UNCG Joseph M. Bryan School of Business & Economics
Department of Marketing, Entrepreneurship, Hospitality, & Tourism
STH 311 01
Sustainable Food & Beverage
Spring 2015
Tuesday & Thursday
2:00 – 3:15
SOEB 204
Instructor:
Email:
Office:
Dr. Erick T Byrd
etbyrd@uncg.edu
474 Bryan Building
Office Hours:
Monday 9-11; Tuesday & Thursday 2-3; Friday 9-11
Catalog Description
Evolution of food and beverage as a commodity; ethical issues of industrializing and globalizing
foodservice systems; strategies for successfully incorporating sustainability and ecogastronomy into
commercial food and beverage operations.
Student Learning Outcomes (SLO)
On completion of this course students will be able to:
1. Describe the evolution and physiology of taste and food consumption practices as well as
the role of food and beverage as a product within travel, tourism, and hospitality.
2. Recognize the positive and negative impacts of industrialization, corporate control,
globalization, and politics of food commodities and commercial food operations on the
quality of commercial food and beverage and the quality of life of communities and
consumers.
3. Contrast major forces and consumer movements (e.g., McDonaldization of taste, slow
food, farm-to-fork, local, organic, dietary trends, eating philosophies) impacting the food
and beverage sectors within the hospitality and tourism industries.
4. Identify the core principles of managing for sustainability in commercial food and
beverage operations, such as buying local, greening kitchens, and ecogastronomy.
5. Explain the relationship between commercial food and beverage and public health.
6. Describe the social issues related to the sale and consumption of beer, wine, spirits,
water, tea, coffee, and soft drinks and the need for responsible tourism and hospitality
experiences incorporating beverages.
7. Plan restaurant menus that successfully incorporate sustainability principles into food and
beverage operations.
Texts
Required
Pearson Custom Library – STH 311 Sustainable Food and Beverage – Pearson. ISBN: 9781269130394
(This package includes access to Pearson’s Kitchen Manager Website – this is required for the class and to
complete some of the projects)
Readings
Additional readings will be assigned and posted on Blackboard.
Attendance
Just like any organization would expect you to show up for work, I expect you to attend
class. This class is based on student preparation and participation. Therefore attendance is
a very important part of this class. If you miss class you are still responsible for all material
covered in class. If you must miss class for a valid reason please contact me as soon as
possible.
Grading
The following is how the grade for each assignment will brake out in your total grade.
Assignment
10 On-line Quizzes (10 points each)
Class Activities
3 Restaurant Evaluation (100 points each)
Restaurant Visit
Restaurant Menu Analysis
Team Menu Concept Project*
Total Points
100
150
300
100
150
200
Total
*Group Assignment
A+
A
AB+
B
B-
1000
969
929
899
869
829
-
970
930
900
870
830
800
1000
C+
C
CD+
D
DF
799
769
729
699
669
629
599
-
770
730
700
670
630
600
0
Explanation of Letter Grade
A+/A/AB+/B/BC+/C/CD+/D/DF
Achievement of distinction and excellence
General achievement superior to an average standard
Acceptable, average ability reflecting reasonable time and effort
Falls below acceptable standards but is sufficient to be counted
Failure; not a passing grade
Assignments
Assignment Format:
All assignments, unless other wise specified, should be turned in typed,
in a 12-point font, single spaced, grammatically correct and in APA
format. All margins should be set to 1 inch. All pages should be
numbered with your name and the date on the first page. Additional
information will be given during class for each assignment.
On-line Quizzes (150 total points) (SLO 1-7)
Throughout the semester there will be 10 quizzes based on the material
covered in the readings, class notes, class activities, guest speakers and class
discussions.
Class Activities (150 points) (SLO: 1-7)
During class and outside of class students will participate in a variety of activities that are related to
hospitality and tourism. These activities will come in the form of homework, short reports, short
presentations, case studies, and group work. The activities will relate to the topic being discussed during
the class.
Restaurant Evaluation (300 points) (SLO 3,4,6,7)
During the semester students will be required to evaluate, critique, and discuss different dining
experiences they have. Students will post their evaluation to a blackboard discussion board. There will be
a total of 3 evaluations over the semester. Each evaluation will included an overall discussion of the
dining experience, noticeable aspects of the food (i.e. locally produced, quality), and a short discussion on
a specific topic related to current class content.
Restaurant Visit (100 points) (SLO 2-7)
During the last part of the semester students will visit and eat at a restaurant in groups. While at the
restaurant the students will discuss the food and beverages that are available at the location and what they
actually ordered in relation to concepts and topics presented in the text and in class. Students will only be
required to participate in one visit.
Restaurant Menu Analysis (150 points) (SLO 1-7)
As Hayes, Miller, & Ninemeier (2014) states “It all starts with the menu”. The menu is where we see the
clearest link between the food producers, the food, the restaurant, and the customers. Form a food and
beverage stand point sustainability is dependent of the menu. Students will select a menu from an
established restaurant (must be approved by the instructor) in the Piedmont Triad area to conduct a
comprehensive analysis on. This assignment will require students to use the Pearson’s Kitchen Manager
Website to assist in their analysis of the menu.
Team Menu Concept Project (Team Project) (200 points) (SLO 1-7)
Because the menu is so vital to the sustainable food and beverage practices of the industry students need
to have the ability to develop a menu that reflects sustainable ideas. For this assignment students will
form small group (3-4 students) and develop a concept for a menu and the actual menu for the concept.
Students will then present their concept and menu to their peers. This assignment will require students to
use the Pearson’s Kitchen Manager Website to assist in their analysis of the menu.
Late Assignments
A very important part of being a professional is meeting deadlines. All assignments are due at the
beginning of class (11:00 am) on the date indicated unless otherwise specified by the instructor. Late
assignments will not be accepted without permission from the instructor.
Special Needs
If you have special needs related to a qualified or certified disability, please notify the instructor by the
end of the second week of classes so that arrangements can be made to meet those needs.
Class Schedule
*Subject to change
Welcome to a new semester and to STH 311. Below you will find the class schedule, which includes topics we will discuss, field trips, and the
assignments that are due along with the readings that should be completed on the particular date. We will make every attempt to stay on schedule
during the semester, but there may come a time when the schedule may get adjusted. Any adjustment to assignment due dates will be announced in
class. Please make sure that you check Canvas weekly (if not daily) for announcements and posted readings. If at any time, you have a question
please let me know. I hope each of you have a great semester.
Date
Topic
Assignment Due
Reading & Video Due
Tuesday 1/13
Thursday 1/15
Introduction to Class
The History of Food
Quiz 1
Tuesday 1/20
Thursday 1/22
From the farm to your fork
New Trends in Food and Beverage
Class Activity 1 (Trends)
Tuesday 1/27
Thursday 1/29
The Restaurant Business
Culture and Food
Quiz 2
Quiz 3
2. The Restaurant Business
x. Understanding the Influence of Culture
3. Understanding Regional Cuisines
Tuesday 2/3
Thursday 2/5
Guest Speaker – Chef Brian Brown – JOLO Vineyards
Urban Food Sourcing
Class Activity 2
Video - How we eat our landscapes
Video – A guerilla gardener
Tuesday 2/10
Thursday 2/12
No Class
The Food Experience
Restaurant Evaluation 1
Quiz 4
Tuesday 2/17
Thursday 2/19
Guest Speaker
The Food Experience
Class Activity 3
Tuesday 2/24
Thursday 2/26
The Menu
The Menu
Quiz 5
Class Activity 4
4. It All Starts With the Menu
Tuesday 3/3
Managing Revenue
Quiz 6
8 Managing Revenue
Thursday 3/5
Managing Revenue
Restaurant Evaluation 2
1. Introduction
Video: How Food Shapes Our Cities
Restaurant Concept and Experience Design
Class Activity 5
Date
Topic
Assignment Due
Tuesday 3/10
Thursday 3/12
Spring Break
Spring Break
No Class
No Class
Tuesday 3/17
Wine and Beverage
Quiz 7
Thursday 3/19
Guest Speaker
Class Activity 6
Tuesday 3/24
Thursday 3/26
Wine and Beverage
Guest Speaker
Quiz 8
Class Activity 7
Tuesday 3/31
Thursday 4/2
No Class
Nutrition and Menu Planning
Restaurant Menu Analysis
Quiz 9
Tuesday 4/7
Thursday 4/9
Schedule Adjustment Day
Sustainability
Tuesday 4/14
Thursday 4/16
Guest Speaker
Production
Class Activity 8
Quiz 10
Tuesday 4/21
Thursday 4/23
Guest Speaker
Group Work Day
Class Activity 9 & 10
Team Menu Concept Project Written Due
Thursday 4/30
Final Exam Period (3:30-6:30)
Presentations
Team Menu Concept Presentation
Restaurant Evaluation 3
Reading & Video Due
7. Beverage Products & Services
x. Wine & Beverage Menu Design &
Pricing
Video – Wine Basics
5. Nutrition and Menu Planning
x. Applying Sustainability Principles
Video Slow Food
Video A vision for sustainable restaurants
6. Getting Ready for Production
Presentations