CFS-275 -- Restaurant Management -- Spring 2012


Instructor: Dr. Rich Patterson, R.D.
Office: Academic Complex, 209C
E-Mail: rich.patterson@wku.edu
WKU Homepage: http://people.wku.edu/rich.patterson
Personal Webpage: http://www.food-guy.com
Office Phone: 270-745-4031 -- FAX: 270-745-3999
Department Office: 270-745-4352

Office Hours

Monday 12:30 - 3:30, Tuesday 2:00 - 4:00, Thursday 9:00 - 1:00, and Friday 12:30 - 1:30. You can schedule an appointment with me online at Tungle Me -- http://www.tungle.me/richpatterson. The website shows all the times I am available each day so you can choose a time convenient for you. Making an appointment is fairly easy but here is a short tutorial on how to make an appointment in case you need help -- http://people.wku.edu/rich.patterson/Tungle/tungle.htm.

Course Description

Identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. Students are taken through the process of creating a concept, developing a menu, budgeting and controlling costs, staffing the restaurant, purchasing food and equipment, bar and beverage management, daily operations and developing a marketing plan. Includes online "virtual field trips". (3 credit hours)

Prerequisites

FACS-171, or permission from the instructor

Required Text

Ninemeier, Jack, Planning and Control for Food and Beverage Operations. The Educational Institute of the American Hotel and Lodging Association, Seventh Edition, 2009. (ISBN: 978-0-86612-339-6) Click Here for a Picture of Textbook Cover and Online Textbook Sources or copy and paste this web address in your browser -- http://people.wku.edu/rich.patterson/CFS-275/class/275textbook.htm

Course Objectives

Terminal Performance Objective: At the completion of this course, students will understand the full range of operational procedures necessary to plan, control, and operate an effective food service operation.

  1. Identify the differences and similarities between commercial and noncommercial food service operations.

  2. Describe the steps required to implement a resource control system.

  3. Discuss the development of food and beverage standards and the control systems necessary to implement and monitor those standards.

  4. Describe the importance and function of an operating budget as a planning and control tool.

  5. Describe the role of the menu as the foundation for control in a food service operation.

  6. Describe control systems necessary to monitor the purchasing, receiving, storing, issuing, production and service functions in a food service operation.

  7. Describe the interpretation of cost control and financial data and corrective actions necessary to manage an effective food service operation.

  8. Describe revenue control and theft prevention procedures.

  9. Discuss labor cost control procedures.

  10. Describe the human resource management issues that are involved in operating a restaurant.

  11. Identify customer service and guest relations policies that must be in place for the successful operation of a restaurant.

  12. Discuss the role of marketing for the success of a food service operation.

Method of Instruction

  1. Class discussions
  2. Guest speakers
  3. Case Studies
  4. Homework problems
  5. Assigned Readings
  6. Instructor presentations
  7. Role Plays and Simulations

Course Requirements

  1. Each student will read and study the chapters assigned in the textbook and all outside reading (class notes, supplemental readings, industry news etc.) according to instructions given in class. Please note that exam questions will come from all readings -- not just the textbook and notes.

  2. On randomly selected class days, pop quizzes over assigned readings and/or calculations, or in-class assignments will be given. Students who have unexcused absences on those days will receive a zero for the quiz -- there are no make-ups for quizzes.

  3. Students are expected to attend all classes except in very extenuating circumstances as defined under Attendance Policy below. Students are also expected to actively participate in class as described in Class Participation below.

  4. Homework will be assigned in class on selected weeks throughout the semester. These homework assignments typically take the form of restaurant financial calculations or case studies and will be due the next class period unless specified otherwise by the instructor. Each student will submit assigned homework to the instructor no later than the beginning of the class period on the day the homework is due -- homework must be submitted in class and will not be accepted electronically. Homework that is submitted after it was collected in the beginning of the class period will be considered late and will lose ten points off the grade. When the class period ends on the due date, homework will no longer be accepted either in person or electronically. A grade of zero will be assigned for all homework not submitted by the end of the class period.

  5. The use of electronic devices to include, but not limited to, cell phones, iPods, iPads, laptop computers, etc., except in emergency situations, is not permitted in the classroom. All electronic devices should be turned off before entering the classroom. Students who disregard this policy will lose points off their professionalism score.

  6. All course requirements must be completed -- they are not optional. Students who do not complete all requirements will receive an "incomplete" until all work is satisfactorily completed or a grade of "F", at the discretion of the instructor . Please note that an incomplete automatically becomes an "F" after a certain period of time. If you receive an incomplete, consult the university bulletin or the office of the registrar for more information on how and when to clear an incomplete.

  7. Students are required to check their WKU email account at least once per day as part of the requirements for this course since instructions, clarifications and other guidance are often provided via email. If your primary email address is not your WKU email address, you might consider configuring your WKU email account to forward all messages from that account to your primary account (the one you check at least once per day). If you need assistance, contact the instructor.

    All course-related e-mail must include a “Subject:” line that contains the following information: FACS-275 / student’s first initial and last name / and topic of the e-mail (Example: FACS-275 / JSmith / Question about this week's Homework). E-mails with no ‘Subject’ will be automatically returned unanswered. Properly-formatted e-mail messages are usually answered within 24 hours – often much sooner.

    If your account goes over the limit, all email sent to your account will be returned to the sender. If a message from me gets returned because you are "over quota" I will attempt to send it one more time the next day. If the second message is returned, I will not attempt to send it again. It is the responsibility of the student to make sure that s/he keeps their email account in good working order. Also, if you have an email account that has a setting that blocks all email from addresses not in your address book [such as AOL and Hotmail], be sure to put the course email address in your address book (or on the approved list) so you will receive email from me.

Class Participation, Professionalism and Attention to Detail

  1. This course requires that you participate in class discussions, in-class case studies, and role plays/simulations. This means that you contribute to class discussions by relating your experiences, asking questions, making comments appropriate to the topics being discussed and participating in role plays/simulations. Students will be assigned readings in the textbook as well as case studies which will be discussed during a given class period. In order for the discussions to be meaningful, each student must come to class fully prepared to discuss the assigned reading and to make meaningful comments. Since participation plays a role in your final grade, it is essential that you have not only read the assignment, but have drawn your own conclusions from the reading(s). You will present those conclusions during class discussions.

  2. Please note that merely showing up for class is not sufficient for this class. Unless you make a conscientious effort to attend every class and actively participate in discussions, you will receive few, if any, class participation points.

  3. All students are expected to conduct themselves in a professional manner. Unprofessional behavior such as, but not limited to, repeated disruption of class including habitually walking in after class has started, sleeping in class, frequent side conversations with other students, reading newspapers or other course materials, the use of foul language, ringing or texting with cell phones, the use of any electronic devices, and/or rudeness toward ANY person will be considered a serious violation of this standard and will lower your grade accordingly. Please turn off all cell phones before entering the classroom.

  4. Attention to detail means being prepared for class. This would include, but is not limited to; having a Scantron, pencil, etc. for exams; remembering dates for exams and due dates; reading and following the course syllabus, etc. The hospitality industry is a very detail oriented industry, so it begins here.

  5. Your class participation grade is tied to your attendance since you can't participate in class discussions if you are not in class. Class discussions and in-class exercises can't be duplicated so if you are not in class, you miss out on the experience. The following in-class experiences will be graded and you will receive a zero for the day if you miss class that day. There will be no make-up opportunities for these experiences including but not limited to: any in-class exercises/discussions, videos, quizzes, guest speakers, role plays, simulations, etc.

  6. The class participation/professionalism grade will be based on your performance in class, conduct in class, participation in class discussions, overall attendance as well as grades on pop quizzes, in-class exercises, and case studies.

  7. If for any reason you are having a problem or have concerns with this course, please contact me for assistance -- I am here to help you. If you feel the need to drop the course, please contact me as soon as possible so we can explore ways to keep you in class.

Attendance Policy

  1. Attendance in all classes is required. There are no exceptions to this policy except in very extenuating circumstances (sickness of such severity that it prevents the student from attending classes, serious illness or death in the family). Please note: Merely having an appointment scheduled during class time is not considered an excused absence. For example, dental appointments are not excused unless it was an emergency. Athletes and students who accompany athletic teams (for official purposes) will also be excused for documented games/matches/tournaments etc. which are scheduled out of Bowling Green. It is incumbent on the student to provide acceptable documentation to substantiate all excusable absences or the absence will be considered unexcused. Acceptable documentation for excused absences must be provided no later than one week following the student's return to school. Documentation submitted after this time will not be considered. It is incumbent on the student to provide the documentation; the instructor will not ask for it. Students are responsible for all material covered in class if they miss for any reason.

  2. Roll will be called in the very beginning of each class. If you arrive after roll has been called, it is incumbent on you, the student, to indicate at the end of class that you were late but present for class. Do not assume that the instructor saw you come in and marked you present. Statements such as "I was late for class last Monday but forgot to tell you" will not change the absence.

  3. You will receive two points for each class you attend (approximately 72 attendance points -- depending on the number of class periods we meet). For each unexcused absence, you will receive zero points and for each time you are late or leave class early, you will only receive one point. Your "attendance grade" will be a percentage determined by dividing the number of points you have at the end of the semester by 72 (or whatever the total number comes out to be).

  4. For snow and inclement weather, if Western is open, this class will meet at the scheduled time. If you commute to school, you have to decide if you can safely make it to class or not based on the road conditions in your area.

Exams

  1. There will be four examinations. Each exam will cover designated material from:

    • The textbook
    • Supplemental reading assignments
    • Class notes
    • Class discussions
    • Homework
    • Industry news

  2. Exams in this course are typically multiple choice, true/false, short answer, and calculation questions. However, there is the possibility of having essay/short answer questions as well. You must bring a calculator to all exams since there will be calculation questions on each exams. You may not use your cell phone as a calculator -- you must have a separate calculator for the exam. The exams will cover only the material since the previous exam and/or as indicated by the instructor.

  3. Students are required to take exams on the dates indicated below or as designated by the instructor. Missed exams will result in the loss of points according to the following schedule: 1 day late -- 10 points off grade; 2 days late -- 30 points off grade; 3 days late -- 70 points off grade. After three days, a grade of "zero" will be assigned. If an unexpected contingency arises and you can't take the exam on the designated time and day, you must contact the instructor in advance to explore alternative solutions to the problem.

  4. Exam dates are as follows:*

    • Exam 1-- Feb 13, 2012 -- Chapters 1, 2, 3
    • Exam 2-- March 16, 2012 -- Chapters 4, 5, 6
    • Exam 3-- April 11, 2012 -- Chapters 7, 8, 9,10
    • Exam 4-- Thursday, May 8, 2012 -- 8:00 am -- Chapters 11, 12,13,14
      *Exams dates are subject to (and often do) change

Evaluation and Determining Course Grade