CFS-471 Catering and Beverage Management -- Fall 2011

Instructor: Richard F. Patterson, Ed.D., 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 -- Department Secretary: 270-745-4352

Office Hours

Monday 12:30 - 3:30, Tuesday 9:00 - 1:00, Thursday 2:00 - 4:00, and Friday 12:30 - 1:30. If these hours are not convenient, please make an appointment at a mutually agreeable time. It is best to make an appointment to assure I will be in the office since office hours are sometimes interrupted by meetings, other appointments etc. I will be available before and after class to make appointments or you can call my office or send an e-mail message.

Course Description

Quantity food production as applied to a catering setting. Students will setup, prepare and serve various catering functions during the semester utilizing skills learned in all previous courses. The essential elements of bar and beverage management will also be included in the course. (3 credit hours)

Prerequisites

CFS 313, 353, 354 and Senior standing

Note: This course is a "capstone" course and must be taken during the student's last fall semester along with CFS-452.

Required Text

Patterson, Richard F. Fall 2012. Laboratory Manual for Catering and Beverage Management Note: The lab manual will be on BlackBoard.

Recommended Text

Lynch, Francis. 2012. The Book of Yields: Accuracy in Food Costing and Purchasing. Hoboken, NJ: John Wiley & Sons. (This is the 8th edition but any edition you have will be OK). ISBN: 978-0-470-19749-3

Course Objectives

Terminal Performance Objective: The student will plan, manage and evaluate a catering event serving fifty or more individuals in a variety of settings.

1. Apply the principles of menu planning and design.
   
2. Utilize appropriate procedures for event management.
   
3. Apply the principles of quantity food production in a catering setting to include purchasing, preparing, holding and serving food.
   
4. Utilize effective cost control and cash management procedures when implementing a catering event.
   
5. Demonstrate appropriate supervisory and human resource management skills throughout all catering events.
   
6. Apply the principles of service management to include dining room setup and proper service techniques.
   
7. Identify the equipment used in a bar.
   
8. Discuss wines, spirits and beers to include how they are made, and major brands of each type.
   
9. Discuss the typical drinks made from wines, spirits and beers.

Method of Instruction

1. Catering projects (quantity food laboratory)
2. Demonstrations
3. Lecture
4. Guest Lecture (if possible)
5. Assigned readings

Course Requirements

1. The class will be divided into several groups. Each group will be assigned to manage at least one catering event. As managers, the group will design a menu, cost the menu, meet with the client (if appropriate), develop forecasting estimates, purchase the food, design all preparation and service procedures, etc. (See lab manual for more information.) Managers are responsible for meeting as a group to determine how they will manage the event. Other class members will serve as the production and service staff for the catering project.

2. Each group will submit a final report which covers all aspects of their catering event no later than two weeks following their catering event. The lab manual specifies the format for the the report.

   Each student manager will also complete a two page summary paper on their perceptions of the group process from the event they managed. This summary and the peer evaluation of their management team members are to be handed in separately from the group report but on or before the due date of the group report. See the Lab Manual for more information.

3. Students who have missed a lab for any reason will be required to makeup the lab. Unexcused absences will receive a zero for the lab. Makeup labs typically entail cleaning the kitchen and kitchen equipment but may include other duties.

4. All students are required to wear a lab coat or uniform when working in the lab. Additionally, appropriate hair restraints (a hair net or a clean hat) will be worn and will comply with the requirements indicated in the Lab Manual/industry standards. Proper uniform and compliance with sanitary standards will constitute part of the "professionalism" grade.

5. Appropriate food handling techniques will be utilized at all times when working with food. The sanitary quality of the food we produce must meet all industry standards. All the principals learned in the ServSafe class will be applied in this lab.

6. Late assignments to include homework, papers, exams etc. will automatically lose points for every day or part of a day they are late according to the following schedule: 1 day late -- 50 points off grade; 2 or more days late assignments will receive a grade of "zero".
7. The use of electronic devices to include, but not limited to, cell phones, iPods, PDA's, portable computers, etc., except in emergency situations, is not permitted in the classroom. All electronic devices should be turned off before entering the lab. Students who disregard this policy will lose points off their professionalism score.
8. 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: CFS-471 / student’s first initial and last name / and topic of the e-mail (Example: CFS-471 / JSmith / Recipe Costing Question). E-mails with no ‘Subject’ will be automatically returned unanswered. Properly-formatted e-mail messages are usually answered within 24 hours – often much sooner.

9. All course requirements must be completed -- they are not optional. Students who do not complete all requirements in a timely manner will receive an incomplete or a failing grade, depending on the circumstances.

Class Participation, Professionalism and Attention to Detail

1. 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), refusing to help fellow students, making scheduling difficult for student managers, sleeping in class, doing other course work in class, reading a newspaper in class, a ringing cell phone, frequent side conversations with other students, disappearing from lab, and/or rudeness toward any person will be considered a serious violation of this standard and will lower your grade accordingly. Please note that the laboratory is the same as a class so everything above applies to the lab as well.

2. Attention to detail entails being prepared for class. This would include, but is not limited to; having menus, recipes, calculators, the lab manual when needed; remembering dates for class meetings; having appropriate course materials in class (including homework and evaluations), reading and following the course syllabus and lab manual, wearing an appropriate lab uniform, etc.

Attendance Policy

1. Attendance and participation in both the classroom and lab portion of the class is mandatory. 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). 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 absences or the absence will be considered unexcused. Documentation for sickness must indicate that the student was incapacitated and could not attend class. One unexcused absence from lab will result in a grade no higher than a "C" for the entire course. Two unexcused absences from lab will result in an automatic failure of the entire course.

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 Wednesday but forgot to tell you" will not change the absence. See the paragraph on professionalism for additional information on frequent tardiness.

Exams

1. There will be two examinations - a midterm and a final. The midterm will cover material discussed in class during the first half of the semester. The final will be comprehensive for the entire semester. Exams may consist of multiple choice, true/false, matching, short answer, problems and/or essay questions.

2. A short quiz will be given in the beginning of the semester covering the information in the lab manual. Each student must be familiar with all aspects of the Lab Manual in order to perform well in this class.

3. Students must be present for all exams. Students who miss exams for reasons other that those stated under the special circumstances provided under Attendance Policy above will automatically lose .points off the makeup exam score. Makeup exams will be administered at the end of the semester on the Wednesday during finals week for unexcused absences and by appointment for excused absences.

4. Exam dates are as follows:*
   • Midterm -- Wednesday, October 12, 2011
   • Final -- Thursday, December 7, 2011

   Note: Exam dates are subject to, and often do, change.

Evaluation and Determining Course Grade

• Exams ( 5% each) -- 10%
• Catering Event (as manager) -- 25%
• Catering Events (as worker) -- 15%
• Group Catering Report -- 30%
• Individual Manager's Report -- 5%
• Class Participation, Professionalism and Attention to Detail -- 15%

1. Grades for the catering event will be derived in three ways; instructor evaluation, client evaluation, and peer evaluation. The instructor will evaluate all student managers and student workers for each catering event. Additionally, student managers will rate other members of the management team plus all workers. The guests who participate in the meal will rate the meal from a customer's perspective. All students will receive the same grade as derived from the guests. All workers will rate the effectiveness of the management team. An individual grade for each student will then be obtained for each catering event. (See the lab manual for additional information.)

2. The grade for this course will not be determined by effort i.e. how hard you had to work on the course requirements or how many hours you had to work. The grade will be determined based on achievement and performance -- how well you managed your event and performed in class.

3. Grades when submitted are final and will not be changed unless there was a computational error or other error on the part of the instructor. If you need a certain grade in this course to maintain or increase your grade point average, you must put the appropriate amount of effort into the class requirements to earn that grade.

Academic Honesty

The following list describes the types of academic misconduct that will not be tolerated in any way in this class:

1. Cheating: Use of an unauthorized "aid" while taking a test, having another person take an exam or quiz in the place of the student, stealing an examination, using group work as an individual student's work, unauthorized use of assistance from a lab or computer technician. Note: If a the instructor or an exam proctor sees/finds a paper, electronic device, or writing on any body part (hand, arm, leg, etc.) with course information during the exam, this will be considered as cheating and the student will receive a zero for the exam and possibly an "F" in the course. It is incumbent on the student to assure that all books, papers, notes, and electronic devices that contain course information are securely stored away -- there is no tolerance in this area.



2. Fabrication: Falsifying data in laboratory results, inventing information for a report, falsifying citations to sources of information.



3. Facilitating Academic Dishonesty: Aiding another student in committing academic misconduct. This would include, but is not limited to, providing another student with answers for any graded assignment.



4. Interference: Stealing, changing, destroying, or impeding another student's work. Impeding includes stealing, defacing, or mutilating resources to deprive someone the use of resources.



5. Plagiarism: Using the ideas, words, or statements of another person without giving credit to that person. A student shall give credit to the works of others if the student uses another person's words, ideas, opinions, or theories or borrows facts, statistics, or other illustrative material unless the information is common knowledge. Student work may be checked using plagiarism detection software.



6. Violation of Course Rules: A student shall follow course rules in the course syllabus when those rules are related to the course content or to the enhancement of the learning process in the course.