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UF Home \ Academics \ College of Business \ Academic Programs \ Undergraduate Programs \ Hospitality Management
 
Sample Courses and Syllabi

The University of Findlay

College of Business
The Mission of the University is to equip our students for meaningful lives and productive careers.  

Course Number/Title:

HMGT 325 Food and Beverage Management Required in the Hospitality Management Curriculum Co-requisite HGMT 325L

Credit Hour:

3

Class Time/Place:   

 

Prerequisites:

HMGT 225 & 225L

Instructor:                     

 

Office Hours:                  


Course Description:            

This course examines the management of food and beverage operations. Topics include product knowledge, purchasing, and preparation and production of food products and beverages in hospitality operations.

   

Relationship to the Conceptual Framework:

This class is integral in the Hospitality Management curriculum in assisting the student achieve their goal of a career in Hospitality.  This is the second course in a series of three, along with labs that are the foundation of the food service portion of the curriculum.  This class focuses on management functions in a food service establishment.  Everything discussed in class will be mirrored in a comprehensive project along with observing and participating in a real food-service operation in the lab.  A blending of management, cognitive, quantitative and reasoning skills are necessary to complete this course successfully. This class will give the student the fundamental management skills necessary to be a successful manager of any type of operation.

   

Course Objectives:

To acquaint the student with the essential information and skills necessary to manage a quantity food service establishment.  This course will cover the following topics:  menu planning, production planning, cost controls through use of standardized recipes, developing a HACCP system, converting recipes for quantity use, forecasting, pricing, analyzing menus for profitability and merchandising menu items effectively.

The following are a series of goals that will relate to the specific topic areas.

The student will be able to…

  • Identify and define concepts relating to Food Service Management.

  • Employ the vocabulary of FSM in written assignments and oral presentations.

  • Explain the methodology relative to management functions.

  • Calculate the necessary formulas related to course subjects.

  • Understand how all of the quantitative functions come together to use as tools to manage a FSM organization.

  • Demonstrate skills related to course requirements.

  • Consider how the tools discussed in class can be used to carefully manage the assets of a successful organization.

  • Express appropriate management attitudes and begin to see the business through a management perspective

  • Students are willing to understand the information and objectives of the course.

  • Assume the attitude of a management professional.

 General Education Learning Outcomes Addressed

 Goal 1.  Students will take courses which expose them to a range of basic religious beliefs and diverse ethical perspectives and which encourage them to develop their own perspectives on global issues.              
 Goal 2. Students will become familiar with the historical, scientific, literary, and/or philosophical content of a range of disciplines.   
 Goal 3.  Students will acquire and practice skills for reading, writing, speaking, listening, abstract inquiry, critical thinking, logical reasoning, and using computers and related technology.  x
 Goal 4.  Students will develop an appreciation for and means of analyzing art, literature, music, communication, science, and/or theatre.  
 Goal 5.  Throughout their general education experience, students will analyze and reflect upon the challenges facing our global society as well as the importance of being a life-long learner and responsible citizen.  x

 Required Textbooks and other materials: Food for Fifty: Molt, Twelth edition, Prentice Hall Publishing (Please make sure your copy is bundled with the Master Cook Software)

The Book of Yields.  Francis Lynch, Seventh Edition, Wiley Publishing.

ServeSafe Coursebook.  National Restaurant Association Educational Foundation, Wiley Publishing
   
 Knowledge Base: Print Sources, Multimedia/Technology Sources, Professional Sources:

  • 15 years experience managing restaurants and catering facilities
  • 20 Years experience cooking in food service facilities
  • La Varenne Cooking School
  • Chautauqua  Cooking School
  • ServSafe Certification

Websites:

  • Restaurant.org
  • Foodchannel.com
  • Kraftfoods.com

Books:

  • The Professional Chef
  • Professional Cooking, Gisslen
  • The HACCP  Food Safety Training Manual, Paster
  • Food Preparation for the Professional, Mizer, Porter, Sonnier, Drummund
  • Food Service Sanitation
  • HACCP Food Safety Manual, Loken
  • Management by Menu, Kotschevar
  • Menu Pricing & Strategy, Miller, Pavesic
  • Foodservice Organizations, Spears
  • The Menu and the Cycle of Cost Control, McVety, Marshall, Ware
  • Purchasing, Stefanelli
  • Menu Design, Seaber
  • On-Cooking, Labensky
  • Applied Math for Food Service, Labensky
  • Restaurant Cost Control, Pavesic
  • Menu Planning and Merchandising, Hug & Warfel
  • Profitable Menu Planning, Drysdale
  • A Practical Approach to HACCP
  • HACCP Reference Book
  • How Much to Buy, Ulm
  • Exploring Quantity Food Production and Service Through Problems, Lieus, Luoto
  • Fundamental Principles of Restaurant Cost Control, Pavesic & Magnant

Instructional Strategies 

 Case Analysis    Library Research   x
 Debate    Practice/drill  x
 Discovery/Independent Research    Problem solving  x
 Discussion/Questioning/Interviewing  x  Reading assignments  
 Experiential Learning  x  Role playing/simulation games  
 Field Experience     Service Learning  
 Group Presentation    Video/Audio Review and Critique  
 Laboratory Experiences       Other, in class writing assignments    x
 Lecture  x  

 
Methods of Assessment

 Abstracts    Participation  
 Attendance  x  Peer Evaluation  
 Capstone Project    Portfolio  
 Case Study     Portfolio Lab Performance  
 Exams  x  Presentations  
 Group Projects    Professional Evaluation  
 Homework Assignments  x  Quizzes  
 Library Research, written review  x  Research project  
 Journaling    Other  
 Lab Performance    Project  x
 Oral/written review of literature    In-class writing assignments  x
 Grading  
 Exams  350 points
 Project  400 points
 Written review  50 points
 Attendance  50 points
 In class writing  40 points
 Homework  60 points
 15 service hours  50 points
 Grading Scale/Distribution  
 Grade  Points  Grading Scale
 A  4.00  93-100
 A-  3.67  90-92.99
 B+  3.33  87-89.99
 B  3.00  83-86.99
 B-  2.67  80-82.99
 C+  2.33  77-79.99
 C  2.00  70-76.99
 C-  1.67  68-69.99
 D+  1.33  67-67.99
 D  1.00  63-66.99
 D-  0.67  60-62.99
 F  0.00  Below 60
     
 Honor Code I will not knowingly engage in any dishonorable behavior, cheat, steal, lie or commit any act of plagiarism during my academic work, course, or endeavor.  If I observe an act which I believe violates the University’s Honor Code, I may, in my discretion, report it to the appropriate personnel.

It is fine to help each other out with the homework, I even encourage you to work together; however, the work that you turn in on your project should be your own.  It is also considered to be a violation of the honor code if you do someone else’s project or homework for them.   
   
 Course Polices and Practices: Attendance in class is critical to your success as a student, therefore, you will be graded on attendance accordingly:  

50 points for 0-1 absence   47 points for 2 absences  
43 points for 3 absences   40 points for 4 absences   
0 points for 5 or more absences      

If you have a University sponsored event, the absence will be excused. If you miss a class it is your responsibility to find out what was discussed and get any assignments from that day.

Class time is spent reviewing concepts and practicing quantitative calculations that can not be found anywhere but in class.  Therefore, your attendance is imperative.  Students who do not attend will see a markedly reduced grade from those who exhibit regular attendance.  To assist you in meeting your goal of 240 service hours you are required to complete at least 15 real hours this semester (not bonus hours).  These can be completed by working on special functions, in the lab opposite your own and other approved activities. 

It will be imperative to hand in assignments in a timely manner, therefore, assignments are due at class time on the day they are due.  Work received late will lose 25% of its total possible points every day that it is late.  

  • Exams will be discussed prior to each examination.  Students should be ready to ask any specific information during the class prior to the exam.  Make-up exams will follow university guidelines.  Test information will be taken from the reading, handouts, homework, and information covered in class. 
  • Homework and written assignments should be typed, 12 point, double-spaced and grammatically correct.  You will be graded not only on the content of assignments but on your use of the English language.
  • All sections of the project must be completed on the forms given.  They will not be accepted in any other format.

In-class writing assignments: In class writing assignments are designed to help the student have a clearer understanding of the subject matter.  Each assignment will be taken from information discussed in class and may not be announced ahead of time.  The short writing assignments will be graded accordingly.

Content: your answer clearly and concisely reflects the subject matter requested.  6 points

Accuracy: Your response is correct and complete. 8 points

Eloquence: Your response is readable, you have written clear sentences that flow together and are mechanically correct.  Your response reflects the correct usage of the industry vocabulary.  6 points. 

Project:
Information concerning the project will be forthcoming, section by section as assigned.  The project will be available to you via blackboard as well as all of the forms necessary to complete the project.  As much of the project as possible should be typed.  The purpose of the project is to give the student practice and a sense of sequence to the information completed.   The project is a significant part of your grade and will require your attention.  DO NOT leave the required section until the night before it is due!  Please work on it gradually and you will receive a greater benefit from it as well as having a greater opportunity to ask questions.  Additionally, homework that relates to the project will be graded very simply, if it is on time it receives 100%.  This homework is critical feedback for you in how to complete the project.  Do Not wait until the end of the semester to hand in the entire project.  Class time is spent introducing you to each section of the project.

Please be sure to save a copy of everything you hand in.  You will need this information to start the next section of the project.  I do not always have copy of your projects with me at the office.

   
 Final Exam Date:   
   
 Special Services:  If you are a student with a disability, it is your responsibility to register with the Office of Disability Service and notify your instructor one week prior to any needed service so that reasonable accommodations can be made for you.
   
 Email Etiquette: It is expected that all email correspondence to the instructor will be conducted in a professional manner. When utilizing email for this class, students should: (1) include the course code, number, and section in the email subject heading *(HMGT325.01 for example)**,* (2) address the recipient in an appropriate manner, (3) utilize proper spelling, grammar, and punctuation, (4) close with your full name, and (5) name file attachments by including the course name and number, student last name, and assignment/document title (for example, BUAD311_smith_case2p132). Additionally, make sure that your name is on the document that you are submitting.  When sending multiple pages of a project, please put them in 1 folder or in the same document.  Do not send me more than one file for a project section. 
   
 Course and Instructor Evaluation: College evaluation forms at the end of the semester via blackboard.
   
 Additional Information: If you are having any problems with the course material, please ask me in class.  There are probably other students with the same questions that would appreciate you speaking up.  I am also available for one on one help with the quantitative portion of the class.  Please do not wait until the night before a section of the project is due to ask for help! Additionally, students will be asked to write Dear Paula letters at the time of handing in selected project sections.  These “letters” should reflect the student’s progression in class and especially any questions or problems with the project just handed in.  This will be a valuable tool to alert me of any problems.  These letters are not graded.