COURSE SYLLABI
CUL 150-01 Food Service Management
COURSE CODE:
CREDIT HOURS:
CONTACT HOURS
TYPE OF COURSE:
CUL 150
3
45
Lecture
OFFICE:
WA 226
PREREQUISITES:
ENG 085, ENG 090 and
MAT 020 or higher
INSTRUCTOR:
CONTACT INFO.
SEMESTER/YEAR:
MEETING DAYS
AND TIME:
OFFICE HOURS:
LOCATION:
David L. Hooper, M.Ed., CEC
hooperdavidl@jccmi.edu
FALL 2015
Thursdays: 10:00am-12:54pm
Wednesday: 11am-1:00pm
Wednesday: 2:30pm-5:30pm
Justin Whiting Hall, Room 210
Course Description:
Students are introduced to trends, organization and operations within the hospitality industry including
tourism, lodging, restaurant, recreation and leisure, gaming, managed services,
meeting/convention/exhibition, cruises, and spa and resort segments.
Course Objectives:
After this course, students should be able to:
1. Identify key milestones and dates in the long history of the foodservice industry; gain a more
thorough understanding that the foodservice industry is more than restaurants; and describe
the six segments of foodservice and know the factors that differentiate each one.
2. Understand the unique aspects of the foodservice business, including its characteristics and
distinct segments; relate current trends to foodservice operations’ evolution throughout the
business lifecycle; and describe value as it is perceived by guests, integrating the various
components of the overall dining experience.
3. Understand the basics of menu planning and review the importance of the menu in the
operation of any foodservice operation; recognize how menus differ in the various segments of
onsite foodservice; and identify and explain differences in menu philosophy as they apply to
sustainability.
4. Understand and appreciate the importance of recipe standardization; explain the basic methods
for recipe standardization; explain the methods used to calculate a recipe’s cost; and identify
what issues are involved in accurately costing recipes.
5. Understand the major menu pricing approaches; explain the methods used to calculate a menu
item’s price; appreciate the importance of menu psychology and understand how it applies in
the menu development process; and recognize the importance of menu engineering and
understand how various approaches can be applied.
6. Understand the planning considerations that are vital to creating a successful foodservice
operation; identify the key elements in design and layout, particularly as they pertain to space
allocation, dining room design, and kitchen design; and explain how to procure equipment for a
new or remodeled foodservice operation.
7. Identify the major foodborne illnesses as well as their symptoms and growth conditions;
recognize the other hazards that may be present in food and describe their effects; determine
how foodborne illness can be prevented; and understand how the safety of the work
environment is linked to food safety.
8. Describe the activities related to the purchasing process and the role of the purchasing
manager; understand how distribution channels function; explain the importance of ethics,
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9.
10.
11.
12.
13.
14.
15.
16.
particularly related to purchasing; and identify the various methods and related issues
pertaining to buying food and beverage products.
Understand what is essential to the receiving function, including invoice processing; identify the
requirements for proper storage of the full range of food types in various states of preparation;
determine how to valuate inventory items, depending on type of foodservice operation; and
apply inventory-turnover analysis.
Describe what generates foodservice sales and understand why we need to apply accounting
principles; explain the various cost concepts as they apply to foodservice operations; and
understand the components of income statements, balance sheets, and cash flow statements.
Identify several examples of customer service philosophy and explain what they mean to a
foodservice organization; identify factors that should be measured to identify service problems
and successes; and review quality control and quality maintenance issues understand how to set
standards of quality performance.
Define marketing, understand that there is a scientific basis for marketing, and discuss some of
the major approaches; list the concepts involved in and understand the value of strategic
marketing to foodservice operations in all sectors; and explain the use and application of
branding.
Write and interpret a job analysis and job description; identify the basic techniques of employee
recruitment, selection, and retention; and understand the principles of and methods that apply
to scheduling and staffing.
Describe how our conception of leadership has evolved over the last 100 years; identify the key
principles that lead to effective supervision; and understand the difference between leadership
and management as well as the behaviors and functions each entails.
Explain why internal controls are necessary and why they are particularly important in the
foodservice industry; describe the conditions that lead to employee theft; and identify how
employees can themselves serve as the best deterrents to employee theft.
Describe how revenue management can be applied to foodservice operations and explain the
interrelationship of sales, expenses, and profit; understand the effects of alcohol on heath and
the legal issues that affect the sales and service of alcoholic beverage; and identify likely
changes that we will see in each of the foodservice segments.
Textbook (s) Foodservice Management Fundamentals, John Wiley & Sons, Inc. 2013 | ISBN: 978-0470-40906-0
Associate Degree Outcomes
JC Associate Degree Outcomes (ADO’s): The course goals and objectives incorporate specific Associate
Degree Outcomes (ADO’s) established by the JC Board of Trustees, administration and faculty. These
goals are in concert with four-year colleges, universities, and reflect input from the professional
communities we serve. ADO’s guarantee students achieve goals necessary for graduation credit,
transferability, and professional skills needed in many certificate programs. One such goal is embodied
in this course, and will be assessed in the measure listed below.
 The ability to evaluate, interpret, and analyze information from both written and verbal sources
(ADO #7, Critical Thinking).
Center for Student Success:
Tutors (plus additional services for academic success) can be
accessed by calling 796-8415 or by stopping by the Center for Student Success. Students requiring
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special assistance (including those affected by the Americans with Disabilities Act) should contact the
Center for Student Success. This is the first step in acquiring the appropriate accommodations to
facilitate your learning.
Course Outline:
 Week 1 Overview of Syllabus. Chapters 1-2: The Foodservice Industry; and The Foodservice
Business. Research Assignment – Homework
 Week 2 Chapter 3: Menu Planning and Development. Quiz – Homework
 Week 3 Chapters 4-5: Recipe Standardization, Costing, and Analysis; and Menu Pricing. Quiz –
Homework
 Week 4 Chapters 6-7: Facilities Planning, Design, and Equipment; and Food Sanitation and
Safety. Quiz – Homework
 Week 5 Chapters 7-8: Food Sanitation and Safety; and Supply Chain Management. Quiz –
Homework
 Week 6 Chapters 8-9: Supply Chain Management; and Food Management. Quiz – Homework
 Week 7 Midterm Exam
 Week 8 Chapter 10: Financial Management. Quiz – Homework
 Week 9 Chapter 11: Customer Service. Quiz – Homework
 Week 10 Chapters 12-13: Marketing; and Human Resource Management. Quiz – Homework
 Week 11 Chapter 14: Leadership and Management. Research Assignment Review
 Week 12 Holiday – NO CLASS!
 Week 13 Chapters 15-16: Internal Control; and Operational Analyses. Quiz – Homework
 Week 14 Chapters 17-18: Beverage Management; and The Future of the Foodservice Industry
 Week 15 Final Exam
Method of Instruction: Lecture Course
Course Evaluation: Lecture
Areas of Assessment for
Final Grading
Value of
Assessment for
Final Grading
Assignments including
testing and quizzes shall
be evaluated based on
the following scale:
Daily Evaluation
Homework Assignments
Quizzes
Midterm
Research Paper
Final Exam
30%
15%
10%
15%
10%
20%
90-100 = A
80-89 = B
70-79 = C
60-69 = D
Below 60 F
Attendance Policy:
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1. Excessive absenteeism may result in course failure. Therefore, students may be required to
retake the course and pay the appropriate fees.
2. Because of the intensive nature of the Jackson College Culinary Arts/Hospitality
Management programs, absences jeopardize a student’s ability to complete
successfully/his/her studies. If, for some critical reason, a student finds it necessary to be
absent, late, or leave early, it is the student’s responsibility to notify the instructor and to
make up all work missed.
3. Accumulated absenteeism in any one course will affect performance and grades.
Absenteeism can be accumulated through missing class entirely or by being tardy or leaving
class early.
Behavior:
1. Be here every day and on time. Valuable information will be missed when absent or tardy.
2. Come to class in the appropriate uniform and bring all necessary tools and books for that
day.
3. Maintain cleanliness and orderliness in and outside the classroom.
4. Treat everyone with respect. Disrespectful or rude behavior and offensive language will not
be tolerated.
5. Work as a team. Teamwork is essential for success at school and in the industry and is a sign
of culinary professionalism.
6. Drugs and alcohol will not be tolerated. If you come to class impaired in any way, you will
be asked to leave.
7. You will not be called out of class to receive personal phone calls. The office can receive
messages in the case of an emergency.
Policy on Academic Honesty: Follow the requirements in the Academic Honesty Document
posted in JetNet: http://www.jccmi.edu/policies/Academics/Policies/1004.pdf
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