Course Outline of Record

Item	Value
Curriculum Committee Approval Date	03/20/2024
Top Code	130710 - Restaurant and Food Services and Management
Units	3 Total Units
Hours	54 Total Hours (Lecture Hours 54)
Total Outside of Class Hours	0
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	No
Basic Skills	Not Basic Skills (N)
Repeatable	No
Grading Policy	Standard Letter (S)

Course Description

This course introduces students to management, leadership, legal considerations, and problem-solving in the professional food and beverage workplace. Formerly FSM A260. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. Demonstrate an understanding of management practices, leadership principles, workforce training and operational procedures necessary for running a successful food and beverage operation.

Course Objectives

• 1. Identify major ongoing trends and issues impacting customer purchasing behavior that impact food and beverage operations.
• 2. Describe the varying types of food and beverage operations and the importance of concepts, location, and design within food and beverage facilities.
• 3. Describe the procedures used for effective menu planning, purchasing, receiving, storing, and use of items in the food and beverage operations.
• 4. Demonstrate an understanding of the major management functions, effective managerial verbal and written communications, and leadership styles in food and beverage operations.
• 5. Demonstrate knowledge of the main legal considerations and the importance of food safety, sanitation, and environmental safety according to the health code regulations in food and beverage operations.
• 6. Identify the elements of food and beverage human relations, employee productivity evaluations, and effective employee communication relating to disciplinary actions.
• 7. Describe the basic requirements and methods in developing employee selection, recruitment, application, testing, interviewing, and training programs.

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Lecture Content

The Foodservice Industry Brief History of the Food Beverage Industry The Systems Approach The Food and Beverage Industry Today Factors Affecting Growth Trends in Foodservice  Challenges in the Industry Systems Concept and Approach Types of Foodservice Systems  Food and Facility Safety Costs and Scope of Problem Associated with Incidences and Outbreaks of Foodborne Illnesses HACCP Menu  Types of Menus  Meal Plans and Patterns  Menu Planning Process  Mission and Goals  The Customer Budget Guidelines  Production and Service Capabilities  Menu Development  Planning Development and Implementation Menu Evaluation  Operational Functions Purchasing Market Distribution  Market Regulations: US Food and Inspection Programs  Ethics in Purchasing  Vendor and Food Distribution  Methods of Purchasing Product Selection  Legal and Regulatory Aspects of Purchasing  Receiving, Storage, and Inventory Personnel  Facilities, Equipment and Sanitation  Security  The Receiving Process Storage  Inventory Records and Control  Production Production Schedules  Controls and Evaluation  Forecasting Demand Service Methods of Assembly, Delivery, and Service  Factors Affecting Choice of Service Systems  Equipment Needs  Style of Service  Facilities  Planning and Design Regulatory Considerations  Equipment and Furnishings Factors Affecting Selection of Equipment  Features of Equipment Resource Conservation Energy and Water Conservation  Solid Waste Management  Management Functions  Organizational Design Strategic Management  Functions of Management  Planning  Organizing Staffing Directing pan> Coordinating Reporting Budgeting  Managerial Activities and Roles  Tools of Management Leadership Motivation  Leadership  Ethics and Social Responsibility  Diversity  Effective Communication  Types of Power and Their Use  Human Resource Management Staffing  The Employment Process  Recruitment and Selection n> Worker on the Job  Personnel Records Orientation Training Performance Evaluation  Promotion and Transfers  Discipline  Dismissals Handling Grievances Staff Conferences Labor Policies and Legislation  Performance Improvement Total Quality Management TQM Principles of TQM  The PDCA Cycle  Six Sigma  Lean Six Sigma TQM Tools Increasing Productivity Quality Management Approaches to Productivity Improvement  Work Design  Principles of Motion Economy   Financial Management Accounting Fundamentals  Uniform System of Accounting  Accounting Formulas  Generally Accepted Accounting Principles  Financial Rec ords  Records of Control  The Income Statement  The Balance Sheet  Ratio Analysis  Management of Revenue and Expenses  Pricing  Accounting for Costs  Budgeting  The Systems Model Steps in Budget Planning  Marketing Marketing Cycle  Marketing Mix  Marketing for Food and Beverage Operations  Unique Aspect Product  Customer Contact  Perishability  Distribution   Promotions   Sales  Planning

Method(s) of Instruction

• Lecture (02)
• DE Live Online Lecture (02S)
• DE Online Lecture (02X)

Instructional Techniques

Lecture, case studies, problem solving group discussions, in-class activities.

Reading Assignments

2 hours per week - Reading textbook chapters and articles.

Writing Assignments

2 hours per week - Weekly essay questions, final case study project.

Out-of-class Assignments

2.75 hours per week - Reading, vocabulary definitions, essay questions, discussion groups.

Demonstration of Critical Thinking

Quizzes, exams, case studies

Required Writing, Problem Solving, Skills Demonstration

Essay questions, short case study analysis, participative team and leadership activities, case study written report and presentation

Eligible Disciplines

Culinary arts/food technology (food service, meat cutting, baking, waiter/w...: Any bachelors degree and two years of professional experience, or any associate degree and six years of professional experience. Nutritional science/dietetics: Masters degree in nutrition, dietetics, or dietetics and food administration OR bachelors degree in any of the above AND masters degree in chemistry, public health, or family and consumer studies/home economics OR the equivalent. (Note: A bachelors degree in nutrition, dietetics, or dietetics and food administration, and certification as a registered dietician, is an alternative qualification for this discipline.) Masters degree required. Title 5, section 53410.1 Restaurant management: Any bachelors degree and two years of professional experience, or any associate degree and six years of professional experience.

Textbooks Resources

1. Required Payne-Palacio, J. Theis, M.. Foodservice Management: Principles and Practices, 13 ed. Pearson, 2016 Rationale: This textbook covers all subjects related to the course and meets accreditation standards for Food and Beverage Management, Nutrition and Dietetics, Culinary Arts, and Hospitality and Tourism.