MetropolitanCommunity College

Class Syllabus

TITLE:Student Manager

PREFIX/SECTION: CHRM 2980 Sections 4A,4B, 5A, 5B

CHRM 2982 Sections 5A, 5B

CREDIT HOURS:4.5 credits

CLASS BEGINS/ENDS:CHRM 2980 & 2982

Sections 4A and 5A –3/12/12 – 5/16/12

Sections 4B5B –3/8/12 – 5/17/12

MEETING DAY(S)/TIMES:Section 4A – Monday 7 am – 4 pm, Wednesday 7 am – 3 pm

Section 4B – Tuesday 7 am – 4 pm, Thursday 7 am – 3 pmSection 5A – Monday 2 pm – 11 pm, Wednesday 4 pm – 11 pm

Section 5B – Tuesday 2 pm – 11 pm, Thursday 4 pm – 11 pm

NO CLASS DAYS:N/A

CENSUS DATE3/21/12

WITHDRAWAL DATE:Sections 4A & 5A -5/2/12 Sections 4B & 5B- 5/3/12

CLASS LOCATION:FOC #22, ICA - Production Kitchen/Bistro

LAB LOCATION:Same

CONTACT INFORMATION

INSTRUCTORS NAMES:Joellen Zuk, Steven Bell, Oystein Solberg, Jodi Groeteke and Maria Kokkalas

OFFICE LOCATION:Zuk – FOC 22 RM 111, Office C

OFFICE TELEPHONE:Zuk – office 457-2556, (c)210-5041,

Steven Bell: 457-2578 (c) 982-9996,

Oystein Solberg: 457-2509, (c)315-7116

Jodi Groeteke: (c)402-770-6925, Maria Kokkalas: (c)402-850-4888

FACSIMILE:402-457-2799

OFFICE HOURS:By Appointment

EMAIL ADDRESS:

WEB SITE:

ACADEMIC AREA:Culinary, Hospitality & Horticulture, Jim Trebbien – Dean

DEAN’S TELEPHONE:402-457-2527

COURSE INFORMATION

COURSE DESCRIPTION:

The student experience daily supervision and management of a kitchen, bakery or dining area under the instructor’s supervision. The student serves as a team leader and menu planner.

COURSE PREREQUISITES:

None

COURSE OBJECTIVES:

All students will be able to:

  1. Apply menu writing principles to properly select menu items.
  2. Select proper recipes and quantify them as needed. Learns to complete all paperwork and purchase orders. Can cost out recipes and menus.
  3. Give directions to other students in the lab in the preparation, sanitation and merchandising of the food (i.e. MBWA, management by walking around)
  4. Reinforce professionalism and is able to work with speed and decision making.
  5. Reinforce skills in the server and storeroom function.

REQUIRED & SUPPLEMENTAL MATERIALS:

PERSONAL UNIFORMS AND TOOLS ARE REQUIRED FOR THIS COURSE.
SUPPLIES: Pen, Thermometer, Sharpie, Notebook

UNIFORM: BOH: Skull cap, white chef’s jacket, name badge or embroidered name, black pants, apron, black kitchen safe shoes and black socks.

FOH: Appropriate FOH attire when on rotation – Professional suit or suit coat, dress slacks, skirt or dress, professional dress shirt/blouse.

SOFTWARE/FILE SUBMISSION REQUIREMENTS:

MetropolitanCommunity College uses Microsoft products as part of its standard software and encourages students to do the same. You may save word-processed documents for file attachments in Microsoft Word .doc or .docx format. If your software does not allow either of these, then save files in Rich Text Format (.rtf).

CLASS STRUCTURE:

Students will learn both production and customer service in the fine dining, ala carte cookery, baking production and plated dessertsclasses through daily assignments relevant to their station. Timely completion of all tasks in order to provide for smooth service is essential. Instructors and student managers will provide direction, guidance, and support for students each day as they enter lab. Students will also be required to detail the items that need to be prepared for each station and communicate that to the Student Manager’s and the students in the other sections of the course.

There are three aspects of the student manager course work:

  1. Customer service, both internal and external customers. Listening, communicating, critical thinking and taking action as needed are all essential in completion of this course.
  2. Shift management of the daily activities of the Bistro student team. This includes mentoring, leading, training and filling in when students need assistance or are absent.
  3. Management responsibilities in establishing tools to facilitate and improve daily production and service. Examples are making sure all necessary supplies are available – including forms, checklists, schedules, training, menu engineering and writing, recipe standardization and costing. Management responsibilities also include evaluation of daily business and productivity and making suggestions for improvement – the manager’s project. This work cannot always be done during class time. The weekly meeting may allow some time to work on management responsibilities, but it may be necessary to work on these responsibilities outside the class time.

ASSESSMENT OF STUDENT WORK

Lateness and make-up work is not allowed.

Feedback will be given on a nightly basis to all students in order to evaluate their progress in the course.

GRADING POLICY:

Assignments and Final Course Grade* - Student Manager
Lab attendance: -25 points late, -50 points absent / 0 points / 0 points
Participation and professionalism
Deduction of points for unprofessional behavior / 0 points / 0 points
Menu/Recipe Project / 150 points
Group Manager’s Project / 150 points
Manager Book / 50 points
Manager’s log and Pre/Post shift Meeting / 50 points
Training Session / 2 each x25pts / 50 points
Develop checklists / 2ea x 25 pts / 50 points
Write schedule for a la carts/bistro students & managers / 50 points
Individual Development Planning / 2 ea x 25 points / 50 points
Peer Evaluation / 25 Points
Student Personal Evaluation / 25 points
Final Practical Exam / 50 points
Total Points Possible / 700points
A =93% - 100%
650-700 pts / B = 85% - 92%
595-649 pts / C = 75% - 84%
525-594 pts / D = 65% - 74%
455-524 pts / F 64%
Less than 455

ASSESSMENT OF STUDENT LEARNING PROGRAM:

Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.

USE OF STUDENT WORK:

By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).

INSTRUCTOR’S EXPECTATIONS OF STUDENTS

ATTENDANCE/PARTICIPATION POLICY:

Attendance is critical to success in this course. Lateness and absences are not tolerated.

COMMUNICATION EXPECTATIONS:

When you communicate with others in this course, you must follow the Student Code of Conduct ( which calls for responsible and cooperative behavior. Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review information at

ACADEMIC HONESTY STATEMENT:

Students are reminded that materials they use as sources for classwork may be subject to copyright protection. Additional information about copyright is provided on the library website at or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, etc.), the College imposes specific actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or dismissal from the College. Disciplinary procedures are available in the Advising/Counseling Centers or at

STUDENT WITHDRAWAL:

If you cannot participate in and complete this course, you should officially withdraw by calling Central Registration at 402-457-5231 or 1-800-228-9553. Failure to officially withdraw will result in either an instructor withdrawal (WX) or failing (FX) grade. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

LEARNING SUPPORT

MCC's Academic Resource Centers, Math Centers, and Writing Centers offer friendly, supportive learning environments that can help students achieve educational success. Staff members in these centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available.

Detailed information about the Academic Resource, Math, and Writing Centers is in the Student Handbook, College Catalog, and online at

ACCOMMODATIONS FOR STUDENTS WITH DISABILITIES:

If you have a disability that may substantially limit your ability to participate in this class, please contact a Disability Support Services Counselor located in the Student Services Office on each campus. Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. However, it is the student’s responsibility to request accommodations. For further information, please visit and/or contact Student Services.

TECHNOLOGY SUPPORT

For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 457-2900 or .

TECHNOLOGY RESOURCES:

By using the information technology systems at MCC (including the computer systems and phones), you acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College Procedures Memorandum on Acceptable Use of Information Technology and Resources. It is your responsibility as a student to be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following website:

NOTICE: This syllabus sets forth a tentative schedule of class topics, learning activities, and expected learning outcomes. However, the instructor reserves the right to modify this schedule to enhance learning for students. Any modifications will not substantially change the intent or objectives of this course and will conform to the policies and guidelines of Metropolitan Community College.

STUDENT ASSESSMENT

Student Managers will keep a folder/notebook with a checklist of all course objectives, project work and date submitted. The folder/notebook will be presented to the Student Managers Instructors the last week of class.

Lab Attendance

Attendance is required and expected for the student manager.

Points deducted: -25 points each late, -50 pointseach absence Three absences will result in an FX for the course.

Participation and Professionalism

Points deducted for: inability to work as a team, improper uniform, poor communication skills, lack of commitment to task completion. Points deducted accordingly

Menu Engineering, Writing and Recipe Costing Project (150 points)

A la Carteand Bistro student managerswill verify cost and standardize the recipes for the current quarter static menu. The managers will analyze the daily counts through menu engineering and customer feedback to help inplanning of the static menu for next quarter.

A la Carte student managers will standardize and cost our all recipes for daily/weekly specials.

Bistro student managers will track costs for each prix fixe menu, to be input into the menu engineering process.

Due Date:Every Tuesday at managers meeting from previous weeks menu

Value: 150 points total

Managers’ Project (150 points)

ID a project or area for improvement; solve it, on your own or as a group. A written outline of scope of project due March 26/27th, at the managers meeting.

  1. State Project Focus or Area for Improvement
  2. State Objectives
  3. State the Areas of Consideration
  4. State of Alternative Courses of Action (ACA)

Include pros and cons of each ACA

  1. State Time Frame
  2. State Conclusion
  3. State of Recommendation

Due Date:Date determined by project and urgency of completion.

Value:150 points total

Manager Book and File for Bistro forms

Student manager’s book and file should be kept updated with daily count sheets, specials, student schedule, checklist, recipe/photo cards, floor charts, menus, customer feedback forms, etc.

Due Date:On-going

Value:50 points

Manager Log & Pre/Post Shift Meetings

For ease of oversight and reflection of how each service day went, managers will have a daily log that will serve as the line of communication between sections. Each student manager team will add to the log at least the following information:

  1. All prep lists, product shortages or overflows, guest counts, notes about stocking, service and prep notes, and waste control
  2. Ordering notes
  3. Closedown and opening checklists, side-work sheets
  4. Notes about any behavior that effected service either for the better or for worse.
  5. Menu Mix
  6. Customer comments card information

Due Date:At the beginning and end of each service

Develop and execute a pre-shift meeting before each day of service. This will be done as a team, and evaluated as a team. The meeting’s agenda should be:

  1. Lessons from last shift
  2. Issues from the kitchen
  3. Specials of the day
  4. Pre-fixeDessert platterCharcuterieOther issues
  5. Tips on Service-from TS instructor or customer feedback
  6. Station assignments – Schematic Changes
  7. Reservation overview

Due Date: each day of service

Value: 50 points total

Training Session

Student managers will conduct 2 training sessions using the four P approach: Preparation, Presentation, Practice, and Performance. Suggested Topics: Station set-up or close down, cooler organization, slicer or salamander use/cleaning, accident reporting, waste, customer service, POS, etc. Student managers will help in training students each time a la carte/bistro change positions.

Due Date:scheduled 2 times in the first five (5) weeks of the quarter

Value: 25 points each – 50 points total

Checklists

Student managers will create two (2) checklists: opening, closing, sanitation, position, etc.

Due Date: completed and implemented March 29, 2012

Value: 25 points each – 50 points total

Schedules

Student managers will create the schedule for a la carte/bistro students and the student manager schedule. Daily they will work with the instructor in making adjustments and assignment of duties to accommodate absences, volume of business and catered events.

Due Date: completed by second day of class, approved by instructor and communicated to students.

Value: 50 points total

Individual Development Plans

Each student will be reviewed against the standards of performance for the course (2X) and spend time with an Instructor in order to craft an Individual Development Plan in order to establish a clear path for success.

Due: Midterm4/12/12 and Final5/17/12

Value: 50 points

Final Practical Exam & Evaluation

The first piece of the exam will be a non-interactive observation of a completely student-directed day of service. A portion of the exam will be administered by instructors from a table in the dining room where they will behave and critique the dining experience from the guest’s perspective.

  1. Observation Practical of Team performance (all classes/students)
  2. Worth 50 points
  3. Evaluates teamwork, organization, technical skills, fluidity of service, independence
  4. Level of improvement over the term will be considered
  5. Instructor Evaluation (written)
  6. Worth 25 points
  7. Evaluates flavor, timeliness, creativity, temperature, service techniques, etc. in accordance with the “Guest Experience Evaluation”
  8. Level of improvement over the term will be considered
  9. Peer & Self Evaluation
  10. Worth 25 points
  11. Student managers and student from respective classes will evaluate the manager’s performance of the quarter. Summary score: 25 points
  12. Managers will do a self evaluation of performance – 25 points

Due Date:Final two days of lab

Value: 100 points total*

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