HM1180
2015-16
Name
Email | Website Office | Office Hours
Description
This is a Concurrent Enrollment Course, offering both high school credit through ______________ High
School and college credit through Utah Valley University. Credit from this course is transferable to all colleges and universities. Contact the receiving institution for how the credits will be applied.
Designed for hospitality management majors and as elective credit for other business majors. Studies management principles of menu planning, purchasing, storage, food and beverage production, service, and sanitation. Includes lecture, case studies, guest speakers, field trip and project. Completers should understand the basic structure of a hospitality unit and how management principles relate to a restaurant.
Prerequisites
This class is available to all high school juniors and seniors in good academic standing. High school prerequisites apply. There are no college prerequisites for this course.
Text
Management of Food and Beverage Operations, 4 th
edition” by Ninemeier
ServSafe Coursebook, 4 th
edition” by National Restaurant Association
Objectives
• List types of commercial food service facilities.
• Identify and discuss three levels of management.
• Discuss typical production and service positions.
• Describe a typical organization for a large restaurant.
• List and discuss the steps in the management process.
• Explain the advantages and disadvantages of advertising mediums
• Explain the importance of nutrition
• Contrast the nutritional responsibilities of institutional and commercial food service managers
• Describe characteristics of breakfast, lunch, dinner and specialty menus.
• List common menu-design mistakes.
• Summarize the advantages of standard recipes.
• List the goals of a purchasing program.
• Identify the primary concerns of managers during food and beverage production.
• Categorize types of food service.
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• Describe procedures for serving alcohol with care.
• Explain income control procedures for employees.
• Recognize the causes for unsafe food.
• List common food service accidents and some important ways to prevent them.
• List and briefly discuss kitchen design factors.
• Explain factors in food and beverage equipment selection
• Describe the origins and the advantages of uniform system of accounts.
• Explain operating ratios.
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Explain the importance of Sustainability and how it can be used in Food Service Operations.
Assessment
Individual Project Assignments
Students will be responsible for completing all of the assigned individual projects. These projects are designed to give the student “hands-on” experience with the hospitality industry.
#1 Write a paper (minimum of 2 pages) on your research of sustainability in the Food Service Industry
(Restaurant, Hospital, Boarding Unit Kitchen or other). What ways can they incorporate (Green) sustainable practices in their operation? Site-specific examples of procedures, equipment, or supplies that can be used in the operation.
#2 Conduct a property analysis of your favorite restaurant, be it gourmet, fast-food, family, etc. using the handout given by the instructor. After the survey, conduct a property analysis of the perceived chief competitor.
Afterward, pretend that you are the manager of your favorite restaurant. What threats or opportunities do you see, given the two analyses? What are you doing right at your restaurant? What must be done at your restaurant to counter the chief competitor’s strengths? What moves might the chief competitor be contemplating, given the two analyses? What can you do to counter these moves?
Write down your strategies with a 3 - 4 page summary and hand in along with the analyses on the scheduled due date. Include the following:
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Strengths and weaknesses
What are you doing right that your competitor, in your eyes, is doing wrong? And visa-versa
What opportunities do you have to steal his/her business and how are you going to accomplish it
What might your competitor do to steal your business and how are you going to be proactive and counteract their plans
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What changes need to be made in order to meet your long-term goals?
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What are your long term and short term goals
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What needs to be taken into consideration when making those goals
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What determines your success

#3 Beginning two weeks before the due date keep a diary of what you eat each day.
Your diaries should contain a description of the food, what time of day you consumed it, why you consumed it, etc. Accurate estimates of the calories/nutrients (i.e. fat content, carb content, etc.) contained in these foods should be noted also. After the diary has been completed a summary of 2 - 3 pages needs to be submitted with the following information. e. f. a. b. c. d.
What is your daily calorie intake at the present time?
Is this more or less than the calories needed to maintain your present weight?
Were there any surprises in your diary?
Did any patterns emerge that you were unaware of before?
If you are not at your ideal weight, what adjustments will you have to make in order to reach your ideal weight?
What types of food should you consume more of?
You can calculate the number of calories you should be consuming each day to maintain your current weight, using the formulas found at www.mypyramid.org or on page 96 of the original text.
#4 Create a menu for a restaurant, using the menu items and other menu we’ll discuss during the assignment. BE CREATIVE. You are free to choose any color paper or ink you wish. Use artwork if you feel it is appropriate. We will vote anonymously the top three- (3) menus. Winners will win extra credit points.
Exams & Quizzes
On the day following the instruction of two or three chapters a ten-question quiz will be given. The points awarded will be based on number answered correctly. There will be 8 quizzes.
Quizzes will be given covering the specific chapter being discussed in class. They will be given at the beginning of the class period and will be used as the attendance roll periodically. If you are not in class by the time the quiz is distributed, you will be counted absent that day. The lowest quiz will be dropped.
Homework
Homework is for your benefit. You should take responsibility to complete the homework assigned prior to class and to turn it in when requested. Come prepared to discuss the homework in class. Homework not turned in on the assigned date will receive no more than 1/2 credit if turned in prior to the beginning of the next class period (last due date). I do not accept homework that is emailed to me after the last due date.
Each homework assignment will be graded as follows:
* full credit = assignment is generally complete and a sincere effort was made to complete it
* up to 1/2 credit = assignment is less than complete, late, or little effort made
* no credit = assignment not handed in or no effort made (or copied)
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Grading Scale
A = 100-93
A - = 92-90
B - = 82-80
C+ = 79-77
D+ = 69-67
D = 66-63
Grades and Credit
B+ = 89-87
B = 86-83
C = 76-73
C - = 72-70
D - = 62-60
F = 59-0
You will receive the same grade for your high school course as you receive for your college course. Your grade for this class will become part of your permanent college transcript and will affect your GPA. A low grade in this course can affect college acceptance and scholarship eligibility.
Academic Integrity
Utah Valley University expects all students to maintain integrity and high standards of individual honesty in academic work, to obey the law, and to show respect for others. Students of this class are expected to support an environment of academic integrity, have the right to such an environment, and should avoid all aspects of academic dishonesty. Examples of academic dishonesty include plagiarizing, faking of data, sharing information during an exam, discussing an exam with another student who has not taken the exam, consulting reference material during an exam, submitting a written assignment which was authored by someone other than you, and/or cheating in any form. Violators of this policy will be subject to disciplinary action. Cheating will not be tolerated. It will result in a FAILING grade for the course.
In keeping with UVU policy, evidence of academic dishonesty may result in a failing grade in the course and disciplinary review by the college. Additional information on this topic is published in the student handbook and is available on the UVU website.
Students with Disabilities
If you have any disability, which may impair your ability to successfully, complete this course, please contact the Accessibility Services office, 863-8747, BU 146. Academic accommodations are granted for all students who have qualified documented disabilities. All services are coordinated with the Accessibility Services office.
Dropping the Class
_________ is the last day to drop the course without it showing on your transcript.
_________ is the last day to withdraw from the class.
If you drop the high school class, you must also withdraw from the UVU class to avoid receiving an E or UW
(unofficial withdrawal).
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