COURSE SYLLABUS Updated Fall, 2010

Transcription

1 BERGEN COMMUNITY COLLEGE Division of Business, Social Science, and Public Service Department of Business/Finance Department of Hotel/Restaurant/Hospitality COURSE SYLLABUS Updated Fall, 2010 COURSE TITLE: HR214 Banquet and Catering Management PREREQUISITES: HR101 CREDITS/HOURS: 2 credits; 2 hours lecture COURSE DESCRIPTION: HRM 214 BANQUET AND CATERING MANAGEMENT introduces the student to the skills necessary to be a qualified, competent and creative foodservice specialist. MEANS OF ASSESSMENT: Given guidelines recommended by the NATIONAL RESTAURANT ASSOCIATION, THE AMERICAN HOTEL MOTEL ASSOCIATION, C.H.R.I.E. and others; and lectures, demonstrations, instruction sheets and discussions, course participants will: 1. Distinguish professional preparation and service techniques available in the various foodservice settings from techniques used in catering and banquet functions; 2. Compare off-premise with on-premise catering; 3. Plan a theoretical banquet menu, utilizing accepted menu planning concepts; 4. Prepare a checklist of supplies and equipment necessary for the theoretical menu; 5. Organize an evaluation of systems necessary for performing necessary catering preparation and service functions; 6. Simulate implementation of standardization procedures for quality control in the areas of operations, costs, and functional systems; 7. Explore the human relations approach to staffing;

2 8. Discriminate when choosing complementary types of delivery and service; and 9. Devise methods for holding, delivering and serving foods for off-premise functions; EVALUATION AND GRADING: The grading system used in this course will count class participation, scores on quizzes, homework and a final project. The following allocation will be used: TEXTBOOK: Class Participation 20% Presentation 20% Projects (3) 60% Total 100% NOTE: In borderline cases, which arise in almost every class each semester, a student's attitude and observed effort will be considered in helping to determine the student's final grade. Strianese, A. and Strianese, P. Dining Room and Banquet Management 4 th ed., Thomson-Delmar Learning, Clifton Park, NY OTHER COURSE REQUIREMENTS: When a student is absent from one or more classes, a grade cannot be recorded for those absences or quizzes administered on those days since the student was not there to earn a grade. There will be no make-up exams. The attendance book will be available during the class; be sure to check in, otherwise you will be carried in the roll book as being absent. If a project is submitted late, there will be a 5% penalty imposed when it is submitted. If the student's schedule and the instructor's office hours conflict, an appointment must be made to meet with the instructor at a time which is convenient to both. It is the student's responsibility to discuss any problem he/she may have in this course with the instructor as soon as possible, so that counseling, advice and/or tutoring can be arranged if needed.

3 The use of cell phones in class is prohibited. CELL PHONES MUST BE TURNED OFF WHILE IN CLASS. If a cell phone rings while a student is in class, the student will be asked to leave and will be considered absent for the day. If the student MUST receive an emergency call during class, the cell phone MUST be on vibrate or other noiseless indicator, and the student will leave the class quietly so as not to disturb the instructor or other students. If an emergency call is expected, the student must notify the instructor before the class starts. Students who require accommodations by the American with Disabilities Act (ADA) can request support services from the Office of Specialized Services of Bergen Community College, or

4 RESOURCES AND BIBLIOGRAPHY: Crusius, V.C. Quantity Food Management. Minneapolis, MN: Burgess Publishing Co., 1981 Knoll, A. Food Service Management: A Human Relations Approach. Gregg Divsision, McGraw-Hill Book Company, New York 1976 Knight, J.B. and Kotschevar L.H. Quantity Food Production Planning and Management. CBI Publishing Co., Boston, MA 1979 Levenson, C. Food and Beverage Operation. Englewood Cliffs, NJ: Prentice-Hall, Inc., 1976 Lundberg, D.E. The Restaurant - From concept to operation. New York: John Wiley & Sons, Inc., 1985 Lundberg, D.E. and Armatas, J.P. The Management of People in Hotels, Restaurants and Clubs. Wm. C. Brown Publishing Co., Dubuque, Iowa 1990 Mattel, B. Catering: A Guide to Managing and Successful Business Operation, The Culinary Institute of America, Hyde Park, NY 2008 Morgan W.J. Supervision and Management of Quantity Food Preparation: Principles and Procedures. 2nd ed., McCutchan Publishing Corp., Berkeley, CA 1982 Mutkowski and Schurer. Meat and Fish Management. N. Scituate, MA: Breton Publishers, 1982 National Restaurant Association. Uniform System of Accounts. Chicago, IL: National Restaurant Association, 1991 Petteruto, R. How to Open and Operate a Restaurant. Albany, NY: Delmar Publishers, 1979 Seltz, D.D. Food Service Marketing and Promotion. New York: Lebhar- Friedman Books, 1977 Stokes, J.F. Cost Effective Quality Food Service. Germantown, MD: Aspen Systems, Corp., 1979

5 Stokes, J.W. How to Manage a Restaurant or Institutional Food Service, 3rd. ed. Dubuque, IA: Wm. C. Brown, Co., 1990 Tolve, A.P. Standardizing Foodservice for Quality and Efficiency. Westport, CT: AVI Publishing Co., Inc., 1984 USDA. Labor Requirements and Operating Costs in Fast Food Restaurants. J. F. Freshwater. Agricultural Research Service, Marketing Research Report #1033 USDA. Labor Utilization and Operating Practices in Commercial Cafeterias. Agricultural Research Service, Marketing Research Report #824 Vallen, J.J. Check In-Check Out, 2nd ed. Dubuque, IA: Wm. C. Brown, Co., 1990 West and Wood. Foodservice in Institutions. New York: J. Wiley & Sons, Inc., 1990

6 BERGEN COMMUNITY COLLEGE Division of Business, Social Science, and Public Service Department of Hotel/Restaurant/Hospitality COURSE CALENDAR HRM 214 BANQUET AND CATERING MANAGEMENT Updated Fall, 2009 Week 1. Chapter 1 Week 2. Chapter 2 Week 3. Chapter 3 Week 4. Chapter 4 Week 5. Chapter 5 Week 6. Chapter 6 Project #1 Plan a theoretical banquet menu, utilizing accepted menu planning concepts; Week 7. Chapter 7 Week 8. Chapter 7 Week 9. Chapter 8 Week 10. Chapter 9 Project #2 Prepare a checklist of supplies and equipment necessary for the theoretical menu you created for Project #1; Week 11. Chapter 10 Week 12. Chapter 11 Project #3 Devise methods for holding, delivering and serving foods for off-premise functions; Week 13. Chapter 12 Week 14. Chapter 13 Week 15. Presentations NOTE: This Lesson Schedule is Subject to Change