Course Syllabus To view this in Microsoft Word click here
Course Number: CL255A Session/Year: Summer 2011
Course Title Food & Beverage Operations Management
Class Meetings: 12:30 to 3:30, Mondays
Instructor Name: Chef Jefe Birkner
Email Address: [email protected]
1. Put the course number of your class (CL255) in the subject line of every e-mail you send me, so that it can be filtered properly. If you do not do this, the chance of me seeing your e-mail in a timely manner is dramatically reduced.
2. EVERYTHING that you expect me to read, grade, respond to, or give you credit for MUST have your name on it. This includes: all e-mails, quizzes, exams, projects and homework. In the past year I have received final exams with no name, e-mails from “scrambled” addresses that were not signed, and I had no way to respond to the students, or give them credit for their work. Signing e-mail is also polite, and a good habit to get into. If you don’t sign your work, you should not expect to get credit for it.
Instructor availability outside of class:
Office Hours, 30 minutes before and after each class session, I will be available for students. If you need to contact me outside of this time please use email.
Please be proactive when it comes to questions or class related problems. Contact me in class and we’ll find a time and location to talk.
Do not hesitate to ask any questions – something you don’t think you understand, something that confuses you, etc. – take care of your questions immediately.
Plagiarism:
Students are expected to meet academic standards of honesty in all aspects of their work at The Art Institute of Seattle. All work submitted, including papers and projects, written and oral examinations, and oral presentations and reports, must be free of plagiarism. Plagiarism is using the creations, ideas, or words of someone else without formally acknowledging the author or source through appropriate use of quotation marks, references, and citations.
Examples of plagiarism include using another person’s ideas as your own; copying words from a book or magazine without using quotes and citation; paraphrasing another person’s work without citation; or presenting designs, art or digital files created by someone else as your own. Any student who is uncertain whether his or her use of the work of another will constitute plagiarism should consult the course instructor before submitting the course work involved. Citation standards and guidelines are available from you instructors and The Art Institute Library.
The Art Institute of Seattle Policy on Plagiarism- It is the policy of The Art Institute of Seattle that students who copy or otherwise plagiarize the assignments, examinations, artwork, media or projects of other individuals are subject to disciplinary action, including failure of the course in which the plagiarized work was submitted or possible termination from The Art Institute of Seattle.
“The enterprise you and I are engaged in here is underwritten by the assumption of originality and the possibility and desirability of the advancement of thought these assumptions and the outcomes they look forward to — new insights, solutions to problems — will be undermined if students take the easy way out and just copy something someone else has already done.”
STANLEY FISH The Ontology of Plagiarism: Part Two (http://opinionator.blogs.nytimes.com/2010/08/16/the-ontology-of-plagiarism-part-two/)
Technology, needs and acceptable use;
You will need access to a computer, internet, and word processing program. most assignments for this course will be turned in online.
Students are encouraged to use laptops, iPhones/iPads, and other internet connected devices during class but NOT during exams. For exams, you are likely to want to take advantage of a small, inexpensive pocket calculator, none of the math will be more complex than addition/subtraction/multiplication/division of whole numbers, decimals and percentages. You will not need anything fancy like logarithms or exponents.
Please do not use headphones/earphones/earbuds or other personal audio playback devices during class time or exams. I will subtract points from your score even if I don’t say anything to you directly.
For access to electronic documents for this course from the Internet: https://mycampus.artinstitutes.edu username and password are AIS followed by student id number (example: AIS123456)
Your required textbook for this course is delivered via electronic format. You do not need to purchase a hardcopy textbook. You will be able to access your eBook via eCompanion (http://myaicampus.com) beginning no later than the first day of class. Once you have accessed your eBook via eCompanion, you can then also choose to download the eBook to a personal computer using the Digital Bookshelf software (http://vitalsource.com/downloads). Please refer to the Ai Digital Bookshelf Student User Guide, available in eCompanion, for specific instructions.
To start using your eBook, enter the eCompanion site for this class. Click on the “Digital Textbook” link on the left-side navigation bar. Then, click on the link for the book.
For support using the Digital Bookshelf, contact Campus Support at 1-866-642-2771 or [email protected]. This support group is available Monday thru Saturday, 8:00 AM – 10:00 PM EST.
GRADES will be posted regularly on the https://mycampus.artinstitutes.edu website. You can review a specific assignment, but before you think that an item has not been graded, please check “Gradebook view; show all”.
Grading guidelines;
A 93 and above
A- 90 and above
B+ 87 and above
B 83 and above
B- 80 and above
C+ 77 and above
C 73 and above
C- 70 and above
D+ 67 and above
D- 63 and above
F Below 63
Assignment
% of Final Grade
Participation 11
Quizzes (6 online) 18
Midterm (in class) 10
Project (6 separate parts) 26
Team Presentation 10
Final Exam (in class) 15
Notebook 10
Total 100
Attendance and grading policy:
All students are graded on their participation (not attendance), if you are not in class you lose an opportunity to earn participation credit. Part of what I believe that students are in school for is to prepare them for a professional career in the marketplace. The marketplace of customers and critics is very unforgiving of absence. You are in school to learn a skill, if you don’t show up, in school or at work then your skill will not earn you points, or a living. If you have something else “more important” in your life, I will forgive and excuse you, but you will not have the opportunity to earn the day's points that your classmates will have.
Quarter Credit Hour Definition
A quarter credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally established equivalency that reasonably approximates not less than:
(1) One hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work each week for 10-12 weeks, or the equivalent amount of work over a different amount of time; or
(2) At least an equivalent amount of work as required in paragraph (1) of this definition for other academic activities as established by the institution including laboratory work, internships, practica, studio work, and other academic work leading to the award of credit hours.
Each student is expected to do ALL of their own work. Students who earn 90% marks on everything that they turn in, but who only submit 70% of the assigned work should expect lower grades that a student who earns 75% grades, but turns everything in.
Project work will be submitted to e-companion drop-boxes. If you wish to work ahead most of the project assignments pair with the reading for the week that they are assigned, the drop-boxes are available. Class lectures will address requirements of the project assignments, so you can expect better grades if you attend class. Assignments may be submitted up to one week late. In compliance with EDMC policy, anything submitted more than 1 week late earns a zero. If you wish to improve your grade, you will have 7 days after work is graded and returned to revise & resubmit it if you wish, this option is ONLY available for work submitted by the deadline, not late work.
NO WORK will be accepted after the last day of the class.
Quizzes will be completed online, in the e-companion. There will 6 of them, worth 3 points each. Assigned quizzes will be available online from Tuesday before class until noon on the day of class. The first quiz is available from 7/11/11 until noon on 7/18/11.
Tutoring Services:
There are tutors available, free of charge to AIS students http://www.aisacademics.com/asupport.html has all the information, click “tutoring” for more information
Disability Policy Statement:
"It is AIS's policy not to discriminate on the basis of disability in its educational programs. If you have a disability-related need for adjustments or other accommodations in this class, contact the Disability Services Department at 206-448-0900 Ext 2308."
Notebooks:
In most AIS classes, including this one, you will be required to turn in a notebook. The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed and graded at the end of the quarter and is included in the measurement for the course. Notebook may be a 3-ring binder with printed paper or turned in electronically. The notebook will be worth 10 points, or 10% of the course grade. Students may earn up to 5 bonus points by turning the notebook in as an electronic document in place of paper in a binder.
For all notebooks the first 3 qualities that I will evaluate are:
Is it neatly & cleanly presented?
Is it organized in a thoughtful and meaningful manner?
Does it include all required elements of the assignment?
Guidelines for hardcopy notebooks;
Notebook should be bound in a clean binder, labeled on the front and spine with student name, quarter and year, course name, instructor name.
Should be well organized, and include:
Table of Contents
Syllabus
TYPED lecture notes. Yes, I expect you to review your handwritten class notes and type them.
Notes on student wine presentations
Guidelines for electronic notebooks;
In order to earn an extra 5 points on your notebook for turning it in in digital format;
It must be readable on a standard PC computer. You may work on a Mac, but must deliver the final product in a format that can be read on a PC.
I do NOT want you to simply dump a bunch of files into a directory, and expect me to open each one and review each independently.
A complete digital notebook should be well organized, and include; Student name, quarter and year, course name, instructor name.
Table of Contents or some type of index
Syllabus
Lecture notes.
Notes on student wine presentations
Course Description:
This course addresses front-of-the-house operations and is designed to provide students with an introduction from a managerial perspective of providing exceptional service to increasingly sophisticated and demanding guests. Survey of the world’s leading wines classified by type, as well as other distilled beverages. Topics covered include the management and training of personnel to be responsible, professional alcohol servers, product knowledge, the income statement, job descriptions, sales forecasting and cost control. The students will produce a complete dining room and bar operation manual. Part of this class is going to be learning about producing work to be distributed electronically. This includes using Powerpoint, and saving and formatting documents to be turned in online
Course Length: 11 Weeks (minus one week for Labor Day)
Contact Hours: 33 hours (minus 3 hours for Labor Day)
Credit Value: 3
*Course Competencies:
At the conclusion of this course the student should be able to...
1. Identify and explain the components of growing regions, varieties of grapes, and process for
production of wines
2. List and explain laws and procedures related to responsible alcohol service, plus factors involved in
etiquette concerns of dining and alcohol consumption
3. Describe and discuss managing service in food and beverage operations.
4. Develop and present a dining room and bar operation manual
5. Develop, read, and analyze a financial income statement
6. Research and summarize credible opinion on each of the positions in the dining room brigade and
evaluate the way standards of performance should be applied to achieve the goals of various
restaurant styles.
7. Students will be trained in the responsible service of alcoholic beverages. Upon successful
completion of this Washington State Liquor Control Board training the students will be issued a
Class 12 or 13 alcohol server's card.
Course Objectives
While competencies are specific areas of importance, objectives define a broader set of goals. At the completion of this course the student will be able to:
· Identify effective communication and motivational techniques to create a positive work climate.
· Identify and list the job responsibilities and personnel requirements of a manager of dining room service.
· List and explain the principles necessary for dining room service management.
· Identify dining room service needs determined by the menu.
· Identify and articulate the necessity of good communication between food production and service employees.
· Establish guidelines for par inventory levels for dinnerware, glassware, flatware, and linens.
· List and describe the basic styles of service.
· Explain and demonstrate staffing guidelines, including developing a work schedule.
· List and describe procedures for controlling manual guest checks.
· List and articulate dining room procedures which include reservation handling and suggestive selling.
· List beverage service positions and describe the duties.
· List and explain the key elements of planning, time management and delegating as it relates to service
· Identify costs within the food and beverage operations; calculate selling price, and forecast sales, and build a profit and loss/income statement. These are key business competencies to prepare for real business.
· List, articulate and demonstrate responsible alcohol awareness component in keeping with the state regulations.
· List the characteristics of various wines and beers.
· Match a variety of foods with the appropriate beverages.
· Identify all local state and federal laws pertaining to the purchase and service of alcoholic beverages.
· Distinguish the basic production process for distilled spirits, liquors, beer and brandy.
· Identify and describe the preparation, presentation, and service of alcoholic, non-alcoholic, and de-alcoholized beverages including coffees and teas.
· Identify and list equipment and glassware used for beverage preparation and service.
· List and describe opening and closing procedures of a beverage operation.
· List and explain procedures for implementing internal beverage controls.
The International Culinary Schools at The Art Institutes (2011). Food & Beverage Operations and Supervision/Career Development, 2nd Ed. John Wiley and Sons, Inc. (Operations)
The International Culinary Schools at The Art Institutes (2010). Wine, Beer, & Spirits Handbook: A Guide to Styles and Service, 1st Ed. John Wiley and Sons, Inc. (Wine, Beer & Spirits)
Weekly Calendar
Week
Date
Reading assignments (due BEFORE class)
Submit online, before class
1
7/11
Wine, Beer & Spirits Chp 1 & 2
Operations Chapter 1 The Professional Server Chapter 2 Service Mise en Place
2
7/18
Wine, Beer & Spirits Chp 8 & 9
OperationsChapter 7 Bar and Beverage Service Chapter 11 The Supervisor as Manager Chapter 14 Human Resources Planning, Job Analysis, Job Description, and Organizing
Mission Statement, in drop-box
Online Quiz #1
3
7/25
Wine, Beer & Spirits Chp 10 & 11
OperationsChapter 3 Service Areas and Equipment Chapter 4 Serving the Meal Chapter 6 Table Etiquette
Quiz #2
4
8/1
Wine, Beer & Spirits Chp 12 & 13
Operations Chapter 8 Management's Role in Service Organization Chart
Job Descriptions
5
8/8
Wine, Beer & Spirits Chp 25, 26, 27
Field Trip to Sound Spirits
In class Mid-term
6
8/15
Wine, Beer & Spirits Chp 7, 9, 28, 29
OperationsChapter 9 Technology in the Restaurant Industry
Dining Room Description
Table-top Diagram
Quiz #3
Bring $10.00 CASH ONLY for MAST test
And a #2 pencil
7
8/22
Wine, Beer & Spirits Chp 22 & 23
OperationsChapter 10 Restaurant Operations and Control
FOH/China, Glass & Silver purchase
Quiz #4
Team Presentations, in class
8
8/29
Wine, Beer & Spirits Chp 4 & 31
Menu & Wine list due
Quiz #5
9
9/5
Labor Day No class meeting
Quiz # 6
10
9/12
Final Exam Review
Annual Sales Forecast
With Break Even Analysis
11
9/19
Extra Credit Class presentations (10 points)
IN CLASS Final Exam
Notebook Due before class starts
Food and Beverage Operations – Project Outline
Possible points
Due week 2 ( 7/18)
Part 1: Mission Statement
· Speaks to multiple audiences (guests, investors, employees, suppliers)
· Provides overarching philosophy of business/purpose of restaurant
· Guidelines in week 1 Powerpoint
Due week 5 (8/1)
· Part 2: Organizational Chart/Job Descriptions
· This section addresses job descriptions for each functional position as well as develops an organizational chart to show job relationships.
· Descriptions follow format used in textbook Chapter 14 Human Resources Planning (esp FIGURE 14.14 Sample Job Description.)
· Org Chart is computer generated
· All FOH staff represented
· Shows hierarchy of all positions
Due week 6 (8/15)
Part 3: Dining Room Description/Table top diagram
· Illustrates the proper look and arrangement of a single place setting on the tabletop
· Includes scale drawing w/size measurements and written description
· Includes: number of seats and tables, décor, layout and table settings
Due week 7 (8/22)
Part 4: Opening China, Glass, Silver Purchase
· Uses excel form “FOH Smallwares Opening Inventory.xlsx
· Provides complete specs for items discussed in dining room description
Due week 8 (8/29)
Part 5: Menu & Wine List
· Menu, well developed, includes salad/apps, entrees & desserts, consistent w/Mission. (2 points)
· Minimum 20 wines, at least 8 red and 8 white, at least 3 sparkling. Covering at least 5 regions (1 point)
· Detailed background on wine regions covered (2 points)
Due week 10 (9/12)
Part 6: Annual Sales Forecast
· Sales forecast form.docx
· Includes completed form, calculations & assumptions
Total-26
Note: all components should be formatted for your restaurant concept. Think PROFESSIONAL and POLISHED. Work should be in spell-checked, standard written English. Points will be deducted if assignments are not formatted, polished, corrected of errors, or if they do not represent a restaurant concept.
Course Title Food & Beverage Operations Management
Class Meetings: 12:30 to 3:30, Mondays
Instructor Name: Chef Jefe Birkner
Email Address: [email protected]
1. Put the course number of your class (CL255) in the subject line of every e-mail you send me, so that it can be filtered properly. If you do not do this, the chance of me seeing your e-mail in a timely manner is dramatically reduced.
2. EVERYTHING that you expect me to read, grade, respond to, or give you credit for MUST have your name on it. This includes: all e-mails, quizzes, exams, projects and homework. In the past year I have received final exams with no name, e-mails from “scrambled” addresses that were not signed, and I had no way to respond to the students, or give them credit for their work. Signing e-mail is also polite, and a good habit to get into. If you don’t sign your work, you should not expect to get credit for it.
Instructor availability outside of class:
Office Hours, 30 minutes before and after each class session, I will be available for students. If you need to contact me outside of this time please use email.
Please be proactive when it comes to questions or class related problems. Contact me in class and we’ll find a time and location to talk.
Do not hesitate to ask any questions – something you don’t think you understand, something that confuses you, etc. – take care of your questions immediately.
Plagiarism:
Students are expected to meet academic standards of honesty in all aspects of their work at The Art Institute of Seattle. All work submitted, including papers and projects, written and oral examinations, and oral presentations and reports, must be free of plagiarism. Plagiarism is using the creations, ideas, or words of someone else without formally acknowledging the author or source through appropriate use of quotation marks, references, and citations.
Examples of plagiarism include using another person’s ideas as your own; copying words from a book or magazine without using quotes and citation; paraphrasing another person’s work without citation; or presenting designs, art or digital files created by someone else as your own. Any student who is uncertain whether his or her use of the work of another will constitute plagiarism should consult the course instructor before submitting the course work involved. Citation standards and guidelines are available from you instructors and The Art Institute Library.
The Art Institute of Seattle Policy on Plagiarism- It is the policy of The Art Institute of Seattle that students who copy or otherwise plagiarize the assignments, examinations, artwork, media or projects of other individuals are subject to disciplinary action, including failure of the course in which the plagiarized work was submitted or possible termination from The Art Institute of Seattle.
“The enterprise you and I are engaged in here is underwritten by the assumption of originality and the possibility and desirability of the advancement of thought these assumptions and the outcomes they look forward to — new insights, solutions to problems — will be undermined if students take the easy way out and just copy something someone else has already done.”
STANLEY FISH The Ontology of Plagiarism: Part Two (http://opinionator.blogs.nytimes.com/2010/08/16/the-ontology-of-plagiarism-part-two/)
Technology, needs and acceptable use;
You will need access to a computer, internet, and word processing program. most assignments for this course will be turned in online.
Students are encouraged to use laptops, iPhones/iPads, and other internet connected devices during class but NOT during exams. For exams, you are likely to want to take advantage of a small, inexpensive pocket calculator, none of the math will be more complex than addition/subtraction/multiplication/division of whole numbers, decimals and percentages. You will not need anything fancy like logarithms or exponents.
Please do not use headphones/earphones/earbuds or other personal audio playback devices during class time or exams. I will subtract points from your score even if I don’t say anything to you directly.
For access to electronic documents for this course from the Internet: https://mycampus.artinstitutes.edu username and password are AIS followed by student id number (example: AIS123456)
Your required textbook for this course is delivered via electronic format. You do not need to purchase a hardcopy textbook. You will be able to access your eBook via eCompanion (http://myaicampus.com) beginning no later than the first day of class. Once you have accessed your eBook via eCompanion, you can then also choose to download the eBook to a personal computer using the Digital Bookshelf software (http://vitalsource.com/downloads). Please refer to the Ai Digital Bookshelf Student User Guide, available in eCompanion, for specific instructions.
To start using your eBook, enter the eCompanion site for this class. Click on the “Digital Textbook” link on the left-side navigation bar. Then, click on the link for the book.
For support using the Digital Bookshelf, contact Campus Support at 1-866-642-2771 or [email protected]. This support group is available Monday thru Saturday, 8:00 AM – 10:00 PM EST.
GRADES will be posted regularly on the https://mycampus.artinstitutes.edu website. You can review a specific assignment, but before you think that an item has not been graded, please check “Gradebook view; show all”.
Grading guidelines;
A 93 and above
A- 90 and above
B+ 87 and above
B 83 and above
B- 80 and above
C+ 77 and above
C 73 and above
C- 70 and above
D+ 67 and above
D- 63 and above
F Below 63
Assignment
% of Final Grade
Participation 11
Quizzes (6 online) 18
Midterm (in class) 10
Project (6 separate parts) 26
Team Presentation 10
Final Exam (in class) 15
Notebook 10
Total 100
Attendance and grading policy:
All students are graded on their participation (not attendance), if you are not in class you lose an opportunity to earn participation credit. Part of what I believe that students are in school for is to prepare them for a professional career in the marketplace. The marketplace of customers and critics is very unforgiving of absence. You are in school to learn a skill, if you don’t show up, in school or at work then your skill will not earn you points, or a living. If you have something else “more important” in your life, I will forgive and excuse you, but you will not have the opportunity to earn the day's points that your classmates will have.
Quarter Credit Hour Definition
A quarter credit hour is an amount of work represented in intended learning outcomes and verified by evidence of student achievement that is an institutionally established equivalency that reasonably approximates not less than:
(1) One hour of classroom or direct faculty instruction and a minimum of two hours of out-of-class student work each week for 10-12 weeks, or the equivalent amount of work over a different amount of time; or
(2) At least an equivalent amount of work as required in paragraph (1) of this definition for other academic activities as established by the institution including laboratory work, internships, practica, studio work, and other academic work leading to the award of credit hours.
Each student is expected to do ALL of their own work. Students who earn 90% marks on everything that they turn in, but who only submit 70% of the assigned work should expect lower grades that a student who earns 75% grades, but turns everything in.
Project work will be submitted to e-companion drop-boxes. If you wish to work ahead most of the project assignments pair with the reading for the week that they are assigned, the drop-boxes are available. Class lectures will address requirements of the project assignments, so you can expect better grades if you attend class. Assignments may be submitted up to one week late. In compliance with EDMC policy, anything submitted more than 1 week late earns a zero. If you wish to improve your grade, you will have 7 days after work is graded and returned to revise & resubmit it if you wish, this option is ONLY available for work submitted by the deadline, not late work.
NO WORK will be accepted after the last day of the class.
Quizzes will be completed online, in the e-companion. There will 6 of them, worth 3 points each. Assigned quizzes will be available online from Tuesday before class until noon on the day of class. The first quiz is available from 7/11/11 until noon on 7/18/11.
Tutoring Services:
There are tutors available, free of charge to AIS students http://www.aisacademics.com/asupport.html has all the information, click “tutoring” for more information
Disability Policy Statement:
"It is AIS's policy not to discriminate on the basis of disability in its educational programs. If you have a disability-related need for adjustments or other accommodations in this class, contact the Disability Services Department at 206-448-0900 Ext 2308."
Notebooks:
In most AIS classes, including this one, you will be required to turn in a notebook. The goal is to create a learning tool and reference that will serve the student even beyond the scope of this course. The notebook will be reviewed and graded at the end of the quarter and is included in the measurement for the course. Notebook may be a 3-ring binder with printed paper or turned in electronically. The notebook will be worth 10 points, or 10% of the course grade. Students may earn up to 5 bonus points by turning the notebook in as an electronic document in place of paper in a binder.
For all notebooks the first 3 qualities that I will evaluate are:
Is it neatly & cleanly presented?
Is it organized in a thoughtful and meaningful manner?
Does it include all required elements of the assignment?
Guidelines for hardcopy notebooks;
Notebook should be bound in a clean binder, labeled on the front and spine with student name, quarter and year, course name, instructor name.
Should be well organized, and include:
Table of Contents
Syllabus
TYPED lecture notes. Yes, I expect you to review your handwritten class notes and type them.
Notes on student wine presentations
Guidelines for electronic notebooks;
In order to earn an extra 5 points on your notebook for turning it in in digital format;
It must be readable on a standard PC computer. You may work on a Mac, but must deliver the final product in a format that can be read on a PC.
I do NOT want you to simply dump a bunch of files into a directory, and expect me to open each one and review each independently.
A complete digital notebook should be well organized, and include; Student name, quarter and year, course name, instructor name.
Table of Contents or some type of index
Syllabus
Lecture notes.
Notes on student wine presentations
Course Description:
This course addresses front-of-the-house operations and is designed to provide students with an introduction from a managerial perspective of providing exceptional service to increasingly sophisticated and demanding guests. Survey of the world’s leading wines classified by type, as well as other distilled beverages. Topics covered include the management and training of personnel to be responsible, professional alcohol servers, product knowledge, the income statement, job descriptions, sales forecasting and cost control. The students will produce a complete dining room and bar operation manual. Part of this class is going to be learning about producing work to be distributed electronically. This includes using Powerpoint, and saving and formatting documents to be turned in online
Course Length: 11 Weeks (minus one week for Labor Day)
Contact Hours: 33 hours (minus 3 hours for Labor Day)
Credit Value: 3
*Course Competencies:
At the conclusion of this course the student should be able to...
1. Identify and explain the components of growing regions, varieties of grapes, and process for
production of wines
2. List and explain laws and procedures related to responsible alcohol service, plus factors involved in
etiquette concerns of dining and alcohol consumption
3. Describe and discuss managing service in food and beverage operations.
4. Develop and present a dining room and bar operation manual
5. Develop, read, and analyze a financial income statement
6. Research and summarize credible opinion on each of the positions in the dining room brigade and
evaluate the way standards of performance should be applied to achieve the goals of various
restaurant styles.
7. Students will be trained in the responsible service of alcoholic beverages. Upon successful
completion of this Washington State Liquor Control Board training the students will be issued a
Class 12 or 13 alcohol server's card.
Course Objectives
While competencies are specific areas of importance, objectives define a broader set of goals. At the completion of this course the student will be able to:
· Identify effective communication and motivational techniques to create a positive work climate.
· Identify and list the job responsibilities and personnel requirements of a manager of dining room service.
· List and explain the principles necessary for dining room service management.
· Identify dining room service needs determined by the menu.
· Identify and articulate the necessity of good communication between food production and service employees.
· Establish guidelines for par inventory levels for dinnerware, glassware, flatware, and linens.
· List and describe the basic styles of service.
· Explain and demonstrate staffing guidelines, including developing a work schedule.
· List and describe procedures for controlling manual guest checks.
· List and articulate dining room procedures which include reservation handling and suggestive selling.
· List beverage service positions and describe the duties.
· List and explain the key elements of planning, time management and delegating as it relates to service
· Identify costs within the food and beverage operations; calculate selling price, and forecast sales, and build a profit and loss/income statement. These are key business competencies to prepare for real business.
· List, articulate and demonstrate responsible alcohol awareness component in keeping with the state regulations.
· List the characteristics of various wines and beers.
· Match a variety of foods with the appropriate beverages.
· Identify all local state and federal laws pertaining to the purchase and service of alcoholic beverages.
· Distinguish the basic production process for distilled spirits, liquors, beer and brandy.
· Identify and describe the preparation, presentation, and service of alcoholic, non-alcoholic, and de-alcoholized beverages including coffees and teas.
· Identify and list equipment and glassware used for beverage preparation and service.
· List and describe opening and closing procedures of a beverage operation.
· List and explain procedures for implementing internal beverage controls.
The International Culinary Schools at The Art Institutes (2011). Food & Beverage Operations and Supervision/Career Development, 2nd Ed. John Wiley and Sons, Inc. (Operations)
The International Culinary Schools at The Art Institutes (2010). Wine, Beer, & Spirits Handbook: A Guide to Styles and Service, 1st Ed. John Wiley and Sons, Inc. (Wine, Beer & Spirits)
Weekly Calendar
Week
Date
Reading assignments (due BEFORE class)
Submit online, before class
1
7/11
Wine, Beer & Spirits Chp 1 & 2
Operations Chapter 1 The Professional Server Chapter 2 Service Mise en Place
2
7/18
Wine, Beer & Spirits Chp 8 & 9
OperationsChapter 7 Bar and Beverage Service Chapter 11 The Supervisor as Manager Chapter 14 Human Resources Planning, Job Analysis, Job Description, and Organizing
Mission Statement, in drop-box
Online Quiz #1
3
7/25
Wine, Beer & Spirits Chp 10 & 11
OperationsChapter 3 Service Areas and Equipment Chapter 4 Serving the Meal Chapter 6 Table Etiquette
Quiz #2
4
8/1
Wine, Beer & Spirits Chp 12 & 13
Operations Chapter 8 Management's Role in Service Organization Chart
Job Descriptions
5
8/8
Wine, Beer & Spirits Chp 25, 26, 27
Field Trip to Sound Spirits
In class Mid-term
6
8/15
Wine, Beer & Spirits Chp 7, 9, 28, 29
OperationsChapter 9 Technology in the Restaurant Industry
Dining Room Description
Table-top Diagram
Quiz #3
Bring $10.00 CASH ONLY for MAST test
And a #2 pencil
7
8/22
Wine, Beer & Spirits Chp 22 & 23
OperationsChapter 10 Restaurant Operations and Control
FOH/China, Glass & Silver purchase
Quiz #4
Team Presentations, in class
8
8/29
Wine, Beer & Spirits Chp 4 & 31
Menu & Wine list due
Quiz #5
9
9/5
Labor Day No class meeting
Quiz # 6
10
9/12
Final Exam Review
Annual Sales Forecast
With Break Even Analysis
11
9/19
Extra Credit Class presentations (10 points)
IN CLASS Final Exam
Notebook Due before class starts
Food and Beverage Operations – Project Outline
Possible points
Due week 2 ( 7/18)
Part 1: Mission Statement
· Speaks to multiple audiences (guests, investors, employees, suppliers)
· Provides overarching philosophy of business/purpose of restaurant
· Guidelines in week 1 Powerpoint
Due week 5 (8/1)
· Part 2: Organizational Chart/Job Descriptions
· This section addresses job descriptions for each functional position as well as develops an organizational chart to show job relationships.
· Descriptions follow format used in textbook Chapter 14 Human Resources Planning (esp FIGURE 14.14 Sample Job Description.)
· Org Chart is computer generated
· All FOH staff represented
· Shows hierarchy of all positions
Due week 6 (8/15)
Part 3: Dining Room Description/Table top diagram
· Illustrates the proper look and arrangement of a single place setting on the tabletop
· Includes scale drawing w/size measurements and written description
· Includes: number of seats and tables, décor, layout and table settings
Due week 7 (8/22)
Part 4: Opening China, Glass, Silver Purchase
· Uses excel form “FOH Smallwares Opening Inventory.xlsx
· Provides complete specs for items discussed in dining room description
Due week 8 (8/29)
Part 5: Menu & Wine List
· Menu, well developed, includes salad/apps, entrees & desserts, consistent w/Mission. (2 points)
· Minimum 20 wines, at least 8 red and 8 white, at least 3 sparkling. Covering at least 5 regions (1 point)
· Detailed background on wine regions covered (2 points)
Due week 10 (9/12)
Part 6: Annual Sales Forecast
· Sales forecast form.docx
· Includes completed form, calculations & assumptions
Total-26
Note: all components should be formatted for your restaurant concept. Think PROFESSIONAL and POLISHED. Work should be in spell-checked, standard written English. Points will be deducted if assignments are not formatted, polished, corrected of errors, or if they do not represent a restaurant concept.
