The Collins College of Hospitality Management CALIFORNIA STATE POLYTECHNIC UNIVERSITY POMONA Fall 2008 HRT 383 Dinner Section 02 FOOD AND BEVERAGE OPERATIONS II Lecture Dr Ben Dewald Professor Director Food Beverage Office 79 124 Ext 2960 Email bdewald csupomona edu Web site www csupomona edu bdewald Office Hours subject to change M Noon 1 00 PM T R 10 00 AM Noon 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 Discussions Topics 1 Sept 30 2 Oct 7 Team Review 1 00 PM Team Preview 1 30 PM Team Meeting 3 00 PM Syllabus Grading 383 web site server RKR Goals and S M A R T Objectives Wine Training 1 Team 1 D Income Statements Historical Benchmarks Wine Training 2 3 Oct 14 Red Lobster Management Reviews 4 Oct 21 5 Oct 28 6 Nov 4 7 Wed Nov 12 8 Nov 18 9 Nov 25 10 Dec 2 Finals Week Dec 9 Ethics Hospitality Dealing with Guest Complaints Menu Analysis Team 1 D Team 2 D Team 2 D Team 3 D Team 1 D Team 3 D Team 4 D Team 2 D Team 4 D Team 5 D Issue Bin Team 3 D Team 5 D Team 6 D Issue Bin Team 4 D Team 6 D Thanksgiving week Team 5 D Menu Analysis Update 1 PM Final Tests Finals Readings Setting the Table Introduction Chapter 1 Wine Test 1 Bring Scantron Setting the Table Chapters 2 3 Wine Test 2 Bring Scantron Setting the Table Chapters 4 5 Setting the Table Chapters 6 7 Setting the Table Chapter 8 Setting the Table Chapter 9 Setting the Table Chapter 10 Setting the Table Chapters 11 12 Setting the Table Chapter 13 Final Journal Due Team 6 D Discussion topics are subject to change at the discretion of the professor Academic Holidays Tuesday November 11 Veterans 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