psychology

HTM

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501 Online

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lass #51

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Course Syllabus –

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all

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13

School of Career/Technical Education and Learning

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ssistance

Course Information

Instructor:

Joseph F. Fighera

E-mail: josephf9

7

7@gmail.com

Office Hours:

B

y appointment (619) 482-6446

Class duration:

October 21, 2013 –

D

ecember 12, 2013

Class Schedule:

Location:

Online

Credit Hours:

3 units

Prerequisite:

None

Recommended Preparation:

Accounting

10

1 or equivalent; RDG158 or the equivalent skill level as determined by Southwestern College Reading

Assessment

or equivalent.

· Basic computer skills with knowledge applicable to Word and PowerPoint. Able to organize files, create documents, ability to send and receive e-mails.

· Basic internet skills

· Ability to use and understand the use of discussion boards.

· Reading and writing at and intermediate level

· Access to a computer and the internet

Blackboard Support

Should you need technical support with Blackboard please contact the

Blackboard Technical Support:

Call: 1-888-556-6718 prior to 9:00am or after 4:00pm Monday-Friday. Students local number to the Learning Resource Center 619-216-6666 or email BBHelp@
onlinelearning@swccd.edu

Course Description

Provide students with the basic skills and concepts required for success in the field of restaurant and food service management.

Course Objectives

Students successfully completing this course will have the ability and understanding to discuss core content including:

· Discuss the various careers and opportunities in the restaurant and food service industry.

· Identify the characteristics of three to five different types of restaurants

· The ability to create a restaurant marketing plan

· To demonstrate an understanding of the food purchasing cycle and its relationship to food quality standards, the inventory, and the mechanics of ordering and storage

· Students will understand the dynamics of menu planning, price determination, menu layout and design

Student Learning Outcomes (SLOs):

1. Students will be able to demonstrate how to research, identify and analyze potential opportunities and to determine restaurant concepts and marketing plans.

2. Students will be able to develop and explain the sequence of restaurant development. From concept to operation.

3. Students will be able to work in a team and develop a basic

SWOT2

analysis as well as a basic but complete business plan.

Required Text

Walker, John R. The Restaurant from Concept to Operation. 5th or 6 th Ed. Hoboken, New Jersey: John Wiley and Sons, Inc, 205.ISBNH: 0-471-45028-6

Attendance

This course is available to you 24 hours a day /7 days a week. All assignments are due by Monday morning 9:00am. NO work will be accepted after 9:00am on Monday and a ZERO will be applied to your grade. Adhere to the assignments and do not fall behind. Everyone learns at a different pace, therefore log-on according to your learning level.

You must adhere to the schedule and keep up with the readings and assignments. I strongly suggest you attend every class session. Do not fall behind; it is hard to catch up. To be successful, after each class session, you should be spending at least four to five hours each week on this course.

I’m always willing to help, therefore don’t forget to stay in touch with me.

NOTE: The campus Policy states that an instructor has the right to drop any student who fails to attend class for 3 or more sessions. The instructor will exercise this right when deemed appropriate.

Course Arrangements

Teaching methods:

1. Announcements: As you enter your course, you will see an Announcement section. Announcements, key thoughts, highlights, changes and new information will be posted in that section. I recommend that you visit this section a least twice a week.

2. Reading: There is a significant amount of information to be covered in this course. Follow the reading assignment dates and avoid falling behind. Discussions

Board

s will usually be based on the current reading assignment.

3. Discussion Boards: Discussion Boards store all assigned discussions. When you review a module the summary of activities will be provided. This is how we will communicate and explore subject matter with the instructor and your classmates. We will discuss the readings, share opinions and provide feedback. Everyone is required to participate in the discussion forum and you will be graded on your participation, as well as your writing and the quality of the discussions.

4.

Assignments

: Complete and electronically submit all assignments after completing your readings. Some assignments may make use of the Internet’s search capabilities; therefore, you must be prepared to use these resources.

5. Examinations: Exams and quizzes will cover the textbook chapters and any other assigned readings. Exams will be one or a combination of Multiple Choice, True and False, Fill in the Blanks, and Essay questions.

One of the benefits of on-line learning is the ability to access the class from any computer with Internet access. A broken computer is not an excuse for work not being completed. Southwestern College’s Learning Resource Center as well as community café’s, libraries and bookstores offer computer access. It is your responsibility to review and complete all assignments. Discussion boards, assignments and exams close at 11:55pm on the dates in the Modules and Course Calendar.

When you open each Module, you will find your work for that week.

1. Homework / Readings: Students are required to read textbook chapters as outlined in this document. You are strongly advised to follow the dates suggested on assignments in order not to fall behind in your reading and consequently on your other assignments.

When answering assigned chapter questions; restate the question along with its corresponding number. Submit ONE document for both chapters in (RTF) rich text format, so that I may be able to open the document.

2. Term Project: Your final project will be to some degree a culmination of the entire course. You will create a strategy / business plan that will conceptualize your restaurant and its theme. Your goal is to develop a plan that would convince an investment group to partner with you, in your restaurant endeavor.

What is the theme of your restaurant? What is your Mission Statement? What is your choice for the location of your restaurant with an accompanying feasibility study? Do you have data, supporting that decision? What is the menu design? There are obviously many questions to be asked and answered in order to convince someone to have confidence in you, to invest in your restaurant.

As you read each chapter, you should be processing the information in creating your business plan. My expectation is not that you cover everything in the text as part of your business plan, but what do you feel are the most important factors to communicate, your dream restaurant. Moreover, when you communicate those important factors, what information and sources do you have to support your ideas? I am looking to see your thought process and your ability, to critically think. I am looking for the quality of the content!

Page 106 of your text book, clearly outlines what a complete business plan looks like. As stated earlier, my expectation is not the complete text.

You will be required to have in your business plan:

Executive summary

Statement of Purpose

Mission Statement

Management philosophy: vision mission, goals, objectives

Type of organization

Concept

Menu

Description of target market, demographics, location

SWOT2 analysis

Pricing strategy

· Any additional information that you feel is relevant in communicating your business plan should be included.

· Searching the Web is a great source for information. Make sure you site any of your sources.

·

Week

s 2, 4 and 6: You are required to submit what work you have completed in working toward your business plan. This will keep you from falling behind and will allow me to guide you through the process.

3. Examinations: There will only be a final exam given for this course. The exams will cover the textbook chapters and any other assigned readings. The exam will be Multiple Choice.

Evaluation Methods

Point per Assessment

Total Points

Percentage of

Grade

Grade Range

Quality Point Per Credit

Letter

Grade

Numerical

Grade Range

Term Business

Plan

(

100

pts)

33%

90-

100%

2

70

–

300

Chapter Review Questions

(7 @ 10ts) Total: 70

23%

80-89%

240-269

Final Exams1

(70s) Total: 70

210-239

Online Disc

(3 @ 20ts) Total:

60

20%

70-79%

195-209

65-69%

194 or <

Total Pts: 300

*Percentages may not be exact due to rounding.

Statement of Policies:

Disability Support Services:

Southwestern College recommends that students with disabilities discuss academic accommodations with their professors during the first two weeks of the class. This syllabus and course handouts are available in alternate media upon request.

Responsibility to Add, Drop or Withdraw:

It is your responsibility to add, drop or withdraw from classes before the deadlines stated in the class schedule. Please refer to your semester schedule for these important dates. Speak with your instructor before dropping a class.

Grades of Incomplete:

The college’s Incomplete Policy is located in the annual course catalogue. Incomplete’s are only issued if the student has been hospitalized or experienced the death of a close family member, within the last two weeks of the end of the semester. The student is responsible to follow college procedures, fill out the appropriate forms and submit for the signature of the instructor. The student may also be asked to provide a doctor’s proof of hospitalization.

Academic Honesty:

Academic dishonesty of any type by a student provides grounds for disciplinary action by the instructor or college. Your work must be your own. In written work, no material may be copied from another without proper quotation marks, footnotes or appropriate documentation. The work you submit must be your own. The following are unacceptable: a) copying another person’s work or b) having another person complete any portion of your homework for you, c) obtaining and submitting work completed by a prior student. Cheating will result in an automatic F for the semester. Your case will be turned over to the appropriate departments in the college for further disciplinary action.

Online Misconduct:

This is a business course in an institution of higher learning. It is expected that you will act professionally. All discussion posts, emails, and assignments must be professional and respectful of all persons and groups and in no way contain anything lewd, indecent, obscene, discriminatory or flirtatious.

Misconduct online such as profanity and vulgarity or abusive behavior of students and or instructor will not be tolerated. The instructor has the right to exclude a student for up to two (2) class meeting/modules pursuant to misconduct. The instructor will contact the Dean of Student Activities if misconduct merits such action.

Schedule and Course Changes:

The instructor has the right to modify/change the course syllabus as deemed necessary. If this occurs, it will be posted in the Announcements.

Academic Success Center Referral:

“To further your success, reinforce concepts, achieve the stated learning objectives for this course, I refer you to Academic Success Center learning services. You will be automatically enrolled in NC 3: Supervised Tutoring, a free noncredit course that does not appear in your transcripts. Services are located in the ASC (420) the Writing Center (420D), the Reading Center (420), Math Center (426), the Library/LRC Interdisciplinary Tutoring Lab, MESA, specialized on-campus School tutoring labs, the Higher Education Center, and the San Ysidro Education Center. Online learning materials and Online Writing Lab (OWL) are available at
www.swccd.edu/~asc
.”

Welcome to HTM 156, Restaurant and Food Service Management. My goal is to familiarize you with the depths of which it takes to operate a restaurant. Whether you own or manage a restaurant, it can be challenging, while being extremely fun and rewarding.

I have over forty years of experience in the food service industry. I am and have worked as a pastry chef, specializing in Italian pastries in some of the most prestige’s pastry shops in New York City, such as Veniero’s Pastry Shop. Feel free to check out their website at
www.venierospastry.com
. I owned and operated my own pastry shop for 5 years.

During those forty-years, I have worked in the restaurant/foodservice industry as well. I have worked in fast food, full-service/white tablecloth restaurants, schools, corporate dining facilities, in addition to overseeing a USDA manufacturing plant.

My experience has placed me in both the front and the back of the house. From washing dishes, to being responsible for the bottom line financials, and for the layout and design of a restaurant.

I have a wealth of information to share!

This course is designed for one to “THINK” about the many elements there are to owning/operating a restaurant. Critical thinking, asking questions and paying attention to detail are essential to success in any business, especially the restaurant business, which is known to have a high failure rate.

· Note: Please read entire syllabus, as you will be formulating your final project every week. Familiarize yourself with the key terms and concepts at the end of each chapter.

Disability Support Services:

Southwestern College recommends that students with disabilities discuss academic accommodations with their professors during the first two weeks of the class. The student must provide the instructor or Disability Support Services (DSS) written documentation of the disability. All communications are confidential.

Grades of Incomplete:

I only grant a grade of “incomplete” if the student has been hospitalized or death of a close family member has occurred. To request an incomplete grade the student must follow college procedures, fill up the appropriate form and get my approval and signature. The student must provide doctor proof of hospitalization.

Academic Honesty:

The usual rules for academic honesty apply to this class. However, online courses present some difficult situations for the student as to what is allowable. The guiding principle is that the work you turn in should be your own. However, I recognize that you will learn a great deal from discussion with your fellow students. Hence, it is acceptable to discuss requirements of the assignment with fellow members of the class. It is acceptable to get a limited amount of help from another member of the class. The following are NOT acceptable:

· Copying another person’s work.

· Co-developing an individual project, paper, or any other assignment.

· Having another person write a portion of your homework for you.

· Cheating will result in an automatic F for the semester and turning the case over to the appropriate authorities for further disciplinary action. There will be no second chances. If in doubt as to whether a collaboration is cheating, it is your responsibility to ask your instructor in advance.

Online Misconduct:

This policy is added to all my face-to-face courses because in some courses I may require students to discuss group projects online. Be sure all discussion posts, emails, and assignments submitted respect all persons and groups and in no way contain anything lewd, indecent, or obscene.

The instructor will exclude a student for up to two class meetings pursuant to misconduct. The instructor will contact the Dean of Student Activities if the misconduct merits such action. The following will not be tolerated in this course:

• Profanity or vulgarity online.

• Abusive behavior of students and/or instructor.

For additional information see Southwestern College Catalog 2008-2009, pages 17-18.

Academic Success: The Academic Success Center has many resources to guide and help you succeed in College. Please visit their web site at http://www.swccd.edu/~asc/wphomepage_3_contents.html

NOTE: This syllabus may be revised during the semester. If a revision occurs students will be promptly notified.

Class Preparation/Assignments/Exams

Reading

Assignments

Discussion

Board

Term

Project

Due Dates

Week One: Restaurants, Owners, Locations and Concepts

· Class Introduction, Syllabus and Class Management.

· Launching Your Business

· Compare, and contrast chain, franchised, and independent operations

Chapters 1 & 2

Chapter 1

Review questions 1, 3,4

Chapter 2

Review question 1-3

Write your introductory essay as posted in Announcements

Internet Question 1 of Chapter 1

October 28, 2013

Week Two:

· Restaurants, Owners, Locations and Concepts

· Business Plans, financing, and legal and tax matters

Chapter 3 & 4

Chapter 3

Review Questions 1,4,7-9

Chapter 4

Review Questions 2,5,9,10,15

The importance of a Mission Statement

Outline of Business Plan

November 4, 2013

Week Three:

Business Plans, financing, and legal and tax matters

Financing and leasing

Legal and Tax Matters

Chapter 5 & 6

Chapter 5

Review Questions 3,4,5,6,8,9

Chapter 6

Review Questions 1-3, 8-9

November 11, 2013

· Week Four

· Menu, kitchens and purchasing

· Planning and equipping the kitchen

Chapter 7 & 8

Chapter 7

Review Questions 1-3, 7

Chapter 8

Review Questions 1, 8 & 10

Concept, target market,

SWOT2

November 18, 2013

· Week Five

· Food Purchasing

· Food Production and Sanitation

Chapter 9 & 10

Chapter 9

Review Questions 1-2, 7-8

Chapter 10

Review Question 3-4, 7-8

November 25, 2013

· Week Six

· Service and guest relations

· Bar and beverages

Chapters 11 & 12

Chapter 11

Review Questions 2,4,7,10,11

Chapter 12

Review Question

1, 3-5 Suggest three entrees and accompanying wines

Chapter 11 Internet Exercise for Discussion Board

December 2, 2013

· Week Seven

· Technology in the Restaurant industry

· Restaurant operations, Budgeting and control

Chapters 13 & 14

Chapter 13 Search the Internet for two companies specializing in POS systems for the food service industry. Select the one that would be most beneficial to your business concept.

December 9, 2013

· Week Eight

· Organization, Recruiting and Staffing

· Employee Training and Development

Chapters 15 & 16

Work Completing your Business

Plan

December 12, 2013

Term paper due and Final Exam