Description:

This course offers an overview of restaurant management practices used in the hospitality industry. Emphasis will be on demonstrating the components of menu planning and the styles of food service used for various occasions -- buffet service and French, Russian and American service. The student will participate in the operation of the campus restaurant, including food preparation, service, sales promotion, purchasing and costing. 7 hrs./wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Explain and demonstrate the planning necessary for an effective, profitable menu.
2. Describe the styles of table service, the varieties of food service operations and roles of professional staff for each.
3. Explain and analyze food service trends and the specific ways to accommodate them.
4. Describe the contemporary business practices necessary for a profitable efficient restaurant, including management and accounting principles.
5. Describe the basics of alcoholic beverage service and the special demands of that service.
6. Describe the elements of merchandising and public relations commonly employed by restaurants, including the merchandising program, the market survey, the advertising media strategy, public relations and the budget.
7. List and describe the sanitation safety and fire protection for protecting employees and patrons.
8. Discuss the laws and regulations a restaurant must follow for wages, employment practices, safety, taxes, insurance and pensions.
9. Recognize and demonstrate productive attitudes and work habits in the laboratory setting.

Content Outline & Competencies:

I. Planning the Menu
   A. List the needs and desires of patrons and methods for identifying
them
   B. Describe the process for incorporating new menu items consistent
with market trends
   C. Describe the elements and layout of the menu front
   D. List the elements of a good menu card

II. Styles of Food Service
   A. Trace the stages or process of quality table service
   B. List and describe the major types of table service, including
American, French, Russian and buffet
   C. Describe the roles and responsibilities of servers
   D. Describe the roles and responsibilities of other service staff
   E. Describe the typical dishes and essential utensils for each of the
many types of table service
   F. Compare and contrast self-service and buffet service operations
   G. Describe the varieties and demands of in-house food service,
including coffee breaks, receptions, luncheons, meetings and facility
cafeterias
   H. Describe the special requirements of institutional food service,
including educational, health care, and retirement organizations
   I. List the three types of catering and describe the special equipment,
laws, permits and site planning required of each
 
III. Food Preparation and Cooking
   A. Briefly describe the historical roots of each food service style
   B. Trace the history of food preference and preparation
   C. Describe the principal cooking methods including reference to
technologies employed

IV. The Dynamics of the Food Service Industry
   A. Describe the trends for eating out, their reasons, and their impact
   B. List and explain the reasons for restaurant closings
   C. Describe the potential for future change and growth of the industry

V. Effective Management
   A. Explain management as a formal discipline
   B. Describe the principles of planning for and organizing a business 
   C. Describe the contribution of modern tools for management, including
information technology, collaborative/participatory management,
techniques, strategic planning and training

VI. Accounting Principles 
   A. List the various categories of food costs
   B. Describe the major strategies for controlling food costs
   C. List the various categories of labor costs
   D. Describe the major strategies for controlling labor costs
   E. Differentiate between fixed and variable costs

VII. Alcoholic Beverages
   A. List and describe the four principal uses of wines and liquors
   B. Describe the criteria for selecting wine varietels and vintages and
liquors, including appropriateness, price and quality
   C. Demonstrate appropriate presentations and table side service of
wines and liquors
   D. Describe the proper storage and security of alcoholic beverages

VIII. Merchandising and Public Relations
   A.  Define merchandising
   B. Describe the planning necessary for the merchandising program,
including the market survey
   C. Describe the different types of advertising media, their individual
benefits, and their effect on the merchandising budget
   D. Define public relations to include in-house activity community
service, and media information

IX. Sanitation, Safety, and Fire Protection
   A. List the main source of sanitation problems and describe proper
procedures for avoiding them
   B. Describe the safe kitchen layout for equipment and storage
   C. List the main sources of safety hazards and describe the proper
procedures for avoiding them
   D. List the main sources for fire hazards and describe the proper
procedures for avoiding them
   E. Describe the role of employee cooperation, training and management
in maintaining a safe and sanitary work place

X. Laws and Regulation
   A. Describe the state and federal minimum wage laws as they pertain to
hourly, tipped, and salaried employees
   B. Describe the Fair and Equal Opportunity Employment practices
necessary and harassment
   C. Describe the basic elements and coverage of the Occupational Safety
and Health Act of 1970 (OSHA)
   D. Discuss specific challenges restaurants face in accommodating OSHA
regulation
   E. Describe the income and Social Security taxes with held from the
wages of hourly, tipped and salaried employees
   F. Describe the Medicare, hospital and medical insurance required for
full-time employees and optional for part-time employees
   G. Explain the pension options for the self-employed
   H. Describe the employment security taxes paid by a restaurant and the
resulting employee benefits

XI. Attitudes and Work Habits
   A. Identify and develop positive attitudes toward tasks and fellow
students appropriate for the workplace, including giving and accepting
criticism and praise
   B. Identify and develop productive work habits, including attending to
detail, completing tasks, maintaining the work setting and recording data
   C. Identify and develop collaborative/teamwork skills, including
solving problems in groups, building consensus and responding to
supervision.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Three examinations                   300 pts  (48% of grade)
*Lab work of 12 labs of 10 pts each  120 pts  (20% of grade)
Manager week with total pts of 100   100 pts  (16% of grade)
Final Examination                    100 pts  (16% of grade)
       Total                         620 points (100% total)
 
(Percentage may change depending on the number of students in class which
determines the weekly labs.)

These points may not be made up.  A missed lab will cause a 5 point
deduction.

Attitude and Work Habits: Although attendance is important, productive
attitudes and work habits affect morale, efficiency, accuracy and safety
in the laboratory and will be a factor in determining grades.  In
addition, collaboration and teamwork will be expected and evaluated.

Caveats:

1. The student, if working in the kitchen, must come to lab class with a white chef coat, white chef hat, dark pants, and shoes must be closed toe and heel. If working in the dining room, the student must wear black shoes, black pants/skirt and white shirt/blouse. Student needs to have good personal hygienic practices. Lab hours will vary with the position assigned on a weekly basis. Food production positions will start early in the morning. Wait staff positions will start at mid-morning. Exact starting times will be assigned in class.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.