniques
m. Wine and
Beverage Service
Procedures/Techniq
ues
n. Ideal Wine
Accompaniment
o. Merchandising
and Customer
Relations
24,25 3,4,5 TLO 13 To 5. Cocktails and Week 13 3 hours  Lecture  Quiz Ditan, J. L. (2010). Principles of
explain the Non-alcoholic and  Seatwork Bar Service
different Beverages Discuss  Recitation Operations.
cocktail and a. Fundamentals of  Individual Videos of Mandaluyong City.:
non-alcoholic Mixed Drinks / Group practical
National Bookstore.
drinks b. Basic Mixing Presentati Demonstration
Rules ons Oral Questions
TLO 14 To c. Meaning of  Demonstra
Familiarize Cocktails tion
with the d. Ingredients of  Roleplayin
cocktail and Cocktail g
mocktail e. Basic Types of
ingredients Cocktail and Mixed
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TLO 15 To
familiarize Drinks
with bar f. Bar terms and
terms and measurements
measurement

 Lecture Ditan, J. L. (2010). Principles of

 Quiz
6. Safety and and Bar Service
TLO 16 Explain  Seatwork
Sanitation in Discuss
the importance  Recitation Operations.
28 2 Bar Service Week 14 3 hours  Individual
of safety at
a. Importance of
Written Mandaluyong City.:
/ Group
work. Reports National Bookstore.
Safety at work Presentati
Oral Questions
ons
TLO 13 To  Lecture  Quiz
7. Flair
be familiar and  Seatwork
Bartending Ditan, J. L. (2010). Principles of
with Discuss  Recitation
Techniques Bar Service
bartending  Individual Video of
a. Basic Flair
techniques. Week 15- / Group practical Operations.
24,25 2,3,4,5 Bartending 9 hours
TLO 14
Techniques
17 Presentati demonstration Mandaluyong City.:
Discuss and ons (Culminating National Bookstore.
b. Bartending:
explain the  Video Activity:Mixolo
Alcohol and its
effects of Presentati gy)
effects
alcohol on Oral Questions

FINAL EXAMINATION Week 18 3 hours

Written Examination and Performance Examination

TOTAL NO. OF HOURS 18 Weeks 54 Hours

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V. UNIVERSITY-BASED GRADING SYSTEM

Midterm=50%
Assessment Task Distribution Targets and Standards
Lecture with Laboratory 90% and above of the class obtaining at
Pure Lecture Lab Exercises/Activities =30%
Class Standing (Quizzes, Activities, Quiz / Activities =35% least passing rate of 75% and above
Quizzes =10%
Participation, Assignments, Participation/Recitation/ Participation/Recitation/ (college based judgement)
Attendance, etc.) Attendance =15% Attendance =10%
TOTAL 50% TOTAL 50%
=50%

Major Exams (Written or Pure Lecture Lecture with Laboratory

Major Examination =30% Major Examination(Written) =20%
Performance / Project)
Project =20% Perf/Lab. Exam/Project =30%
=50% TOTAL 50% TOTAL 50%

Total 100% 100%

FINAL TERM=50%
Assessment Task Distribution
Class Standing (Quizzes, Activities, Pure Lecture Lecture with Laboratory
Quiz / Activities =35% Lab Exercises/Activities =30%
Participation, Assignments,
Participation/Recitation/ Quizzes =10%
Attendance, etc.) Attendance =15% Participation/Recitation/
=50% TOTAL 50% Attendance =10%
TOTAL 50%
Major Exams (Written or Pure Lecture Lecture with Laboratory
Major Examination =30% Major Examination(Written) =20%
Performance / Project)
Project =20% Perf/Lab. Exam/Project =30%
=50% TOTAL 50% TOTAL 50%

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Total 100% 100%

SEMESTRAL GRADE = MIDTERM GRADE(50%) + FINAL GRADE(50%)
V. COURSE-LEVEL CURRICULUM [CMO no. 62, s. 2017]

Specific to Tourism
Common to All Common to Business and Common to Tourism and Hospitality Specific to Hospitality
Management
Types of Schools Management Discipline Discipline Management Program
Program
COURSE INTENDED
LEARNING OUTCOMES
(CILOs)

CILO 1 Develop among

students and practitioners of the
hospitality industry an
understanding about duties and x x x x X X X X
responsibilities of different
position in bar area.

CILO 2 Provide understanding

regarding the effect of
legislation and government x x x x x x x
policies on bar management at
the national and local levels;
CILO 3 Equip students with a
comprehensive view of
managing bar and provide x x x x
useful information about bar
area.
CILO 4 Perform wine service
and prepare alcoholic and non- x x x x x x x
alcoholic drinks.

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CILO 5 Operate the bar x x x x

tools and equipment.

VI. ADDITIONAL/SUGGESTED READINGS

1. Ditan, J. L. (2010). Principles of Bar Service Operations. Mandaluyong City.: National Bookstore.
VII. CLASS POLICIES
A student is considered officially dropped only upon submission of the instructor’s copy of the duly
accomplished dropping slip before the scheduled deadline for dropping. A student who has dropped the
DROPPING
course but fails to submit the instructor’s copy at least two (2) weeks before the last day of classes will be
given a grade of 5.0. (refer to student handbook)

MISSED MAJOR EXAMINATIONS Any late submission of/missed quizzes, homework and activities will have a grade of zero. Unexcused exam
MISSED ACTIVITIES absence will automatically merit the student a grade of zero. For an excused exam absence, the student
will be given a grade of INC and a chance to take the equivalent examination, i.e. similar topics, in a future
Specs 500 class. A valid excuse is qualified as either death of family members up to the second degree of
consanguinity, confinement due to a serious medical condition (certified by a doctor who is not related to
the student), or representing the college/ university in competitions. It is the student’s duty to establish the
veracity of the excuse. This should be coordinated with the instructor as soon as possible/in the meeting
following the exam. Only one examination may be excused in this manner.

Special Exam/Missed Major Exam

If you have missed faculty-conducted exam due to illness or misadventure, you may apply for an
alternative exam. (refer to student handbook)

Special Circumstances/Special Needs

Students with disability or ongoing illness can make arrangements with the professor/instructor regarding
the different assessment tasks (e.g. projects, exam, quiz) to minimize or eliminate the impact of his/her
disability. However, meeting the learning objectives of the subject must be observable. The arrangements
will involve modifications of the assessment tasks (e.g. performance task) but maintain academic

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standards. (refer to RA 7227)

Special Consideration/Missed Activities

Special consideration consists of the exercise of academic discretion to provide equitable treatment to
students whose performance in an assessment item is affected by illness, accident or work-related
circumstances and for single parent (as per RA 8972/Solo Parent Act).

You should only apply for special consideration when your performance in an assessment item, including
examinations, has been affected by extenuating or special circumstances beyond your control. Special
consideration is not automatically guaranteed and may not result in a mark adjustment. (faculty discretion)
For students involved in religious, sports and cultural activities (athletes, performing artist) will also be
given considerations, only if they present the program of activity and excuse letter from their respective
pastor or coaches. (refer to student manual/memo from OUP)

It is expected that the student follows the highest principles of academic honesty. Any form of work that
will be submitted should be their own or should have the work of others clearly documented and
acknowledged. All students must be committed to the principles of intellectual honesty and integrity. Once
found responsible of an academic dishonesty violation (cheating, fabrication, plagiarism, sabotage,
participation in academically dishonest activities, facilitating academic dishonesty, etc), a student will be
ACADEMIC INTEGRITY subjected to the University's rules and regulations which may result to a failing mark and expulsion from
the university.
Cheating in quizzes, homework, and exams, as well as academic dishonesty in general, will not and never
be tolerated. Any attempt at cheating in any requirement will entail the student an automatic grade of
5.00, and the case will be forwarded to the Student Disciplinary Council (SDC). Course withdrawals to avoid
getting a grade of 5.0 in these cases will not be permitted. (refer to Student Handbook)

CONSULTATION Due to this pandemic face to face consultation is not encouraged. To ensure the instructor’s availability,
schedule an appointment with the instructor. Consultation via e-mail is encouraged as well. Please state
your question as completely as possible. Consultation through phone will only be entertained if the student

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introduces himself/herself and follows courteous language. (refer to faculty manual/individual faculty
teaching load)

If you are a student with special needs and require accommodations, you must be registered with the
University’s Guidance and Counseling Office (GCO). Students must provide current documentation to GCO
which identifies their special needs and need for accommodation(s). Students must meet instructors with
SPECIAL SERVICES appropriate notification from GCO of the approved accommodation as early in the semester as possible.
You may learn more about the services of the GCO by visiting its office.

Note: For other academic and student policy, please refer to the student handbook/manual.

Prepared by: Reviewed: Endorsed for Utilization:

RODEL LUCKY D. TAROMA, LPT RHIA MAY CAPISTRANO-ABRAJANO, MBA DR. JUAN A. ASUNCION
Instructor I Program Chair, BS Hospitality Management Dean, College of Tourism & Hospitality Management

Date : Date : Date :

Note: Accomplish Annex A

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Annex A

AGREEMENT BETWEEN FACULTY AND STUDENT

I, __________________________________________________________ with Home Address ______________________________________________________

officially enrolled student this ___________ A.Y. ________________ at President Ramon Magsaysay State University, agreed and sworn to adhere the academic
policies stipulated in the course syllabus and diligently comply with all the requirements of this course.

_______________________________________
(Student’s Signature over Printed Name/Date)

Witness:

______________________________________________________
(Parent’s/Guardian Signature over Printed Name

______________________________________________________
(Faculty Signature over Printed Name/Date

Note : Please return this accomplished form/ to the concerned faculty.

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