Oklahoma State University Institute of Technology
Online Common Syllabus
Spring 2016
CUA 1162 Food Service Management
The principles, theories, human relations techniques and decision making skills required to
manage a workforce profitably. Management techniques are discussed, as well as legal aspects of
discrimination, hiring, continuous employment practices, and employee termination. Students
take a National Restaurant Association Education Foundation examination for this Supervision
text.
Type of course: Theory
Credit Hours: 2, Total of 16 hours theory online
Class length – 1st Eight Weeks
Class format - Online
Required synchronous meetings: Final Exam February 23, 2016 1:30-5:30PM CST, OSUIT
Campus
Prerequisites: None
Instructor Name: Celia Henley
Instructor Phone: (918) 293-5014
Office: Bldg. 300 and Room #174
Instructor email: celia.henley@okstate.edu
Contact: My preferred method of contact is email. Please allow 24-48 hours to return your
correspondence during the normal work week.
Instructor's Office Hours: Monday-Friday 8:00-9:00 AM CST, or by appointment
Division Name: Rene Jungo
Division’s Main Phone: 918-293-5030
REQUIRED TEXT, REFERENCES, AND MATERIALS
Texts: Human Resources Management and Supervision, NRAEF ManageFirst Program, 2nd
Edition ISBN 978-0132724494- must include an online test access code card
References:
N/A
Materials:
Reliable access to email and computer to complete assignments and work.
Uniform/Tools: Culinary Uniform is required on exam day. Including checks and coat.
Estimated Cost for Materials:
Estimated Cost for Uniform/Tools:
Updated: July 2014
$ 90.00
$ 50.00
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Upon completion of the course, students should:
Course Objectives
Analyze the principles, theories, human-relations
technique and decision-making skills that are
required to manage a workforce profitably in
restaurant and foodservice operations.
Correctly recall the best human resources
practices of legal aspects of discrimination,
hiring, continuous employment practices through
proper supervision, and employee termination
within restaurant and foodservice operation.
Assessment of Objectives
Case Studies in Online Discussion Board and
Weekly Online Written Quizzes
*NRA Human Resources Management and
Supervision Exam
Case Studies in Online Discussion Board and
Weekly Online Written Quizzes
*NRA Human Resources Management and
Supervision Exam
Case Studies in Online Discussion Board and
Identify best practices as well as legal parameters Weekly Online Written Quizzes
for hiring practices and training procedures
based on parameters established through the
National Restaurant Association.
*NRA Human Resources Management and
Supervision Exam
Aspects of the course objective assessments may be used in the university’s assessment of
student learning. If applicable, an asterisk (*) above indicates this course is used in the university
assessment program.
COURSE ACTIVITIES
In this course students will:
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Complete discussions on reading material and activity information and scenarios.
Read materials that depict the various concepts of managing employees and human
resource procedures
Students will be able to identify positive management activities
Develop a job description and a training outline for an assigned hospitality position
based on the legal and best practices taught throughout the course.
Identify Management principles including interview tactics, recruiting, termination
and disciplinary action techniques to heighten employee retention and assist in
evaluation systems.
Written testing through quizzes will be posted through the online classroom and final
exam for Supervision text online through the Managefirst system.
Updated: July 2014
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EVALUATION - GRADES WILL BE BASED ON THE QUALITY AND COMPLETION
OF THESE TASKS: (NOTE- Please indicate the course-specific evaluations)
Class Participation 20% or points
Discussion, case studies, and review sessions
Quizzes ............. 20% or points
Final Project .... 20% or points
Final Exam ....... 40% or points
Total
100%
OSUIT
Grading Scale
A = 90%-100%
B = 80%-89%
C = 70%-79%
D = 60%-69%
F = 59% & below
*The student’s grade for this assignment will be used in the university’s assessment of
student learning. A 70% competency or higher receives a Pass rating. This Pass/Fail
rating is independent of the student’s course grade.
Daily and/or weekly quizzes, small weekly assignments and similar type projects: Normal return
time to student by next class meeting or no later than one (1) week.
Extensive assignments, large lab projects, extensive quizzes, exams and similar type projects:
Normal return time to students in one (1) to two (2) weeks.
AUTHORIZED TOOLS
Students may use any/all course materials, including books and notes, while participating in
classroom activities. All quizzes and written assignments are to be completed independently; no
collaboration with classmates is permitted and any instance of such will be considered academic
dishonesty.
LATE WORK
Late work is not accepted.
*If there is a technology issue, students must notify the instructor within 24 hrs. of the due date.
TESTING
The National Restaurant Association’s testing standards are strictly followed. For more details,
please visit their site at https://managefirst.restaurant.org/ .
UNIVERSITY & COURSE EXPECTATIONS
It is the responsibility of each OSUIT student to read, abide by and maintain a copy of the
syllabus for this course. Syllabi are available on the OSUIT website.
Students understand that excerpts or portions of their work may be utilized for institutional
assessment purposes. The purpose of institutional assessment is for verification of student
learning and program improvement. Every effort will be made to keep this information
confidential.
Updated: July 2014
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AMERICANS WITH DISABILITIES ACT (ADA)
According to the Americans with Disabilities Act, each student with a disability is responsible
for notifying the University of his/her disability and requesting accommodations. If you think
you have a qualified disability and need special accommodations, you should notify the
instructor and request verification of eligibility for accommodations from the Office of
Academic Accommodations/LASSO Center. Please advise the instructor of your disability as
soon as possible, and contact The LASSO Center, located in the Noble Center for Advancing
Technology – NCAT, top floor, and 918-293-4855 to ensure timely implementation of
appropriate accommodations. Faculty have an obligation to respond when they receive official
notice of a disability but are under no obligation to provide retroactive accommodations. To
receive services, you must submit appropriate documentation and complete an intake process
during which the existence of a qualified disability is verified and reasonable accommodations
are identified. (Fall 2013)
ACADEMIC DISHONESTY
Academic dishonesty or misconduct is neither condoned nor tolerated at OSUIT. Any student
found guilty of academic dishonesty or misconduct shall be subject to disciplinary action.
Academic dishonesty and/or misconduct includes, but is not limited to, the following actions:
(1) Plagiarism: the representation of previously written, published, or creative work as one’s
own; (2) Unauthorized collaboration on projects; (3) Cheating on examinations; (4)
Unauthorized advance access to exams; (5) Fraudulent alteration of academic materials; (6)
Knowing cooperation with another person in an academically dishonest undertaking. Students
are required to actively protect their work against misuse by others. For details, refer to The
OSUIT Student Handbook (Student Rights and Responsibilities Governing Student Behavior)
available online at http://www.osuit.edu/academics/forms/student_rights_responsibility.pdf.
Attendance Policy for Online courses:
A primary component of OSUIT's Mission is: “to prepare and sustain a diverse student body as
competitive members of a world-class workforce.” Regular and consistent attendance not only
aids in academic success, dependable attendance is a requirement in today's real-world
employment; therefore, regular and consistent attendance is a requirement in all OSUIT courses.
Definition:
Absent: Failing to actively participate in online coursework during a standard week
timeframe for a given course.
A. Students must demonstrate attendance through active participation in the course at
least once every seven days. Simply logging into the course does not constitute active
participation.
B. Active participation is defined as the completion of required activities such as:
1. Completion of online quizzes or exams
2. Submission of assignments
3. Participation threaded discussions, or
4. Involvement in discussion question as determined by the instructor and
indicated in the course syllabus.
C. Calculations for weekly to percentage ratios
1. Missing 1 of 15 weeks = 6.67%
2. Missing 2 of 15 weeks = 13.33%
3. Missing 3 of 15 weeks = 20%
Updated: July 2014
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4. Missing 1 of 7.5 weeks = 13.33%
5. Missing 1.5 of 7.5 weeks = 20%
Procedures:
Early Intervention:
A. Any student who misses 10% of an individual course (or earlier at faculty discretion)
during a regular fifteen-week semester, or the equivalent portion of time in a shorter
session, will have their name submitted by that course instructor to the OSUIT Early
Alert System for retention intervention.
B. At the point the Early Alert is issued, the student must meet with their assigned
faculty advisor or designated faculty/staff member within seven (7) academic
calendar days for counseling on how to improve their attendance and academic
success.
Excessive Absences:
A. The University reserves the right to administratively withdraw any student from an
individual course who misses 20% of that course, whether excused or unexcused,
and, in the opinion of the instructor, the student does not have a reasonable
opportunity to be successful in the course.
B. Students should be aware any of the following may impact their financial aid:
1. being administratively withdrawn from a course
2. dropping a course
3. their last date of attendance in a course
Please see OSUIT Policy 2-021 for full details and procedures.
Updated: July 2014
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Course Schedule
Topic
Course Outline
Schedule
Week 1
Due Date
*All
Assignments are
due at 11:59
P.M. CST on
the due date.
Orientation
Review Syllabus and Class Expectations
Project Assignment
Chapter 1
Restaurant and Foodservice Operations are Labor
Intensive
-Explain management activities and how evolving
employee expectations can influence managers as they
facilitate the work of their employees.
-Describe strategies for facilitating the work of
employees.
-Explain how skills, abilities, leadership style, and
corporate culture impact a manager’s human resources
activities.
Identify the benefits of and procedures for promoting
employee diversity within the restaurant and foodservice
operations.
-Explain the importance of ethical decision making; the
role of codes of ethics in restaurant and foodservice
operations; and tasks involved in developing,
implementing, and enforcing codes of ethics.
Week 2
Assignment
Chapter 2
Recruiting and Selecting the Best Employees
-Describe the four tasks in the position analysis process
-Explain the uses of job descriptions and how they should
be developed.
-Review basic employee recruitment procedure.
-List and explain the tools that can help screen job
applicants to determine which should receive job offers.
-Review details about job offers made to candidates who
meet job requirements.
Read Chap. 1
View PowerPoints
Dropbox Terms
Chap. Discussion
Chapter 1 Quiz
January 10
Read Chap. 2-3
View PowerPoints
Dropbox Terms
Chap. Discussion
Chapter 2-3 Quiz
January 17
Read Chap. 4-5
View PowerPoints
Dropbox Terms
Chap. Discussion
January 24
Chapter 3
Employee Orientation and Training
-Review basic procedures that should be used for
employment and payroll documentation.
-Explain basic procedures that should be included in
hiring and orientation activities.
-Describe how to plan and evaluate orientation programs.
-Explain procedures for planning and delivering training
programs.
Week 3
Chapter 4
Foundations of Effective Employee Performance
-Describe special concerns when an entry- level employee
is promoted to a supervisory position.
-Explain basic employee motivation strategies.
-Describe procedures for building and maintaining
effective teams.
-Discuss the development and management of employee
recognition and incentive programs.
Chapter 4-5 Quiz
Chapter 5
Updated: July 2014
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Facilitating Employees’ Work Performance
-Explain basic communication skills and challenges for
restaurant and foodservice managers.
-State procedures for coaching employees.
-Describe procedures for resolving employee conflicts.
-Explain procedures for managing change.
-State basic procedures for conducting performance
appraisals.
-Explain steps in a progressive discipline program.
-Describe procedures for employee termination.
Week 4
Chapter 6
Meeting Work shift Standards
-Explain why operating standards are important and how
managers can enforce them.
-Identify, implement, and review sales and service goals
for the front of the house.
-Identify, implement, and review production and quality
goals for the back of the house.
-Describe a nine-step process for scheduling employees.
-Explain how checklists can be used to monitor quality.
Read Chap. 6-7
View PowerPoints
Dropbox Terms
Chap. Discussion
January 31
Chapter 6-7 Quiz
-Explain how communication logs help monitor quality.
Chapter 7
Professional Development Programs
-Explain the importance of professional development.
-Describe basic professional development planning
meetings.
-Identify procedures for professional development
planning meetings.
-Provide information about the professional development
programs for managers.
-Explain three commonly used professional development
methods.
-Identify other professional development methods.
-Describe basic procedures for developing succession
plans.
Week 5
Chapter 8
Ensuring a Lawful Workplace
-Explain the impact of laws that affect restaurant and
foodservice operations.
-Explain the federal employment laws that affect
establishments.
-Describe the state and local laws that regulate restaurant
and foodservice operations.
-Describe the legal aspects of serving safe food.
-Review the legal aspects of serving alcoholic beverages.
-Identify the procedures that should be followed to
protect the operation from legal actions.
-Explain how restaurant and foodservice operations
should interact with unions.
Read Chap. 8-9
View PowerPoints
Dropbox Terms
Chap. Discussion
February 7
Chapter 8-9 Quiz
Chapter 9
Employee Compensation and Benefits
-List and describe three federal laws that impact
compensation policies and programs.
-Explain the types of voluntary benefit that can be
included in a compensation package.
-Identify and describe three retirement and health benefit
laws that impact voluntary benefits.
Updated: July 2014
Page 7 of 9
-Describe five employee benefit programs that are
mandated by federal laws.
-Explain the procedures that help ensure the correct
compensation will be paid to employees.
-Explain the basic procedures that can be used to control
labor costs.
Week 6
Chapter 10
Managing a Safe and Healthy Workplace
-Explain what managers can do to maintain a zerotolerance sexual harassment policy and explain
responsibilities regarding nonsexual types of harassment
in the workplace.
-Review the procedures for ensuring the rights of
employees who are pregnant or disabled, and younger
workers.
-Indicated how the Occupational Safety and Health
Administration impacts restaurant and foodservice
operations, and explain procedures for establishing and
maintaining OSHA mandated programs and participating
in OSHA investigations.
-Identify the compliance posters that operations and
required to post.
-Describe the procedures for preventing workplace
violence.
-Describe the procedures for developing emergency
management programs.
-Explain the basic procedures for balancing food safety,
employee rights, and the law.
-Provide an overview of employee assistance and
employee wellness programs.
Week 7
Updated: July 2014
Final Exam Review
Read Chap. 10
View PowerPoints
Dropbox Terms
Chap. Discussion
February
14
Chapter 10 Quiz
****Final
Review
Session
February 18th
1:30- 3:30 PM
CST, Details
to follow
February
21
Job Description Projects
Turn in
Completed
Projects
February
21
Final Exam
Manage First Exam
Proctored final
Exam Will be
on February
23th on the
OSU-IT
Campus from
February
23
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1:30-3:30 PM
(more
directions to
follow).
Schedule is subject to change at instructor discretion.
Updated: July 2014
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