UCC/UGC/ECCC
Proposal for New Course
Please attach proposed Syllabus in approved university format.
1. Course subject and number: HA 443
2. Units:
See upper and lower division undergraduate course definitions.
3. College:
The W.A. Franke College of
Business
4. Academic Unit:
3
Hotel and Restaurant
Management
5. Student Learning Outcomes of the new course. (Resources & Examples for Developing Course Learning
Outcomes)
Upon completion of the course students will be able to:
A. Develop a food and beverage event plan through a detailed BEO (Banquet Event Order).
B. Design food, beverage and labor budgets for a catering event.
C. Demonstrate the ability to work in a team effectively.
D. Create and distribute effective a marketing plan for event
E. Analyze, interpret, and report overall event effectiveness and write a detailed after-action
report.
F. Demonstrate the principles and procedures in controlling the purchasing, receiving
inventory and recordkeeping.
G. State how to use consumption guides when ordering product for functions.
H. Demonstrate proper dining room set-up and service procedures.
I. Demonstrate appropriate food planning, production, execution and critique.
J. Demonstrate the correct serving techniques and sequence of service.
K. Demonstrate proper presentation and serving of beverages
6. Justification for new course, including how the course contributes to degree program outcomes,
or other university requirements / student learning outcomes. (Resources, Examples & Tools for Developing
Effective Program Student Learning Outcomes).
This senior-level elective will reinforce and build on skills introduced in previous courses
through experiential learning activities or actual food events where students gain realistic
production, service and managerial experiences. Experiential learning approaches have been
found to be valuable methods of bridging the divide between academic knowledge and
practical skills, a problem often cited in hospitality management education. This course,
which is also offered by many nationally ranked hospitality programs, will also strengthen the
restaurant curriculum and restaurant management certificate.
7. Effective BEGINNING of what term and year?
See effective dates calendar.
Fall 2015
8. Long course title: ADVANCED FOOD AND BEVERAGE PRODUCTION AND SERVICE
(max 100 characters including spaces)
Effective Fall 2012
9. Short course title: ADV FOOD & BEV PROD & SVC
(max. 30 characters including spaces)
10. Catalog course description (max. 60 words, excluding requisites):
This course provides hands-on opportunities for students to plan, prepare, execute, and
analyze live food and beverage events in partnership with industry professionals. The skills
and experiences received from this course will provide valuable, real-life opportunities for the
student to exercise related theories and engage in providing guest service. Students will have
the opportunity to apply skills and concepts learned in previous classes when executing each
function.
11. Will this course be part of any plan (major, minor or certificate) or sub plan (emphasis)?
Yes
If yes, include the appropriate plan proposal.
No
12. Does this course duplicate content of existing courses?
Yes
No
If yes, list the courses with duplicate material. If the duplication is greater than 20%, explain why
NAU should establish this course.
13. Will this course impact any other academic unit’s enrollment or plan(s)?
Yes
No
If yes, describe the impact. If applicable, include evidence of notification to and/or response from
each impacted academic unit
14. Grading option:
Letter grade
Pass/Fail
Both
15. Co-convened with:
14a. UGC approval date*:
(For example: ESE 450 and ESE 550) See co-convening policy.
*Must be approved by UGC before UCC submission, and both course syllabi must be presented.
16. Cross-listed with:
(For example: ES 450 and DIS 450) See cross listing policy.
Please submit a single cross-listed syllabus that will be used for all cross-listed courses.
17. May course be repeated for additional units?
17a. If yes, maximum units allowed?
17b. If yes, may course be repeated for additional units in the same term?
HA 243, HA 355 and ((Hotel & Restaurant
Mgt (BS) or Intl Hospitality Mgt (BS) or
Restaurant Management (CERT) or
18. Prerequisites:
International Exchange Student Group))
If prerequisites, include the rationale for the prerequisites.
Effective Fall 2012
Yes
No
Yes
No
Students require the Kitchen operation skills from HA 243 to prepare the meals in the class
and the costing skills covered in HA 355 to cost and price the menu items for the class.
19. Co requisites:
If co requisites, include the rationale for the co requisites.
20. Does this course include combined lecture and lab components?
Yes
If yes, include the units specific to each component in the course description above.
No
21. Names of the current faculty qualified to teach this course:
22. Classes scheduled before the regular term begins and/or after the regular term ends may require
additional action. Review “see description” and “see impacts” for “Classes Starting/Ending
Outside Regular Term” under the heading “Forms”
http://nau.edu/Registrar/Faculty-Resources/Schedule-of-Classes-Maintenance/.
Do you anticipate this course will be scheduled outside the regular term?
Yes
No
23. Is this course being proposed for Liberal Studies designation?
If yes, include a Liberal Studies proposal and syllabus with this proposal.
Yes
No
24. Is this course being proposed for Diversity designation?
If yes, include a Diversity proposal and syllabus with this proposal.
Yes
No
Answer 22-23 for UCC/ECCC only:
FLAGSTAFF MOUNTAIN CAMPUS
Scott Galland
Reviewed by Curriculum Process Associate
12/15/2014
Date
Approvals:
Department Chair/Unit Head (if appropriate)
Date
Chair of college curriculum committee
Date
Dean of college
Date
For Committee use only:
Effective Fall 2012
UCC/UGC Approval
Approved as submitted:
Approved as modified:
Date
Yes
Yes
No
No
EXTENDED CAMPUSES
Reviewed by Curriculum Process Associate
Date
Approvals:
Academic Unit Head
Date
Division Curriculum Committee (Yuma, Yavapai, or Personalized Learning)
Date
Division Administrator in Extended Campuses (Yuma, Yavapai, or Personalized
Learning)
Date
Faculty Chair of Extended Campuses Curriculum Committee (Yuma, Yavapai, or
Personalized Learning)
Date
Chief Academic Officer; Extended Campuses (or Designee)
Date
Approved as submitted:
Approved as modified:
Effective Fall 2012
Yes
Yes
No
No
MASTER SYLLABUS
HA 443: Advanced Food and Beverage Production and Service (3 credit hours)
I.
Catalog Description:
This course provides hands-on opportunities for students to plan, prepare, execute, and analyze
live food and beverage events in partnership with industry professionals. The skills and
experiences received from this course will provide valuable, real-life opportunities for the student
to exercise related theories and engage in providing guest service. Students will have the
opportunity to apply skills and concepts learned in previous classes when executing each
function.
II.
Prerequisites:
Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or International Exchange Student Group and Foundations in Kitchen
Operations (HA 243) and Revenue Management and Cost Control for Restaurants (HA 355).
Justification: Students require the Kitchen operation skills from HA 243 to prepare the meals in
the class and the costing skills covered in HA 355 to cost and price the menu items for the
class.
III.
Course Learning Outcomes:
Upon completion of the course students will be able to:
A. Develop a food and beverage event plan through a detailed BEO (Banquet Event Order).
B. Design food, beverage and labor budgets for a catering event.
C. Demonstrate the ability to work in a team effectively.
D. Create and distribute effective a marketing plan for event
E. Analyze, interpret, and report overall event effectiveness and write a detailed after-action
report.
F. Demonstrate the principles and procedures in controlling the purchasing, receiving
inventory and recordkeeping.
G. State how to use consumption guides when ordering product for functions.
H. Demonstrate proper dining room set-up and service procedures.
I. Demonstrate appropriate food planning, production, execution and critique.
J. Demonstrate the correct serving techniques and sequence of service.
K. Demonstrate proper presentation and serving of beverages
Effective Fall 2012
IV.
Course Materials:
A text related to such as Quantity Food Production Planning and Management, Knight and
Kotschevar, John Wiley & Sons, NJ. ISBN: 978-0-471-33347-0.
V.
Teaching Methods:
The method of delivery of the course material will vary to facilitate the different ways students
learn. The instruction methods will include, lecture, videos, discussion, guest speakers,
demonstration and hands-on industry events. The students will plan, prepare, execute. and
critique multiple functions.
VI.
Mechanisms for Feedback to Students/Interaction Between Students and Professors:
Feedback will be provided by written comments on student assignments and exams, individual
and group oral feedback, and class discussion about assignments and/or exam questions.
VII. Evaluation Tools: Quizzes, exams, and three major projects.
Course Requirements
Course Learning
Outcome
A,DE,F,G,H,J,K
A,B,D,G,H,I,J
B,C,D,F,G,I,J,K
A,B,D,E,HJ,K
Grading System
Grade
Scale
10%
45%
A
B
90-100%
80-89.9%
15 %
30%
100
C
D
F
70-79.9%
60-69.9%
0-59.9%
Assessment Activity
Points
%
Chapter Quizzes
Offsite Food service Operations Term
Project and Event Practicums
Food service Operation Analysis
Exams
Total
100
450
150
300
1000
VIII. Use of Technology and Information Systems:
Students are required to use Microsoft products such as Word, Excel, and PowerPoint, as well
as industry standard catering, recipe cost/inventory control and scheduling software. Bblearn
will be used to house related information as well as quizzes, midterm and final exam.
IX.
Collaborative or Team Activities:
The class utilizes group term projects and presentations in which they work alongside industry
professionals to plan, prepare, execute, and critique three live catering events.
X.
Projects/Practicums:
Students will complete three live catering events (practicums) in partnership with industry
professionals rotating through three units: Top House, Front House and Back House. Their
project will include planning, costing, marketing, production, service and critique of a catering
event.
XI.
University Policies and Statement Regarding Academic Dishonesty:
Current university required policies will be attached each term to actual syllabi. Students are
responsible to inform themselves of university policies regarding Academic Integrity. In general,
Effective Fall 2012
students found to be in violation of the code (e.g., cheating, fabrication, fraud, and plagiarism)
are awarded a grade of F in the course. The complete policy on academic integrity is in
Appendix F of NAU’s Student Handbook. NAU Policies can be found at:
http://nau.edu/University-College/Liberal-Studies/_Forms/SyllabusPolicyStmts2-2014/.
XII. Course Content:
Course Topics:
1) Introduction to Advanced Food and Beverage Production and Service
2) Project team overview:
a) Top House
b) Front House
c) Back House
3) Top House:
a) Event concept and scope
b) Marketing and Sales
c) Generating and communicating a BEO
d) Pricing for Profit
e) Event Planning
f) Oversee event
g) Final invoicing and analysis
4) Front House:
a) Staffing
b) Planning
c) Room set up
d) Event action Plan
e) Post event analysis
5) Back House:
a) Menu planning
b) Purchasing
c) Production planning and execution
d) Event action plan
e) Post event analysis
Course Curriculum Map
Program Learning Outcome
Analytic/Problem-Solving
Skills
Communication and
Leadership Skills
Critical Thinking
Professional Responsibility
Effective Fall 2012
Course Learning
Outcomes
(Letter corresponds to
learning outcomes
alphabetically listed in
Section III)
A,B,H,I,J
Supporting Targeted
Course Performance Level:
I, D, or M
C,D
M
E,G,H
C
D,M
D
M
Successful Adults
C
D
Technical Skills and
A,B,F,H,I,J,K
M
Knowledge
*I = Introduced, D = Developed and Practiced with Feedback, M = Demonstrated at the Mastery
Level, Blank = Not Treated in this Course
Definitions of Student Mastery Levels (1). These set performance levels that are somewhat
parallel to Bloom’s Taxonomy.
I = The student can identify examples (and non-examples) of the desired outcome, name the
elements involved, and answer "objective, multiple-choice, fill-in the blank" type of test questions
showing awareness. (Objective tests are not necessarily simple, but they are most likely to be
used at this introductory level.)
D = The student can describe, demonstrate or construct an example of the desired outcome but with
guidance about each step. In some cases, the steps to learn the outcome may be spread
among more than one course or activity within a course. Also included here is evaluation of
existing examples of the outcome (pro's and con's, etc.) Essay questions and short projects
would be used as evidence.
M = The student can demonstrate the outcome given a problem statement and appropriate data and
tools. The student would need to synthesize skills learned previously in isolation. The skill
demonstration would be sufficiently rigorous that an outside stakeholder (future employer) would
be satisfied with it for an entry level position after graduation. Term papers, senior projects and
research papers, senior portfolios, case studies, and capstone coursework would be used as
evidence.
(1) Source:
http://business.uhh.hawaii.edu/documents/documents/MasterSyllabusMKT310revFeb201
2.pdf
Effective Fall 2012
SAMPLE INSTRUCTOR’S SYLLABUS
COURSE SYLLABUS
HA 443: Advanced Food and Beverage Production and Service
School of Hotel and Restaurant Management
Credits:
Course:
Semester Offered:
Instructor:
Office:
Office Hours:
3 hours
HA 443: Advanced Food and Beverage Production and Service
Spring
Mark Molinaro
HRM East. Room 114
4 hours per week
I. Prerequisites:
Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or International Exchange Student Group and Foundations in Kitchen
Operations (HA 243) and Revenue Management and Cost Control for Restaurants (HA 355).
Justification: Students require the Kitchen operation skills from HA 243 to prepare the meals in
the class and the costing skills covered in HA 355 to cost and price the menu items for the
class.
II. Catalog Description:
This course provides hands-on opportunities for students to plan, prepare, execute, and analyze
live food and beverage events in partnership with industry professionals. The skills and
experiences received from this course will provide valuable, real-life opportunities for the student
to exercise related theories and engage in providing guest service. Students will have the
opportunity to apply skills and concepts learned in previous classes when executing each
function.
III. Course Learning Outcomes:
Upon completion of the course students will be able to:
A. Develop a food and beverage event plan through a detailed BEO (Banquet Event Order).
B. Design food, beverage and labor budgets for a catering event.
C. Demonstrate the ability to work in a team effectively.
D. Create and distribute effective a marketing plan for event
E. Analyze, interpret, and report overall event effectiveness and write a detailed after-action
report.
F. Demonstrate the principles and procedures in controlling the purchasing, receiving inventory
and recordkeeping.
G. State how to use consumption guides when ordering product for functions.
H. Demonstrate proper dining room set-up and service procedures.
I. Demonstrate appropriate food planning, production, execution and critique.
Effective Fall 2012
J. Demonstrate the correct serving techniques and sequence of service.
K. Demonstrate proper presentation and serving of beverages
IV. Course Structure:
The method of delivery of the course material will vary to facilitate the different ways students
learn. The instruction methods will include, lecture, videos, discussion, guest speakers,
demonstration and hands-on industry events. The students will plan, prepare, execute, and
critique multiple functions.
V.
Textbook:
Quantity Food Production Planning and Management, Knight and Kotschevar, John Wiley &
Sons, NJ. ISBN: 978-0-471-33347-0.
VI. Course Outline:
Course Topics:
1) Introduction to Advanced Food and Beverage Production and Service
2) Project team overview:
a) Top House
b) Front House
c) Back House
3) Top House:
a) Event concept and scope
b) Marketing and Sales
c) Generating and communicating a BEO
d) Pricing for Profit
e) Event Planning
f) Oversee event
g) Final invoicing and analysis
4) Front House:
a) Staffing
b) Planning
c) Room set up
d) Event action Plan
e) Post event analysis
5) Back House:
a) Menu planning
b) Purchasing
c) Production planning and execution
d) Event action plan
e) Post event analysis
VII.
Timeline for Assessments:
Assessment
Chapter Quizzes
Off-site Food service Operations
Projects/Practicums
Effective Fall 2012
Timeline
Every two weeks
Weeks 10,12,14
Food service Operation Analysis
Exams
VIII.
Assessment of Student Learning Outcomes:
Course Learning
Outcome
A,D, E,F,G,H,J,K
A,B,D,G,H,I,J
B,C,D,F,G,I,J,K
A,B,D,E,HJ,K
IX.
X.
Assessment Activity
Points
%
Chapter Quizzes
Offsite Food Service Operations Term
Project and Catering Event Practicums
Food service Operation Analysis
Exams
Total
100
450
10%
45%
150
300
1000
15 %
30%
100
Methods of Assessment:
Quizzes, exams, and participation in three live catering events (practicums) in partnership with
industry professionals rotating through three units: Top House, Front House and Back House.
The term project will include planning, costing, marketing, production, service and critique of a
catering event.
Grading System:
Grade
A
B
C
D
F
XI.
Week 14
Week 8, 16
Scale
90-100%
80-89.9%
70-79.9%
60-69.9%
0-59.9%
Course policies:
Retests/makeup tests:
Dates for course assessments are posted on the course outline, students must
make arrangements with the instructor for makeups.
Attendance:
Attendance is required. Unexcused absences in excess of two will result in a grade reduction.
Course Statement on plagiarism and cheating;
Plagiarism and cheating will not be tolerated, infractions will be punished according to NAU policy.
Students are responsible to inform themselves of university policies regarding Academic Integrity. In
general, students found to be in violation of the code (e.g., cheating, fabrication, fraud, and
plagiarism) are awarded a grade of F in the course. The complete policy on academic integrity is in
Appendix F of NAU’s Student Handbook.
XII. University Policies:
Effective Fall 2012
Current university required policies will be attached each term to actual syllabi. Students are
responsible to inform themselves of university policies regarding Academic Integrity. In general,
students found to be in violation of the code (e.g., cheating, fabrication, fraud, and plagiarism) are
awarded a grade of F in the course. The complete policy on academic integrity is in Appendix F of
NAU’s Student Handbook. NAU Policies can be found at: http://nau.edu/University-College/LiberalStudies/_Forms/SyllabusPolicyStmts2-2014/.
Effective Fall 2012