Instructional Package s1

INSTRUCTIONAL PACKAGE

HOS 255

Food Service Management

Effective Term Spring 2014 INSTRUCTIONAL PACKAGE

Effective Term: Spring 2014 (201320)

COURSE PREFIX: HOS 255

COURSE TITLE: Food Service Management

CONTACT HOURS: 3.0

CREDIT HOURS: 3.0

PREREQUISITES: HOS 140

COURSE DESCRIPTION:

This course provides a basis for understanding the various challenges and responsibilities involved in managing restaurants. Many aspects of this managing process are discussed in detail.

REQUIRED MATERIALS: Please visit the Bookstore online site for most current textbook information. Use the direct link below to find textbooks. http://hortec.bncollege.com/webapp/wcs/stores/servlet/TBWizardView? catalogId=10001&langId=-1&storeId=51560.

Enter the semester, course prefix, number and section and it will take you to the correct textbook.

PURPOSE:

Owners and operators of lodging and food service operations have a fiduciary responsibility to protect the health of the general public. In order to meet this responsibility, they and their staff must have a thorough knowledge of the science and management of sanitation and the proper operation of a food and beverage establishment.

COURSE COMPETENCIES:

1. List types of commercial food services facilities. 2. Identify and discuss three levels of management. 3. Describe typical production and service positions. 4. List and discuss steps in the management process. 5. Explain the advantages and disadvantages of advertising mediums. 6. Explain the importance of nutrition. 7. List common menu design mistakes. 8. Summarize the advantages of standard recipes. 9. List the goals of a purchasing program. 10. Identify the primary concerns of managers during food and beverage production. 11. Categorize types of food service. 12. Explain income control procedures for employees. 13. Recognize the causes of unsafe food. 14. Explain operating ratios. 15. List common food service accidents and some important ways to prevent them. 16. Describe the origins and the advantages of uniform students of accounts.

COURSE OUTLINE:

Chapters 1, 2, 3, and 4 are an introduction to the Management of Food and Beverage Operations.

Chapters 5, 6, and 7 are focused on Menu Management. Topics include nutrition, dietary concerns, pricing styles, menu design, recipes, cost management, etc.

Chapters 8, 9, 10, and 11 involve Production and Service. Topics include purchasing, receiving, storing, inventory control, food production principals, service types, sanitation, and safety.

Chapters 12 and 13 focus on Financial Management.

EVALUATION:

Chapter assignments 10% Unit exams 50% Presentation/Paper 20% Final Exam 20% Total 100% ***Percentages and evaluation methods may vary by instructor and are subject to change for any semester. A point system may also be used rather than percentages.

GRADING SYSTEM:

Basis of final grade: 90%-100%=A; 80%-89%=B; 70%-79%=C; 60%-69%=D; 59%-below=F

Grades earned in courses impact academic progression and financial aid status. Before withdrawing from a course, be sure to talk with your instructor and financial aid counselor about the implications of that course of action. Ds, Fs, Ws, WFs and Is also negatively impact academic progression and financial aid status.

The Add/Drop Period is the first 5 days of the semester for full term classes. Add/Drop periods are shorter for accelerated format courses. The following week of the semester is Financial Aid Attendance Verification period. You must attend at least one meeting of all of your classes during that period. If you do not, you will be dropped from the course(s) and your Financial Aid will be reduced accordingly