The Collins School of Hospitality Management CALIFORNIA STATE POLYTECHNIC UNIVERSITY POMONA Spring 2008 HRT 383 Dinner Section 02 FOOD AND BEVERAGE OPERATIONS II Lecture Dr Ben Dewald Associate Professor Director Food Beverage Office 79 124 Ext 2960 Email bdewald csupomona edu Web site www csupomona edu bdewald Office Hours subject to change MW Noon 2 00 PM R 1 00 PM 2 00 PM CATALOG DESCRIPTION The lecture and laboratory provide for a comprehensive application of food beverage and service principles practices philosophies and systems in operating a casual fine dining restaurant The focus of the lecture is the analysis of daily operations and the development of viable solutions to problems The course consists of one 3 hour lecture and the equivalent of nine 3 hour laboratories Pre requisite 382 382L taken immediately prior to this course Co requisite Concurrent enrollment in HRT 383L same section for lab and lecture EXPECTED OUTCOMES same for lecture and laboratory Upon completion of the course students will be able to A Implement strategies and actions designed to meet or exceed objectives supporting the overarching goals of a hospitality operation B Demonstrate principles of hospitality in a food and beverage operation C Demonstrate effective leadership performance decision making and hospitality ethics D Implement demonstrate and evaluate Standard Operating Procedures in a hospitality system compare operational results with operational objectives assess variances and synthesize recommendations E Demonstrate the ability to organize system and sub system data into pertinent financial and non financial reports analyze data interpret meaning from the analyses and synthesize recommendations F qualities related to communication team Develop positive guest relations by proper application of food and beverage service standards G Demonstrate operational effectiveness by implementing and maintaining proper restaurant kitchen and banquet kitchen production and protocol INSTRUCTIONAL MATERIALS Blue book one minimum Standard writing materials 2 pencil one packet of Scantron quiz strips 815 E a hand held calculator Internet access computer access and an active Cal Poly Pomona email account HRT 383 instructional materials including financial reports provided in class or on the Internet throughout the quarter Material from the book Setting the Table The Transforming Power of Hospitality in Business By Danny Meyer 2006 HarperCollins Publishers New York NY will used to develop group discussions and contains valuable material for your Journal entries One copy is available for in house use 1 As this is the final course in the food and beverage series we expect you to draw upon pertinent information from previous coursework to supplement your progress and understanding of a hospitality operation and to develop solutions to problems discussed INSTRUCTIONAL METHODS To help achieve the Expected Outcomes students are involved with weekly presentations and operational evaluations In addition students will participate in discussions lectures and complete written assignments The restaurant laboratory is the primary area for demonstrating skills COURSE OUTLINE FOR LECTURE Subject to Change Week Date 1 April 2 2 April 9 3 April 16 4 April 23 5 April 30 Sunday May 4 6 May 7 7 May 14 8 May 21 9 May 28 10 June 4 Finals Week June 11 Discussions Topics Team Review 2 00 PM Team Meeting 4 00 PM Syllabus Grading 383 web site server RKR Goals and S M A R T Objectives Wine Training 1 Income Statements Historical Benchmarks Wine Training 2 Wine Test 1 Management Reviews Wine Test 2 Ethics Hospitality Team Preview 2 30 PM Team 1 D Team 1 D Team 1 D Issue Bin Cal Poly Pomona Tasting Auction Menu Analysis Team 2 D Team 2 D Team 3 D Issue Bin Team 2 D Team 3 D Team 4 D Dealing with Guest Complaints Team 3 D Team 4 D Team 5 D Wine Judges Dinner Team 4 D Team 5 D Team 6 D Menu Analysis Update Team 5 D Team 6 D Section 2 June 11 1 PM Team 6 D Discussion topics are subject to change at the discretion of the professor Academic Holidays Monday March 31 Cesar Chavez Day Monday May 26 Memorial Day 2 ACADEMIC INTEGRITY Cheating and plagiarism are unacceptable and contrary to University policy Among other methods students found copying or 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 CLASS PARTICIPATION ATTENDANCE POLICY In the hospitality industry absence from work or tardy arrival to work without notice and without legitimate and compelling reason is considered unacceptable and unprofessional behavior Absence from tardiness to or early departure from this class is viewed likewise You are expected to be an active participant in lecture and when watching other groups present Being present is the first step to ensuring that your involvement and participation is possible Participation is one component of your course grade When an absence is unavoidable you should contact me at least one hour prior to class with an email or a telephone message Unless an emergency makes contacting us prior to class impossible then you must contact us within twenty four hours When you return to the next class session you must provide a copy of the formal documentation associated with the emergency note from your health care professional police report official documentation from the Dean etc OUTCOME EVALUATION 1 Participation Journal 2 Management Team Evaluation 3 Tests and Final 4 Management Team Meeting Preview 5 Management Team Review Report Oral and Written 20 10 20 10 40 These are the University guidelines for grade assignment 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 that meets the minimum requirements of the course but at a level indicating less than adequate competence in the subject matter skill F Unacceptable