STH 311 01
Sustainable Food & Beverage
Spring 2016
Tuesday & Thursday
2:00 – 3:15
Bryan 202
Instructor:
Email:
Office:
Dr. Erick T Byrd
etbyrd@uncg.edu
474 Bryan Building
Office Hours:
Wednesday & Friday 10 – 12; Tuesday & Thursday 1 - 2
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
Exams (2 @ 100 points each)
Class Activities (points vary based on activity)
3 Restaurant Evaluation (100 points each)
Restaurant Visit
Team Menu Concept Project*
Total Points
200
150
300
100
250
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.
Exams (200 total points) (SLO 1-7)
Throughout the semester there will be 2 exams 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 4evaluations 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.
Team Menu Concept Project (Team Project) (250 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
Tuesday 1/12
Thursday 1/14
Introduction to Class
The History of Food
Tuesday 1/19
Thursday 1/21
From the farm to your fork
New Trends in Food and Beverage
Class Activity 1 (Trends)
Tuesday 1/26
Thursday 1/28
The Restaurant Business
Guest Speaker
Class Activity 2
Tuesday 2/2
Culture and Food
Thursday 2/4
Culture and Food
Class Activity 3
Tuesday 2/9
Thursday 2/11
No Class
The Food Experience
Restaurant Evaluation 1
Tuesday 2/16
Thursday 2/18
The Menu
The Menu
Tuesday 2/23
Thursday 2/25
Urban Food Sourcing
Guest Speaker
Guest Speaker
Tuesday 3/1
Thursday 3/3
Schedule Adjustment Day – Exam Review
Exam 1 (On-line) No class
Reading & Video Due
1. Introduction
Video: How Food Shapes Our Cities
2. The Restaurant Business
x. Understanding the Influence of Culture
3. Understanding Regional Cuisines
Restaurant Concept and Experience Design
4. It All Starts With the Menu
Class Activity 4
Class Activity 5
Class Activity 6
Video - How we eat our landscapes
Video – A guerilla gardener
Date
Topic
Tuesday 3/10
Thursday 3/12
Spring Break
Spring Break
Tuesday 3/15
Thursday 3/17
Managing Revenue
Managing Revenue
Tuesday 3/22
Thursday 3/24
Guest Speaker (ENT)
Wine and Beverage (Guest Speaker)
Tuesday 3/29
Wine and Beverage
Thursday 3/31
No Class - Group Work Day
Tuesday 4/5
Thursday 4/7
No Class - Group Work Day
Nutrition and Menu Planning
Tuesday 4/12
Sustainability
Wednesday 4/13
Thursday 4/14
No Class - Group Work Day
Monday 4/18
Tuesday 4/19
Wednesday 4/20
Thursday 4/21
Thursday 4/28
Exam 2 (On-line) No class
No Class - Group Work Day
Final Exam Period (3:30-6:30)
Presentations
Assignment Due
Reading & Video Due
No Class
No Class
8 Managing Revenue
Restaurant Evaluation 2
Class Activity 7
Class Activity 8
Class Activity 9
7. Beverage Products & Services
x. Wine & Beverage Menu Design &
Pricing
Video – Wine Basics
Restaurant Visit Group 1
5. Nutrition and Menu Planning
Class Activity 10
Restaurant Visit Group 2
x. Applying Sustainability Principles
Video Slow Food
Video A vision for sustainable restaurants
Restaurant Visit Group 3
Restaurant Visit Group 4
Restaurant Visit Group 5
Restaurant Visit Group 6
Restaurant Visit Group 7
Team Menu Concept Project Written Due
Restaurant Visit Group 8
Team Menu Concept Presentation
Restaurant Evaluation 3
Presentations