The CollinsCollege of Hospitality Management
CALIFORNIASTATEPOLYTECHNICUNIVERSITY, POMONA
Spring 2009
HRT 383 (DinnerSection 02): FOOD AND BEVERAGE OPERATIONS II (Lecture)
Dr. Ben Dewald, Professor
Director Food & BeverageOffice Hours (subject to change)
Office 79-124, Ext. 2960M:Noon – 1:00 PM
Email: T&R:10:00 AM – Noon
Web site:
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:
- Implement strategies and actions designed to meet or exceed objectives supporting the overarching goals of a hospitality operation
- Demonstrate principles of hospitality in a food and beverage operation
- Demonstrate effective leadership qualities related to communication, team performance, decision-making, and hospitality ethics
- Implement, demonstrate, and evaluate Standard Operating Procedures in a hospitality system; compare operational results with operational objectives; assess variances and synthesize recommendations
- Demonstrate the ability to organize system and sub-system data into pertinent financial and non-financial reports, analyze data, interpret meaning from the analysis, and synthesize recommendations
- Develop positive guest relations by proper application of food and beverage service standards
- 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.
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 / Team
Review
1:00 PM / Team Preview
1:30 PM / Team Meeting
3:00 PM / Tests, Finals & Readings
1
Tuesday
April 1 /
- Syllabus & Grading
- 383 web site & server
- RKR Goals and S.M.A.R.T. Objectives
- Wine Training 1
- Written Communication
- Setting the Table Introduction & Chapter 1
2
April 7 /
- Income Statements
- Historical Benchmarks
- Wine Training 2
- Wine Test 1
- Bring Scantron
- Setting the Table Chapters 2-3
3
April 14 /
- Management Reviews
- Wine Test 2
- Bring Scantron
- Setting the Table Chapters 4-5
4
April 21 /
- Dealing with Guest Complaints
- Setting the Table Chapters 6 -7
5
April 28 /
- Ethics & Hospitality
- Setting the Table Chapter 8
6
May 5 /
- Increasing Gratuities
- Setting the Table Chapter 9
7
May 12 /
- Menu Analysis
- Setting the Table Chapter 10
8
May 19 /
- Mastering Wine Sales
- Setting the Table Chapters 11-12
9
May 26 /
- Issue Bin
- Setting the Table Chapter 13
10
June 2 /
- Menu Analysis Update
Finals Week
June 2 / 1 PM Final / Team 7 (D) /
- Final
- Journal Due
Discussion topics are subject to change at the discretion of the professor.
Academic Holidays:
Tuesday March 31 – Caesar Chavez Day
Monday May 25 – Memorial Day
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
- Participation & Journal 20 %
- Management Team Evaluation 10 %
- Tests andFinal 20 %
- Management Team Meeting & Preview 10 %
- Management Team Review & Report (Oral and Written) 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 level indicating adequate competence in the subject matter/skill
D Minimally Acceptable Work -
Indicates achievement that meets the minimum requirements of the course, but at a level indicating less than adequate competence in the subject matter/skill
F Unacceptable Work -
Indicates achievement that fails to meet the minimum requirements of the course and is clearly below university quality; not a passing grade
At the discretion of the instructor, plus and minus (+/-) grading symbols may also be granted.
JOURNAL
Each week we will have an “issue bin” for questions, thoughts, concerns, and praises (by definition, the term “issue” does not necessarily mean something negative!). Students will record any issues at the beginning of the lecture session. We will discuss as many issues as we can within the allocated time. Some issues may provide opportunities for you to share your thoughts and ideas in writing. Each week, you will be writing on some topic in your blue book. You will hand in your book at the end of class. Your grade is based upon participation as some of the issues may require subjective answers.
MANAGEMENT TEAM MEETING & TEAM PREVIEW
Specific – Measurable – Achievable – Realistic – Time-bound
We meet with each management team prior to your management week (see the Course Outline). Points are earned for preparation and participation. Your team will presentthe team’s S.M.A.R.T. objectives (minimum of three) for the upcoming management week, how the team plans to achieve them, and the desired result of each objective should be clear to every team member.
MANAGEMENT TEAM REVIEW & REPORT
Each team will prepare a written analysis of their week of operation. It is due one week following your management week. In lecture, the team will address successes and challenges. In essence, the paper and the discussion are a critique of the management plan and the management week. The team will analyze financial information and synthesize recommendations.
- A guide and template for the Management Team Review& Report areonline and discussed in class
- The Management Team Review & Report Grading Guide is online and discussed in class
- Both documents are available in the course web site
- The Management Team Review & Report is a total of 40% of your grade
- Management teams may meet with the professor prior to the review
MANAGEMENT REFLECTIONS:
Near the end of the quarter, we will provide you with topics to reflect upon. Of the topics, one will cover some financial aspect of the current quarter’s operating results. A second topic will be related to feedback you have received about your management style as well on your own reflections as a manager. The third topic will cover some other aspect pertinent to events of the quarter. Grading guidelines will be discussed during class when the assignment is presented. This paper will serve as the HRT 383 lecture final exam.
A TYPICAL DINNER WEEK: (lecture format)
Section 02
Wednesday / Meeting / Activities1:00 PM / HRT383 Dinner Students / Management Team Review – week after management week
1:30 PM / HRT383 Dinner Students / Lecture and/or Issue Bin
2:30 PM / HRT383 Dinner Students / Preview Presentation
3:00 PM / Mgmt. Team with Faculty / Team Meetings - week prior to management week
1