SCHOOL OF HOSPITALITY DEPARTMENT OF RESTAURANT, FOOD AND BEVERAGE MANAGEMENT COURSE TITLE: FOOD & BEVERAGE OPERATIONS AND MANAGEMENT COURSE CODE: HP FB OM 400 3 semester credits 1. DESCRIPTION This course introduces one of the fundamental areas of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, effective management of food & beverage operations and cycles. Cost calculations, menu planning, storage, receiving, profit and budget forecasting, labor costs, service payment systems, and other topic-specific areas will be covered. Educational Learning Environment & Teaching Method All courses are based on experiential learning through our academic components at Ganzo - School Creative Learning Lab Restaurant and the many events which are part of our curriculum. All courses include hours of experiential learning with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an allencompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management. The innovative teaching method guarantees successful results and the accomplishment of learning objectives and outcomes for all students. Lectures are not separated from practice-based teaching. We believe in action. The instructor/educator acts as the students mentor and becomes the model and inspiration for student learning. 2. OBJECTIVE By the end of this course, students will be able to: Understand the challenge of food and beverage operations and management of Ganzo - School Creative Learning Lab Restaurant Describe the control function in the management process Plan and determine food and beverage control and standards Describe the steps of budget development and the factors involved in making a purchasing decision for a restaurant or beverage service establishment Describe process of menu planning Discuss Purchasing, Receiving, Storing, Issuing and Production Controls by respecting corporate and ethical standards Raw materials procurement
Improve the capacity of checking incoming products from quality and quantity point of view, identifying eventual non- compliant products to return, verifying the expiration and quality standards Be able to identify characteristics and qualities of raw & semi finished materials Improve the capacity of verifying the delivery times to be respected by the suppliers Improve basic computer skills to manage order flow and information exchange with suppliers 3. REQUIREMENTS This course has been designed to be accessible to students with no previous exposure to the course subject. Lectures will be given in English. And reading assignments are essential and should not be considered supplemental. 4. TEACHING METHOD The course consists of interactive lectures, practices and individual assignments with specific focus on the understanding of the complexities of controlling food and beverage operations. Beside on - site experiences at Ganzo - School Creative Learning Lab Restaurant, the course also provides opportunity for students to put into practice the learned concepts and develop them in real-life situations. The class will be conducted in a way that will encourage the active participation of students in the discussion of the topic of the day. 5. TEXT BOOK AND ACADEMIC RESOURCES COURSE TEXT BOOK Course Pack is available on line. Further information will be provided in class. FURTHER SUGGESTED READINGS (Books listed below are available at the school library). Cichy F., Ronald, Hickey J. Philip: Managing Service in Food and Beverage Operations. 3rd ed. Educational Institute of the American Hotel and Lodging Association, 2005. Davis, Bernard, Andrew Lockwood, and Sally Stone: Food and beverage management. 3rd ed. Oxford: Butterworth Heinemann, 2003. Dobson R., Lea, Hayes K., David: Food and Beverage Cost Control. 5th ed. Wiley, 2011 Dornenburg, Andrew and Paige, Karen: What to Drink with What you Eat, 2007. Foskett, David and Paskins: The Theory of Hospitality & Catering, Hodder, 12th ed.2011 Harrington J., Robert: Food and Wine Pairing A Sensory Experience. Wiley, 2008 Kreitner, Robert and Kinicki, Angelo: Organizational Behaviour. 9th ed. McGraw-Hill Irwin Lynch T. Francis: The Book of Yields. 8th ed. Wiley, 2012 Ninemeier J. Planning and Control for Food and Beverage Operations. 3 rd ed. Davis,1991. Olsen D., Michael, West J., Joseph, Yick Tse, Eliza Ching. Strategic Management in the Hospitality Industry. 3 rd ed. Pearson, 2008. Walker, John R. et al:the Restaurant From Concept to Operation, 6 th ed. Wiley, 2011. Wayne, Glissen. Essentials of Professional Cooking.Wiley, 2004. LIBRARIES IN FLORENCE The school library is located in Corso Tintori 21. Please consult the posted schedules for official opening times. Please note that the library is consultation only and thus it is not possible to remove texts. Students are encouraged to take advantage of Florence s libraries and research centers: Biblioteca Palagio di Parte Guelfa Located in Piazzetta di Parte Guelfa between Pza della Repubblica and Ponte Vecchio. Telephone: 055.261.6029. The library is open Monday thru Saturday. This library is open until 10:00pm during weekdays. Biblioteca delle Oblate Located in via dell'oriuolo 26 (across the street from SQUOLA Center for Contemporary Italian
Studies) Telephone: 055 261 6512. Please consult the website www.bibliotecadelleoblate.it for current opening times under orario. The Harold Acton Library at the British Institute of Florence Located in Lungarno Guicciardini 9. For opening times and student membership information: www.britishinstitute.it/en. This is a fee-based membership library. 6. VISITS TRIPS No Visits are scheduled in this course 7. MATERIAL LIST One notebook One pen One awake brain 8. ADDITIONAL FEES: In addition to the textbook, students will be responsible to pay for all museum / site visit entries and reservation costs as well as any materials or supplies necessary for the successful completion of the course. Students will be informed on the first day of class of the exact amount for the above by the instructor Some mandatory fieldtrips or visits may be included at an extra cost (details paragraph #6) A = 93-100 %, A- = 90-92%, B+= 87-89%, B = 83-86%, B-=80-82%, C+ = 77-79%, C=73-76%, C-=70-72%, D = 60-69%, F= 0-59%, W = Official Withdrawal, W/F = Failure to withdraw by the designated date. 9. EVALUATION AND GRADING SYSTEM Final Grade Breakdown 10% Attendance 25% Class Participation and Assignments 30% Student project (Research Paper and Oral Presentation) 35% Final Exam Grading Scale A = 100 93% A - = 92 90% B+ = 89 87% B = 86 83% B-= 82 80% C+ = 79 77% C = 76 73% C-= 72 70% D = 69 60% F = 59 0% W= Withdraw W/F = Failure 10. ATTENDANCE AND PARTICIPATION Academic integrity and mutual respect between instructor and student are central to our academic policies. This is reflected in the attendance policy. Class attendance is mandatory and counts towards the final grade. Two delays will be considered as one absence. It is always the student's responsibility to know how many absences they have in a course. After the first absence your attendance and participation grade will be impacted. Please note that missing certain field trips may count for more than one absence. After the third absence the instructor may lower the final grade by one letter grade. (Example: Final grade average 90% A - will become a B on the grade report). After the fourth absence you will receive an automatic failure. Students with excessive absences will be asked to withdraw with a W (if before the deadline) or leave the course with a WF. It is the student's responsibility to know how many absences they have in a course. If you are in doubt, talk to your instructor! Late Arrival and Early Departure Arriving late or departing early from class is not acceptable. Two late arrivals or early departures or a combination will result in an unexcused absence. Travel is not an exceptional circumstance. Travel (or delays due to travel) is NEVER an excuse for absence from class.
11. EXAMS PAPER PAPER The student project is comprised of a research paper (60% of project grade) and an in-class oral presentation (40% of project grade) and counts for 30% of final course grade. The project topics will be assigned by the professor. Material for research will be available at Apicius library. Length requirement for paper: 6 pages typed (double spaced). Please make sure that the Paper includes a bibliography. Your Final Paper and Project is due on the 14 th day of lesson (no exceptions). MID-TERM EXAM Mid-term exam counts for of the final course grade. For exam time and date see the schedule below. The time and date of the exam cannot be changed for any reason. Mid-term is divided in a short-answers questionnaire (10 questions in total). Students will have to answer with concise explanations, main ideas, key words, names, etc. Each correct and complete answer will be given 10 points, summing up to 100 points in case of 10 perfect answers. FINAL EXAM Final Exam counts for 35% of the final course grade. For exam time and date see the schedule below. The time and date of the exam cannot be changed for any reason. The exam is divided in three sections: Part I: 5 Multiple choice questions, 5 True or False questions. Each perfect answer will give 2 points, summing up to 20 points in case of 10 perfect answers. Part II: a short-answers questionnaire (10 questions in total). Students will have to answer with concise explanations, main ideas, key words, names, etc. Each correct and complete answer will be given 5 points, summing up to 50 points in case of 10 perfect answers. Part III: one essay question; a correct and complete answer will be marked 30 points (content, vocabulary, personal). ASSIGNMENTS Front of the house shifts are mandatory in order to successfully complete the course.
12. LESSON PLAN Lesson 1 Lecture Presentation of the course Class organization & syllabus review Introduction to Food & Beverage management and operations Objective Understand the importance of the concept of strategic management in the hospitality Identify the sectors and challenges of food and beverage operations Analyze the career opportunities A questionnaire on student's background (no placement text) will be distributed in class Free talking about the experiences in hospitality Readings Dittmer P. and Keefe J., Principles of Food, Beverage, and Cost Controls, 9 th ed., Wiley. Part I, ch. 1, pp.4-31 Bibliography Ninemeier J., Planning and Control for Food and Beverage Operations, 5th Ed, Davis. Part I, ch. 1, pp. 3-24 Lesson 2 Lecture Introduction to Food, Beverage, and Labor Controls: The Control Process Objective Define management Resources and Objectives The Control Process Establish standards, planned and expected results of the Operation Measure actual operating results Compare actual Results with Standards Consideration in Designing Control Systems Basic operating areas of Ganzo. Standards, practicality of the system at Ganzo, front of the house (beverage management) back of the house (food management) Readings Ninemeier J.: Planning and Control for Food and Beverage Operations. 3 rd ed. Davis, 1991. pp. 17 28 Lesson 3 Lecture Menu planning as initial control point Menu development Objective Demonstrate of the importance of menu planning, types of menus Design menus, menu trends Define food categories on menus Menu pricing Evaluate the menu Menu - planning objectives at Ganzo Marketing Objectives, Quality standards, Accuracy Food categories on the menu of the week Menu trends at Ganzo Promotions Readings Ronald F. Cichy, Philip J. Hickey, Jr: Managing Service in Food and Beverage Operations. 3rd ed. Educational Institute of the American Hotel and Lodging Association, 2005. pp. 229 257 Wayne, Glissen: Essentials of Professional Cooking, Wiley, 2004. pp. 90-98 Note Definition of topics for Student s Projects
Lesson 4 Lecture Typical Receiving Procedures Objective Essentials of effective receiving Invoice receiving and other receiving methods Additional receiving duties Observation of the receiving fuctions at Ganzo: competent personnel, proper receiving equipment, proper receiving facilities, appropriate receiving hours, available copies of all specifications, available copies of purchase orders Readings Feinstein, Andrew Hale & Stefanelli, M. John: Purchasing. Selection and Procurement for the Hospitality Industry. 7Th ed. Wiley, 2008. pp. 319 349. Lesson 5 Lecture Objective Readings Production and Serving Controls Production Planning and Control Serving Controls Managing the Food and Production Process at Ganzo Cultural and Eno-gastronomic Association The kitchen organization at Ganzo. Stages of production, recipe examination, problems and solutions Wayne, Glissen: Essentials of Professional Cooking, Wiley, 2004. pp. 106 122 Dobson R., Lea, Hayes K., David: Food and Beverage Cost Control Wiley, 5th ed. 2011, Chapter 4 pp. 177-235 Lesson 6 Lecture Beverage Control Objective Serving Alcoholic Beverages Forecasting Beverage Sales Standardized Drink portions Purchasing Receiving Storage Lynch T. Francis: The Book of Yields, Accuracy in Food Costing and Purchasing, 8th ed, Wiley, 2012 pp. 233-234 Dobson R., Lea, Hayes K., David: Food and Beverage Cost Control Wiley, 5th ed. 2011, Chapter 4 pp. 133-155 Readings Dittmer P. and Keefe J., Principles of Food, Beverage, and Cost Controls, 9 th ed., Wiley. Part II, ch. 8-9, pp. 228-250 and pp. 258-274 Lesson 7 Mid-term Exam Lesson 8 No Class Fall Break
Lesson 9 Lecture Food Control Objective Recognize the different characteristics and qualities of raw materials and semi finished materials Managing the cost of the food Inventory Control Purchasing Storage Raw materials procurement at Ganzo, checking incoming products: quality, quantity. Delivery times, suppliers, order list at Ganzo Readings Dobson R., Lea, Hayes K., David: Food and Beverage Cost Control Wiley, 5th ed. 2011, Chapter 3 pp 55-105 Lesson 10 Lecture Objective Readings Lesson 11 Lecture Objective Readings Lesson 12 Lecture Objective Readings Control Analysis, Corrective Action and Evaluation Procedures for comparison and Analysis Identifying the Problem Evaluating Corrective Action Creation of a Food and Beverage Potential Savings Worksheet Ninemeier J.: Planning and Control for Food and Beverage Operations. 3 rd ed. Davis, 1991. pp. 247-262 Relationship management, Sales and Commercial Development Suppliers relationship management Negotiating with vendors and suppliers Basic commercial strategies Sales mix, promotion, merchandising, personal selling techniques Ninemeier J.: Planning and Control for Food and Beverage Operations. 3 rd ed. Davis, 1991. Part V. pp. 265 315, extra reading will be provided in class Operations Budgeting. Cost-Volume-profit Analysis Steps of budget development calculate projected sales, determine profit requirements, calculate projected expense levels Ganzo: working sheets Ninemeier J.: Planning and Control for Food and Beverage Operations. 3 rd ed. Davis, 1991. Part V. pp. 65-92 Lesson 13 Cost-Volume-Profit Analysis Discussion and Question Preparation for final Exam
Lesson 14 Lesson 15 Project Presentation Final Exam