Instructor: Anthony Giusti

NFSC 431 Syllabus

Semester: Spring 2006 Course #: NFSC 431 (formerly NFSC 262) Title: Foodservice Production Systems Lecture: M/W 2:00 - 2:50 PM Location: THMA 113 Lab: R 11-11:50 AM + 2 hours TBA Location: THMA 118/ 134

Instructor: Stephanie Bianco-Simeral, MS, RD Office: Holt 106 Office Hrs: M/T 11:00 AM -12:50 PM and R 12 – 12:50 PM Voicemail: 530 - 898 - 4759 E-mail: [email protected]

Course Description: Prerequisites: BIOL 011; NFSC 430 Application of procedures and principles of menu planning, operation of foodservice equipment, recipe adaptation and costing, employee and production schedules, environmental health control, in-service training, and merchandising techniques. Experience in a variety of foodservice systems. 2.0 hours discussion, 3.0 hours laboratory. Upon completion of the National Restaurant Association’s examination, students will receive a ServSafe™ Certification.

Tuberculosis Test: Students must submit to the laboratory instructor evidence of a negative skin test for Tuberculosis by February 10, 2006.

Required Text(s): Introduction to Foodservice Management, Payne-Palacio and Theis, 10th Ed, 2005 ServSafe Coursebook, National Restaurant Association, 3rd edition, 2004

Course materials and grades will be posted on WebCT throughout the semester. It is YOUR responsibility to check your grades periodically to verify that the grades were posted correctly. Save your corrected assignments as a means to prove any discrepancies!!

Course Goal: Gain knowledge and develop skills in the supervision and management of all aspects of a food production facility. Course Objectives: Basic knowledge of: a. Lay and technical writing, negotiation techniques, culinary techniques, facility management, risk management, health care policy and administration, health care delivery systems, ethics of care.

Working knowledge of: a. Interviewing techniques, concepts of human and group dynamics, public speaking, educational materials development, microbiology, quality improvement methods, food safety and sanitation, food delivery systems, food and non-food procurement, and food production systems. b. Environmental issues related to food, promotion of pleasurable eating, food and nutrition laws/ regulations/ and policies, applied sensory evaluation of food, and materials management. c. Human resource management, financial management, quality improvement, information management, systems theory, and marketing theory and techniques.

Demonstrated ability to: a. Present an educational session for a group, use current information technologies, work effectively as a team member, apply microbiological and chemical controls, and determine recipe formula/proportion. b. Write specifications for food and foodservice equipment, modify recipe/formulation for individual needs, determine costs of service operation, prepare a budget, interpret financial data, and apply marketing principles

ServSafe™ Certification: During this course, students will have the requisite knowledge to successfully complete the National Restaurant Association’s (NRA) ServSafe™ examination and receive this certification.

In-service Project: This project will be explained in a separate document. The project will consist of preparing and presenting one in-service from a choice of 18 topics. You will choose a partner or partners (depending upon final enrollment.) The in-service will be in a PowerPoint™Presentation format. A handout material (like a brochure or flyer) must also be given to all class members and the instructor. Retain copies of all in-services. They will become a part of your portfolio. Semester Project: This project is a continuation of materials developed in the NFSC 430 project. At the end of the semester, the student must submit a portfolio (e.g. 3 ring binder) with both the NFSC 430 and 431 projects in it. SINCE THE PROJECT IS DESIGNED TO MEET ADA COMPETENCIES, STUDENTS MUST ACHIEVE A MINIMUM OF 70% OF THE PROJECT POINTS TO PASS THE CLASS.

Laboratory: Each student will be assigned to observe and participate in 10 foodservice operations. Within one week of the completion of a lab experience, the written summary/evaluation sheet is due and must be given to the course instructor. Punctuality and accountability are two important components of being a professional. Students must appear clean and neat. You must follow the dress code of each facility (i.e. closed-toe shoes, hair net, proper slacks, etc.) Failure to inform laboratory facility and your laboratory instructor prior to your emergency absence will result in a loss of 100 points from the final course grade.

Laboratory Performance: Laboratory performance is determined by the course instructor and site supervisors. Factors considered in grading include: attitude, ability to work with others, evidence of fore thought and planning, active participation, willingness to work and ability to relate theoretical material to the laboratory situation. Any documented negative incident at any facility may lower your total grade by 10%. At the on-set or anticipation of any such incident, immediately inform the instructor or site supervisor.

Course Assignments and Grading: Coursework: Point Value 2 Mid terms – 100 points each 200 ServSafe™ Exam 100 In-service Presentation 200 10 Lab Summary Sheets (20 points each) 200 Project (5 parts ~ 35 points each) 175 Project Summary 25 Final Exam (Thursday, 12/15/05 @ 2-3:50 PM) 100 Total 1000

Extra Credit: Extra credit opportunities will be offered throughout the semester as indicated on quizzes and exams.

Grading Policy: Grades are derived as a percentage of the total possible points. A 100 - 90% B 89 – 80% C 79 – 70% D 69 – 60% F 59% and below

Course Policies and Procedures: 1. Assignments are due IN CLASS on day scheduled/determined. Late assignments WILL NOT be accepted. 2. Alternative to in-class submission, assignments may be submitted via e-mail or office drop-off with PRIOR approval of instructor. 3. No make-up exams will be given without written medical verification (from a physician), dated and provided to the instructor upon return to class. 4. All time lines, schedules, and due dates are subject to change and will be announced in class, as necessary. 5. University policy states that Add/Drops must be completed within the first two to four weeks of the semester. Please note that to drop a course after the end of the fourth week of classes (after 02/17/06) requires a “serious and compelling” reason. A written documentation of the reason for dropping the course is required.

Student Requirements: 1. Please ask questions when information is unclear. More than likely you are not the only one with the same question. 2. Read assigned materials prior to each class meeting. 3. Because collaborative learning activities will be implemented in class, attendance is mandatory. It is expected that students will be seated and prepared to begin study promptly at the beginning of the class period. If you have to arrive late or leave early please have PRIOR approval. Make sure that you arrive or depart discreetly. Late arrivals and early departures are disruptive and discourteous to your classmates and instructor. 4. Follow notes during class lectures and add from lecture when appropriate. Many exam/ quiz questions may come from discussions in class. 5. Keep cell phones and pagers “off” or on “vibrate” during class time. 6. Children are not allowed to attend lecture or laboratory meetings.

Academic Rigor and Honesty: This professor is committed to compliance with the University’s statement on academic rigor and honesty. Please see the university’s on-line web site for complete text of these policies. (http://www.csuchico.edu/prs/EMs/EM04/em04_36.htm and http://www.csuchico.edu/prs/EMs/EM96/em96_38.htm#II)

PLAGIARISM: “Plagiarism occurs when a [student] deliberately uses someone else’s language, ideas, or other original (not common-knowledge) material without acknowledging its source.”

Council of Writing Program Administrators. "Defining and Avoiding Plagiarism: The WPA Statement on Best Practices." WPA Position Statements and Resolutions Jan. 2003. 12 Feb. 2004 Any suspicion of plagiarism will be thoroughly investigated. Plagiarism will NOT be tolerated. Please take caution when working in groups or utilizing on-line resources. NFSC 431 Foodservice Production Systems Spring 2006 S. Bianco-Simeral, MS, RD

Reading Assignment: Laboratory In-service Presentations Dates Lectures Payne-Palacio (PP) and Date Thursday (15 – 20 minutes each) ServSafe (SS) 11:00-11:50

1/23 and Intro to BMU Marketplace and AS Introduction to Course CH 1-5 (SS) 1/26 1/25 Food Management Personnel

Styles of Service/ Assign Project Part 1 1/30 and CH 2 and 9 (PP) Foodservice 2/2 Facility Sign-up 2/1 CH 6-7 (SS) Operations Assign In-Services/ Partners

Facility Layout and 2/6 CH 10-11 (PP) Review Appendix B (Foodservice Design and Appendix B (PP) 2/9 Equipment) Equipment and 2/8 ServSafe™ Lecture Furnishings

2/13 and ServSafe™ CH 8-11 (SS) 2/16 Project Part 1 DUE 2/15

2/20 and ServSafe™ CH 12-15 (SS) 2/23 ServSafe™ Exam 2/22 ServSafe™ Review

2/27 and HAACP and Assign Project Part 2 Handouts 3/2 3/1 JCAHO Motivating with In-services

Policies and 1. Personal Hygiene and 3/6 and Procedures and Risk CH 13 (PP) 3/9 Handwashing Procedures 3/8 Management 2. Safe Food Handling 3/13 and SPRING BREAK 3/15

Policies and 1. Ergonomics in the 3/20 and Project Part 2 DUE Procedures and Risk CH 15 (PP) 3/23 Workplace 3/22 Management 2. Equipment Safety

Job Classifications 1. Using HACCP in the 3/27 and Hiring, and Job Task Kitchen Handouts 3/30 Assign Project Part 3 3/29 Analysis 2. Using HACCP when MIDTERM #1 (W) Receiving

FTEs and Labor 1. Proper Dishwashing and 4/3 and Schedule Handouts 4/6 Project Part 3 DUE Potwashing Procedures 4/5 2. Knife and Slicer Safety

1. The Importance of Recipe Standardization 4/10 and Quality Improvement CH 16 4/13 Assign Project Part 4 2. The Importance of Portion 4/12 Control and Offer Vs. Serve

1. JCAHO and the 4/17 and Budget Process CH 17 4/20 Project Part 4 DUE Foodservice Manager 4/19 2. JCAHO and the Clinical Manager 1. Understanding the Therapeutic Diet: 4/24 and Diabetes Budget Process CH 17 4/27 Assign Project Part 5 4/26 2. Understanding the Therapeutic Diet: Heart Disease 1. Understanding the Therapeutic Diet: Food MIDTERM #2(M) 5/1 and Project Part 5 DUE Consistency School Foodservice Handouts 5/4 5/3 Assign Project Summary 2. Understanding the Therapeutic Diet: Renal Disease 1. Understanding the Therapeutic Diet: Enteral Nutrition and Oral 5/8 and School Foodservice Handouts 5/11 Project Summary DUE Supplements 5/10 2. Understanding the Therapeutic Diet: Food Allergies

5/19 COMPREHENSIVE FINAL EXAM (Friday, 5/19 @ 12 – 1:50 PM) THMA 113