host154 syllabus

HOST 154: FOOD & BEVERAGE OPERATIONS

Shanghai Normal University&

Instructor: Chef Dean Louie, CHEE-mail: [email protected] (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 & 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.

Pg 1 4/12/23 [email protected]

mailto:[email protected]


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 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 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.

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 pointsTotals 100 points= 30% of grade

Final Exam………………………………………………………………… 100 points = 70% of gradeTotal Possible Points 200 points = 100% of grade

90% or more of available points = A80% or more, but less than 90% = B70% or more, but less than 80% = C60% or more, but less than 70% = Dless than 60% = F

Total final points will be determined as follows:180 ~ 200 = A 120 ~ 139 = D160 ~ 179 = B 119 or less = F140 ~ 159 = C


host154 syllabus

Education