NAPA VALLEY COLLEGE HOSPITALITY AND TOURISM MANAGEMENT Food, Beverage & Restaurant Management HOSP 125, Section 67328, Fall 2015 Course Syllabus

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1 NAPA VALLEY COLLEGE HOSPITALITY AND TOURISM MANAGEMENT Food, Beverage & Restaurant Management HOSP 125, Section 67328, Fall 2015 Course Syllabus Instructor Mr. Merrick McKeig Class Meeting Tuesdays & Thursdays 1:30pm to 2:45pm Class Location Room 1431 Office Location Office 873 Office Hours Mon-Thurs 3p to 4p, Mon & Wed 6p to 6:30p & By Appointment Office Phone Prerequisites None COURSE DESCRIPTION This course offers instruction, core competencies, and support activities for students who desire to become professionals in preparing to begin or advance their careers in the restaurant, hospitality, and foodservice industries. STUDENT LEARNING OUTCOMES 1. Students will describe the qualities of an effective leader in the food, beverage, and restaurant segments of the hospitality industry and identify their own leadership strengths and weaknesses. 2. Students will summarize sanitation, safety, and security standards in a food, beverage, or restaurant establishment. COURSE OBJECTIVES Upon completion of this course the student will be able to: 1. Describe What it Takes to be a Manager in the Restaurant Industry 2. Demonstrate the Qualities of a Leader 3. Discuss Ethics in the Workplace 4. Illustrate Sexual Harassment Prevention Techniques in the Workplace 5. Summarize Sanitation, Safety, and Security Standards in the Workplace 6. Describe the Differences Between Small Restaurants/Room Service and Banquets and/or Production Systems 7. Illustrate How to Time Food Orders 8. Facilitate Communication Between the Front and Back of the House 9. Identify Dining Service Supplies and Equipment 10. Explain Dining Service Methods and Procedures 1

2 11. Demonstrate How to do the Following: Forecast Foodservice Sales, Identify and Incorporate Fixed Labor Costs, Identify and Control Service Labor Costs 12. Develop Procedures for Beverage Service 13. Design Shrinkage Prevention and Tracking Methods for Beverages 14. Understand How to Efficiently Purchase Beverages and Supplies 15. Develop Procedures and Objectives for Planning a Menu 16. Identify and Design Basic Menu Types 17. Plan for Health and Wellness and Organic Food Offerings 18. Create and Design Menus, Dining Room Decor, and Appropriate Ambiance 19. Demonstrate How to do the Following: Manage Employee Compensation, Manage Employee Terminations, Motivate and Develop Employees, Create a Crew Schedule, Prepare a Management Schedule COURSE FORMAT A combination of live lectures, live discussions, individual assignments, guest presentations and group work will be the primary means of instruction for this course. Students will complete 2 exams (including the final exam), various assigned readings with review questions, individual assignments, and a individual presentation in order to be assessed for the course. Students will be called on to answer questions, explain material and provide relevant examples as part of your participation for the course. Students will work individually and in groups during the semester. REQUIRED TEXT Restaurant Management: Customers, operations, and employees, Mill, Third Edition (2007). Prentice Hall ISBN: SUPPLEMENTAL MATERIALS Will be provided as needed throughout the course. CRITERIA FOR EVALUATION Mid-term: 1 st half of class 150pts Final Exam: Cumulative Final 150pts Individual Assignments: Individual Assignments 400pts Review Questions: Chapter Question Sets 100pts Presentation: Presentation 50pts Participation: Course Participation 150pts Course Total: 1000pts Note: No s regarding grades will be accepted for this course, if you feel you have a grading issue or need grading clarification, come see me during my office hours or schedule an appointment to meet with me in person. 2

3 MID-TERM EXAM Halfway through the course we will have a mid-term exam, with the material covered up until that point, from lectures, assignments/readings, and any guest presentations. This exam will be a combination of objective, true/false, multiple choice, and short-answer questions. This exam will be in class on the assigned date, to be provided by instructor, and will be an individual effort. Make-up exams will only be given if previously arranged (prior to the class period the test is given) with the instructor. Any make-up will be conducted in the testing center. FINAL EXAM Much like the mid-term exam, this exam will primarily cover the material from the second half of the course, in addition to some concepts from the first part of the course. This exam will be a combination of objective, true/false, multiple choice, and shortanswer questions. This exam will be in class on the assigned date, to be provided by instructor, and will be an individual effort. All policies regarding the other exam will be applied to this exam as well. Make-up exams will only be given if previously arranged (prior to the class period the test is given) with the instructor. Any make-up will be conducted in the testing center. READINGS AND CHAPTER QUESTIONS Throughout the semester the instructor will assign chapter questions (as noted on the schedule). The write-up must be typed and printed with the student s name, course number, and date in the upper right hand corner of the page. The question write-ups are due at the beginning of the class noted on the schedule. No Late Submissions will be accepted. INDIVIDUAL ASSIGNMENTS Throughout the semester the instructor will assign individual assignments (as noted on the schedule). The individual assignments are due at the beginning of the class noted on the schedule, following the format and length requirements set on each assignment sheet (handed out by the instructor for each assignment). No Late Submissions will be accepted. GROUP PRESENTATION The student will present their business review assignment to the class via a 30-minute oral presentation using PowerPoint. More information will be provided later in the semester. CLASS PREPARATION AND PARTICIPATION Students are expected to come to class prepared by reading the chapters to be covered during the week and have completed any assignments previously due. I work very hard to prepare for this course and I feel you should to. By doing so you will all get the most out of this course. You must stay up on the readings and discussion for this course. This 3

4 course will move fast and cover lots of material, so start early on reading and understanding the course material. Participation in this course is very important, as the topics we will discuss are often broad, and sure to lead to numerous questions and class discussions. Your participation in the course will be documented on a daily basis. This participation is worth 150 points of your final grade. CLASS ATTENDANCE Students are expected to attend class, participate in class discussions, read the assigned materials, and complete assignments on time. Studies show that class attendance and participation are directly related to greater learning. Students are also expected to be ON-TIME to attend class. If students are absent, depart early, or late to class, it shall be their responsibility to make themselves aware of any and all class announcements, assignment instructions, date and/or classroom changes, course material covered in class, etc. College attendance policy: Regular attendance in all classes is important for satisfactory academic progress. The Napa Valley College attendance regulations make provisions for a limited number of unavoidable absences. However, a student who is absent for as many times as a class meets each week will have exhausted this provision. An instructor may request verification of those absences. Further absences may cause the instructor to drop the student from the class. Students who do not attend the first class meeting may be dropped or lose priority on the waiting list. POLICY You are urged to contact me via at any time, particularly if you have a question or would like feedback on an assignment. All s I receive will be answered within 48 hours. DO NOT CONTACT ME 12 HOURS BEFORE AN ASSIGNMENT IS DUE, HOPING FOR LAST MINUTE HELP BECAUSE THERE IS NO GUARANTEE I WILL GET YOUR AND BE ABLE TO RESPOND IN TIME PLAN AHEAD. If you must correspond with the instructor of this course, you must practice proper format and etiquette. s for this course must include a subject (course number and section plus topic), who the is to, the body of the , and a signature. 4

5 Example: Subject To Body From Any not following this format will not be responded to. CLASS AND SCHOOL POLICIES All class policies concerning plagiarism, cheating, or other ethical issues will follow those as outlined by the Napa Valley College. Assignments are due at the beginning of class on indicated days. Late assignments are NOT accepted; under extraordinary circumstances if I receive a late paper, a full letter grade will be deducted. Plagiarism, whether intentional or accidental, is an offense punishable by failure of this course. All assignments must contain the student s original work, or else they must be scrupulously documented/cited. Any student who turns in an assignment that is plagiarized will be subject to the Napa Valley College s Academic Honesty Policy (see the NVC catalog or the college website). You will be flunked from the course. Cellphones and smartphones and other electronics must be turned off for the duration of class unless we use them for class projects. If you must have one on due to an emergency, you must have the device set to vibrate. No texting under the desk! There is no need for a computer in this course, during class time, except for use during group work; the instructor will let you know when appropriate to use the computer. However, access to a computer and the internet is important for success in completing assignments and projects. Only water is allowed in the classroom; please refrain from bringing other food and beverage items to the class, unless you have prior permission from the instructor. Harassment of any kind (implied, written, oral or physical) toward any member of the class or the instructor will not be tolerated (see pgs of the NVC Catalog). 5

6 Students in need of accommodations in the college learning environment: Any student who feels s/he may need an accommodation based on the impact of a learning disability should contact Learning Services in the Library and Learning Resource Center (LLRC), room 1766, phone (707) A Learning Disability Specialist will review your needs and determine appropriate accommodations. If you need accommodations for physical or other types of disabilities, schedule an appointment with DSPS Counselor, Sheryl Fernandez, in the Counseling Department located on the top floor of the 800 building, phone (707) for appointment. All information and documentation is confidential. Please feel encouraged to make an appointment with me privately to discuss your specific learning needs in my class. NOTE: THE INSTRUCTOR RESERVES THE RIGHT TO CHANGE THE SYLLABUS OR THE SCHEDULE AT ANYTIME, IF NEEDED. EVERY POSSIBLE CONSIDERATION WILL BE MADE TO NOTIFY STUDENTS IN ADVANCE OF ANY CHANGE. 6

7 FALL 2015 COURSE OUTLINE & SCHEDULE A. The Dynamics of Leadership in the Hospitality & Restaurant Industry (Chapters 10 & 15) a. Managing in the Restaurant Industry b. Qualities of a Leader c. Workplace Ethics d. Sexual Harassment Prevention e. Sanitation, Safety, and Security B. Food Production Systems (Chapters 7, 8, & 9) a. Small Restaurants/Room Service & Banquets b. Timing Food Orders c. Facilitating Communication Between Front and Back of the House d. Dining Service Supplies and Equipment e. Dining Service Methods and Procedures C. Food Production Cost Management (Chapter 11) a. Forecasting Food Service Sales b. Incorporating Fixed Labor Costs c. Controlling Service Labor Costs D. Beverage Service (Supplemental Materials) a. Procedures for Beverage Service b. Shrinkage Prevention and Tracking c. Purchasing Beverages and Supplies E. Menu Planning (Chapter 5) a. Procedures and Objectives for Planning a Menu b. Basic Menu Types c. Health and Wellness/Organic Food Planning d. Designing the Menu, Dining Room Décor, and Ambiance F. Employee Management (Chapters 12, 13, &14) a. Managing Compensation b. Managing Terminations c. Motivation and Employee Development d. Creating a Crew Schedule e. Preparing a Management Schedule 7

8 HOSP 125, Fall 2015, section I have read and understood the contents of this syllabus, and I understand the consequences of not following the assignments and rules. It is my responsibility to complete the assignments of this course, to study the course material and to attend each class meeting on time. I also understand that it is my right to ask the instructor, at any time, for clarification of any assignment, rule or my responsibilities for this course. Signature Print name Date Phone number cellphone address (print very neatly) Anything I should know? 8

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