SYLLABUS
MANAGEMENT FOR
FOOD PRODUCTION AND SERVICE
RSTO 2405
|
|
** NOTE: THE INSTRUCTOR WILL BE AVAILABLE 10 MINUTES PRIOR AND 10
MINUTES AFTER CLASS FOR STUDENTS AND BY APPOINTMENT.
IINSTRUCTIONAL TIME:
Two hours per week x 16 weeks = 32 hours. Four lab hours per week x 16
weeks = 64 hours.
EDUCATIONAL GOALS: Advanced Food Management is designed to allow
the student to practice skills and gain expertise in areas previously
studied in Hospitality to include: Sanitation and Safety, Food and
Beverage production, Purchasing and Cost Control, Nutrition, Menu
Planning, Merchandising, Design, Food Preparation, Organization and
Management.
|
COURSE COMPETENCIES: |
| |
|
UNIT 1, Ch 1, 14
Upon completion of Unit 1, the student will list the legalities and
liabilities associated with buying, building, franchising, and
managing a restaurant operation. The student will identify the
basics of various food and alcoholic beverage service styles. Each
student will develop a menu set, service and a marketing plan for
use in laboratory service and production. The student will then
cost out and calculate the profitability. The student will identify
and select appropriate alcoholic and non-alcoholic beverages,
equipment and service ware for use in preparation and service of
each menu set. The student will describe the basic production
processes for spirits used in menu preparation and explain the
relationship of each spirit to the selected menu. |
|
|
|
Unit 2, Chapter 2-3
Upon completion of Unit 2, the student will know the different kinds
and characteristics of restaurants and know the sequence of
restaurant opening from concept to operation. A close study of
location selection criteria will be conducted. The student will
also know planning decisions related to concept development,
operation, and profitability. |
|
|
|
UNIT 3, Chapters 5 and 7
Upon completion of Unit 3, the student will identify the basics of
menu design, layout and analysis for food and beverage operations.
A thorough study of budgeting, forecasting and controlling costs
will be conducted along with an introduction to the concepts of
financing and leasing as they relate to the food and beverage
business. |
|
|
|
UNIT 4, Chapter 15
Upon completion of Unit 4, the student will conduct a job and task
analysis in order to better organize people and jobs in a
restaurant. The student will describe the challenges associated
with staffing a restaurant and recommend strategies with close
attention paid to the selection process for employees. |
|
|
|
UNIT 5, Chapters 8, 13
Upon completion of Unit 5, the student will know the basics of
matching equipment to menu production needs as well as techniques
for optimum people and product efficiencies. |
|
|
|
UNIT 6, Chapter 4
Upon completion of Unit 6, the student will know how to produce an
effective marketing plan utilizing various media and promotional
activities. The student will also know how to implement a food
purchasing system for optimal profit. |
|
|
|
UNIT 7, Chapters 10, 11
Upon completion of Unit 7, the student will know the intricacies for
a successful modern food service operation. |
|
|
|
UNIT 8, Chapter 12
Upon completion of Unit 8, the student will identify the various
preparation and presentation techniques associated with alcoholic
and non-alcoholic beverages. The student will also identify ad
discuss the liabilities and the mechanics of working a bar to
include: third party liability, opening and closing procedures,
identifying and handling intoxicated guests and the implementation
procedures for cash and inventory controls. |
|
|
|
Unit 9, Chapter 9
Upon
completion of Unit 9, the student will know how to develop and
implement an effective food purchasing plan for optimum efficiencies
and profit. |
|
|
|
Unit 10, Chapter 6
Upon completion of Unit 10, the student will now the legalities
associated with restaurant operations and the pros and cons of
various ownership and accounting strategies |
|
|
|
Unit 11, Chapter 16
Upon completion of Unit 11, the student will know the basics of
employee training focusing on behavior modeling and learner
controlled instruction. |
EVALUATION AND GRADING:
|
MENU SET 10% |
|
|
QUIZZES 20% |
90- 100 = A |
|
LOGBOOK 10% |
80 - 89 = B |
|
LAB 50% |
70 - 79 = C |
|
FINAL 10% |
60 - 69 = D |
|
100% |
Below 60 = F |
BIBLIOGRAPHY: The Restaurant from Concept to
Operation, 5th Edition, John R Walker and Donald E. Lundberg.
UNIFORM POLICY
I
wish to make absolutely clear to each of you the uniform policy
for this course. It is expected that each of you will respond to his
policy in a mature and professional manner. As always, I look forward
to your cooperation and support.
MEN
White dress shirt
White tee or undershirt
Black dress slacks ( no Dockers)
Polishable dress shoes or boots (closed toe and heel)
Appropriate necktie (to be agreed upon by class)
Socks and dress belt
No
Jewelry
Hair restraint
NOTE:(must be chef’s hat sold in SPC bookstore)
WOMEN
White dress blouse
Black dress skirt or slacks
Polishable dress shoes or boots (no high heels, closed toe and heel)
Appropriate necktie or neckerchief (to be agreed upon by class)
No Jewelry
Hair restraint
NOTE: (must be chef’s hat sold in SPC bookstore)
**** NOTE: **** You must wear a complete uniform to each lab
class. Failure to wear the proper uniform will exclude you from
participation in laboratory activities and this will count as an
absence. YOU are setting your standards for YOUR career.
Look and act as a professional and you will be regarded as one.
**** ATTENDANCE: **** Attendance in this class is critical.
Anyone missing four (4) class/lab periods for any reason will be dropped
from the class. Failure to complete a scheduled daily lab activity by
leaving before the activity has ended will result in a lab grade of
“ZERO” for that day’s activity.
****DRESS CODE FOR FIELD TRIPS:****
APPROPRIATE BUSINESS ATTIRE MUST BE WORN ON ALL FIELD TRIPS. “NO JEANS,
CAPS, SHORTS, T-SHIRTS OR SWEATS.”
REVISED SPRING 2007
|
St. Philip's College
1801 Martin Luther King Drive
San Antonio Texas, 78203
(210) 531-3200
St. Philip's College
is a member institution of the Alamo Community College
District.
About This Page:
This page last updated October 29, 2007. St. Philip's College is an equal opportunity institution; no one
shall be subject to discrimination on the basis of gender, race, color, national origin,
religion, disability, or age. |
|
