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HSP 210 OM

Food & Beverage Management, HSP 110 OM

3 CR

                                           

Instructor

Samantha Pulici 

Phone

707 666 5298

Office

Online

 

E-mail

Samantha.pulici@falcons.lackawanna.edu

Office Hours

Email Only unless an emergency (3 hour time difference)

 

 

 

Text

Principles of Food and Beverage and Labor Cost Controls, 9th Edition, Dittmer and Keefe III

 

My Teaching Philosophy 

I believe that every person learns differently, at different paces, at different times in their life. Everyone who has a drive and willingness to learn should have multiple available options to do so, which is why I love this industry so much. You can go anywhere and do almost anything with a strong foundation and a passion to move forward.

 We are always continuing to learn, grow, and change – what we learned once may now be outdated, and we must learn it again. A personal mission statement is just as important as a businesses’.

This industry is constantly changing, evolving, and growing. I personally have been in it in some capacity for 10 years now, and every time I think I’m done, I come back. I have been in hotels, retail, restaurants, and the wine industry most recently. If you have open communication and a love for what you do, don’t give up.

 

Description

This course offers an introduction to food, beverage and labor cost controls as students prepare for careers in food and beverage management in the hospitality industry. Class will define a number of key industry terms and concepts and working definitions of the concepts as they pertain to the basics of cost/volume and profit analysis. Course will discuss the application of the four-step control process to food, beverage and labor operations. Discussion will include monitoring devices, menu analysis and several approaches to sales control. Time will be dedicated to computerized ways to manage food and beverage costs as well.

 

Objectives

#1 To identify formulas necessary to responsible food and beverage management as well as to compute

#2 cost percent and sales price of consumables.

#3 To prepare and enforce an operational budget.

#4 To formulate educated cost controlled business decisions.

#5 To apply knowledge of reading and generating invoices and daily reports, requisitions, SOPs, food and beverage inventories and reports to actual situations.

 

 

Requirements

Students are required to complete all coursework as listed on portal and syllabus. Students are also required to purchase the Financial Statement Simulator from Knowledge Matters. The Simulator will cost $4.99. https://prosim.knowledgematters.com/ Use course code: TA5LM2

 

 

Evaluation

 

Online Course Attendance Policy 

[Faculty, please check the Faculty Lounge for Intersession and Summer or Hybrid policy.]

Students enrolled in credit-bearing courses at Lackawanna College will fail any course(s) in which they accumulate absences beyond the maximum number allowed. This pertains to online courses as well.

 

Attendance is defined by participating in an academic activity within the online classroom, which includes posting replies in a graded discussion forum or submitting a written assignment. Replies not related to the aforementioned activities will not count for attendance purposes.

 

# of Days Required for Discussion in an Online Course 

Maximum # of Weeks Allowed without Discussion  

 

Twice on any four days in a week (8 total)

 

0

 

  • You are required to engage in discussion at least TWICE on FOUR days throughout the week for a total of EIGHT replies in all, minimum.
  • You should respond to the initial DQs posted AND respond to your classmates.
  • Responses MUST be substantive. See the document titled Good Discussions in your Handouts and Links.
  • Responses that do not move the conversation forward by providing information to which others can respond and build upon will NOT be counted toward your weekly score.
  • Students who miss one week of discussion will be DROPPED from the course.
  • Students who do not log on to the course within the drop/add period for the course will be DROPPED from the course.

 

Online Course Discussion Policy

In order to understand, remember, and benefit from what we learn in class, discussion and interaction are critical. Responses such as, “I like what you said.” “I agree.” Or “Good thinking.” are NOT acceptable. Also, you should NOT simply repeat what someone else has already said.

You MUST reply no less than 8 times per week – twice on any four days.

Good Discussions in Handouts and Links will help you, but you should also use this rubric to gain all possible points for your contributions and, more importantly, to get the most out of our class discussion!

Online Classroom Discussion and Interaction Rubric

20 points per week for a total of 20 points

(10 points for each DQ per week)

 

 

What Should I Do?

Points Available

Did I do This?

Where?

Points Earned

Answer both Discussion Questions directly demonstrating a clear understanding of the material, support your response with research or reading, and promote conversation (2 replies)

6

 

 

 

Respond to at least two classmates’ posts (2 replies)

2

 

 

 

Continue both conversations with at least one additional reply to each peer (2 replies)

2

 

 

 

Respond to at least one of the teacher’s secondary questions, conversing with a classmate who responds to the same question (2 replies)

2

 

 

 

Be sure all responses are detailed and clear and are posted twice on four separate days.

2

 

 

 

Be sure that all responses relate to the course reading and notes, your own everyday life, or to both

2

 

 

 

Provides the class with a response that is non-generic and inspiring – meaning that they learn from what you have contributed and can continue the conversation

2

 

 

 

Use proper grammar, spelling, and netiquette

2

 

 

 

TOTAL POINTS for EACH WEEKLY DISCUSSION:

10X2 DQ=20 pts

 

 

 

Withdrawal Policy

A student has the privilege of withdrawing from any courses or from the College itself without academic penalty up to and including the final date for withdrawal indicated on the College calendar.

To withdraw officially from a course or from the College, a student must obtain the proper withdrawal form from the Student Affairs Office or from your Center Director, complete this form and submit it to the Registrar's Office before the final day for withdrawal without academic penalty as indicated on the College calendar. If a student stops attending a course for which he/she is registered after the published census date (end of drop/add) without having officially withdrawn from the course, the student will be assigned an AW (penalty-grade failure) for the class. No exceptions will be made.

Students who violate the College's Academic Integrity Policy and fail a course in consequence may not exercise the withdrawal privilege in that particular course.

 

Financial obligations to the College will be determined according to the Refund Policy.

 

Instructor Policies

 

Grading

 

Letter Grade

Numeric Range

Quality Points

A

96 – 100

4.0

A-

90 – 95

3.67

B+

87 – 89

3.33

B

83 – 86

3.0

B-

80 – 82

2.67

C+

77 – 79

2.33

C

73 – 76

2.0

C-

70 – 72

1.67

D+

67 – 69

1.33

D

60 – 66

1.0

F

0 – 59

0

 

Due Dates and Late Penalties

All work is due on the date it is assigned. I will not accept late work. Any work submitted after the due date and time will receive a grade of zero.

 

 

 

Academic Integrity

Academic dishonesty in any form, such as plagiarism and cheating, will not be tolerated. Sanctions will include an automatic F for plagiarism, but the severity or frequency of the violation may result in dismissal from the College as well. Please see the Student Handbook for a complete explanation.

 

The following are among the forms of dishonesty, in a classroom of any type, for which sanctions may be applied:

  • Using books, notes or other materials during an examination, unless expressly permitted;
  • Using purchased essays, term papers or preparatory research for such papers;
  • Copying others' work or engaging in unauthorized cooperation during an assignment or examination;
  • Allowing another student to copy from an examination or other assignment intended to be performed independently;
  • Borrowing from published works, whether material is taken verbatim or with minor alterations, without proper and/or sufficient acknowledgment;
  • Submitting as one’s own work originally done by someone else;
  • Submitting the same written report in more than one course without prior approval from the instructor(s) involved;
  • Stealing examinations or assignments;
  • Supplying or selling examinations or assignments;
  • Misrepresenting statements concerning work submitted;
  • Falsifying or fabricating experimental data or results;
  • Falsifying or fabricating the need for extensions on papers or make-up examinations.
  • Misrepresenting identity in an online course

 

(Please see student handbook for more information)

 

Disability Statement

Lackawanna College is an Affirmative Action, Equal Employment Opportunity institution.  Students with disabilities and other needs should feel free to contact the instructor privately if there are services and adaptations which can be made to accommodate specific needs.  Students who are having difficulties with class material are strongly advised to seek assistance in the reading and writing lab.  If you feel that you have a disability that has not been formally documented, you may meet with Mrs. Christine Kiehart in the Disability Services office to discuss your options. Please note that disability services do not include exemption from participation requirements in courses considered part of the School of Distance Education, including online and hybrid courses. 

 

Lackawanna College Notice of Nondiscrimination

Lackawanna College will not discriminate in its educational programs, activities, or employment practices, based on race, color, national origin, sexual orientation, disability, age, religion, ancestry, union membership, or any other legally protected classification. Announcement of this policy is in accordance with State Law including the Pennsylvania Human Relations Act and with Federal Law including Titles VI and VII of the Civil Rights Act of 1964, Title IX of the Education Amendments of 1972, Sections 503 and 504 of the Rehabilitation Act of 1973, the Age Discrimination Act of 1975, and Americans with Disabilities Act of 1990.

 

Title IX of the Education Amendment of 1972 is a federal civil rights law that prohibits discrimination on the basis of sex in federally funded education programs and activities. Lackawanna College is committed to providing an educational and work environment that is free from unlawful sexual discrimination including sexual harassment, sexual violence, and gender based harassment. 

 

In accordance with Title IX of the Education Amendments of 1972, Lackawanna College will not tolerate any forms of sexual misconduct including but not limited to: sexual harassment, sexual assault, sexual violence and gender-based harassment by employees, students or third parties. This includes prohibiting discrimination against pregnant and parenting students. The College also prohibits retaliation against any person who makes a claim of discrimination or harassment or who provides information in such an investigation. This policy applies to admissions, employment, treatment and access to all programs and activities that take place either on or off the campus at Lackawanna College. 

 

Lackawanna College will fully and promptly investigate all allegations of sexual misconduct and will take action reasonably designed to resolve the complaint in an equitable manner, end a hostile environment if one has been created, prevent its recurrence, and, when appropriate, take steps to remedy its effects on individuals and the college community.

Lackawanna College complies with Title IX and all other federal laws and regulations that prohibit discrimination in education programs or activities receiving federal financial assistance.

Reports or inquiries regarding nondiscrimination should be made to:

Title IX Coordinator/ Executive Director of the Student Wellness Program, Marsha Pigga, Angeli Hall, Room 102, 501 Vine Street, Scranton PA, 18509 (570) 955-1466/ (570) 677-7589, piggam@lackawanna.edu.

Equal Opportunity and Affirmative Action inquiries: Carolyn Quinn, Affirmative Action Officer/Director of Continuing Education, Angeli Hall, Room 300C, Vine Street, Scranton PA (570) 961-7815, QuinnC@lackawanna.edu or Tony Ferrese, Affirmative Action Officer/Seeley Hall Residence Director, Seeley Hall, First Floor, North Washington Avenue, Scranton PA, (570) 504-1760, FerreseT@lackawanna.edu.

Additional information regarding Title IX requirements and how to file a complaint with the Office of Civil Rights: Office of Civil Rights at www2.ed.gov/ocr, 800-421-3481. Philadelphia Office: Office for Civil Rights U.S. Department of Education, The Wanamaker Building,100 Penn Square East, Suite 515, Philadelphia, PA 19107-3323 Telephone: 215-656-8541, Email: OCR.Philadelphia@ed.gov.   

 

 

 

 

Portfolio and Coursework

Lackawanna College will empower you to experience learning by inspiring your critical thinking, accessing your talents and skills, motivating you toward a career choice, and encouraging you to make a difference. In evidence of this learning, the College requires a graduation portfolio containing Career Documents, including a résumé, two letters of recommendation, and a career exploration; Core Coursework, including a research paper from College Writing; three sample papers or projects from Major Coursework; and a Lackawanna College Reflection Paper.

 

Course Schedule

Instructions:

 

Week

Topic

Course Objective Met

Related Assignment, Assessment, or Learning Activity

1

Introduction to Cost Controls

#1

PowerPoint, Quiz, DQ

2

Food Control- purchasing, receiving & Storing

#1-5

Quiz, Video, DQ

3

Food Control-portions, quantities and inventory

#1-5

Quiz, DQ

4

Food Control-Food Cost,Menu Analysis and Control

#1-5

Quiz, DQ

5

Beverage Control-Purchasing, Receiving, Storing and Issuing

#1-5

Quiz, DQ, Journal Assignment

6

Beverage Control- Production Control, Monitoring Operations, Sales Control

#1-5

Quiz, DQ

7

Labor Control-Costs, Performance Standards and Training

#1-5

Quiz, Restaurant Simulator, DQ

8

Labor Control- Monitoring Performance and Taking Corrective Action

#1-5

Final Exam, DQ

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Examinations

Quiz each week. Final exam in week 8. There is no mid-term exam for this course.