1. Meeting One
Introduction
& Introductions
Food and Beverage operations
Sunday, May 24, 2009 1
ALOHA!!!!
2. LEARNING OUTCOMES
Upon successful completion of this course, the student will:
A. Identity and discuss the role of food service operations within the
hospitality industry;
B. Explain the different responsibilities involved in managing the
various types of food and beverage operations to aid in career
development choices;
C. Describe typical production, service and management positions and
the functions they play in a food service operation;
D. Describe the components involved in the Ainancial management of
food and beverage business.
E. Identity trends in the food service industry and its impact on
hospitality operations;
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3. LEARNING OUTCOMES
(cont)
F. Explain the role of the menu as a marketing tool and how it affects
operating needs and identify common menu‐design mistakes;
G. Discuss menu planning principles, pricing styles, and design
considerations;
H. Review the process of menu planning and recognize important
trends affecting menu development and regulations; Summarize the
advantages of standard recipes and explain how to determine
standard food and beverage costs;
J. Describe purchasing, receiving, storing, issuing, and controlling
issues related to food service operations;
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4. LEARNING OUTCOMES
(cont)
K. Identify the factors that inAluence purchasing needs;
L. Explain the production planning process and identify the basic
steps in production and controls;
M. Categorize types of food service;
N. Describe procedures for serving food and alcoholic beverages with
care;
O. Discuss sanitation, safety, security, health, and legal issues that
food service managers must handle successfully;
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5. Grading
Final Grade will be determined as follows:
Attendance, Punctuality, and Participation……………………20 points
Quizzes (2@50)……………………………………………………………80 points
Totals 100 points= 30% of grade
Final Exam…………………100 points = 70% of grade
Total Possible Points 200 points = 100% of grade
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6. Class Web Resources
All presentations in Adobe;
Portable Document Format (PDF) Format:
http://www.slideshare.net/chefdean
Web: slideshare.net
Type in “Tags:” shnu or chefdean
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7. Sunday, May 24, 2009 7
This should pop up if you type in “chefdean” or “shnu”
8. Sunday, May 24, 2009 8
All powerpoint presentations can be downloaded or viewed and studied
from this site.
9. http://www.ei-ahla.org/
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Resource for planning your career.
Note: Like your grades and a diploma: a career is earned, not simply handed to you!
Click on: “e-learning”
15. Preparation:10 minutes
For each student on the right, Pair
Up!
1. Each pair should stand and speak very
loud and clear.
2. English Names or Nickname?
3. Hobby and Favorite food?
4. What kind of Job you will be working in
5 years?
5. where will you be working?
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16. Cell phone policy?
Official SHNU instructions: “Turn off the cell phone! The students
should not allow their phones to ring during class as well as leave the
class to take a call or make a call If the student is too busy to get
through class without his/her phone he or she is too busy to take your
class.”
Other suggestions for cellphone interruptions? In the F & B industry,
interrupting a guest with a cell phone call is considered very
unprofessional. Verbal or written warning is issued.
In this class shall we create a list for students that misuse cellphones?
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17. Class Web Resources
All presentations in Adobe;
Portable Document Format (PDF) Format:
http://www.slideshare.net/chefdean
Web: slideshare.net
Type in “Tags:” shnu or chefdean
Sunday, May 24, 2009 17
