Columbia College Hospitality Management Program
An American Culinary Federation Accredited Program
Hospitality Management Program
122
Course Information & Course Syllabus
Fall 2014
Professor/Chef Instructor: Richard Vierra
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COLUMBIA COLLEGE
HOSPITALITY MANAGEMENT PROGRAM
An American Culinary Federation Accredited Program
Course Title: “Restaurant Math”
Course Number: Hospitality Management 122
Course Section Number: 2115 Units 1.0
Course Description:
This is an arithmetic course for restaurant personnel.
Students will be learning and applying basic math skills: addition, subtraction,
multiplication, division, fractions, and percentages. There will be use of handheld calculators, gauges, scales and devices for measuring weights and
volumes. Currency will be handled and times, distance, and temperature will be
measured. May be repeated one time.
Course Outcome: Students are able to apply combinations of basic
mathematic skills to practical restaurant situations. Basic skills include familiarity
with different weight, distance and volume measurements; relative and absolute
error involved in different measuring devices; recipe ratio manipulations to
accomplish a specific number of servings; cost analysis for different menu items.
Students are able to make basic measurements and understand their
relationship in food preparation
COURSE LECTURE TIME:
Monday 4:00-5:05 PM
Professor/Chef Instructor: Richard Vierra
Office Telephone: 588-5205
Fax: 209-588-5316
Web Page: http://gocolumbia.edu
Email vierrar@yosemite.edu (please note use all lower case & no underline)
Classroom Location: Maple 102
Office Location: Manzanita 3
Office Hours: Monday 5:15-5:45 8:00-8:30 PM Tuesday 3:30-4:00 7:00-7:30 PM
REQUIRED READING:
Title: Applied Mathematics for Hospitality Management Students
Author: G, Womble, K. Mayhan
Publisher
ISBN 9-780840-003829
Edition: Third
REQUIRED READING:
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Title:
Author:
Publisher:
ISBN:
Edition:
Book of Yields
Lynch, Francis T.
Wiley
978-0470-19749-3
Seventh
Student Services:
DSP&S Services
DSP&S focuses on providing services and accommodations that are not available
elsewhere in the college. DSP&S offers the following services and accommodations to
qualified students:
Adapted Physical Education Services
Students with disabilities who cannot participate in or benefit from offerings in
the regular physical education program are provides with individualized adapted physical
education classes.
Alternative Media
Requests for material in alternative format will be considered on a case-by-case
basis. Students in need of text in large print, various e-text formats or books-on-tape must
request this accommodation, specifying the desired format. Students must discuss the
appropriateness of the request with the Alternative Media Specialist.
Counseling
Personal, academic, vocational and disability management counseling are
available with a DSP&S Counselor by appointment from 9:00 A.M. to 4:00 P.M. Monday
though Friday. Students needing evening appointments must make special arrangements
with the DSP&S Office. Walk-ins are limited to time available
GRADING STANDARDS / POLICIES
There are five areas that make up your final grade.
Please note: You must pass all of the areas below to receive a passing
grade in the class. This means if you fail or receive a D in any area you
will fail the class. Remember, a passing grade is considered to be a C.
1. Lecture participation
There are 15 lectures 150 points possible
2. Assignments
There are 10 chapter assignments at 10 points each and 4 Outcomes at 25 points each
for a total of 200 points.
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3. Tests/Quizzes
Values to be announced
Midterm Exam- Final Exam
4.
Class Outcomes
You will be required to complete all 4 Outcomes in order to pass this class
they are as follows:
1. Break down six recipes with six ingredients or more provide the Portion Cost and
the Menu Selling Price for each recipe based on a 25% and a 33% food cost.
Due week # 3. 1-27-14
2. Develop 3 menu items for a restaurant using three components providing the Raw
Food Cost and the Menu Selling Price based on a 25% to a 35% food cost.
Due week #7 2-24-14
3. Pick a product of your choice determine the As Purchased Price and the Edible
Portion price to present to the class.
Due week # 9. 3-10-14
4. Explain the three most important Formulas used in Restaurant Math
Due week # 13. 4-7-14
5. Competencies.
There are 11 required knowledge and skill competencies that are required in the
Business and Math Skills section of the American Culinary Federation for cooking
programs. Each Competency is valued at 10 Points for a total of 110 points
Grade Legend
90-100 % =A
80- 89 % =B
70- 79 % =C
60- 69 % =D
59- 00 % =F
Final grade is based on combined total points possible for all 5 areas above, if you do not
go below 70% in anyone of area. If you go below 70% in any of the 5 areas you will fail
the class.
I use “Blackboard” as a grade book which calculates your final grade based on these 5
areas. I encourage you to check Blackboard frequently so you know where your grade is
at all times. Blackboard is accessible 24/7.
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Lecture: You may receive a maximum of 10 points for each lecture that you attend.
There is no makeup for lectures that are missed.
ASSIGNMENTS:
Your assignments are worth a maximum of 10 points each. If you turn in late work it
will receive 3 points off per day for every day it is late.
All assignments must be turned in or you may receive the grade equivalent to your final
cumulative assignment grade for the semester.
All outside class assignments are due at the beginning of the next lecture.
All outside class assignments are required to have the following:
NAME:
TITLE OF ASSIGNMENT:
DATE DUE:
ASSIGNMENTS ARE TO BE STAPLED IF NECESSARY:
Name, Title, and Date are to be in the upper right hand corner of the title page of the
assignment you are working on.
Please, remember to ask questions or come by to see me during office hour if you need
assistance.
All assignments are due at the beginning of the next lecture unless specified for a
different due date.
Thank you for being part of the hospitality management program.
You have 2 ways to turn in assignments, In Class 3. Email within Blackboard however,
all assignments are due at the beginning of the next lecture day after they are assigned.
They are considered late if not turned in by this time.
Keep all assignments so you can match them up with Blackboard Remember, Blackboard
is available to you 24/7.
Quizzes/Tests: Refer to breakdown at beginning of grading/standards policy for
percentages of quizzes and tests.
Test/dates to be given are in your syllabus or to be announced as class progresses.
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Please note: There are no make ups, if you feel you have an extenuating circumstance that
will prevent you from taking a quiz or test you must clear it with Chef Vierra prior to the
test or there will be no make up opportunity extended to you.
SPECIAL NOTES FOR 122 CLASS SYLLABUS
Recommendations for success in this class
Please remember that you are Expected to attend the one hour class lecture and be
prepared to spend 2 to 3 hours of work outside of class in order to pass this class.
You will need to bring paper, pen/pencil, and calculator (simple function).
Get involved in a study group as soon as possible.
Start to network with your classmates as soon as you can………
Stop by for a personal interview with the scholarship office, there is money available, but
you have to apply !!!!!
Participate in all activities that are available.
If we all put out a 150 % effort everyone will benefit a
If you have any questions, please remember to ask, we both will be better off in the long
run.
Power Outages or Snow Days. Call Columbia College at 209-588-5100 press #1 for
conditions at the campus (Open or Closed)
Cell phones, iPods, Pagers, are to be shut off during class.
This syllabus is subject to change, sometimes without notice
*Thank you for being part of the hospitality management program.
*I reserve the right to adjust this syllabus to reflect the progress of the class.
You have two weeks from the first class meeting date to challenge or ask questions
about this syllabus, after that we will operate from this for the semester.
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Hospitality Management 122
Spring 2014 Course Calendar
HPMGMT 122: Restaurant Math
Lecture Time: 4:00-5:05 PM
WEEK 1: 1-13-14
Introductions (Tell us a little bit about yourself)
Course expectations, yours and mine
Grading – “Blackboard” Id number and how to use the system.
Attendance Lecture Policies
Homework assignments
Course Syllabus
Lecture/Topics: Review of Practical Mathematical Operations
Assignments:
Answer Questions/Problems Chapter # 1
Competencies ACF B&MS # 1 # 11
WEEK 2: 1-20-14 Holiday (MLK) Birthday No Class
Lecture Topics: Review Chapter # 1
Assignments:
Read Chapter #2 and answer Questions/Problems Chapter # 2
Competencies ACF B&MS # 2
WEEK 3: 1-27-14
Lecture/Topics: Review Chapter # 2 Conversion Factors
Assignments:
Take Home Assignment Conversion Factors
First Class Outcome due today
Competencies
ACF B&MS # 3
WEEK 4: 2-03-14
Lecture/Topics: Review Chapter # 2 Conversion Factors
Assignments:
Read Chapter # 3 Answer Questions/Problems
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WEEK 5: 2-10-14
Lecture/Topics Review Chapter #3 and Questions/Problems
Assignments:
Read Chapter # 4 Answer questions / Problems
Competencies ACF B&MS # 4
WEEK 6: 2-17-14 Holiday (Washington’s Birthday) No Class
Lecture/Topics: Review Chapter # 4 Review Recipe Conversions
Assignments: Answer Questions/Problems Chapter # 5
Second Class Outcome due today
Competency ACF B&M # 6 # 7
WEEK 7: 2-24-14
Lecture/Topics: Review Chapter # 5 Review for Mid Term Exam
WEEK 8: 3-03-14
Lecture/Topics: In Class Midterm Examination
Assignments:
Read Chapter # 6 Answer Questions/Problems
WEEK 9: 3-10-14
Lecture/Topics: Review Chapter # 6 and Questions/Problems
Assignments:
Read Chapter # 7 Answer Questions/Problems
Third Class Outcome due today
WEEK 10: 3-17-14
Lecture/Topics: Review Chapter # 7 and Questions/Problems
Assignments:
Read Chapter #8 Answer Questions/ Problems
WEEK 11: 3-24-14
Lecture/Topics: Review Chapter # 8 and Questions/Problems
Assignments:
Read Chapter # 9 Answer Questions/Problems
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Lecture/Topics:
Assignments:
Competencies
WEEK 12: 3-31-14
Review Chapter # 9 and Questions/Problems
Read Chapter # 10 Answer Questions/Problems
ACF B&MS # 9
WEEK 13: 4-7-14
Lecture/Topics:
Assignments:
Competencies
Review Chapter # 10 and Questions/Problems
Fourth Class Outcomes Due Today
ACF B&MS # 8 # 10
WEEK 14: 4-14-14
Lecture/ Topics: Review for Final Exam and Evaluation of Class
Take Home Final Exam due on 11-25-13 at the start of the class
Lecture/Topics:
WEEK 15: 4-21-14
In Class Final Examination
WEEK 16: 4-28-14
Lecture/ Topics: T.B.A.
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