COURSE SYLLABUS
Course Name
HOSPITALITY SUPERVISION
Course Number
RSTO 1313
3 - 0 - 3
Lecture - Lab - Credit
None
Prerequisites
This syllabus has been reviewed and is current on the date indicated.
Prepared By
Date
Mark Pack
03/28/2011
Reviewed By
___________________________
Division Director/Designee
_______________
Date
I.
Instructor Information
Name: Majid Shavandy
Phone: 325-670-9240
Campus Office: T&P
Email: majid.shavandy@abilene.tstc.edu
Office Hours: by appt
Department Chair:
II.
III.
Chair Email:
Class Times, Location
Tue, Wed, Thu 11:00 until 11:55
T&P, Culinary Institute
Program Outcomes
A. The TSTC Culinary Arts Graduate has been certified within the National Restaurant Association
ServSafe Program, has received the Food Service Protection Management Card, and are able to
perform safety and sanitation duties in accordance with the applicable health codes.
B. The TSTC Culinary Arts Graduate is able to perform standard American Culinary Federation knife
skill sets and have demonstrated basic fabrication techniques for meats, poultry, fish and shellfish
categories along with carving and servicing techniques.
C. The TSTC Culinary Arts Graduate is skilled in cooking methodology pertaining to dry and moist
heat cooking, garde manger, baking, pastry, American regional, and International cuisine. The
graduate is prepared to complete American Culinary Federation requirements to qualify as a
Certified Culinarian.
D. The TSTC Culinary Arts Graduate is able to convert, scale, plan, and cost recipes/menus. The
graduate can also describe the impact associated with applied managerial cost control measures.
E. The TSTC Culinary Arts Graduate has experienced the supervisory roles and responsibilities
necessary for effective operation of both kitchen and 'front of the house' with a focus on customer
service.
F. The TSTC Culinary Arts Graduate has been trained in the proper use and maintenance of
commercial food service tools and equipment.
IV.
Course Description & Introduction
Fundamentals of recruiting, selection, and training of food service and hospitality personnel.
Topics include job descriptions, schedules, work improvement, motivation, and applicable
personnel laws and regulations. Emphasis on leadership development.
V.
Learning Outcomes
The student will:
A.
Discuss the role of the supervisor including obligations to
owners, customers, and employees
The student will:
• Explain the supervisor’s role
• Distinguish between obligations and responsibilities of a supervisor
• Determine the functions of management
•
•
Discuss theories of people management
Develop managerial skills
B.
Apply management theories and principles to the hospitality environment
The student will:
• Demonstrate training employees based upon different needs and levels
• Explain Maslow’s Hierarchy of Needs
• Access different styles of management to figure which style works best in which
situation
C.
Identify and discuss principles of communication
The student will:
Define communication and explain its importance as a management tool
Contrast formal and informal methods of communications
Discuss the common forms of upward and downward communication used
in the hospitality industry
Outline circumstances that call for verbal, written and electronic communication
methods
List the common barriers to effective communication and describe
techniques for overcoming such barriers
Identify guidelines for providing positive and negative employee feedback
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•
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D.
Develop effective job descriptions, training plans, and evaluation
instruments
The student will:
• Develop performance standards
• Discuss other parts of the job description
• Identify uses of the job description
• Explain the importance, benefits, and problems of training
• Discuss how employees learn best
• Develop a job-training program
• Discuss how to overcome obstacles to learning
• Recognize purpose and benefits of evaluations
• Discuss performance dimensions, standards, and ratings
• Explain legal aspects of performance evaluation
E.
Relate principles of leadership
The student will:
• Define leadership and identify the similarities and differences between
leadership and management
• Discuss the evolution of leadership theories and their impact on modern
management
• Explain the difference between formal and informal authority
• Evaluate the importance of adopting your own leadership style
F.
•
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•
VI.
Solve problems and build employability skills such as critical thinking,
attitude, reading, work ethic, and writing
The student will:
Use critical thinking skills to complete assignments correctly and on time
Exhibit a positive attitude in completing class work on time and correctly
Exhibit professional principles by coming to class on time and calling in as required
when absent
Use critical thinking skills to identify and use methods, requirements, and standards
to enhance productivity
Assessment Methods & Grading Policy
Test
Participation
Assignments
Research
50%
20%
10%
20%
100%
90 – 100 = A
80 – 89 = B
70 – 79 = C
60 – 69 = D
59 or Below = F
You must achieve a C or higher in Core Program Courses
VIII.
IX.
Textbook/Reference Materials
None
Research Project
None
X.
Class Participation Policy & Student Conduct
Regular attendance is necessary for satisfactory achievement of the material presented in this
class. Therefore, it is the responsibility of the student to attend lecture and laboratory sessions in
accordance with requirements of the course as established and communicated by the instructor.
A student who fails to meet these class participation requirements will earn a failing grade (F) in
the course.
The instructor is not required to provide the student with missed lecture material if he/she does
not attend the class/lab session. Instructors cannot drop students or award grades of „W‟ for
students based on non- attendance.
Arriving late will count against you. You must attend the entire class period to receive all
available points. Failure to meet either the required dress code, or failure to participate (this
includes laying head on table or sleeping) will result in a loss of points on your participation
grade.
Professional courtesy requires that, if you have to miss a class or are going to be late you should
call or e-mail BEFORE class. If you do not call or e-mail before class you may not make up any
of the work. In other words, your participation is very important.
XI.
Safety
• Campus building occupants are required to evacuate buildings when a fire alarm
activates. Alarm activation or announcement requires exiting and assembling outside.
•
Familiarize yourself with all exit doors of each classroom and building you may occupy
while receiving instructions. The nearest exit door may not be the door you used when
entering the building.
•
Students requiring evacuation assistance should inform the instructor during the first
week of class.
•
In the event of evacuation, follow the faculty’s or class instructor’s instructions.
•
Do Not re-enter a building unless given instructions by the Fire Department,
Campus/Local Police, or Fire Prevention Services.
XII. Special Needs
If you have a condition, such as a physical or mental disability, which will make it difficult for
you to carry out the work as outlined, or which will require extra time on examinations, please
notify the Counseling and Testing Office during the first week of the course so that appropriate
arrangements can be made.
XIII. Course Schedule
Week 1 Class info & Research project information
Week 2 Chapter 1 & 2 review
Week 3 Chapter 3 & 4 review
Week 4 Test 1
Week 5 Chapter 5 & 6 review
Week 6 Chapter 7 & 8 review
Week 7 Test 2
Week 8 Chapter 9 & 10 review
Week 9 Chapter 11 & 12 review
Week 10 Test 3
Week 11 Chapter 13 & 14 review
Week 12 Chapter 15 review
Week 13 Test 4
Week 14 Research projects due
Week 15 Final Exam
XIV. Instructor CV
Majid Shavandy
Majid.shavandy@abilene.tstc.edu
Experience
•
Deli- Cheese Dept- Café- Chef Prepared-FOH / Central Market
•
Co-Owner/Spice International Café,
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Co-Owner/The Pegasus Restaurant & Bar,
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Co- Owner/The Crazy Horse Café
•
General Manager/ Kathleen’s art cafe
•
Bar manager/ Le Chardonnay Restaurant
•
Asst. Gen. Mgr./ Viva’s