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Revised SC/Jan 2015
Course Number: CUL 128
Course Title: Culinary Management and Human Resources
Session/Year: Spring 2015
Culinary Management and Human Resources
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RATIONALE FOR THE COURSE:
Culinary Management and Human Resources is a class that is designed to teach the student how to effectively recruit, hire, supervise, train and manage a variety of diverse individuals in the food and beverage industry and build a motivated team . Emphasis is placed on legal aspects, creating an excellent work environment and leadership skills
COURSE DESCRIPTION:
This Course focuses on managing people and team building from the viewpoint of the Culinary supervisor. The course discusses techniques for controlling labor costs, time management and motivating individuals through proper training methods and the building of a positive and respectful work environment. . Training, communication and productivity are addressed as well as how to effectively resolve conflicts in a variety of work places within the hospitality industry.
PREREQUISITES:
CUL 101, CUL 104 and CUL 105 with a “C” or better
REQUIRED MATERIALS:
Textbook: The World of Culinary Management” by Jerald W. Chesser and Noel C. Cullen
Pen, Notebook, Calculator
Revised SC/Jan 2015
Course Objectives
Upon completion of this course, the student will be able to:1. Describe the essential qualities of an effective supervisor and how to create a positive work climate.
2. Explain how to communicate effectively as a supervisor through orientation, organization and follow up procedures.
3. Summarize the conditions that must exist in a supportive, successful organization.
4. Correctly identify and analyze the supervisor’s function in the kitchen.
5. Identify effective communication and motivational techniques to create a positive work climate.
6. Write effective job descriptions and understand the process of recruiting and screening applicants.
7. Identify key recruiting resources.
8. Define the screening process and list the key elements.
9. Develop a thorough orientation and training program for new employees.
10. Describe the process involved in managing employee performance problems.
11. Describe and identify the key components of the performance evaluation process.
12. Identify the Federal Laws (E.E.O.C.) that impact the hiring process and explain their legal ramifications.
13. Explain the importance of planning, time management and delegating work.
EVALUATION OF REQUIRED COURSE MEASURES/ARTIFACTS:
Written assignments
Quizzes
Attendance and Participation
Mid-term Exam
Final Exam
COURSE EVALUATION:
Participation and Weekly Attendance……………...... 20%
Writing Assignments………………………………………………………….20%
Quizzes………………………………………………………………………….20%
Midterm exam...... ………………...... ……. 20%
Final exam...... ………………...... 20%
Revised SC/Jan 2015
Absences: Students missing more than 6 classes will be dropped from the course.
Late Assignments/Make-up Assignments:
All assignments are due on time. If you are going to miss an important event in class, you must inform me before class. Call and leave a message on my voicemail. All late assignments will be subject to a 30% reduction in grade. The instructor will not accept assignments that are one week late. The student will receive a zero for the assignment.
Special Needs:
Students requesting special consideration because of a disability should identify their need to the instructor in private on the first day of class. Those who do not identify their need(s) on the first day of class will need to arrange an appointment at a mutually convenient time with the instructor.
Course Policies:
To maximize success in this class it is important that the student completes all reading assignments and exercises before coming to class. Reading and preparation work is applied and expanded upon in class sessions. In addition:
1. Students are not permitted to eat in class. Drinks without lids are not permitted.
2. Textbook and materials for note taking are required in every class.
Participation:
Students are only allowed 6 absences for the entire semester upon the 7th absence the student will be dropped from the class. Class participation involves being prepared for class and actively participating in discussion and activities. Review the schedule and any amendments from prior classes in order to prepare for class. You need to be responsible for reading the syllabus, listening for amendments, and having your assignments ready.
Students should expect to be called upon very frequently during full group discussions to express their views on assigned readings and homework. The quality of your participation will be a factor in your final grade. Whenever you are doing a task in or for the class, ask yourself, would an independent observer watching you closely conclude that you were engaged in “taking charge of your mind, or your ideas, of your thinking” or would such a person conclude that you were “merely going through the motions of formally doing an assignment”, trying to just get by.
Writing and Research:
All assignments should be turned in typed or word-processed. All assignments must meet the specified requirements and be free of spelling and grammar errors. Hand written assignments will only be accepted if they are neat and professionally presented. Documents should have 1-inch margins on the top, bottom, left, and right; Arial font; size 12 font; 1.5” line spacing. A header should include first and last name, and assignment “due” week number.
Tentative Schedule
WEEKLY OUTLINE / Week / Chapter / Proposed Topics1 / 1 &2 / q The World of Culinary Management
q Introduction
q Supervision
q Legal aspects
2 / 3 & 4 / q The World of Culinary Management
q Recruiting and selecting team members
q Compensation
q Benefits
q Scheduling
3 / 5 & 6 / q The World of Culinary Management
q Orientation
q Training
q Quality
4 / 7 & 8 / q The World of Culinary Management
q Training objectives and planning
q Training Methods
5 / 9,10,11 / q The World of Culinary Management
q Instructional Delivery
q Performance Appraisal
q Work Environment
6 / Mid-Term / q The World of Culinary Management
q Review and discuss first 11 chapters
q Mid-term test
7 / Review Mid-Term and
12 / q The World of Culinary Management
q Discuss mid-term
q Management
8 / 13 & 14 / q The World of Culinary Management
q Motivation
q Team Building
9 / 15 & 16 / q The World of Culinary Management
q Respect
q Discipline
10 / 17 / q The World of Culinary Management
q Leadership
11 / 18 / q The World of Culinary Management
q Communication
12 / 19 / q The World of Culinary Management
q Time management
13 / 20 / q The World of Culinary Management
q Problem Solving
14 / Review for final / q The World of Culinary Management
q Projects due
Writing Assignments:
Ariel type font #12 POINT
2 PAGES
500 WORDS
1.5 SPACING
Week 1 Read and be prepared to discuss chapters 1 and 2 on day 2 of class.
Homework: Write answers to discussion questions pages 19 and 27 and be prepared to turn in and discuss answers to the questions. Read Chapters 3 and 4.
Week 2 Write a job description and job specification for three Kitchen jobs and write an interview questionnaire for each position for the potential recruits so that you may break up into groups and do a mock job interview for the potential jobs for which you have written the job descriptions. Be thorough with your questions and answers. Be prepared to offer the job to the most qualified person in your group and give them the pay commensurate with the position and discuss why you hired them. All work will be turned in at the end of class day 2 of week 2.
Homework: Read Chapters 5 & 6 and write answers to discussion questions at the end of each chapter, pages 66 and 82.
Week 3 No writing assignment
Homework: Read Chapters 7 & 8 and write answers to discussion questions at the end of each chapter, pages 66 and 82.
Week 4 Develop a training plan for your three jobs in the kitchen for which you have written your job descriptions and include the information you have learned in the previous chapters.
Homework: Read chapters 9, 10, and 11
Week 5 No writing assignment.
Homework: Review the previous 11 chapters and develop questions for discussion
Week 6 No writing assignment. Mid Term due day 2
Homework: Read chapter 12 and write answers to discussion questions at the end of the chapter, page 160
Week 7 No writing assignment
Homework: Read Chapter 13 and 14 and write answers to discussion questions at the end of the chapters, pages 173 191
Week 8 Pick a local restaurant or bar and ask the kitchen manager or Chef what their greatest challenge is with their employees. Using what you have learned thus far, write a paper to analyze and offer solutions to the problem which includes theories based on the knowledge you have gained.
Homework: Read Chapters 15 and 16
Week 9 No writing assignment
Homework: Read Chapter 17 and write answers to discussion questions at the end of the chapter, page 233
Week 10 No Writing assignment
Homework: Read Chapter 18 and write answers to discussion questions at the end of the chapter, page 252 & 253
Week 11 No Writing assignment
Homework: Read Chapter 19 and write answers to discussion questions at the end of the chapter, page 263
Week 12 Spring Break Assignment: Write an essay answering the following questions. Use as much detail as possible:
1. What is teamwork and what does it take to create it?
2. What kind of teamwork breakdowns might you encounter as a first time manager in a food serviced operation and how would you deal with them?
3. From a positive perspective what can teamwork mean to an organization?
4. What type of leadership/managerial style would you describe yourself as having?
5. What Ethical standards would you have as a manager? Explain your reasoning.
Homework: Read Chapter 20
Week 13 No writing assignment
Homework: Review chapters 12- 20 and prepare for a question and answer session
Week 14 Review for finals
Week 15 Finals
GRADING SYSTEM:
State the College’s or departmental grading system as delineated in the Catalog.
Grades earned in courses impact academic progression and financial aid status. Before withdrawing from a course, be sure to talk with your instructor and financial aid counselor about the implications of that course of action. Ds, Fs, Ws, WFs and Is also negatively impact academic progression and financial aid status.
The Add/Drop Period is the first 5 days of the semester for full term classes. Add/Drop periods are shorter for accelerated format courses. The following week of the semester is Financial Aid Attendance Verification period. You must attend at least one meeting of all of your classes during that period. If you do not, you will be dropped from the course(s) and your Financial Aid will be reduced accordingly.
SSTC
The SSTC is an excellent place for you to go if you need help. The SSTC offers to all students the following free resources:
1. Student and professional tutors (appointments recommended) for most major subject areas
2. Writing Center Support Services (appointments recommended) for writing, reading, and basic English developmental skills
3. Student success, academic, and technology support resources
a. Online Resource Center (www.hgtc.edu/sstclinks)
b. DVDs for Test Taking Strategies and Writing Skills
c. Reading Comprehension, Time Management or Study Skills Packets
d. Microsoft Office 2010 Guides
e. D2L Guides
f. And Much More….
4. Workshops on college success skills, technology, and D2L for online courses
5. General technology assistance
The SSTC wants you to have the opportunity to use the free resources that they offer to students in house and online on their website: www.hgtc.edu/sstc. To schedule a tutoring session or appointment with staff, please call one of the following locations: SSTC Conway, 349-7872; SSTC Grand Strand, 477-2113; and SSTC Georgetown, 520-1455. Room locations are posted on the SSTC website.
“True genius resides in the capacity for evaluation of uncertain, hazardous and conflicting information.” W. Churchill