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Fall 2010

Kitchen Operations Management HRMA 3322

Course time Monday from 12:00 - 2 PM LAB, room 114 Wednesday from 11:00 - 1 PM, room 116

Instructor Nicole Vermolen Phone: (917)302 8747 E-mail: njvermolen@uh.edu Discussion Hours: After class on Wednesday from 1 to 2 PM Required Reading Paul R. Dittmer - Principles of Food, Beverage and Labor Cost Controls, 8th edition All other course resources will be supplied to student at beginning and during the course. Pre-Requisites, what skills would be helpful? Can manage and cook in a foodservice setting Have both theory training and hands-on experience Have basic business skills Display analytical skills Have a knowledge of and passion for food Are flexible and dependable Display ethical and enthusiastic behavior Are skilled at oral and written communication Utilize excellent interpersonal and team skills Can perform critical thinking and complex problem-solving Understand how to manage profitability and significantly enhance the bottom line Anticipate the wants and needs of increasingly sophisticated customers and respond with the latest ideas Have a sense of timing and speed Have a good work ethic and are able to perform under pressure Are dedicated to continuous learning

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Dress Code All students must wear appropriate clothing during laboratory sessions. Please sea guide for laboratory conduct. Course Description Basic supervisory skill development of the 6 fundamentals of effective kitchen operations: menu planning, purchasing, receiving, storing, production, and controlling. Lectures will include theories and hands-on case studies that will be tested during laboratory hours. Course Objectives This course is designed to assist in the attainment of the following competencies: Identify the function and components of the menu planning system, and assess its effectiveness. Identify what an effective menu should do. Identify different types and styles of menus. Select the appropriate menu pricing strategies to achieve the desired outcomes. Identify trends in menu development and management. Identify the function and components of the foodservice purchasing system, and assess its effectiveness. Identify the function and components of the foodservice receiving system, and assess its effectiveness. Identify the function and components of the foodservice storage and issuing system, and assess its effectiveness. Identify the function and components of the foodservice production system, and assess its effectiveness with a focus on hygiene (HACCP), quality and consistency. Identify the function and components of the foodservice control system, and assess its effectiveness. Identify ways to control cost for successful food service management. Create a restaurant menu based on standardized recipes, yield test outcome, and balance within your operations budget.

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Complete a menu engineering worksheet and analyze the resulting information.

Learning Environment It is our teaching philosophy that the educational process works best when both the instructor and the student share in and are committed to the learning process. Therefore, the learning environment appropriate for this course is based upon a set of assumptions about you as an adult learner. You are a responsible individual, and that you are aware of and will initiate positive learning behavior. You will plan your time resources accordingly to maximize your learning. You will also learn, with your special set of experiences and background, through interaction with your classmates, faculty, staff, and other students of the college through classroom activities or extra-curricular activities. We recognize that you are a unique individual, and that your learning process will differ from that of other classmates. We will assist you with appropriate strategies and plans for instruction as well as creating an environment conducive to learning by maintaining: a comfortable physical learning environment; a comfortable psychological learning environment; the respect of each individual in the classroom; and we will stress: the importance of honesty and integrity; active participation in discussions; and accommodation of unforeseen circumstances.

Academic Honesty The University and its students can best function and accomplish their educational goals in an atmosphere of high ethical standards. Each student should become familiar with the Academic Honesty Policy. The policy is contained in the Student Handbook beginning at page 8. All students are expected to adhere fully to it, both as to its letter and its spirit. In fairness to all of the students in the class, academic dishonesty will not be tolerated. You may be tested on content and application of the policy during any class or exam period. In taking a course by distance, the impetus for learning is upon each student. Certainly collaborative study is encouraged through use of hyper-groups or other methods. Each student, however, is expected to complete and submit his or her own work and not to represent the work of others as one's own.

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Assistance for Students with Disabilities Any student who has an impairment and who may require special arrangements in meeting course requirements should contact the instructor to make necessary accommodations. Any student who requests reasonable and necessary accommodations for this course should contact the instructor as soon as possible, and prior to any exam, deadline or other requirement.

Class Conduct Expectations Please keep up with current events in the industry by reading periodicals and newspapers. Please become familiar with and adhere to the academic honesty policy of the University of Houston. If you have a question or need a clarification, please do not hesitate to ask the instructor. Please read assignments and know the material well enough to discuss it in class and be tested or quizzed over it. Please participate in the discussions. Please be on time to class. Switch off cell phones, no texting and game devices allowed. You may bring in a drink in a closed bottle or cup (no cup with Solo lid), no food allowed. Attendance Attendance is Required. Attendance will be taken throughout the semester. If you are not in class when the attendance is taken, you will lose 2 participation points per missed class. Instructional Methods Class may be conducted by using a combination of instructional techniques, including lecture, discussion, computer application, case studies, participant exercises, and reports. Mid Course Quiz and Final Course Exam Both will be based on lecture materials and will be in-class-exams. Managers Log The Managers Log is a laboratory manual that will be utilized to increase the students written communication skills. Often, when working in a kitchen, managers will not see each other between shifts and must communicate through logs. The Managers Log will contain laboratory instructions including sections for results, comments and team evaluations.

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In addition, students will need to use Computrition to create standardized recipes for our menus. Students must sign each recipe verifying that all work is completed alone. No credit will be given for unsigned work. Do not put yourself in a position of being accused of cheating. These reports will be completed in the laboratory and turned in to the instructor at the following lab. The managers Log sheets will be available on WebCT. Please print the Managers Log Sheets BEFORE attending each lab. The managers log is worth 10% of your total grade. The Managers Log must be legible when turned in. Print or type if you think your handwriting is poor. Semester Project As part of the Kitchen Operations Objectives, menu development and management will be a large component of this class. Throughout the semester, we will be developing our own menu for a fictitious restaurant including; appetizers, soup, salads, entrees, side dishes and dessert based on the principles taught throughout the semester. The final project will consist of the class preparing the entire menu for Conrad N. Hilton Faculty at a buffet reception on [DATE] Please mark your calendar. The Final Project is worth 20% of your final grade. Posting of Grades/Attendance on WebCT Vista Student information regarding grades and attendance will be posted on WebCT Vista. This is accessible through the internet and each student is responsible for monitoring their progress throughout the semester. After each assignment is graded or attendance is taken, the result will be posted on WebCT Vista in a timely manner. During the semester, if you have a concern about your grade on a particular assignment or exam, please contact the instructor within 2 weeks of the grade being posted on WebCT Vista. After two weeks, the grade or attendance will become final. It is the responsibility of the student to monitor their progress and resolve the issue in a timely fashion. Final Grade Breakdown

Method Mid course quiz Final course exam Manager Log Attendance Project Total possible score

Maximum Score in points 20 30 10 20 20 100

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Final Grade Calculations Score 100-94 93-90 89-87 86-83 82-80 79-77 76-73 72-70 69-67 66-63 62-60 59 or less A AB+ B BC+ C CD+ D DF Grade

Computer Use and Application Each student enrolled in this course must have a currently active and usable email account assigned by the University, or by another reputable provider. Those who do not already have such an account may be issued such an account without additional charge by the university, and will be expected to learn how to make effective use of it. It will be each students responsibility to gain such knowledge; class time will not be taken for such activity. Class notes, chat, or outlines may be made available, and discussion groups may be created. The Internet may be used to conduct research, and to gain access to learning materials.

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Course Schedule Date Week 1, session 1 Week 1, session 2 Topic Introduction Syllabus Activities Comments Interactive, getting NO LAB to know each other

Course Materials Planning a menu

Types of menus Menu organization Considerations and limitations in Menu Planning LAB Part II, Chapter 4

Week 2, session 1 Week 2, session 2 Week 3, session 1 Week 3, session 2 Week 4, session 1 Week 4, session 2 Week 5, session 1 Week 5, session 2 Week 6, session 1 Week 6, session 2 Week 7, session 1 Week 7, session 2 Week 8, session 1 Week 8, session 2 Week 9, session 1 Week 9, session 2 Week 10, session 1 Week 10, session 2 Week 11, session 1 Week 11, session 2 Week 12, session 1 Week 12, session 2 Week 13, session 1

Palate profiling Food purchasing and receiving control NO CLASS LABOR DAY

Food storing and issuing Part II, Chapter 5 control Receiving controls Storing controls Food production controls: portions Standardized recipes, yield test, calculating food cost - continued - continued HACCP principles Q&A session Mid Course Exam HACCP in practice Food production controls: quantities Menu assembly LUNCHEON Monitoring Food Service Operations: Daily Food Cost Menu assembly LUNCHEON Menu Engineering and analysis Menu assembly LUNCHEON Control Systems, hotspots, SOPs Mock Service Control Systems, personnel, training Training on SOPs Part II, Chapter 7 Appetizer Part II, Chapter 9 Main course Part II, Chapter 11 Desserts Handouts, case study Part II, Chapter 6

LAB

LAB

LAB Handout NO LAB LAB

LAB

LAB

LAB

LAB Chapter 20 LAB

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Date Week 13, session 2 Week 14, session 1 Week 14, session 2 Week 15, session 1 Week 15, session 2 Week 16, session 1 Week 16, session 2 Topic Wrap up Final menu practice NO CLASS THANKS GIVING Mise en place FACULTY LUNCHEON Q&A session Final Exam Activities Theory review Comments Manager Logs due LAB

LAB LAB NO LAB

Course outline can be changed to the discretion of the lecturer

Guide for Laboratory Conduct Laboratory Sessions Students must attend all lab sessions on day and time scheduled Students clothing must conform to the dress code (see below) Students are expected to have a professional attitude during all lab sessions Do not bring anything of value to lab sessions; the safety of any such items cannot be assured. Dress Code Students are required to wear approved kitchen white uniforms during lab. Students must wear closed-toe shoes Wedding bands are the only acceptable jewelry allowed in the lab. Hair restraints (which may include covering of facial hair) are required for every session. No baseball caps! Failure to adhere to the dress code results in a five-point penalty per infraction and may include dismissal from the daily lab session. Accidents Report any accident to the instructor immediately. Personal Hygiene: 1. Keep your body clean; take a bath or shower daily. 2. Keep your hands clean: a. Always wash your hands before handling food b. Always wash your hands before leaving the restroom c. Keep your nails trimmed short and clean d. Keep your hands away from your nose and mouth e. Avoid spraying nose and mouth secretions when you sneeze, cough or talk f. Foods may become spoiled by germs present in any cut you may have on your hands. If you have such an injury, alert the instructor and be sure that it is covered with a clean bandage and wear a plastic glove.

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Miscellaneous Policies: Chewing gum, toothpicks, matches etc. is not permitted in the lab. University of Houston is a smoke-free and alcohol-free environment. No student will be allowed to work under the influence of alcohol. No smoke breaks during labs. Permission must be received from the instructor before students leave the lab area. Students or friends not scheduled for labs will not visit with students in lab. Profanity will not be used at any time. No one will sit on tables or other food service equipment. Students will conduct themselves in a professional manner at all times. Failure to adhere to the miscellaneous policies results in a fivepoint penalty per infraction and may include dismissal from the daily lab sessions. Accidents The University of Houston is committed to maintaining a safe academic and working environment that is free of hazardous conditions. However it is inevitable that despite the Universitys best efforts, accidents may occur. Each student is required to read, understand and sign the Laboratory Safety and Procedures Policy that is provided on Page 10 and return it to your instructor. Failure to do so may result in the student being dropped from the course. If and accident does occur, it is the students responsibility to complete, with the supervising Professor or Graduate Assistant, the Student Incident Report detailing the nature of the incident prior to returning to Lab or Lecture. Please have this report available at all times when you are working in the lab. We have provided each student with a copy on page 11 of this syllabus. This incident report is in addition to any Police Report that may be filed. Student Incident Reports will be logged in the Conrad N. Hilton College Business Office. The Student Incident Report is also available at the Front Desk.

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Laboratory Safety Policy and Procedures The educational philosophy of the Conrad N. Hilton College requires that students apply their classroom learning in a hotel-operating environment. Students enrolled in this curriculum will participate in numerous lab-based experiences. In order to clarify the responsibilities of the students, the college, the University Hilton Hotel, and the University of Houston we have developed the following policies and procedures. The foundation of this policy is SAFETY FIRST. Each individual is responsible for his or her own safety. A hotel is a complex operating environment. Students will be asked to work in this environment. Comprehensive training is provided covering the safe operation of equipment, tools, and procedures. Each student will be responsible for the safe operation of any piece of equipment, tool, or procedure. Professors, Teaching Assistants, and University Hilton Employees are available to clarify any confusion a student may have. It is the students responsibility to make known any uncertainty regarding the safe operation of equipment, tools, or procedures. The University provides an opportunity at the beginning of each semester for students to purchase health insurance from an independent health insurance provider. If the student is not presently covered under another health insurance policy, it is strongly recommended that you purchase a policy. The Conrad N. Hilton College, the University Hilton Hotel, and/or the University of Houston are not responsible for accidents occurring in any Laboratory experience. While every attempt will be made to prevent accidents at the outset, accidents will happen. It is the students responsibility to immediately notify the person responsible for the Lab of any accident. Depending on the severity of the accident an appropriate level of First Aid is available. It is the students responsibility to indicate the desire for immediate medical attention. In some instances Campus Police may be called upon to complete the necessary paperwork, provide First Aid, and/or escort the student to an appropriate medical facility. In other instances self-administered First Aid may be sufficient. It is the students responsibility to complete, with the supervising Professor or Teaching Assistant, a Student Incident Report detailing the nature of the incident prior to returning to Lab or Lecture. These incident reports are in addition to any Police Report that may be filed. Student Incident Reports will be logged in the Conrad N. Hilton College Business Office. The Student Incident Report is available at the Front Desk. I have read and understand the policies associated with this course including the information covered in the class Syllabus and the Laboratory Safety and Policy Procedures. __________________________ Student Signature __________________________ Print Student Name ________________ _________________ Date Class ________________ _________________ D.O.B. Instructor

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Student Incident Procedures of Conrad N. Hilton College of Hotel and Restaurant Management In the event of a student injury or incident during a Laboratory, the supervising instructor should follow the following procedures. 1. Evaluate the injury with the students input. If the student is satisfied with self-administered First Aid. Take the appropriate precautions to protect the student and other students. Complete the Student Incident Report with the Student prior to the end of the Lab and submit the form to the Business Office. 2. If the student wishes medical attention call the Campus Police. They are trained in first aid. Remember to ask the question, Do you wish to see a Doctor? If the student says yes, call the Campus Police. Prior to returning to Laboratory, complete the Student Incident Report and submit the form to the Business Office. CAMPUS POLICE/EMERGENCY NUMBER 3-3333 CAMPUS POLICE NON-EMERGENCY NUMBER 3-0600 CAMPUS HEALTH CENTER 3-5151 3. If you have any question about the nature or severity of the injury or the students judgment about the situation call the Campus Police. Each individual has a different response to injury. Our goal is to insure that the student receives the appropriate level of attention. Prior to returning to Laboratory, complete the Student Incident Report and submit the form to the Business Office. 4. Discard any food contaminated with blood. 5. The 2321 Teaching Assistant will be responsible to insure the S114 First Aid Kit is replenished on a regular basis. Operations personnel will be responsible for replenishing First Aid Kits in Operational areas. 6. Incident Reports are available at the Front Desk.

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