HFT 2265 Food Service Operations

TERM: SUMMER 2017

INSTRUCTOR

Professor: Christy Pagano, M.E.Phone Number: (727) 341-3772 Email Info:  ALL email correspondence pertaining to this course must go through MyCourse.  If you have questions on how to send emails within MyCourse please contact the SPC Technical Support at (727) 391-4357.

In all situations, your Instructor should be your primary point of contact. ALL email correspondence pertaining to this course MUST go through ANGEL.  To access the professor select "All Faculty" in the "To:" tab.  This will send your message to the faculty associated with the course ONLY (not all of SPC).  If you have questions on how to send emails within ANGEL please contact the SPC Technical Support at (727) 391-4357.In the event that you have contacted your instructor, but wish to seek additional assistance, the chain of command is as follows:

Academic Department Chair: Dr. April Bailey College of Business and EntrepreneurshipOffice location: Seminole Campus Office number: UP337ATel: (727) 394 6266

Course Description

This course covers the basic principles of food service operations with topics including: menu development; dining service styles and procedures; beverage service styles and procedures; service equipment and supplies; facility layout, décor, cleaning and maintenance; casual/theme restaurants; banquets and catered events; room service; food

service in related hospitality facilities such as academic, military and quick food. 47 contact hours.

Course Objectives

Major Learning Outcomes:

The student will learn:1. Menu engineering.2. The different types of restaurant service.3. Pricing strategies.4. The different types of food and beverage operations.5. The elements of facility design.

C. Course Objectives Stated in Performance Terms:

1. The student will learn menu engineering by:a. defining the elements of menu engineering.b. identifying different types of menus.c. explaining how nutrition factors influence menu engineering.d. designing a menu utilizing menu engineering techniques.

2. The student will learn the different types of restaurant service by: a. listing the different types of restaurant service.b. identifying the trends in restaurant service.c. comparing the different types of restaurant service related to cost factors.

3. The student will learn pricing strategies by:a. identifying the cost factors in restaurant operations.b. explaining how the main elements of purchasing, production and the service factor in

food and beverage affect pricing.c. describing accounting techniques that control pricing.

4. The student will learn the different types of food and beverage operations by:a. listing the food and beverage operation types.b. describing the trends in the different food and beverage operation types.

5. The student will learn the elements of facility design by:a. describing the main components of food and beverage facilities.b. identifying how design factors affect service and production.c. explaining how equipment is related to food, beverage, service and costs.

TECHNICAL SUPPORT If you experience technical issues with your computer or MyCourse contact the Help Desk.  I am unable to assist with technical issues.   

Do not contact the Help Desk for questions concerning assignments or to submit an assignment.

 SPC Technical Help Desk (727) 341-4357 (HELP) onlinehelp@spcollege.edu

Textbook & Software RequirementsStudents in this course are required to obtain a copy of the textbook listed below, offered at the SPC Bookstores and online. Successful completion of this course is dependent on course materials and access to a computer and Internet. The necessary technology is available at all SPCollege campuses for students that do not have access at home or at work.

IMPORTANT NOTE: Textbook and technical difficulties are not valid excuses for extensions or missed assignments. Insuring access to these items for the duration of the course is the student’s responsibility.

ISBN13: 978-1118629628ISBN10: 1118629620

Summary: The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Seventh Edition of Walker's, The Restaurant continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business. ...show less

NTRhYTdmNmFlZ 1118629620

PrerequisitesPre or co-requisites: HFT 2450. Also, basic SP College rules of student admissions and course enrollment do apply. If you have questions regarding matters of enrollment please speak with your Academic Advisor or contact a MAP Center at one of our campuses for assistance and guidance.

Tentative Course ScheduleBelow is an outline of the content and activities for each week of the course. This is intended to serve as a guideline and is subject to change. Students are required to check the Announcements page of the course, emails from the professor, and the course calendar to stay current with all assignments.

ASSIGNMENTS

Assignments are due by 11:59 PM on Sunday evenings. UNLESS OTHERWISE NOTED by the Instructor

SPC servers monitor official time.   Please do your best to   not wait until the last minute to submit an assignment!

Availability of Course Content: The module for the week will open on Mondays at 1:00 AM EST and will close on Sundays at 11:59 PM EST.

Late Submissions & Extenuating Circumstances: If you have extenuating circumstances that prevent you from meeting a deadline, completing a project, quiz, or participating in the class, please contact the instructor, prior to the due date, to make alternative arrangements.  The possibility of alternative arrangements is at the discretion of the instructor.  Active communication is the key to overcoming any hurdles you may encounter during the term. A 10% grade penalty is assessed for written work up to twenty-four hours late; an additional 10% penalty is assessed for each additional day the work is late. Instructors may waive the late penalty or timeframe in the case of extenuating circumstances as determined by the faculty. All requests for extensions must be made in writing (via email) and supporting documentation may be required for extensions to be granted.

It is required that students understand their responsibilities as a college student and commit to the expectations of the course for which they have

chosen to enroll.

La t e a ss i gn me n ts m a y n o t b e a cc e p t e d if y o u fa il t o no t if y a n d c o n fi r m ar r a n ge m e n ts w i t h y o u r i n s t ru c t o r .

Students who register after the session has begun will be responsible for any assignments or material already covered and must make arrangements for late

submissions.IMPORTANT NOTE:  APA guidelines are to be followed to include a cover page and reference page with each assignment.  Please know I expect you to think critically and not just repeat what the text states.  You may take from the text, but also look to outside sources as well as personal experience.  If you need any assistance please let me know as SPC offers a wealth of support.

Gradebook Guidelines

Your final grade will be determined by the quality of your work and your full participation in the class. All assignments will be graded within one week (7 days) of the due date. The instructor will observe the following point calculations:

Total Points Letter Grade Percentage Approx Grade Point513-570 A 90 – 100% 4.0456-512 B 80 – 89% 3.0399-455 C 70 - 79% 2.0342-398 D 60 - 69% 1.0

0-341 F 0 - 59% 0.0W Withdrawal – system generated N/A

WF Withdrawal Failure – system generated 0

Week # 1 2 3 4 5 6 7 8 Total

                   

Quizzes 20 2020 20 20

 20 120

                   Discussion Forums 40 40

40 40 40 40  40 20 300

                   

Exams         100     100 200Total Points                 620

  AU Audit N/A  I Incomplete N/A

Discussion Forum: Your initial post should be at least 200 words with at least one peer responses of at least 100 words. Make sure to reference at least one source of your choosing, in addition to your text, within your initial post to support your thoughts.Students should read all of the other student postings and respond to others when you have something productive to add (“productive” does not mean statements such as “I agree”, or “Good post”, without providing some substance to support this type of statement). Students must reply to a minimum of one other students’ postings in order to be considered active in the discussion. Students must stay active in weekly discussion in order to receive full credit for the assignment. (for comparison, this statement is 114 words)

Online discussions conclude at the end of the current week/module. Discussion posts made after the end of the current week/module will not be accepted.

Grade

Assessment Piece

20 Student posts a minimum 200 word original posting related to subject matter, and response presenting value and reads and applies professional and meaningful feedback to at least one other students. Also, included is at least two sources as required.

15 Student posts a minimum 150 word original posting related to subject matter, and response to one other students postings, that presents value and professional feedback to at least one other students. Also, included is at least two sources as required.

10 Student posts a minimum 150 word response and original posting that is related to subject matter, and presents value and/ or professional feedback to at least one other students that is useful, but could have provided more input or examples that would help increase value & communication. Also, included is at least one source.

5 Student posts a minimum 100 word response or original posting that is related to subject matter, or presents limited value and/ or professional feedback to at least one other students

0 Student posting does not meet a minimum 100 word response or original posting that is related to subject matter, and/ or presents little or no value and/ or professional feedback to at least 2 other students. Assignment not turned in.

There are multiple quizzes and exams in this course – all will be administered online through the course. Details will be posted within each module. Although students will have the entire week to complete the quiz/exam it will be a timed exam and there will

only be one opportunity to access and complete the quiz/exam. Students should only attempt the quizzes/exams when they have read the material and adequately prepared for the test. Quizzes/Exams are an individual activity and should be completed without the aid of the Internet, textbook or other resource materials.

Week # Assignment1 Read Chapters 1&2 

  Chapters 1&2 Discussion Posts   Chapters 1&2Quizzes

2 Read Chapter 3&4  

Chapters 3&4 Discussion Posts   Chapters 3&4 Quizzes

3Read Chapters 5&6 Chapters 5&6 Discussion Posts

   Chapters 5&6 Quizzes

4 Read Chapters 7&8   Chapters 7&8 Discussion Posts  Chapters 7&8 Quizzes

5MIDTERM - CHAPTERS 1-8Read Chapters 9&10 

   Chapters 9&10 Discussion Posts  Read Chapters 11&12

6 Chapters 11&12 Discussion Posts  Chapters 11&12 Quizzes  Read Chapters 13&14 

7 Chapters 13&14 Discussion Posts  Chapters 13&14 Quizzes

              8 

FINAL EXAM - CHAPTERS 9 – 15Read Chapter 15Chapters 15 Discussion PostsMod 15 Feedback Discussion Posts

ATTENDANCE POLICYIt is important that students log into their course during the first two weeks of class AND actively participate to ensure they do not get dropped from the class.  If you are registered for a blended or F2F section of this course you must attend the class sessions on campus during weeks 1 & 2 to insure you do not get dropped from the course. Merely logging into your course during the first two weeks does NOT constitute participation.  ACTIVE PARTICIPATION FOR THIS COURSE WILL BE MEASURED BY SUBMITTING WEEKLY GRADED ACTIVITIES BY SUNDAY NIGHT.

I will verify that students are in attendance at least once each week during the first two weeks of class.  Students classified as “No Show” (not submitting their attendance/participation assignments in MyCourse) for both of the first two weeks will be administratively withdrawn.

Immediately following the 60% point of the term, I will verify which students are actively participating in class. Students classified as not meeting the criteria for active class participation will be administratively withdrawn with a “WF”.  Students will be able to withdraw themselves at any time during the term.  However, requests submitted after the 60% deadline will result in a “WF”.  

If some event interferes with submitting your course work, notify your instructor before assignments are due.  No late assignments will be accepted if you fail to notify and confirm arrangements with your instructor prior to the date/ time the assignment is due.

Students who register after the session has begun will be responsible for any assignments or material already covered.

SPC Tutoring & Resources We offer many different types of tutoring for ALL SPCollege students at all campuses. Additionally, we have writing support and library research support services. If you feel you would benefit from additional assistance, do not hesitate to contact your SSS (Student Support Services) Office, your Academic Advisor or notify your instructor.

Remember we are here to help you.  All you have to do is ask!

Online Communications Guidelines

Netiquette Interactions in an online classroom are in written form. Your comfort level with expressing ideas and feelings in writing will add to your success in an online course. The ability to write is necessary, but you also need to understand what is considered appropriate when

communicating online. The word "netiquette" is short for "Internet etiquette." Rules of netiquette have grown organically with the growth of the Internet to help users act responsibly when they access or transmit information online. As a student, business person or potential entrepreneur you should be aware of the common rules of netiquette for the Web and employ a communication style that follows these guidelines. Of course you can find a great deal of information on this topic on-line.

Rules of Thumb Be considerate. Rude or threatening language, inflammatory assertions (often

referred to as "flaming"), personal attacks, and other inappropriate communication will not be tolerated.

Never post a message that is in all capital letters -- it comes across to the reader as SHOUTING!

Use boldface and italics sparingly, as they can denote sarcasm. Keep messages short and to the point. Always practice proper spelling, good grammar, punctuation, and composition in all

course emails. It is reflection of your student and work ethic. Do not write in “text code” when emailing your professor. Keep in mind that threaded discussions are meant to be constructive exchanges. Remember that your emails are all saved throughout the duration of the course and

archived with SPC at the conclusion of the term. Be respectful and treat everyone as you would want to be treated yourself. If you receive an upsetting email or post “cool off” before you respond. Spell check!

Academic Honesty:

Cheating on Examinations and Assignments

Academic misconduct consists of cheating of any kind with respect to examinations and assignments as well as the unauthorized possession and/or use of exams, papers, and materials. Cheating includes unauthorized use of “crib” notes, “cheat sheets”, cell-phones, PDA’s, I-Pods, and collusion with other students.  Additionally the use of test banks, answer keys, stolen exams and instructor’s manuals are expressly forbidden from usage by students at any time during this course.

 ·         Plagiarism:  as defined by the Little, Brown Essential Handbook for Writers, 4th

edition, is the presentation of someone else’s ideas or words as your own. Whether deliberate or accidental, plagiarism is a serious and often punishable offense (Aaron, 2001). 

·         Deliberate plagiarism: is copying a sentence from a source and passing it off as your own and, summarizing someone else’s ideas without acknowledging your debt (ex. buying a term paper and handing it in as your own) (Aaron, 2001).

·         Accidental plagiarism: is forgetting to place quotation marks around another author’s or writer’s words, omitting a source citation because you’re not aware of

the need for it, or carelessly copying a source when you mean to paraphrase (Aaron, 2001).

Guidelines

“Give credit where credit is due. Inevitably, you will use other people’s discoveries and concepts. Building on them creatively. But do not compromise your honor by failing to acknowledge clearly where your work ends and that of someone else begins.” (USNA, 2004)

 

The instructor of this course may require use of Turnitin.com as a tool to promote learning. The tool flags similarity and mechanical issues in written work that merit review. Use of the service enables students and faculty to identify areas that can be strengthened through improved paraphrasing, integration of sources, or proper citation. Submitted papers remain as source documents in the Turnitin database solely for the purpose of detecting originality. Students retain full copyright to their works. The Turnitin Usage Agreement can be reviewed at: turnitin.com/agreement.asp. Students who do not wish to submit work through Turnitin must notify their instructor via course email within the first seven days of the course. In lieu of Turnitin use, faculty may require a student to submit copies of sources, preliminary drafts, a research journal, or an annotated bibliography. In the absence of guidance from the instructor, reference the APA Style Manual.

If you need assistance do not hesitate to visit an SPC campus library h t tp : / / w w w .s p c o l le ge . e du /l i b r a r i e s/ or use the Cyber Librarian support service at Ask A Librarian? w w w . a sk a l ib r a r ia n . or g

 

Discipline for Academic MisconductThe instructor has the authority to determine whether plagiarism or cheating has occurred.  Appropriate action will be taken by the instructor and SPC depending upon the nature of the infraction.  Review the information in the link provided to insure a clear understanding of the SPC policies and rules for academic honesty.http://www.spcollege.edu/webcentral/catalog/current/stu_affairs_honesty.htm

SYLLABUS ADDENDUMLink for revised syllabus addendum: http://www.spcollege.edu/addendum/index.php

In the event that topics listed in this addendum also appear in your syllabus, please note that you should rely on the addendum information as the most current and correct information.

KEY TOPICS COVERED IN THE ADDENDUM INCLUDE BUT ARE NOT LIMITED TO:

COLLEGE POLICY REGARDING COURSE DROP-ADD PERIOD AND AUDIT INFORMATION GRADING AND REPEAT COURSE POLICIES ATTENDANCE/ACTIVE PARTICIPATION/WITHDRAWAL POLICIES FEDERAL GUIDELINES RELATED TO FINANCIAL AID AND TOTAL WITHDRAWAL FROM THE

COLLEGE ACADEMIC HONESTY STUDENT EXPECTATIONS EMERGENCY PREPAREDNESS CAMPUS SAFETY AND SECURITY http://www.spcollege.edu/safety/ SEXUAL PREDATOR INFORMATION

http://www.spcollege.edu/addendum/index.php#predatorinfo SPECIAL ACCOMMODATIONS LIBRARY SERVICES http://www.spcollege.edu/libraries/