UNIVERSITY OF WISCONSIN-MADISON Department of Science

FS 437: OPERATIONS 2016 3 Credits

Course Description: This course introduces students to the principles and practices of foodservice management. Following an overview of the foodservice industry as a component of the U.S. food system, students will study programs and operations common to all on-site . These programs and operations include , sanitation, menu planning, purchasing, production, and service. The primary goal of this course is to help students understand Food and Services from a systems and operations perspective.

Class Time: MWF 1:20 to 2:10 p.m. Instructor Information Location: Rm 1420 Microbial Sciences Monica Theis, MS, RD Senior Lecturer 127A Babcock Hall 263-2225 (office) 577-5371 (cell) [email protected]

Office Hours: By appointment for individual meetings. Prerequisites: ADI status, Food Science 301 and concurrent registration in FS 438

Key Learning Objectives * By actively participating in this class, the student will be able to: 1. Identify political, social and economic issues and trends that influence the functions and operations of various types of foodservice operations 2. Define each component of a food and foodservice system and describe how they are interrelated 3. Identify and apply applicable laws and regulations to functions and operations of a foodservice 4. Develop, implement and manage a foodservice-specific integrated food safety program 5. Plan or revise a menu for a specific on-site foodservice unit 6. Define and apply principles of purchasing for food and supplies to meet the needs of a specific organization 7. Formulate a recipe in the context of a specific foodservice operation 8. Develop production schedules to ensure timely production and service of food 9. Define and apply principles of meal assembly, distribution and service to the selection and management of the service function 10. Describe how knowledge of Food Systems and Foodservice apply to the professional practice of Dietetics

*Module-specific learning objectives will be provided at the start of each module

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Students will also have the opportunity to develop professional qualities and skills identified as important in professional practice. The following table includes a sampling of some of the qualities and skills that students will have the opportunity to develop through active participation in this course.

Professional Qualities and Skills (*indicates a quality or skill specified on dietetic internship reference form)

Qualities Skills Initiative and self-motivation* Ability to apply knowledge in practice Adaptability and Responsiveness Decision Making Ability to manage stress* Conceptual, analytical, and critical thinking* Independence and self-direction* Communication (all forms with emphasis on Dependability listening and technical/business writing)* Maturity and responsibility* Time Management and Punctuality* Good judgment in context Problem Solving* Grace, dignity and civility Teamwork Honesty and integrity Ability to organize and prioritize Creativity*

Course Policies: Campus/student e-mail account. Check email and Learn@UW frequently; daily is strongly recommended.

Class attendance is required. NOTE: Students are responsible for getting notes and handouts from a peer if they miss class. Be aware that some content will be discussed and/or distributed in class that will not be available on Learn@UW.

There will be only one option to make up exams regardless of the reason. The alternate will be the next class day following the exam day. The exam will be offered at 8:00 a.m. in room 127A of Babcock Hall. Example, if you miss an exam on a Monday your only option to take the make-up exam will be at 8:00 a.m. on the following Wednesday.

There is no alternate exam for the final except under UW-Madison policy.

A McBurney Center VISA is required for special learning and assessment accommodations. This includes requests for special exam accommodations.

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Required Resources: 1. Payne-Palacio J, Theis M. Foodservice Management: principles and practices. 13th edition .Prentice Hall, Columbus, OH. 2016. (on reserve at Steenbock Library). 2. SERVSAFE Essentials or Coursebook (6th edition). The National Educational Foundation of the National Restaurant Association. (purchased from Department of Food Science; details provided first class day)

Course Modules The Foundation Module 1 Food Systems and Professional Development Module 2 The Food Service Industry: Food Systems and Foodservice Module 3 The Systems Approach

Controls Module 4 Food Safety Module 5 Facility Sanitation and Safety Module 6 The Menu

Transformation through Operations Module 7 Purchasing Module 8 Receiving, Storage and Inventory Module 9 Production Module 10 Service

Assignments and Projects Module Focus Points Due Date The Foodservice Industry Trends and Issues 25 9/18/15 Food Safety HACCP 100 10/12/15 The Menu Menu Planning 100 10/28/15 Purchasing Specifications, 100 11/13/15 product search, calculations and justification Receiving/Storage/Inventory Issues unique to Buy 25 11/20/15 Fresh, Buy Local Production Recipe Formulation 100 12/2/15 Service Guest Relations 25 12/14/15

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Exam Point Value Module(s) Focus Points Day/Date 1 through 3 The Foodservice Industry 50 Monday 9/21/15 The Systems Approach 4 though 6 Food Safety 75 Monday 10/26/15 Cleaning and Sanitation Worker Safety The Menu 7 through 9 Purchasing 75 Monday 11/23/15 Receiving, Storage and Inventory Production (service content will be integrated into final exam) Final Comprehensive and Cumulative 100 12/22/15 7:45 to 9:45 a.m.

Point Distribution Type of Assessment Points Approx. Percent of Total Assignments 75 10 Projects 400 50 Modular Exams and Final 300 40 Totals 775 100%

Grading Scale A 93% AB 88-92 B 83-87 BC 78-82 C 73-77 D 68-72 F <68%

A = Signifies that the student has achieved the knowledge and/or performance objectives as defined by the instructors and work is of SUPERIOR quality. This grade is reserved for outstanding students who are clearly capable of going on to do advanced work in the professional practice of food and nutrition management.

B = Signifies that the student has achieved the knowledge and/or performance objectives as defined by the instructors with excellent, above average standards; some minor objectives not achieved. Student is easily capable of doing the next stage of advanced work in the professional practice of food and nutrition management.

C = Signifies that the student has achieved the knowledge and/or performance objectives as defined by the instructors with minimum acceptability. Objectives are not met or performance is of only average quality. Student is minimally capable of doing advanced work in the professional practice of food and nutrition management.

D = Most objectives are not achieved with even limited acceptability. Work is below average but above failure.

F = Majority of objectives are not met. Work is of unacceptable quality.

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