HOST 154 FOOD AND BEVERAGE OPERATIONS
KAUA`I COMMUNITY COLLEGE
Course Syllabus Spring 2014
Classroom:
BUS 101
Office #:
Vera Blalock
BBA, BA-Econ, MHRM
808.245-8311
Office:
Bus Ed Division – RM 113
E-mail:
Office Hours:
vblalock@hawaii.edu
T-TH: 12:30-1:00pm Rm 113
Credits:
Class Hours:
3-lecture
T-TH 9:25 am – 10:40 am
Instructor:
COURSE DESCRIPTION:
An introduction to the principles of marketing, menu planning, service styles, nutrition, sanitation and safety,
purchasing, and control systems as they apply to food and beverage management in an operational setting. The class
includes the study, and provides practical applications to effectively manage resources for food and beverage
operations.
PREREQUISITES: None
STUDENT LEARNING OUTCOMES:
1.
2.
3.
Compare the different responsibilities involved in managing the various types of food and beverage
operations to aid in career development choices.
Determine the components involved in the financial management of food and beverage operations to
promote fiscal success.
Evaluate the importance of guest service to ensure operation of a successful food and beverage industry
business.
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COURSE COMPETENCIES:
Upon successful completion of HOST 154, the student will be able to:
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Explain the difference between commercial and noncommercial food service operations and describe
examples of each.
Describe the three levels of management and identify the various production and service positions in a food
and beverage operation.
Explain organization charts and the various organizational structures that can be found in food and beverage
operations.
Describe the steps involved in the management process and describe a manager’s interactions with primary
and secondary groups.
Explain marketing in terms of providing guest-pleasing service and discuss the elements and importance of
feasibility studies, marketing research, and marketing plans.
Discuss nutrition and special dietary concerns as they relate to the food service industry and contrast the
nutritional concerns and obligations of commercial and noncommercial operations.
Describe menu pricing styles, menu schedules, menu types, and the menu planning process.
Explain how a menu dictates operations in a food and beverage establishment and describe its importance as a
marketing tool.
Explain how to create and use standard recipes.
Determine standard food and beverage costs and describe the main subjective and objective pricing methods.
Describe the roles purchasing, receiving, storing, and issuing play in food and beverage services and describe
the role of technology in these processes.
Identify the major functions and basic principles of food production.
Describe the uses of and major production methods for various food products used in food service operations.
Identify and describe the types of service that food and beverage operations can provide and explain how to
provide excellent guest service.
Describe procedures for serving alcoholic beverages with care.
Identify causes of and ways to prevent accidents and food borne illnesses in food service operations.
Describe the factors involved in facility design and equipment selection for a food and beverage operation.
Explain and describe the various financial statements and ratios used by food and beverage operations.
Describe the types of financial management software that are available to food service managers.
Demonstrate oral communication by: Speaking and writing clearly in an appropriate medium, organize ideas
and communicate oral and written messages appropriate to listeners, readers and situations; participate in
conversations and discussions, using verbal and nonverbal language appropriately, understanding and
responding to listener needs, and asking questions.
METHODS OF INSTRUCTION:
Methods of instruction for the module include: lecture, role-playing, audio/video tapes, and team discussions,
participation in community events and activities that involve you in understanding the back and front of house
operations in food and beverage, and exams.
REQUIRED TEXT:
Ninemeier, Jack D., Management of Food and Beverage Operations, 5th Edition
REFERENCE MATERIALS:
Reference handouts provided by instructor.
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AUXILIARY MATERIALS AND CONTENT:
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Videos- Contemporary Nutrition; TIPS; Sanitation—Conquering Kitchen Germs; Nat’l Education Media—
Responsibilities of waiters and waitresses; Serving Food and Beverage; Hosting, youtube and ted talks
Field Trips
Guest Speakers
Power Point Presentation
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EVALUATION:
Final Grade will be based on Following 1100 point Criteria:
Attendance:
Since your college experience should continue the development of discipline and courtesy skills, so important to
career and life success, each student’s grade will be affected by attendance and punctuality. Your attendance is a
reflection of your work ethic. It is understandable that two absences may be excused. Three to four absences will
drop your grade one, whether your absence is excused or unexcused. Four or more absences will equate to a failing
grade.
Punctuality Policy: Your attendance will be reflected in your grades – daily performance is inclusive of attendance
and being late will equal to 25% off total point score for the daily performance
HOST 154 is a higher level course, with higher expectations.
GRADING CRITERIA:
I.
II.
Daily Performance:
Average 20 points per week
300 points
Exams:
150 points
3 Unit Exams @ 50 points each
III.
IV.
V.
Homework/Class Assignments:
A. 13 chapters review questions @ 25 points each
325 points
B. Two (2) Reflection notes @ 50 points each
100 points
Final Unit Exam:
Team Project:
100 points
see rubric for more information
125 points
Total
1,100 points
The letter grade awarded will be based on the following percentages of points earned:
A
B
C
D
F
=
=
=
=
=
990 - 1100
880 989
770 879
660 769
659 0
The Final Unit exam must be taken as scheduled. There will be no makeup for the final. All late exams are subject
to 25% penalty, and must be taken on the next scheduled class period under restricted conditions.
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GRADING:
I.
Daily performance (you will be graded daily on the following criteria):
• Attendance
• Punctuality
• Adherence to business dress code - please remove caps and sunglasses during class, and on field trips.
Required footwear for BOH visits.
• Teamwork
• Initiative and self-motivation
• Quality of work
• Time management
• Ability to follow directions and think critically
• Respect of self and teams
• Class participation/attitude—your progressive effort to engage in consistent, positive intra group
interaction is integral to healthy attitude formation and general satisfaction in adult society. Therefore,
you will earn points for classroom participation. Classroom participation will involve questions,
answers, and other contributions, which will add value to the individual and group experience.
II.
Unit exams:
3 unit exams @ 50 points each - see course calendar for dates
III.
Homework/Class assignments:
All homework assignments turned in on-time, labeled correctly. Late homework (no later than the next class period
after due date) will be 25% less.
A. Complete 13 chapter Review Questions at the end of the chapter
B.
Reflection Notes based on concepts learned in class, and personal experience
IV.
Final unit exam: As scheduled in the Spring Catalog
V.
Team project:
Work in teams throughout the semester. The teams will collaborate and analyze a commercial or noncommercial restaurant chosen by the team members in order to attain the student learning objectives:
1. Compare the different responsibilities involved in managing the various types of food and
beverage operations to aid in career development choices.
2. Determine the components involved in the financial management of food and beverage
operations to promote fiscal success.
3. Evaluate the importance of guest service to ensure operation of a successful food and
beverage industry business.
The team project will be presented in the front of the class as a power point presentation. The power
point presentation needs to be least 15-20 slides with cited work, and posted to Laulima – Discussion
Board on Thursday, May 6, 2014 by 9:25am.
COURSE POLICIES:
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The Business Department follows the policies in the Professional and Business Etiquette for the Classroom
and Worksite handout. All class behavior will be guided by this document. Please see
http://info.kauai.hawaii.edu/program_desc/business/policy.html
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Cell phones are encouraged in this course as a source of online learning, please avoid personal use.
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DISABILITIES ACCOMMODATION STATEMENT
Kaua'i Community College is fully ADAAA compliant. If you have needs that require special accommodations,
please contact your home campus Disabilities Office to voluntarily disclose and provide substantiating
evidence. Kaua'i Community College's Disabilities Office can be reached at 245-8212.
For students whose home campus is NOT Kaua'i Community College, your campus contact information can be
found at the University of Hawai'i Kokua website located at URL http://goo.gl/Jjpwkp.
Smartphone users with a QR code reader application may also access the University of Hawai'i Kokua website by
pointing their camera at the QR code.
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