Food and Beverage Management
HRM 220
Course
Syllabus
Spring 2003
Semester
Instructor:
Joseph Nyakairu
Office
Telephone: 320~3795 ext 24
Email: josephn@comfsm.fm
Office Hrs: MWF 11:30am-12:30pm or by appointment
T TB
12:30pm-4.30pm or by appointment
Classroom 7
General Objectives:
This course of study introduces you to the
skills and science of food and beverage management. The systems approach to FIB management is presented and
includes planning and control of F/B operations. Management operation systems
are also presented and integrated with F/B delivery systems for a complete F/B overview. Menu planning,
forecasting, purchasing, receiving, storage, issuing, preparation table service
payment and food cost calculations for
profit are integrated and presented
as the food service cycle.
Specific Objectives:
1. Discuss the function areas of the back and front of the house in the
restaurant setting.
2. Discuss kitchen design and restaurant layout.
3. Describe the steps in food
cost analysis.
4. Explain the use of recipe
conversions.
5. Explain unit and recipe
costing.
6. Describe yield tests.
7. Explain inventory and food cost percentages.
8. Explain the methods for
controlling food costs.
9. Describe menu planning and pricing
for profit.
10. Explain the food service
cycle.
11. List the different types
of food production and delivery
systems.
12. Explain yields used in
food service.
13. Explain labor cost control
and analysis.
14. Describe the uses of food
service equipment
l5.Describe the restaurant
concept and different types of food service.
16.Jdentify the different
types of food service establishments.
17.Descnbe the process of restaurant management integrating front and back of the house.
18 .Describe the role of human
relations management in the restaurant setting.
19. Discuss institutional food
service and the possible career
opportunities for HRM graduates.
20. Discuss the theory of quality service as
the foundation of professional restaurant management.
21. Describe table service
styles, sequences and
overall dining
room management.
Textbook: The required text
book is “Food and Beverage Management, Cousins, Foskett, Shortt and is available at the Pohnpei
Campus book store. You are required to have a new or used copy by 8/22/2002.
Methods of instruction:
Classroom instruction, HRM kitchen lab. Course Content:
1. An introduction to food and
beverage management.
2. The food and beverage consumer
and the consumer product relationship..
3. The restaurant business,
4. Restaurant operations by food
service type, fast food, sit down etc.
5. Mathematics
for food service, measurements, conversions, costing, yield, inventory, food
cost percentages and
food cost
control.
6. Hygiene in the kitchen.
7. Food production systems.
8. Back and front of the house, managing
the interface.
9. Beverage service and bartending.
10.The food service cycle.
11. Menu planning in a
competitive market.
12. Front of the house and table service training.
13. Quality service practices.
14.Types and styles of
service.
15.Labor cost analysis and
control.
Attendance Policy: Students
are allowed 6 absences. If you cannot make it to class you must call the
Pohnpei Campus main office and leave a message for the instructor before the
start of the class you will miss. You must be on time to class. Once class
begins you may not leave the classroom without permission from your instructor.
Accumulated tardiness will be calculated into your absence total. If you are
late 4 times (15 minutes
or more) this will count as one absence.
The COM-FSM attendance
policy is followed.
Students must also follow all rules and procedures as listed in the COM-FSM College catalog. It is your responsibility to familiarize yourself with the catalog.
Participation:
This class will be as
interesting as you make it through participation. Ask questions, get involved.
Evaluation:
There are a possible 200
points you can earn during the semester.
There are 10 quizzes and
projects at 10 points each. 100
pts
There is a mid term at 25
points and a final at 50 points. 75pts
Participation is worth 25 points. 25pts 200 pts