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Food & Beverage Operations HRT 382

Ma. Belinda V. Lopez

Collins School of Hospitality Management

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Outline

Self introduction Course Materials Needed Role of Lecturer Course Purpose

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Dr. Ben Dewald “Dr. The World” Director, The Restaurant at Kellogg Ranch

Office Hours: T & TR: 10 AM -

Noon W: 11 AM - Noon

Email: bdewald@csupomona.edu

Office 79-124, Ext. 2960

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Ma. Belinda V. Lopez

Filipino BS in Hospitality Mgt.

Univ. of the Phil. (UP) MA Industrial Relations,

UP Collins School, 2002 25 + yrs. Professional

experience – teaching, industry, consulting, university administrator

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Office Hours

Office Hours: M: 1:00 PM – 3:00 PM W: 1:00 PM – 3:00 PM F: 1:00 PM – 2:00 PM Office Hours (subject to change)

Email: mvlopez@csupomona.edu

Office 79-2439, Ext. 4472

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Your Background

Fill in form

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Catalog Description:

Comprehensive study of restaurant and food service management principles, practices, philosophies, and systems.

Competency-based skills incorporating the practices of the Restaurant at Kellogg Ranch.

3 lectures/problem-solving, 1 three-hour laboratory.

Lab fee required.

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Pre- & Co-Requisites:

Pre-requisite: 281/281L, taken immediately prior to this course

Pre-requisite or co-requisite: HRT 276 and HRT 302 Co-requisite: Concurrent enrollment in HRT 382LPlease Note:

382L-01 students will be registering for 383/383L-01 (Lunch) in the following quarter (FWS)

382L-02 students will be registering for 383/383L-02 (Dinner) in the following quarter (FWS)

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Upon completion of the course, students will be able to:

A. Explain the overarching goals of a hospitality operation and discuss how goals are integrated in a strategic plan

B. Describe principles of hospitality as used in a food and beverage operationC. Discuss leadership practices and theories related to communication, team

performance, decision-making, and ethics as they relate to the hospitality industry

D. Explain the role of Standard Operating Procedures in a hospitality system, write standards, and discuss how to implement, demonstrate, and evaluate standards

E. Recognize a restaurant as a set of systems and subsystems and explain how the sub-systems work together as a total food and beverage operation

F. Demonstrate front of the house product, guest relations, service, equipment, and point-of-sale competency

G. Demonstrate back of the house product, tool, and equipment competency

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In developing the Management Plan for your management week in HRT

383/L, students will:

1. Develop objectives and write action plans

2. Develop a marketing plan (for a management week, a specific function, or for the quarter)

3. Plan menus with written recipes, standards, and costs

4. Create and describe training sessions

5. Generate an initial forecast of sales volume

6. Summarize the plan’s support of the overarching goals and specific objectives of the operation

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Instructional Methods:

To achieve the Expected Outcomes, students will be involved with and participate in discussions, lectures, group work, hands-on laboratory experiences and complete written assignments.

Students must have access to the Internet worldwide web.

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Role of Lecturer

Lecturer may not have the answers to all your questions, but will attempt to obtain answers or at least provide you with a reference.

Problems and solutions vary from project to project, and therefore it is impossible to provide exact answers that would apply to all situations

Lecturer’s role is being a coordinator of information and a facilitator of class discussions

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Required Text:

The Culinary Institute of America. (2001) Remarkable Service. 1st ed. New York: Wiley.

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Course Lab Fee:

There is a $25 course fee. It is paid in class, to the CSHM purchasing agent,

on the second class session. Make checks payable to

The Cal Poly Pomona Foundation, Inc.. Please record “HRT 382 Lunch or Dinner” in note

or memo area of check. The course fee will cover a site visit to the

Restaurant at Kellogg Ranch.

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Instructional Materials:

382 instructional materials, including financial reports from Micros and DataTrap, will be provided in class or on the Internet. For reference, use HRT 225, HRT 276, HRT 281 and other appropriate HRT instructional materials.

Textbook, standard writing materials, a minimum of 10 “3x5” cards, 3-ring binders and tabbing systems (minimum 4 sets per team), calculator, Internet access, assigned uniform**For Your Safety – In the laboratory, you will be required to wear closed toe,

closed heel, slip-resistant shoes, your top (shirt, dress, blouse, etc.) must have sleeves, and you must be able to restrain your hair when required.

When in the restaurant for your work experience or for product testing, the RKR Uniforms Standards are required

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Academic Integrity:

Cheating and plagiarism are unacceptable and contrary to University policy.

Among other methods, students who are found to be copying or who are using written materials without giving credit to the original authors will receive a grade of F for the course and the incident will reported to University Officials.

This sanction applies to those who give information as well as those who accept it.

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Class Participation

Absence from work without notice and without legitimate and compelling reason is considered unacceptable and unprofessional behavior. Absence from this class is viewed likewise.

You are expected to be an active participant on a

team. Being present is the first step to ensuring that participation is possible. In fact, part of your grade will be generated based upon the input of your team members.

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Class Participation

In addition, an absence prevents you from earning points for participation. Quizzes and lab exercises cannot be made up due, in part, to the set up time required.

An absence from class will be considered excused if the reason is legitimate and compelling. If you will be absent, you should contact your professor at least one hour prior to class and return with formal documentation (note from your health care professional, police report, death announcement, etc.).

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Course Outline & Schedule

Please see Excel hand-out

Harvest Auction Meeting

to be announced

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Outcome Evaluation

As activities and assignments for lecture and laboratory overlap at times, your grade in lecture and laboratory will be identical. For your overall grade in the course, the following scale is used to determine your letter grade:

A 93% and above D+ 68% and above

A- 90% and above D 63% and aboveB+ 88% and above D- 60% and aboveB 83% and above F Below 60%B- 80% and aboveC+ 78% and above This scale is used to evaluate your overall quarter-to-dateC 73% and above grade. For the record, and as an example, an 89.99%C- 70% and above as an overall score is a B+, not an A-!

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Grading SystemCal Poly Catalog (2003-05 p. 81)

A Superior Work - Indicates originality and independent work and a thorough mastery of the subject matter/skill; achievement so outstanding that it is normally attained only by students doing exemplary work.

B Very Good Work - Indicates clearly better than adequate competence in the subject matter/skill; achievement of higher than adequate, but not of exemplary quality.

C Adequate Work -Indicates that classroom work, outside assignments, and examinations have been completed at a level indicating adequate competence in the subject matter/skill.

D Minimally Acceptable Work - Indicates achievement which meets the minimum requirements of the course, but at a level indicating less than adequate competence in the subject matter/skill.

F Unacceptable Work -Indicates achievement that fails to meet the minimum requirements of the course and is clearly below university quality; not a passing grade.

At the discretion of the instructor, plus and minus (=/-) grading symbols may also be granted.

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Percentage Distribution:

Family Meal Assignment 10% Participation, Quizzes & Demonstrations 10% RKR Work Experience Report

(2 sessions employee perspective) 10% RKR Site Visit and Evaluation (guest perspective) 10% Management Plan

50% Final Exam (comprehensive)

10% Total 100%

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Participation, Quizzes, & Demonstrations:

Participation: During some lectures and laboratories, you will write your name on a 3x5 card, answer a question in writing and turn the card in. Participation is the primary grading criterion, as some questions may be subjective.

Written Quizzes, Demonstrations & Exercises: A portion of you quiz grade will come from graded demonstrations, graded exercises, and graded identification tests. These will usually take place during the laboratory.

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RKR Work Experience Report:

You will need to wear full FOH /BOH uniform as appropriate. You will work two complete shifts in the restaurant, one in the kitchen

and one in the dining room. You will need to take the RKR Work Experience handout when you work

in the RKR to remind you of what you are to observe and for signature from one of the instructors each session.

The earlier in the quarter you perform your two work experience sessions, the more valuable your lessons will be as a contribution to your team’s management plan.

After your participation in the RKR for two FULL class periods of HRT 383 lunch/Dinner, you will complete a two-page writing assignment reporting your observations and analysis of the department’s operations for that day. You will attach the Work Experience handout with the 383 instructors’ signatures as the top page of the report.

The report is due seven days after your second work experience date (no late papers accepted).

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RKR Site Visit & Evaluation:

We will give you a voucher to dine for lunch in the RKR. The HRT 382 lab fee covers the cost of the meal. You may dine with up to three other students at the same

table, but no more. Make a telephone reservation following normal procedures. For the lab fee to cover your meal, you must identify yourself

as an HRT 382 student when you make the reservation and again when you arrive to dine.

Call 909-869-4700 to make your reservation. Your report on the experience will include a sequence of

service audit and a two-page analysis and evaluation. The report is due seven days after your reservation date (no late papers accepted).

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Family Meal Assignment:

Each student will develop a family meal for use during the following quarter. Guidelines and instructions will be introduced today and are available online.

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Management Plan:

Your professors will assign you to a management team and to a management position.

You will spend time in and out of class developing a comprehensive Management Plan to guide your team through your week of management in the RKR. We will distribute detailed instructions in class.

The grading guidelines above show the breakdown of points for this project.

The plan will include seven (7) sections. In addition, we grade your team’s plan on the format of your

final notebook as well as self-evaluations and team-evaluations that you complete near the end of the quarter

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Management Presentations:

You and your team will make one general presentation, one food presentation, and one detailed Theme Presentation regarding your team’s plan for the RKR experience.

The majority of the points in this grading area relate to the quality of your final Theme Presentation.

We expect each student to present an equitable share of the total time.

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Final Exam:

The final exam will cover topics from lecture, information demonstrated during lab, reading assignments from the text and all handouts provided during the quarter. It is comprehensive. It will be a Scantron-style test containing multiple choice and true/false questions.

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Information on the Web

http://www.csupomona.edu/~mvlopez/

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E-Z Research Workshops

The Library offers workshops to help students use databases and other resources to find articles for their research assignments!!

These 1.5 hours workshops are designed to provide students with basic knowledge about selecting and using databases for finding articles. The content of each workshop is the same.  There are scheduled Saturdays and evening sessions to accommodate more students' schedules.  Extra credit !!!!

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E-Z Research Workshops

Location:  The Library's Information Learning Center, 5th Floor

Workshops run from Oct. 21 to November 22, 8 sessions

Register onlinewww.csupomona.edu/~library/new/workshops.html or call 909.869.3076

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Formula for Success in 382

Approach course w/ a Manager’s Mindset Manage time wisely Think FUN when planning !! Be an excellent TEAM PLAYER Practice, Practice, Practice

MICROS, Service & Production procedures Ask Questions when in Doubt

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Remember …

Buy/Borrow Textbook Review Website Do Family Meal Assignment Register for E-Z Research Seminar