Columbia College Hospitality Management Program
Columbia College Hospitality Management Program
An American Culinary Federation Accredited Program
Hospitality Management Program
128
Kitchen Management
Course Information & Course Syllabus
Spring 2014
Professor/Chef Instructor: Gene Womble
COLUMBIA COLLEGE
HOSPITALITY MANAGEMENT PROGRAM
An American Culinary Federation Accredited Program
HOSPITALITY MANAGEMENT 128
Section # 0982
Professor/Chef Instructor: Gene Womble
Office Telephone: 588-5135 Cel 209-404-6929
Fax: 588-5316
Email: wombleg@yosemite.edu (please note, use all lower case)
Classroom Location: Manzanita 3
Office hours: Monday 2:00 to 4:00 PM Tuesday 2:00 to 4:00 PM Wednesday 10:00 to 11:00 AM Thursday 2:00 To 3:00 PM
Course Description:
Development of skills used to manage a commercial kitchen. Students will write menus and develop recipes, establish portion sizes and recipe costs, then price the menu items. Purchasing foods and supplies: comparative pricing among vendors, ordering, receiving, rotating and storing goods; taking and extending inventories. Students will learn to base production plans on sales forecasts, staff the kitchen accordingly, establish policies, standards and procedures regarding production, staff issues, facility/equipment maintenance and kitchen cleanliness, apply basic concepts from the Uniform System of Accounts for Restaurants relating to kitchen operation.
Course Outcomes:
Students understand the criteria for managing a commercial kitchen including recipe and menu development, costing, serving sizes and profit margins. They can compare vendors prices; initiate purchasing agreements, are familiar with proper kitchen attire, staffing issues, kitchen equipment requirements, kitchen standards, safety and sanitation issues, inventory control procedures, and production planning based on marketing and business forecasts.
DSP&S Services
DSP&S focuses on providing services and accommodations that are not available elsewhere in the college. DSP&S offers the following services and accommodations to qualified students:
Adapted Physical Education Services
Students with disabilities who cannot participate in or benefit from offerings in the regular physical education program are provides with individualized adapted physical education classes.
Alternative Media
Requests for material in alternative format will be considered on a case-by-case basis. Students in need of text in large print, various e-text formats or books-on-tape must request this accommodation, specifying the desired format. Students must discuss the appropriateness of the request with the Alternative Media Specialist.
Counseling
Personal, academic, vocational and disability management counseling are available with a DSP&S Counselor by appointment from 9:00 A.M. to 4:00 P.M. Monday though Friday. Students needing evening appointments must make special arrangements with the DSP&S Office. Walk-ins are limited to time available
REQUIRED READING
Title: Principles of Food, Beverage, and Labor Costs Controls
Author: Paul R. Ditmer, Gerald G. Griffin
Publisher: Van Nostrand Reinhold
Edition: 9th
ISBN: 978-0-471-78347-3
OPTIONAL READING
Title: Food for Fifty
Author: Molt
Publisher: Prentice Hall
Edition: 10th
ISBN: ISBN: 0-13-382839-5
GRADING STANDARD/POLICY
There are four areas that determine your final grade.
1. Lecture participation days: You are eligible to receive up to ten points for participation during your scheduled lecture day. There are no “make ups” for a lecture that you miss. You must get notes from another student or stop by during my office hour. Two tardies equal one absence.
Grading standard - Lecture participation days: In order to receive the maximum allowable points which is 10, you must do the following. Participate in the lectures by asking questions turning in class assigned projects, & participating as a team member during class projects. Your points will be reduced by one for each area that does not meet this standard.
2. Assignments: Your assignments are graded on questions available at the end of each
chapter. I do not accept late work.
3Quizzes/Tests: You will receive total points of all tests and quizzes for your grade in
this area
. Final Project: Your final project is to include the items under the final project
description.
This area is 33% of your final Grade.
Legend for grading system.
90 – 100 % = A
80 – 89.99% = B
70 – 79.99% = C
60 – 69.99% = D
60% and below, well you guess………………
SPECIAL NOTES FOR 128 CLASS SYLLABUS
1. You must turn in all assignments to receive a passing grade.
2. Please, remember to ask questions or come by to see me during my office hour if you need assistance. Thank you for being part of the hospitality management program.
3. All assignments are due at the beginning of the next lecture.
3. There are no make ups, if you feel you have an extenuating circumstance that will prevent you from taking a quiz or test you must clear it with myself prior to the test or there will no make up opportunity extended to you.
This syllabus is subject to change sometimes without notice
HPMGT 128
Kitchen Management
Spring 2014 Course Calendar
Class Lecture Time 4:30 to 7:35 PM Thursday
HPMGMT 128
WEEK 1 1-16-14
Lecture Topics
Introductions
Scope of class
Topics of class
Purpose/Your expectations/My expectations of the class
Presentation/review of final project due on 4-17-14
Success in this class…… teamwork, study groups, networking, scholarships
• Criteria for choosing a food vendor
• Review of food costing
Handouts
Assignments
• Chapters 1,2 & 3
Your expectations of this class (due today).
• What are seven job tasks for a chef position or kitchen supervisor.
• A one page paper that discusses the definition of a kitchen manager and what makes a successful manager.
Additional Items
• Homework guidelines-requirements for papers
WEEK 2 1-23-14
Lecture Topics: Kitchen positions
Commercial kitchen positions/organizational chart.(11)
Preparation areas
Jobs in a commercial kitchen
What does a kitchen manager/chef do? Responsibilities?
Job descriptions(2)
• Introduction to food costing
• Chef positions in a commercial kitchen setting.
Handouts
Assignments
• Task list for Chefs job
• Write a job description for a chefs position
• Chapter 4,5
Additional Items
• Rough draft of menu week 6
WEEK 3 1-30-14
Lecture Topics:
Brian Johnson SYSCO FOOD PRODUCTS and Food Broker
Handouts
Assignments
• Chapter 6,7
• Develop the outline of the policies and procedures you plan to have in your employee policy and procedures handbook.
• Develop the outline of the policies and procedures you plan to have in your operations policy and procedures manual.
• Additional Items
WEEK 4 2-06-14
Lecture Topics: Procedure writing, designs, food flow
• Writing procedures for operations, opening, closing, maintenance, stock rotation, food storage, incidents of food-borne illness, discards and accidents.(12)
Commercial kitchen designs
Food flow
• 2nd Review of final project
Handouts
Assignments
• Chapter 8,9
Additional Items
• Possible Test/Quiz
Class 4
WEEK 5 2-13-14
Lecture Topics: Contracts
• The employee handbook(3)
• Policy and procedure development for a commercial kitchen.
• Compliance with laws (ADA).
• Description/Definition of can cutting
• Buying of food products - Contracts versus the open market
• Discussion of menu project
• Vendor relations
• Food Purchasing-open market - competition
• Specification writing
• Differences between Quotes, Contracts, and Bids
• More on food costing (9)
Invoices, determining unit costs and portion costs.
Yield cost
Handouts
Assignments
• Chapter 10,11
Class 5
WEEK 6 2-20-14
Lecture Topics: Menus, Concepts, Mission Statement
Menu development/composition and production of the final product(1)
Use of descriptive words
• Balancing production areas
• Restaurant concepts – the definition(8)
• Mission statement – Definitions(5)
Handouts
Assignments
• Define your restaurant concept for your final project (Rough draft due next week).
• Write a menu for your project (the menu is to include 3 appetizers, 2 soups, 3 salads, 4 entrees, 2 desserts & 3 drinks (Rough draft due nest week)
• Chapter 12,13
Additional Items
Class 6
WEEK 7 2-27-14
Lecture Topics:
Rep Stanislaus Food Products (Tenative)
Handouts
Assignments
• Write a list of production foods needed to produce your menu.
• STUDY FOR MID-TERM
Additional Items
Class 7
WEEK 8 3-06-14
Lecture Topics
• Mid-Term
Handouts
Assignments
• Cost out one recipe from the soup and entrée section and turn in a food preparation list for each item.
Additional Items
• Possible tour of Sysco food Services Modesto, CA
Class 8
WEEK 9 3-13-14
Lecture Topics: Inventories, par stocks
• Inventories
• Par stocks (10)
• Review of final project
• Buying produce
• Cleaned versus fresh from the field
• Pricing
Handouts
Assignments
Additional Items
• Food Costing exercise in class project
• Chapter 14,15
Class 9
WEEK 10 3-20-14
Lecture Topics
• Open Class – We may need this class time to catch up!
Handouts
Assignments
• Chapter 16,17
Additional Items
This would be a good time to have the rough draft completed of your project so I can review it with you.
Class 10
WEEK 11 3-27-14
Lecture Topics: Staff, Scheduling, Stats, Sales, Accounting
• Staffing the commercial kitchen
• Scheduling concerns, catering?
• “Stats” for the restaurant industry.
• Introduction to the P/L(7)
• Sales forecasting and consumption rate of food(4)
• The uniform system of accounts for the restaurant
Handouts
Assignments
• Chapter 18,19
Additional Items
Class 11
WEEK 12 4-03-14
Lecture Topics:
• Open discussion for review of your final project.
• Your final project is due week # 14 4-17-14
Handouts
Assignments
• Chapter 20,21
Class 12
WEEK 13 4-10-14
Lecture Topics: (Sales, Accounting, continuing from week 12 lecture)
• Review of final project
• Ordering and receiving goods
• Stock rotation
• The HACCP plan
• Food requisition form
• Cost of goods sold
Handouts
Assignments
• A completed food order form for one week operation of your restaurant.
Additional Items
• Test
Class 13
WEEK 14 4-17-14
Lecture Topics
• Inventories
• Their effect on the bottom line
• Guidelines and practices
• Review for Final
Handouts
Assignments
Additional Items Final Project due today
Class 14
WEEK 15 4-24-14
• Final exam
• Evaluation of class (Its your turn to evaluate the course and the instructor).
WEEK 16 5-01-14
• Class wrap up
Final Project Description for 128 Class
Spring 2013
Your final project must include the following documents:
1. A customer ready menu
2. The chefs job description
3. Employee handbook/policies/procedures
4. Sales forecasting for one week of operation
5. Mission statement
6. Par stock to open the restaurant
7. Profit and Loss for one week of operation
8. Concept of your restaurant
9. Six menu item from the soup and entrée section costed out and price at a 25% food cost.
10. Employee organization chart
11. Operational procedures manual
12. Food requisition form
13. Schedule of employees – one week of operation.
Last Update 1-6-14
Kitchen Management Final Project
Grading Rubric
1. Customer Ready Menu 200 Points Value
2. Chef’s Job description 200 Points Value
3. Employee Handbook 200 Points Value
4. Sales Forecast for 1 Week 200 Points Value
5. Mission Statement 200 Points Value
6. Par Stock 200 Points Value
7. Profit & Loss 200 Points Value
8. Restaurant Concept 200 Points Value
9. 6 Menu items Cost 200 Points Value
10. Employee Organization 200 Points Value
11. Operational Procedures 200 Points Value
12. Food Requisition Form 200 Points Value
13. Employee Schedule 200 Points Value
14. Total Points Possible 2600 Points Value
2340-2600=A
2080-2339=B
1820-2079=C
1560-1819=D
0000-1559=F
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You have two weeks from the first class meeting date to challenge or ask questions about this syllabus. After that, we will operate from this for the semester.
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