Instructor: Patricia Sparks, Ph.D. Teaching Assistant: Andres Valenzuela
Office: 102 Shantz Phone: 626-9536 Office:
Office Hours: TBA
Office Hours: M 1-2:30 pm; TU 11 am-
12:30 pm, or by appointment
Email: psparks@ag.arizona.edu
Email: andresv1@email.arizona.edu
Foodservice Organizations: A Managerial and Systems Approach, 5 th
Edition, Spears,
Marion, Gregoire, Mary; Merrill: Prentice Hall Publishing Co, 2003. There are also several articles available on ereserves that add to information presented in class and that might be helpful in preparing your business plans. Password – management. Password is case sensitive.
:
NSC 458 explores the organization and administration of food service systems. Functions and responsibilities related to the management of these systems, including planning, site design, marketing, human resource management and cost accounting as it relates to equipment, food and labor are also addressed.
NSC 358R and NSC 358L
1. To increase student awareness of the full range of steps involved in managing a food service facility, such as marketing, interviewing techniques, facility and human resource management, financial management and budgeting, by involving students in the process of developing a plan for creating a food service establishment.
2. To familiarize students with resources available for aiding in identifying and solving potential problems in managing foodservice establishments in both the private and public sector.

3. To demonstrate to students how sensory evaluation might play a role in purchasing decisions in foodservice facilities.
4. To familiarize students with laws governing the workplace, and how these regulations can affect hiring and employee management practices .
5. To provide students with an opportunity to work effectively in a group identifying and solving problems, developing interpersonal communication skills, planning and executing a final presentation as well as evaluating their piers and group members.
1. This is a project-based class. Students are required to participate in group learning activities. These activities will enhance communication and problem solving skills through the contribution of ideas and information based on practical experience and the utilization of outside research for the group project and class discussions.
2. Identify and describe major types of food service systems, including advantages and disadvantages of each and use one of these systems in the development of a class project.
3. Identify areas in a food service establishment that are responsible for contributing to the overall profitability of that establishment and those that produce the most risk to the establishment.
4. Develop a marketing strategy for a food service product.
5. Become familiar with laws that govern procedures that take place within a food service establishment as well as laws that govern employee hiring, treatment and dismissal in the workplace.
6. Develop a projected cash flow statement and budget that could be used to apply for financial backing from government or private sources of funding.
7. Identify appropriate assessment tools for evaluation of an organization’s or employee’s performance.
Students with disabilities who require reasonable accommodations to fully participate in course activities or meet course requirements must register with either the Disability
Resource Center ( http://www.drc.arizona.edu
)
or the S.A.L.T. Center
( http://salt.arizona.edu
.)
If you qualify for services through DRC or SALT, bring your letter of accommodations to class as soon as possible. These letters also contain the name of the individual Specialist who works with each student so that direct contact can be

made if there are any concerns. Students are required to present these letters prior to being provided disability related accommodations.
This syllabus, all assignments, and class outlines will be available on D2L. You may access D2L at http://d2l.arizona.edu
with your email identifier and password. When you enroll in the class, you are automatically able to access this class on D2L, You will find it helpful to print the class outline and take it with you to class as it will follow the lectures.
Class attendance and participation are expected and may influence your grade. All holidays or special events observed by organized religions will be honored for those students who show affiliation with that particular religion. Absences pre-approved by the
Dean of Students will also be honored.
The Code of Academic Integrity of the University of Arizona places the responsibility on each student for the conduct and integrity of all academic work submitted as homework or examinations. The guiding principle of academic integrity is that a student’s submitted work, examinations or projects are that student’s own work. Students must in no way misrepresent their work or be party to another student’s failure to maintain academic integrity. Copies of the Code are available from the Office of the Dean of Students (Old
Main 203) or on line at http://studpubs.web.arizona.edu/policies/cacaint.htm
.
Because you may be using Internet or other resources in this class for the required assignments, it is useful to revisit the meaning of plagiarism. To plagiarize means to steal or pass off as your own the ideas or words of another person or to use a publication without properly crediting the author. Therefore, all assignments you turn in must include a printed copy of the sources cited. A zero will be awarded to any project or case study that has been plagiarized.
Policies exist governing threat by students. To review these policies refer to http://policy.web.arizona.edu/~poilcy/threaten.shtml
. Out of respect for everyone in the classroom, please turn off pagers and cell phones during class.
For additional information on Student behavior and Academic Integrity you can also visit the web site for the Dean of Students – http://dos.web.arizona.edu/studentbehavior.html
.
http://www.registrar.arizona.edu/ferpa/default.htm

Information contained in the course syllabus, other than the grade and absence policy, may be subject to change with advance notice, as deemed appropriate by the instructor.
Information will be covered in class that is not in the required text. Some information that is included in the readings may not be additionally covered in class lectures.
Students are responsible for the information covered in class as well as in assigned readings and may be tested on both. Assignment due dates may be included in either the syllabus or the specific assignment. Assignments are due on that date by 1 p.m. in room
102 Shantz if they are not handed in during the class period.
Many of these assignments are directly related to the Business Plan , while others are intended to familiarize students with resources available to supplement what is covered in the text.
There will be a mid-term and a final. Exams will be a combination of short answer and short essay questions. DIRE CIRCUMSTANCES MUST BE DOCUMENTED TO
QUALIFY FOR A MAKE-UP EXAM.
There will be four quizzes during the semester. Each will be contain 15 short answer questions. The first quiz will be serve as a review on weights, measures, can and scoop sizes. Questions on weights and measures might also appear on other quizzes as well. NO
MAKE-UP QUIZZES WILL BE GIVEN.
The majority of your grade will be derived from class projects. Since this class is designed to be project based, the group projects will constitute almost 70% of your grade.
These will include the Business Plan worth 300 points and the Food Service
Establishment Critique worth 100 points. Class assignments and evaluation of oral presentations will constitute another 90 points. This totals 490 of the 700 total available points.
Several class sessions involve assignments to be completed and turned in before or during the designated class session. These assignments include internet searches and journal and trade publication searches. Assignments will be collected and allocated points for completion. The same article may not be used for multiple assignments. Late assignments will result in a deduction in allocated points for the assignment. The due date and point penalty will be addressed in each individual assignment.
Grades:
Total Possible Points: 710

Assignment
Foodservice critique
Four Quizzes
Midterm
Business plan
Total Possible
Points
100
60
100
310
Group submission 110
Individual submission 150
Group presentation 50
Publication assignments 40
Final Grade
> 90% = A
80-89%=B
70-79%=C
60-69%=D
< 60%=E
>635
564-634.9
493-563.9
422-492.9
<422
Group evaluations 50
Final Exam 50
No incomplete grades will be given to students who are unsatisfied with their grade.
Incomplete grades are only given when a student has completed most (>60%) of the work, but experiences circumstances that interfere with total completion. According to
University of Arizona policy, all incomplete grades that are not satisfied within one calendar year automatically become an E.
Any student with an outstanding exam or project must meet with the instructor to devise a plan for completion of the course requirements not completed. At that time, the need for an incomplete grade will be discussed and determined.
Date Day Subject Reading Assignment
Aug 20
M Introduction: Course Overview
Submit groups of 5 to instructor or TA
Aug 22
Aug 24
W
F
Food service systems, Systems
Approach to Management
Chapters 1, 2, 4
Selecting a project. Organize groups - plan first group assignment.
Each group will select a food service facility. See assignment.
Hand in desired restaurant location plus an alternative
Aug 27 M
Aug 29 W
Aug 31 F
Organizational structure,
Management functions, role, skills,
Marketing Food Service
Establishing a mission statement
Chapter 9
Chapter 14
Quiz on weights & measures, foodservice systems
Hand in questions to be directed to owner/manager

Sept 3
Sept 5
Sept 7
M
W
F
Sept 14 F
Sept 17 M
Sept 19 W
No class – Labor Day
Mission Statement Review —
Groups will meet to formulate
Mission Statement
Where to Start with a business plan
Sept 10
M Business plan cont.
Sept 12 W
Each group will give a short presentation (7-8 minutes) of their facility review
Facility Presentations
Complete Facility Presentations;
Defining Product and Customer
In class work day:
Deadline to turn in group project concept.
Review of article on
Planning to start a business
Typed Mission Statements and Organizational
Objectives due
Written reports of the interview and critique are due
DEADLINE TO DROP COURSE
Intro then group work
Sept 21
F
Competition, improving recognition and sales
Sept 24 M Menu planning and pricing Chapter 3
Chapter 6 Sept 26 W Food production
Sept 28 F
Advertising/Marketing/customer satisfaction, accountability/ competition
Chapter 15
Review of article on
Marketing
Oct 1
Oct 3
Oct 5
Oct 8
M
W
F
M
Distribution & Service
Facility design & Equipment
Designing the organization
Organizational chart
Chapter 7
Pg 316-350 pg 380-399
Customer profile, product descriptions, location and competition analysis due .
Quiz; Intro then Group work
Oct 10 W Job descriptions
Ch 9: pg 399-
407
Oct 12 F Procedures for employee selection, Chapter 12 Organizational Chart due

Oct 15
Oct 17
Oct 19
Oct 22
Oct 24
Oct 26
Oct 29
M
W
F
M
W
F
M evaluation and discipline/scheduling employees
EXAM
Decision Making & Communication Chapter 11
Leadership, Training and Motivation Chapter 10
Human Resource Management
Human Resource Management
Labor Laws
Labor Laws cont
Review of Internet or journal article on employee management
Chapter 12 pg 573-578; electronic reserves-
Human
Resource
Policies and
Practices
Electronic
Reserves - The
Business
Employment
Read on-line Case studies and be ready to discuss in class
Oct 31 W In class work day
Quiz; Intro then Group work
Nov 2 F
Tools for analysis -- Monitoring progress–bench marking; P&L statements; Sales records
Nov 5 M Calculating a Break Even Point
Nov 7 W Management of financial resources Chapter 13
Nov 9 F Budget Plan and Analysis
Nov 12 M NO CLASS – VETERAN’S DAY
Review of Internet or
Journal article on use of computers in food service
Nov 14 W In class work day
Nov 16
F
Technology in the workplace/catch up
Nov 19 M GROUP PRESENTATIONS COMPLETED BUSINESS

Nov 21 W GROUP PRESENTATIONS
Nov 23 F
NO CLASS – THANKSGIVING
BREAK
Nov 26 M GROUP PRESENTATIONS
Nov 28 W GROUP PRESENTATIONS
Nov 30 F GROUP PRESENTATIONS
Dec 3 M GROUP PRESENTATIONS
PLAN DUE; Presentation evaluations
Presentation evaluations
Turkey and stuffed
Presentation evaluations
Presentation evaluations
Presentation evaluations
Presentation evaluations
Dec 5 W GROUP PRESENTATIONS Presentation evaluations
Dec 7 F FINAL EXAM 11am-1pm Happy Holidays
Group Assignments are in italics. NOTE : Not all business plan assignment due dates are on the syllabus. Some are only on the assignment.