Course Syllabus Course Title: Management, Supervision, and Number: CL228 Session/Year: Spring 2008 Description: Length: Contact Hours: Credit Value: 3 Competencies: This course focuses on managing people from the hospitality supervisor's viewpoint. The emphasis is on techniques for increasing productivity, controlling labor costs, time management, and managing change. It also stresses effective communication and explains the responsibilities of a supervisor in the food service operation. Students develop techniques and strategies for marketing themselves in their chosen fields. Emphasis will be placed on student s assessing their more marketable skills, developing a network of contacts, generating interviews, writing cover letters and resumes, preparing for their employment interview, developing a professional appearance, closing and follow-up. 11 weeks 44 hours At the conclusion of this course the student should be able to... 1. Explain the importance of planning, time management and delegating. 2. Compose a marketable resume and cover letter. 3. Develop a personal job search plan. 4. Summarize the conditions that must exist in a supportive, successful organization. 5. Identify effective communication and motivational techniques to create a positive work climate. Prerequisites: Assessment: Required Textbooks: Supplemental Materials: None Food & Beverage Operations and Supervision/, Ai Special Ed. (kit) Cost: $149.00 See instructor's Syllabus Addendum for details. "It is AIS's policy not to discriminate on the basis of disability in its educational programs. If you have a disability-related need for adjustments or other accommodations in this class, contact the Disability Services Department at 206-448-0900 Ext 2308." Management, Supervision, and CL228 / The International Culinary School at The Art Institute of Seattle Page 1 of 8
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Syllabus Addendum Course Title: Course Number: Management, Supervision and CL228 Meeting Days: Wednesday Meeting Times: 5:45-9:45 PM Room: NC 517 Instructor: AIS Phone Mail: Michael Alexander na Home Phone #'s: 206 708 1118 email: Office Hours: maedu@comcast.net Wednesday 5:00 5:45 PM or by appointment Course Calendar: See Eleven Day Outline, Attachment #1 Suggested Supplemental Texts: Grading: See Grading, Attachment #2 Other Costs: Uniform: Rationale & Expanded Objectives: Credo: Ground Rules: Missed classes: Closed classes: None None S.C.A. dress code and personal hygiene standards apply. Students out of uniform will not be accepted into class. Why Management & Supervision for culinarians? Chefs are managers! Eventually, management is where the money is. It is also where the participation [in the process] is. The two most important things to take from this class are the "Management Paradigm" and the Long View of your career. What is the point of? This class should convert the student s perspective from a job to job concept to an overview of a career being a whole system. I believe that learning is interactive. I believe that learning is a proper subject in all education. I believe that education is a chance to recreate yourself. I believe that excellence comes from the practice of excellence. Respect each other and each other's opinions. Be quiet when other people are speaking. No eating, sleeping, profanity or cell phones in class. It is expected that the student will arrange to get notes and assignments between classes and be ready for the next class; it is the student s responsibility to do so. To find out if Ai Seattle will be delayed or closed because of inclement weather, visit the website of the Public/Private Schools and Colleges emergency communications system. www.schoolreport.org or listen to KIRO 710 news radio, 710KIRO.com or local news at KIRO TV channel 7. In addition, if the building hours of operation are altered an update will be placed in the college s voicemail box at 206.239.2313. Management, Supervision, and CL228 / The International Culinary School at The Art Institute of Seattle Page 3 of 8
Management, Supervision and CL228 Eleven Day Outline* Syllabus Addendum Attachment # 1 Spring Quarter 2008 Class dates: 4-2 6-11 '08 Day Date 5:45 7:00 7:15 8:15 8:30 9:35 1 4 2 Orientation Orientation 2 4 9 3 4 16 4 4-23 5 4-30 6 5-7 7 5 14 8 5 21 9 5-28 10 6 4 11 6-11 Exercise 1&2 Due Quiz #1 & Review D: Supervisor as Manager Exercise 3&4 Due Quiz #3 & Review D: Equal opportunity Exercise 5 Due Quiz #5 & Review D: Performance Standards Exercise 6 Due Mock Interviews Exercise 7 Due Quiz #7 & Review D: Teamwork Exercise 8 Due Quiz #9 & Review D: Performance Evaluation Exercise 9 Due Quiz #11 & Review D: Resume Quiz #13 & Review D: Planning & Organization = Toolbox Due = = Workbook Due = Quiz #2 & Review D: Supervisor as Leader Quiz #4 & Review D: Positive Work Climate Quiz #6 & Review D: Recruiting Mock Interviews Quiz #8 & Review D: Training Quiz #10 & Review D: Discipline Quiz #12 & Review D: Job Search Quiz #14 & Review D: Delegation Read CH 11 & 12 Read CH 13 & 14 Read CH 15 & 16 Read CH 25 Prepare Mock Interviews Read CH 17 & 18 Read CH 19 & 20 Read CH 23 & 24 Read CH 26 Read CH 21 & 22 = Notebooks Due = Final Final * In the above schedule and throughout the syllabus addendum and day plans, assignments, materials, times and dates are all subject to change if the instructor deems it necessary. Fair notice will be given in class. Management, Supervision, and CL228 / The International Culinary School at The Art Institute of Seattle Page 4 of 8
Management, Supervision and CL228 Grading & Evaluation Syllabus Addendum - Attachment # 2 Grading will be based on a percentage of the 194 available points attained, according to the AIS Grade Equivalency Scale. Quizzes: 42 points There will be 14 quizzes during the class. Each quiz will be worth three points. Quizzes may not be made up. Workbook Exercises: 46 points [See grade sheet ] The Minimum Standard for the project is that it is typed. Mock Interviews: 15 Points Interviews may not be made up. Toolbox : 26 points [See grade sheet ] The Minimum Standard for the project is that it is typed and in a folder. Career Development Workbook: 10 points [See grade sheet ] All workbook exercises and all handouts need to be presented in order, with a table of contents in notebook that it is 1" to 1.5" and must be labeled with your name on the outside. Notebook: 20 points [See grade sheet ] The Minimum Standard for the notebook is that it is 1" to 1.5" and must be labeled with your name on the outside. Final Exam: 35 point Management, Supervision, and CL228 / The International Culinary School at The Art Institute of Seattle Page 5 of 8
Management, Supervision and CL228 Grading Policies Syllabus Addendum Attachment # 2.1 : Participation: will be taken at the beginning of class. Students earn participation points at the rate of 1 point per hour in class. The final grade awarded will be adjusted by grade parts* from the original grade according to the following scale: + 1 part for 42.5-44 pts - 4 parts for 30.0-32.4 pts ± 0 parts for 39.5-42.4 pts - 5 parts for 27.5-29.4 pts - 1 part for 37.5-39.4 pts - 6 parts for 25.0-27.4 pts - 2 parts for 35.5-37.4 pts - 7 parts for 22.5-24.4 pts - 3 parts for 32.5-35.4 pts - 8 parts for 00.0-22.4 pts * A part is the fraction of a grade. For example, a raise from a B + to an A - would be a raise of one part. A student cannot fail the class based on attendance alone. Extra credit may be awarded at instructors discretion for full participation in class discussions and group work. Teamwork Evaluation: Teamwork is common practice and an essential skill in the food service industry. Culinary classes are set in a teamwork format, which means that many projects are performed as a team. When in a team situation, students in this course are expected to contribute as a team member and share information, responsibilities and efforts. Barring extraordinary circumstances, each member of the team will be awarded equal portions of the grade. Standards: Grading will be based on a percentage of points accumulated during class by assignments, quizzes and tests. Grades are awarded according to the A.IS Grade Equivalency Scale. Minimum Standards: Deadline: When listed on an assignment, minimum standards must be met before the assignment will be accepted. Resubmitted work will be accepted according to the deadline policy. A penalty of 10% of points earned on late work will be deducted for each class day the work was late. No assigned work will be accepted after the last day of class. Grievance: Issues between students should first be addressed between the students, then with the instructor, then with the department director and then with the Dean of Academic Affairs. Issues between a student and instructor should first be addressed with the instructor, then with the department director and then with the Dean of Academic Affairs. Management, Supervision, and CL228 / The International Culinary School at The Art Institute of Seattle Page 6 of 8
Management, Supervision and CL228 Workbook & Toolbox Parameters & Grading Sheet Syllabus Addendum Attachment # 3 Name Workbook: 10 Points Minimum Standards: Must be typed. Must be in a three ring binder. Workbook and your name must be on (or seen from) the outside of the folder. Organized (4) Complete (4) Presentable (2) Total (10) Title Page All Exercises Neat Table of Contents All Handouts Legible Tabs by topic Material in order Job Toolbox 26 Points This project is a collection of the various job tools you have created and developed in the workbook. As you continue in your career, you will be able to access these templates for your future resumes, cover letters, etc. as they are modified with your changing skills and career goals. (Making a DVD copy of the material would be a good idea.) Minimum Standards: Must be typed. Must be in a presentation folder. (Not a notebook / not a three ring binder.) Job Tool Box and your name must be on (or seen from) the outside of the folder. Your Toolbox should contain the following sections in the order listed below: Points out of Max Points Title Page - Corrected Example of a Cover Letter 5 Corrected Example of Resume 15 Example of a post interview Thank You Letter 3 Networking (Business) Card 3 TOTAL 26 Management, Supervision, and CL228 / The International Culinary School at The Art Institute of Seattle Page 7 of 8
M & S Notebook Parameters & Grading Sheet Syllabus Addendum Attachment # 4 Management & Supervision CL228 A Name Notebook: 26 points Minimum Standard: Notebooks should be 1.5" and must be labeled with your name on the outside to be accepted. Notebooks will be evaluated in four areas: A ) Organization [4 points] Title page [1pt] Table of contents [2pt] Tabs 1 > 12 - Titled by chapter topics All material in appropriate notebook divisions [1pt] B ) Reflections [12 points] * Reflections /Summaries on topics [each chapter, typed] [12pt] C ) Handouts [2 points] All Management & Supervision Handouts - only [2pt] D ) Neatness [2 points] Neat, clean, legible & presentable A 4pts B 12pts C 2pts D 2pts Title Page Reflections Handouts Neat Table of Contents Legible Use of Dividers A Totals > B Totals > C Totals > E Totals > * 12 Reflections / Summary Pages Notebook Total Points > The Minimum Standard for the reflections pages is that they are typed and in the correct place in your notebook. You should place your reflections or summary pages first behind each tab for each chapter. The reflections pages should be titled by the chapter topic [you may add your own spin to the title]. You must summarize the chapter in paragraph form and/or by bullet points. You must express an opinion about the chapter topics. Management, Supervision, and CL228 / The International Culinary School at The Art Institute of Seattle Page 8 of 8