WILLIAM F. HARRAH COLLEGE OF HOTEL ADMINISTRATION UNIVERSITY OF NEVADA, LAS VEGAS
FOOD & BEVERAGE OPERATIONS MANAGEMENT BEH 226/227/228/230
Fall 2015: FAB 467- RESTAURANT MANAGEMENT AND OPERATIONS: Tuesday, Section 1001, 8:00 am to 2:15 pm August 25th to December 8th 2015
Office Hours: Tues. 7:00- 8:00 a.m. Wed. 1:00- 3:00 p.m. Thurs. 1:00- 3:00 p.m. or by appointment
TABLE OF CONTENTS
COURSE DESCRIPTION p2 OBJECTIVES p2 COURSE OVERVIEW p2 STUDENT LEARNING OUTCOMES p2 RECOMMENDED CULINARY REFERENCE TEXT AND MATERIALS p3 PARTICIPATION PARTICIPATION p3 UNIFORM REQUIREMENTS p3 FILE AND EMAIL GUIDELINES p4 GRADING p5 MANAGEMENT PRINCIPLES OF MANAGEMENT p6 MANAGEMENT TEAM POSITIONS p6 MANAGEMENT TEAM RESPONSIBILITIES p6 MANAGEMENT TEAM ON EVENT DAY p6 TRAINING/PREPARATION/ASSIGNMENTS SKILLS AND KNOWLEDGE p7 TEAMWORK p7 POS/MICROS TRAINING p7 REQUISITIONS & ORDERING PROCEDURES p7 FOOD PULL p7
MENU PRINTING p8 BEVERAGE MENU p8 ON MEAL SERVICE DAYS p8 BOH and FOH MEETINGS p8 TASTING p8 EVALUATIONS p8 BUDGET GUIDELINES EXPENDITURES p8 NUMBER OF GUESTS p9 BUDGET p9 PROFIT & LOSS STATEMENT p9 SCHOOL POLICIES STUDENTS WITH DISABILITIES p9 COPYRIGHT LAWS p9 RELIGIOUS HOLIDAYS POLICY p10 TUTORING p10 UNLV WRITING CENTER p10 REBELMAIL p10 UNIVERSITY PROPERTY AND SECURITY p10 ALCOHOL AND DRUG USE p11 INSURANCE p11 ACADEMIC INTEGRITY p11
COURSE DESCRIPTION: In this course students practice the application of established standards, techniques, and practices for large quantity food production and restaurant operations management. Students participate in the sales, production, and service of meals in real-time environment. A minimum of 6.25 hours of laboratory work per week is required. Course may be repeated for a maximum of six credits. Lab fee is required. Prerequisites: FAB 159, FAB 160, FAB 461, HMD 259, TCA 380, majors only. 3-credits. OBJECTIVES: This course is intended to be a capstone for the food service portion of the FAB curriculum. As such, it will draw on most of the disciplines you have studied throughout your
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academic career. You will use, in an operational environment, your knowledge of sanitation, safe food production, accounting and financial management, personnel management, production scheduling, kitchen and dining room operations and management as well as effective planning and leadership. It is very important to remember that this is a classroom and you are here to not only apply the skill and knowledge that you have already learned, but also to learn new skills that will assist you as you move forward in your hospitality career. Each and every individual in this course brings a particular skill set with them. Your instructors will work diligently to recognize and utilize these skills while at the same time assuring that you will be exposed to new areas of restaurant operations that may be new. Teamwork, effective communication, trust and hard work will be the cornerstones of this capstone course and we look forward to a great session with you all. COURSE OVERVIEW: Student teams will plan, organize, and execute the operation of restaurant service in the Boyd Dining Room. Exact hours of operation may vary throughout the semester. Each student team will in have an opportunity to operate a restaurant for a day. Throughout the duration of the semester you will rotate between all stations of the restaurant including both front and back of the house. STUDENT LEARNING OUTCOMES: By the conclusion of this course students will be able to:
Compare and contrast the scope of various dining systems. Take part in various foodservice events within an operational lab class setting. Propose and practice different routines/techniques in food preparation & food service. Analyze purchasing and inventory techniques. Practice effective dining room management. Practice effective communication technique in relation to guest/customer relations. Evaluate food service subsystems. (Purchasing, receiving, inventory, production, etc.) Practice safe food preparation techniques Select food items for particular recipes and properly execute a variety of dishes Understand the structure of a recipe and apply costing procedures Utilize various computer applications such as Word and PowerPoint Develop knowledge and skills in navigating applicable websites and webpage development Work effectively within a group setting to prepare a research presentation for the class Design, coordinate and manage within a team, a minimum of one complete restaurant service Plan, direct, organize, execute, control, and evaluate foodservice and beverage operations
RECOMMENDED CULINARY REFERENCE TEXT AND MATERIALS: 1. Professional Cooking, 6th or newer edition, Wayne Gisslen, Wiley Publisher 2. Handouts as given in class or posted on Blackboard. 3. FAB 467 website, http://hotelcollege.wix.com/fab467
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PARTICIPATION PARTICIPATION: There will be 75 points deducted from the total of 1000 for each class absence, 100 for each service (meal) day, and 25 points deduction for each 15 minutes of late arrival and early departure. Please note that even one minute late is equal to the loss of 25 points. Daily Performance points are assigned based on student participation in lecture and lab activities.
Repeated absence can reflect a lack of academic progress and may result in a failing grade. Absences of 3 or more would most likely result in a failing grade for the course and the retaking of the complete course from the beginning. Should a situation arise where the student knows that they will be late, the student should contact the instructors by email prior to the start of the class period. If you have a true emergency or illness and must miss class, you should notify the instructors in advance as soon as possible. If proper protocol has been followed, the instructors may allow you to make up the hours by working extra prep work or catering hours during another FAB 467 event/course. The instructors will follow all university policies regarding making up work due to absences for religious holidays or school- sponsored athletic and extracurricular activities. UNIFORM REQUIREMENTS: Required uniform items will be ordered for you the first week after fitting, the cost is $60.00. Students not in full and proper uniform for services will not be allowed to participate in the service for that day. Students sent home for not being in uniform will receive a zero for the service day resulting in a loss of up to 100 points. Please be sure your Uniform is CLEAN and PRESSED! Back of the House (kitchen)
Skull Cap White (all hair must be restrained properly) UNLV Chef Coat (Clean and wrinkle free with name and logo embroidered) Black Chef pants Apron No colorful t-shirts under your chef jacket. If you choose to wear an undershirt make it white.
Shoes must be solid black, with no trim or color of any kind. Upper material must be made of leather or other non-porous material, no canvas or cotton materials and also have a non-slip sole. Also do not wear shoes with heels over 1 inch please for your safety. Socks are also required. Front of the House (dining room)
Black slacks or skirt, pressed (must be approved by instructor) Polo Shirt Black dress shoes Black socks Apron FOH management staff should dress in appropriate business attire (this does not include
special themed events approved by your instructors).
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Professional Appearance (Front-and Back-of-house) Hair properly maintained and restrained Clean shaven or well-groomed facial hair for men. Beards are fine if grown out prior to the
start of the semester and are neatly trimmed. Clean, pressed clothing at all times Personal-hygiene appropriately maintained No excessive make-up, cologne/perfume or jewelry No colorful under-garments which are visible through your shirt.
FILE AND EMAIL GUIDELINES:
Title + Team + Day + Class Session Example: (Requisition)-(Team)-(Tuesday or Wednesday or Thursday)-(morning or afternoon)
The body of the message must use appropriate grammar, punctuation and spelling. The sender’s name + ALL TEAM MEMBER NAMES must appear below the body of the
message, with an email address to which you would like the reply sent if different from the origin of the message.
Appropriate email communication is very important. Both instructor and student materially benefit from its availability. It is a form of communication that is widely used in business and thus you must learn to use it in a business-like manner. It is mandatory that your email communications to the instructors be in a business-like format.
GRADING: Each student will be graded based on the following criteria:
Individual Work
Resume w/Headshot and a Headshot 15 points Instructors’ Evaluation based on 100 points Attitude, participation, overall performance for the entire semester Quiz POS 25 points Exam BOH/FOH 100 points
Group Work
Pre-Event Assignments 250 points Pre-Event PP presentation 50 points Post-Event Report 150 points Post-Event PP presentation 50 points
Instructor Evaluation of Managers 100 points
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on the meal day Management Team Evaluation 60 points of each other Student Employee Evaluation 50 points by management team Employee’s Evaluation of the 50 points management team ________ Total Course Points Possible 1000 points GRADING SCALE 93-100 A 90- 92.9 A- 87- 89.9 B+ 83- 86.9 B 80-82.9 B- 73-76.9 C A grade of C or better is required for the successful completion of this course 70- 72.9 C- 60- 69.9 D 60 or below F Extra Credit Is Not Offered In This Course MANAGEMENT PRINCIPLES OF MANAGEMENT: As this course is intended to give each student practical management experience, each student should keep in mind the following core principles of management:
Planning Organizing Directing and Motivating Coordinating Controlling and Evaluation
MANAGEMENT TEAM POSITIONS:
FOH – Front of the House BOH – Back of the House General Manager Executive Chef Dining Room Manager Sous Chef Bar Manager Pastry Chef Marketing Manager Sanitation Manager
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MANAGEMENT TEAM RESPONSIBILITIES: The Management Team is responsible for the coordination of the entire day’s service. This includes: theme, style of service, menu planning, purchasing, ordering, receiving, food preparation, bar and dining room setup, overall kitchen and dining room operations during service, establishing and meeting sales goals, staffing assignments and evaluation, cleanup and breakdown of kitchen and dining room, and overall organization.
On operation days, half of the management team members will be in charge of the front-of-house operations. The other management team members will be in charge of the back-of-house.
MANAGEMENT TEAM ON EVENT DAY: Management teams are encouraged to arrive early to begin preparation for their event day. Appropriate prep-time will be dictated by the management team’s prep-schedule, as approved by instructor in Pre-Event Management Report. Students should notify instructors of the time they will begin prep work. Management teams may not REQUIRE their staff to arrive early, but they may encourage them to do so.
Management team should be organized and prepared, with relevant check-lists and
standardized recipes at the beginning of operation day and remember employee training manual should be posted on your website and via BlackBoard one week prior to your event. In addition, a printed hard copy should be brought the day of service to be used if needed by staff.
BOH must post: Preparation Timeline Dining Room Floor Plan with servers sections Kitchen Stations List (who, what, where) Plating Instructions with Picture in each kitchen station
Create and distribute employee schedule. Employee schedule should be distributed to each
staff member ONE week prior to your event via Blackboard as part of the training manual. Have a printed copy of your opening and closing checklists ready to be completed and
initialed by the supervising instructor at the end of your event.
TRAINING/PREPARATION/ASSIGNMENTS SKILLS AND KNOWLEDGE: Students will use the skills and knowledge obtained in previous classes, including, but not limited to, recipe costing, recipe converting, kitchen equipment knowledge, human resources laws and practices, safety and sanitation standards, etc. These skills will not be re-taught to students, as this is a capstone course, intended to pull together all of the information that students have learned up to this point in their education at the William F. Harrah College of Hotel Administration. If you feel that you need a review of the skills and knowledge required for this course, please notify the instructors, and they will provide recommendations for review materials.
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TEAMWORK: All groups are expected to work as a team and all students are expected to contribute equally to all stages of the group’s service management project. All pre-event and post-event reports should be completed by each member of the team equally, as each member will receive the same grade. Should there be any conflict within the group; the instructor will act as a mediator. In the event that one of the group members refuses to participate equally, the remaining group members may recommend that member be removed from that project. A group member that has been removed from their group will receive a zero for that activity and all related points and likely fail the course. Final decisions will be made by the instructor on a case-by-case basis. POS/MICROS TRAINING: Mandatory POS/MICROS training in computer lab or remotely from a personal computer or at the POS station in the labs. Each student should plan to log a 30 minute practice session on the Micros POS system which must be completed prior to your first service in the front of the house as a server. REQUISITIONS & ORDERING PROCEDURES: Requisition should be submitted on standard requisition form by each group’s student executive chef to your Chef Instructor by the beginning of week 4 via WebCampus. Title the file appropriately before posting. Requisitions should include Food/Non-Food, Linen and a separate Alcoholic beverage requisitions if appropriate. In addition please bring a hard copy of your requisition to class with your recipes each day. FOOD PULL: and product consolidation must be done on the Monday (or time and day chosen by your instructor) prior to operation day in accordance with the course schedule provided by your instructors. There will be no food preparation on food pull days. All team members must be present and in full kitchen uniform in order to get full credit for this portion of your project. MENU PRINTING: Guest menu printing will be done in the manager’s office, BEH 226A. Menus should be approved by the FOH instructor prior to printing. Comment Cards for service will be provided.
BEVERAGE MENU: Standardized recipes developed and approved by instructor, ingredient requests reflected on purchase requisition and all information included in Pre-Event Management Report. Beverage specials can be offered but must be outlined in your pre-event report/sales forecasts and approved by your instructors. ON MEAL SERVICE DAYS: Students are expected to report to the instructors and management teams in charge prior to 8:00 a.m., dressed properly, and sign-in if required. Students are expected to prepare menu items, in a timely manner, according to standardized recipes and direction of management team. Students are expected to maintain College sanitary standards through-out the day, to maintain a positive attitude at all times, and assist instructor and other students with additional tasks as needed. Students should not leave
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class until they have been dismissed by the management team and instructors. We all leave together when the work is done. BOH and FOH MEETINGS: must be held with appropriate departments after the general meeting at least 1 hour prior to event (delegate tasks, answer staff questions, etc.), this meeting is generally held immediately after the all staff meeting but is left up to the discretion of the managers in terms of timing.
TASTING: Meals for tasting will be plated and presented to the staff 30 minutes before opening. Please be prepared to share description of the dishes (ingredients, flavors, textures) with the FOH staff and allow for sampling to be done. At this time the FOH managers should confirm the way in which the menu items will be entered into the POS and any question can then be answered by the Management Team. EVALUATIONS: A copy of each form is posted in WebCampus. Failure to complete the evaluation form in a fair and objective manner will affect student’s daily participation grade for that day. Please include comments on the back of this form. If you rated an area as “Poor”, please explain your rating.
BUDGET GUIDELINES EXPENDITURES: All management teams must follow the proper Hotel College and University policies when purchasing items for their management day. If possible we will source decorations for student events prior to service. The team should not spend any personal money for their event with the expectation of being reimbursed. All purchases for your event should be approved in advance by your instructors and ordered through the standard requisition process.
NUMBER OF GUESTS: The majority of your guests will be your peers and the remainder will be Hotel College Educators and guests. We average between 80 and 120 lunches per service, 60 and 100 for dinner. BUDGET: A sample budget is posted which forecasts for our FAB 467 course. Notice that some of the items listed on your sample may not be required for your forecast, items such as recipe testing, as we do not test recipes in the kitchen, and beverage sales and costs if you do not plan to run an alcoholic beverage special. PROFIT & LOSS STATEMENT: Your team’s total budget for your event will be given to you in class and should be allocated by your management team as you see fit. We ask that you target a food cost of 30%, not to exceed 40%. As will be mentioned in class we will have a pre-fixed price of $8 for lunch and $11 to $14 for dinner.. This number will be your selling price, not including a beverage. Comp procedures will be discussed in class. We will be generating revenue for your service so an accurate evaluation of your P&L
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statement is expected as part of your post event summary. Teams will be assessed on their ability to evaluate the information generated from their service as it relates to their forecasted fiscal goals, not on the profitability of their service. Be prepared to offer a thorough assessment of your service.
SCHOOL POLICIES UNLVPOLICIESANDRESOURCESAcademicMisconduct–Academicintegrityisalegitimateconcernforeverymemberofthecampuscommunity;allshareinupholdingthefundamentalvaluesofhonesty,trust,respect,fairness,responsibilityandprofessionalism.BychoosingtojointheUNLVcommunity,studentsaccepttheexpectationsoftheStudentAcademicMisconductPolicyandareencouragedwhenfacedwithchoicestoalwaystaketheethicalpath.StudentsenrollinginUNLVassumetheobligationtoconductthemselvesinamannercompatiblewithUNLV’sfunctionasaneducationalinstitution.
Anexampleofacademicmisconductisplagiarism.Plagiarismisusingthewordsorideasofanother,fromtheInternetoranysource,withoutpropercitationofthesources.SeetheStudentAcademicMisconductPolicy(approvedDecember9,2005)locatedat:https://www.unlv.edu/studentconduct/student‐conduct.Copyright–TheUniversityrequiresallmembersoftheUniversityCommunitytofamiliarizethemselveswithandtofollowcopyrightandfairuserequirements.Youareindividuallyandsolelyresponsibleforviolationsofcopyrightandfairuselaws.Theuniversitywillneitherprotectnordefendyounorassumeanyresponsibilityforemployeeorstudentviolationsoffairuselaws.Violationsofcopyrightlawscouldsubjectyoutofederalandstatecivilpenaltiesandcriminalliability,aswellasdisciplinaryactionunderUniversitypolicies.Additionalinformationcanbefoundat:http://www.unlv.edu/provost/copyright.DisabilityResourceCenter(DRC)–TheUNLVDisabilityResourceCenter(SSC‐A143,http://drc.unlv.edu/,702‐895‐0866)providesresourcesforstudentswithdisabilities.Ifyoufeelthatyouhaveadisability,pleasemakeanappointmentwithaDisabilitiesSpecialistattheDRCtodiscusswhatoptionsmaybeavailabletoyou.IfyouareregisteredwiththeUNLVDisabilityResourceCenter,bringyourAcademicAccommodationPlanfromtheDRCtotheinstructorduringofficehourssothatyoumayworktogethertodevelopstrategiesforimplementingtheaccommodationstomeetbothyourneedsandtherequirementsofthecourse.Anyinformationyouprovideisprivateandwillbetreatedassuch.Tomaintaintheconfidentialityofyourrequest,pleasedonotapproachtheinstructorinfrontofotherstodiscussyouraccommodationneeds.ReligiousHolidaysPolicy–Anystudentmissingclassquizzes,examinations,oranyotherclassorlabworkbecauseofobservanceofreligiousholidaysshallbegivenanopportunityduringthatsemestertomakeupmissedwork.Themake‐upwillapplytothereligiousholidayabsenceonly.Itshallbetheresponsibilityofthestudenttonotifytheinstructornolaterthantheendofthefirsttwoweeksofclasses,January29,2016,ofhisorherintentiontoparticipateinreligiousholidayswhichdonotfallonstateholidaysorperiodsofclassrecess.Foradditionalinformation,pleasevisit:http://catalog.unlv.edu/content.php?catoid=6&navoid=531.
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IncompleteGrades‐ThegradeofI–Incomplete–canbegrantedwhenastudenthassatisfactorilycompletedthree‐fourthsofcourseworkforthatsemester/sessionbutforreason(s)beyondthestudent’scontrol,andacceptabletotheinstructor,cannotcompletethelastpartofthecourse,andtheinstructorbelievesthatthestudentcanfinishthecoursewithoutrepeatingit.Theincompleteworkmustbemadeupbeforetheendofthefollowingregularsemesterforundergraduatecourses.Graduatestudentsreceiving“I”gradesin500‐,600‐,or700‐levelcourseshaveuptoonecalendaryeartocompletethework,atthediscretionoftheinstructor.Ifcourserequirementsarenotcompletedwithinthetimeindicated,agradeofFwillberecordedandtheGPAwillbeadjustedaccordingly.StudentswhoarefulfillinganIncompletedonotregisterforthecoursebutmakeindividualarrangementswiththeinstructorwhoassignedthegrade.
Tutoring–TheAcademicSuccessCenter(ASC)providestutoringandacademicassistanceforallUNLVstudentstakingUNLVcourses.StudentsareencouragedtostopbytheASCtolearnmoreaboutsubjectsoffered,tutoringtimesandotheracademicresources.TheASCislocatedacrossfromtheStudentServicesComplex(SSC).Studentsmaylearnmoreabouttutoringservicesbycalling702‐895‐3177orvisitingthetutoringwebsiteat:http://academicsuccess.unlv.edu/tutoring/.
UNLVWritingCenter–One‐on‐oneorsmallgroupassistancewithwritingisavailablefreeofchargetoUNLVstudentsattheWritingCenter,locatedinCDC‐3‐301.Althoughwalk‐inconsultationsaresometimesavailable,studentswithappointmentswillreceivepriorityassistance.Appointmentsmaybemadeinpersonorbycalling702‐895‐3908.Thestudent’sRebelIDCard,acopyoftheassignment(ifpossible),andtwocopiesofanywritingtobereviewedarerequestedfortheconsultation.Moreinformationcanbefoundat:http://writingcenter.unlv.edu/LibraryResources–Studentsmayconsultwithalibrarianonresearchneeds.Forthisclass,thesubjectlibrarianisLatekaGrays(http://guides.library.unlv.edu/hospitality).UNLVLibrariesprovidesresourcestosupportstudents’accesstoinformation.Discovery,access,anduseofinformationarevitalskillsforacademicworkandforsuccessfulpost‐collegelife.Accesslibraryresourcesandaskquestionsathttps://www.library.unlv.edu/.
CommunicationwithintheCollegeAllstudentsareencouragedtosubscribetothestudentlistservefortheCollegeofHotelAdministration.Tosubscribe,goto:http://groups.yahoo.com/group/unlvhotelcollege.AllinformationrelevanttotheCollege,jobopportunities,activities,clubs,scholarships,etc.willbepostedonthislistserve.Tobeinformedofopportunitiesavailabletoyou,YOUNEEDTOBEASUBSCRIBERTOTHELISTSERVE.AcademicAdvising:Academicadvisingisavailablethroughthecollege’sStudentAdvisingCenter–BEH543,702‐895‐3616.Rebelmail–Bypolicy,facultyandstaffshoulde‐mailstudents’Rebelmailaccountsonly.RebelmailisUNLV’sofficiale‐mailsystemforstudents.Itisoneoftheprimarywaysstudentsreceiveofficialuniversitycommunicationsuchasinformationaboutdeadlines,majorcampusevents,andannouncements.AllUNLVstudentsreceiveaRebelmailaccountaftertheyhavebeenadmittedtotheuniversity.Students’e‐mailprefixesarelistedonclassrosters.Thesuffixisalways@unlv.nevada.edu.EmailingwithinWebCampusisacceptable.
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FinalExaminations–TheUniversityrequiresthatfinalexamsgivenattheendofacourseoccuratthetimeandonthedayspecifiedinthefinalexamschedule.Seethescheduleat:http://www.unlv.edu/registrar/calendars.
UniversityPropertyandSecurity:IfcaughtmisappropriatingStateproperty,thestudentwillbedroppedfromtheCollege.TheUniversitymayalsowishtopressformalcharges.Ifyoupurchaseitemsusedinoperation,youwillbereimbursedforthispurchase(ifyouhaveaproperreceipt).Onceyouhavebeenreimbursed,thoseitemspurchasedbecomepropertyoftheUniversityofNevada,LasVegas.Noreimbursem*ntwillbemadewithoutproperreceiptofpurchaseandstrictadherencetoUNLVpolicy.Studentsshouldnotbringvaluables,personalitemsunrelatedtocourseactivities,orbookbagsintothebuilding.TheUniversityofNevada,LasVegasstaffand/orfacultywillnotbeheldresponsibleforthelossofpersonalitemsorvaluables.Allbooks,papers,notebooks,andclass‐relateditemsshouldbekeptsecuredduringtheclass.Ifyouhavevaluablesthatmustbelockedpleaseletyourinstructorsknowsothatyoucanplaceyouritemsinasecuredofficeduringclasshours.AlcoholandDrugUse:Studentswhoconsumeanytypeofalcoholicbeverages,useillegaldrugsduringclasstime,orattendclassintoxicatedwillbeimmediatelydroppedfromthecourseandsenttotheuniversitydisciplinaryboardwithrecommendationforexpulsion.Pleasedonotcometoclassundertheinfluence.Insurance:TheUniversityofNevadaSystemdoesNOTcarryinsuranceforstudentsworkinginlaboratories.ThisincludestheHotelCollegekitchens,diningrooms,andlounge/bar.Eachstudentwillhavetoprovidehis/herowncoverage.Ifyouarenotcoveredbyafamilypolicy,youshouldpurchasestudentinsurancefromtheUniversity.Informationisavailablefromtheregistrar’soffice.Althoughoursafetyrecordhasbeengood,thereisalwaysachancethataninjurycouldoccurthatresultsinatriptothehospitalShouldanincidentsuchasthisoccur,theUniversitywillnotpayfortheexpensesincurred;itwillbetheresponsibilityofthestudent.
