F & B Opts Course Syllabus

1. HOST 154: FOOD & BEVERAGE OPERATIONS
Shanghai Normal University
&
Instructor: Chef Dean Louie, CHE
E-mail: dlouie@hawaii.edu (office meetings by appointment only)
Syllabus/Outline ~ Spring 2009 Class Meeting Times:
Class Date Time Hours Lessons
1 9/5/25 08:00am-10:15am 3 Chp 1
2 9/5/26 08:00am-10:15am 3 Chp 2
3 9/5/27 08:00am-11:10am 4 Chp 3- Review
4 9/5/31 13:30pm-16:40pm 4 Chp 4, 5 Quiz #1
5 9/6/01 18:00pm-20:10pm 3 Chp 6
6 9/6/02 18:00pm-20:10pm 3 Chp 7
7 9/6/03 08:00am-11:10am 4 Chp 8, 9- Review
8 9/6/05 08:00am-11:10am 4 Chp 10, 11 Quiz #2
9 9/6/08 08:00am-10:15am 3 Chp 12
10 9/6/09 08:00am-10:15am 3 Chp 13- Review
11 9/6/10 08:30am-10:00am 3 Final Exam
COURSE DESCRIPTION
This course is designed to introduce basic principles of food production and
service. It provides a basis for understanding the various challenges and
responsibilities involved in managing a food and beverage operation. Areas of
study include an overview of food and beverage operations, food service
marketing, menu planning, nutrition concerns, menu cost and pricing strategies,
production, service,
beverage management, sanitation and safety issues, facility design and
equipment, accounting, and food service automation.
COURSE OBJECTIVES
The objectives of this course are to provide students with an overview of Food &
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2. HOST 154: FOOD & BEVERAGE OPERATIONS
Beverage operations and introduce basic principles related to food service
management. The goal of the course is to help students improve and better
understand the food service industry and the art and science of
management.
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3. HOST 154: FOOD & BEVERAGE OPERATIONS
STUDENT 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 financial management of food
and beverage business.
E. Identity trends in the food service industry and its impact on hospitality
operations;
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
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4. HOST 154: FOOD & BEVERAGE OPERATIONS
costs;
J. Describe purchasing, receiving, storing, issuing, and controlling issues
related to food service operations;
K. Identify the factors that influence 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;
P. Explain how banquets and catered events are booked and planned, and
describe how managers and staff members service for these events;
Q. Summarize factors affecting facility design, space allocation, and
equipment selection;
R. Describe the impact of computerized systems in food and beverage
operations;
S. Review tracking and tipping issues in food and beverage operations;
T. Identify food and beverage management challenges and list ways to
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5. HOST 154: FOOD & BEVERAGE OPERATIONS
resolve issues.
COURSE FORMAT
This on-campus class includes the use of lectures and audio/video/PowerPoint
presentations, exams, and other experiential learning activities.
CLASS REQUIREMENTS & STUDENT RESPONSIBILITIES
Preparation & Participation: If you have learning challenges please contact me by
email, note in the department mailbox, or in person.
Attendance: Students must attend class and be on time! (2 points x 10 classes =
20 points) They should come to class prepared to participate. Participation is
very important not only in the course but also in the rest of your college career.
Appearance after half the class time has passed will be considered a cut.
Quizzes and Final Exam: There will be two quizzes (2 x 40 point = 80 points)
and one comprehensive final exam (100 points) administered in accordance with
the course schedule. All exams will be closed book/notes. Academic dishonesty
will not be tolerated and will result in a zero grade for that exam. There are no
make-up exams, except for extraordinary reasons excused at the discretion of
the instructor.
All lesson slides will be posted URL: http://www.slideshare.net/chefdean/
EVALUATION & GRADING SCALE
You will get out of this course what you put into it. First and foremost, come to
class. Participate. Ask questions and get involved with class discussions. Share
your opinions, ideas, and experience on the subject. Lastly, be professional,
businesslike, and show mutual respect for your peers.
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6. HOST 154: FOOD & BEVERAGE OPERATIONS
The student grade earned is equal to amount of effort put into the course
curriculum. Grades will be based on the following grading scale (percentages of
the total points possible).
Class Conduct
Prompt arrival to the class is expected daily. Please bring a notepad for lecture
notes and questions. All mobile phones, MP3, iPod should be turned off and
stored in your book bag. This includes text messaging. If you have to leave early
let me know before class starts.
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
90% or more of available points = A
80% or more, but less than 90% = B
70% or more, but less than 80% = C
60% or more, but less than 70% = D
less than 60% = F
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7. HOST 154: FOOD & BEVERAGE OPERATIONS
Total final points will be determined
as follows:
180 ~ 200 = A 120 ~ 139 = D
160 ~ 179 = B 119 or less = F
140 ~ 159 = C
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