HTM 465 – Restaurant Technology
Spring 2015
Instructor:
Jeff Campbell
ka-lei-do-scope – from the Greek kailos (beautiful)
edios (form). an endless variety of patterns.
a succession of changing phases or actions –
shifting information, values, etc.
Office Hours:
By appointment- contact me at: j.jeffrey.campbell@gmail.com
Course Description
This course is designed to amplify the student’s knowledge of the restaurant segment
as a companion to the basic Introductory Restaurant course.
Prerequisite: HTM 340
Course Objectives
Upon completion of this course, the student should be able to:

Explain why restaurants succeed and fail within the hospitality industry and indentify
those key factors that increase the odds of business success in this challenging
field.

Grasp and explain the basics of the craft beer industry as developed within the San
Diego market and be able to delineate each stage in the product development cycle.

Demonstrate a solid grasp of the restaurant supply chain and outline the key points
at which industry leaders can create better economic and logistical performance.

Grasp and be able to explain the keys to success in the creation of a successful fine
dining and/or casual restaurant concept and its subsequent expansion.

Deal effectively with a number of in-class exercises that present the student with real
restaurant leadership challenges that must be handled in a group context and under
time pressure.
Competencies
HTM 465 provides students opportunities to develop the following competencies of the
HTM Kaleidoscope Competency Model:
Business Savvy
Planning
Creative Decision Making
People Savvy
Interpersonal Communication
Self Savvy
Professionalism
Self-Development
Spirit of Optimism
Resources
Meyer, Danny: Setting The Table; Harper Perennial; 2006; ISBN: 978-0-06-074276 - 8
Blackboard
Computer-based learning, using Blackboard, will be a part of the class. All
students should get a Blackboard account and visit the HTM 380 course site
before every class. Visit http://courses.sdsu.edu. Students will obtain weekly
announcements, download materials, and turn in online assignments here.
Structure and Assessment
In addition to reading the required text, students are required to actively
participate in a variety of activities designed to practice their business and
people savvy competencies. In addition, students must satisfactorily
complete a semester project.
Study Guide
(Setting The
Table) 40%
Team
Exercises
(In-class)
20%
HTM 465
Lectures &
Discussions
(In-class)
10%
Quizzes
30%
Team Exercises
Each week, a student – or team of students – will be assigned to investigate a
“real-life” leadership issue embodied in a specific restaurant business or
interpersonal situation. The students will be expected to identify and ponder the
issues involved and report to the class on their proposed solutions. The class will
then spend some time in discussion. At the end of the period, the embedded
“leadership lessons” will be identified by the group This will account for 20% of
the student’s grade.
Study Guide (“Setting The Table”)
40% of the student’s grade for the course will be based upon the assigned book,
“Setting The Table.” Students will read the book and complete the Study Guide in
sections throughout the semester. The Study Guide will be submitted for review
by the professor at the end of the course.
Quizzes
Students will generate 30% of their final grade with the results of four quizzes,
which will be taken at the start of classes #2, # 3, # 4, and # 5.
Lectures and Class Discussion
10% of the final grade will be based on other in-class discussions and activities.
Appropriate participation includes preparation, engagement in class discussions,
sharing personal experiences and treating our notable guest lecturers with
attention and respect.
Grading
Evaluation
Team Exercises (In-class)
Study Guide
Quizzes 1 through 4
Lectures and Class Discussions
94 and above
90-93
87-89
84-86
80-83
A
AB+
B
B-
Weight
20%
40%
30%
10%
77-79
74-76
70-73
60-69
Below 60
C+
C
CD
F
Academic Integrity
The faculty and staff demand the highest levels of academic and professional
integrity in all work at San Diego State University and especially in the HTM
program. Positive leadership cannot exist without integrity and your actions
determine your level of integrity. Plagiarism, cheating on exams or any other type
of academic dishonesty, will be referred directly to the Office of Student Rights
and Responsibilities for disciplinary action.
.
Optional Industry Experiences
You will have opportunities throughout the semester to get involved in the
industry. San Diego professionals in the HTM industry are solidly behind the
HTM degree program and will offer job shadows, training sessions, meetings,
and other mentor opportunities throughout the semester. Students are
encouraged to make contacts early, learn about the tremendous array of
opportunities in the field, and engage themselves in practical experiences to
complement the classroom experiences.
As part of this opportunity, we will have guest lecturers from the Hospitality
Industry – or other fields of endeavor – as part of the semester’s program. You
are encouraged to prepare ahead of time for any such occasions and be ready to
take advantage of the opportunity to ask questions and to interact with these
guests.
Meeting Standards

To receive full credit for assignments, they must be submitted on time in a
complete and error-free fashion (e.g. typos). All assignments are due at the
beginning of class on the due date specified in the attached course outline.

I will be available to discuss papers and presentations with you before they
are due. I can be used as a “sounding board” for your ideas and outlines and,
as time allows, I will be happy to read rough drafts and make suggestions.

All papers and presentations will be graded based on content (how deeply
you have thought about the topic, integration of your experiences with course
concepts, communication of insights, accuracy of concept application, etc.)
and presentation (organization, grammar, spelling, style, etc.). Remember,
you will be evaluated on both what you say and how you say it.

Please inform me if any special circumstances arise for you during the
semester. That is, if you are having difficulty in class due to extenuating
outside circumstances, please talk to me as soon as possible so we can
minimize the effects of these circumstances.
Remember, HTM is all about exceeding expectations!
Topical Schedule
Class # 1:
Thinking Like A Leader: Critical Thinking and Business Savvy
Guest Lecturer: Holly Green, author of “Using Your Brain To Win.”
Class # 2:
Getting Results Through Other People: People Savvy In Action
Guest Lecturer: Lt. Col. Kent Rideout, US Army (ret.)
Class # 3:
Walking Your Talk: Self Savvy
Guest Lecturer: Janet Beronio, General Manager Harrah’s Rincon Resort & Casino