LUNCH - HRT 382/382L (Sections 01): FOOD AND BEVERAGE OPERATIONS ICLASS PARTICIPATIONCONSUMPTION OF ALCOHOLIC BEVERAGESDATEHomework: Prepare Theme PresentationWeek 4Homework: Shop for product.Friday 30Homework: Marketing Management PlanMon. 3Due: B. Marketing Management PlanFriday 7Homework: Human Resources and Safety & Sanitation sectionsFriday 14Homework: Forecasting sectionFriday 21Homework: Finalize Management Plan Notebook*(four copies per team)Final Exam Review SessionWeek 10Discussion topics are subject to change at the discretion of the instructor!Total 100%THE COLLINS SCHOOL OF HOSPITALITY MANAGEMENTCALIFORNIA STATE POLYTECHNIC UNIVERSITY, POMONASPRING 2004LUNCH - HRT 382/382L (Sections 01): FOOD AND BEVERAGE OPERATIONS IDr. Ben Dewald [email protected] Web Page: http://www.csupomona.edu/~bdewald/ Office 79-116, Ext. 2960 Office Hours: Wed 2-4 PM; Tues 11 AM-Noon; Fri Noon-2 PMCATALOG DESCRIPTION:Comprehensive study of restaurant and food service management principles, practices, philosophies, andsystems. Competency-based skills incorporating the practices of the Restaurant at Kellogg Ranch. 3lectures/problem-solving, 1 three-hour laboratory. Lab fee required.Pre-requisite: 281/281L, taken immediately prior to this coursePre-requisite or co-requisite: HRT 276 and HRT 302Co-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)EXPECTED OUTCOMES: (lecture and laboratory combined)Upon completion of the course, students will be able to:1. Explain the goals of the Restaurant at Kellogg Ranch (RKR)2. Demonstrate effective communication skills including active listening3. Explain team-building and demonstrate team player skills4. Demonstrate knowledge of front of the house tools and equipment, including identification, location,purpose, operation, maintenance, and general dining room system organization5. Demonstrate knowledge of heart of the house tools and equipment, including identification, location,purpose and general kitchen system organization6. Perform dining room service skills according to RKR standards to ensure a quality guest experience7. Demonstrate skills required to operate a restaurant dining room, including at least the following:Table setup, station setup and breakdown, use of a point of sales (POS) system, sequence ofservice, wine and other beverage service, telephone inquiries, reservations, planningincremental flow of service, sales-building, and handling guest complaints8. Demonstrate an understanding of Micros, C-Bord, and DataTrap and their function in managing RKR9. Describe the principles underlying menu developmentIn developing the Management Plan for your upcoming management week, students will:10. Develop an initial forecast of sales volume for a week of operation11. Create a training session for safety and sanitation and another for product knowledge12. Create a marketing plan (for your management week or for a specific function)13. Plan menu items for two family (staff) meals and for one menu special for a week of operation14. Write and cost standardized recipes for a commercial food service operation15. Perform or present basic cooking techniques required to produce one menu special1INSTRUCTIONAL METHODS:For the purpose of achieving the Expected Outcomes, students will be involved with and participate in discussions,lectures, hands-on laboratory experiences and complete written assignments. Students must have access to the Internetworldwide web.INSTRUCTIONAL MATERIALS:Required Text: The Culinary Institute of America. (2001). Remarkable Service. 1st Ed. New York: Wiley.Course Lab Fee: There is a $20 course fee. It is paid in class, to the instructor, by the second lab class. Make checkspayable to The Cal Poly Foundation. Please mark “HRT 382” in note or memo area of check. The course fee willcover a site visit to the Restaurant at Kellogg Ranch.382 instructional materials, including financial reports from Micros, DataTrap, and C-Bord will be provided in classor on the Internet. In addition, HRT 225/226, HRT 202, HRT 281 and other appropriate HRT instructional materialsshould be used as reference.Textbook, standard writing materials, 3-ring binders and tabbing systems (minimum 4 sets per team), calculator,Internet access, assigned uniform**For Your Safety - On laboratory days, you will be required to wear closed toe, closed heel, slip-resistantshoes, your top (shirt, dress, blouse, etc.) must have sleeves, and you must be able to restrain your hair whenrequired.When in the kitchen for shadowing or product testing, the Kitchen (BOH) Uniforms Standards utilized inHRT 281L are requiredACADEMIC INTEGRITY:Cheating and plagiarism are unacceptable and contrary to University policy. Among other methods, students that arefound to be copying or that are using written materials without giving credit to the original authors will receive agrade of F for the course and the incident will reported to University Officials. This sanction applies to those who giveinformation as well as those who accept it.CLASS PARTICIPATION Absence from work without notice and without legitimate and compelling reason is considered unacceptable andunprofessional behavior. Absence from this class is viewed likewise. You are expected to be an active participant on ateam. Being present is the first step to ensuring that participation is possible. In fact, part of your grade will begenerated based upon the input of your team members. In addition, an absence prevents you from earning points forparticipation. Quizzes and lab exercises cannot be made up due, in part, to the set up time required. An absence fromclass will be considered excused if the reason is legitimate and compelling. If you will be absent, you should contactyour professor at least one hour prior to class and return with formal documentation (note from your health careprofessional, police report, death announcement, etc.).CONSUMPTION OF ALCOHOLIC BEVERAGESThe consumption of alcoholic beverages during the class period is prohibited, unless as part of an instructor-sanctioned tasting. You may participate in instructor-sanctioned tasting only if you are 21 years of age