CFS-471-- Catering and Beverage Management -- Fall 2003

Instructor: Richard F. Patterson, Ed.D., R.D.

Office: Academic Complex, 209C
E-Mail: rich.patterson@wku.edu
Office Phone: 270-745-4031 -- Department Secretary: 270-745-4352

Quick Search Index

1. Office Hours
2. Course Description
3. Prerequisites
4. Required Text
5. Course Objectives
6. Method of Instruction
7. Course Requirements
   1. Group Project
   2. Class Participation/Professionalism
   3. Attendance Policy
   4. Beverage Presentation
8. Exams
9. Exam Dates
10. Evaluation and Determining Course Grade
11. Academic Honesty
12. Disability Information
13. Beverage Presentation Guidelines
14. Print Syllabus and Beverage Presentation Guidelines

Office Hours

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.

Prerequisites

CFS-251, 351, 313, 353, Senior standing This course is a "capstone" course and must be taken during the student's last fall semester. Students must also attain a grade of "C" or better in this course in order to graduate from the HRTM program.

Required Text

Patterson, Richard F. Laboratory Manual for Catering and Beverage Management, Fall 2003

Recommended Text

Lipinski, Robert and Kathleen. Professional Guide To Alcoholic Beverages. Van Nostrand Reinhold, 1989

Lynch, Francis. The Book of Yields: Food Facts for Accurate Recipe Costing, 2000 or

Molt, Mary. Food For Fifty, 2001 (11th Edition)

Course Objectives

TERMINAL PERFORMANCE OBJECTIVE: The student will apply principles of management, supervision and quantity food production through group catering projects. The student will demonstrate an understanding of the essential elements of bar and beverage management.

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 procedures when implementing a catering event.
   
5. Demonstrate appropriate supervisory practices 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. Lecture
2. Guest Lecture (if possible)
3. Assigned readings
4. Catering projects (quantity food laboratory)
5. Demonstration

Course Requirements

The items listed below are intended to be a brief overview of the course requirements. The lab manual contains the specific requirements for the catering project as well as additional information on how the laboratory is conducted.

1. The class will be divided into groups. Each group will be assigned to manage at least one catering project. 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. Each student manager will also complete a two page summary paper on lessons learned 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. Makeup labs entail cleaning the kitchen and kitchen equipment.

4. Each student will teach a class on an aspect of wines, spirits, beers or bar management, as assigned by the instructor. See instruction sheet for additional information.

5. All students are required to wear a white lab coat or uniform when working in the lab. Additionally, appropriate hair restraints, a hairnet or white hat, will also be worn.

6. 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.

7. 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

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 and/or rudeness toward any person will be considered a serious violation of this standard and will lower your grade accordingly.

2. The class participation/professionalism grade starts at 70% and will be raised or lowered depending on your performance in class. Please be aware that just showing up for class will have no impact on this aspect of your grade.

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

3. Attendance for the record will begin on August 21, 2003.

Exams

1. There will be two major 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 10 points off the make-up 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 -- Thursday, October 8, 2003; 9:30 - 12:30
   • Final -- Thursday, December 4, 2003; 9:30 - 1:45

   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) -- 20%
• Group Catering Report -- 25%
• Class presentation -- 10%
• Professionalism -- 10%

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.

Academic Honesty

Student Disability Services

1. You will be assigned a topic for your presentation by random drawing. The date of your presentation will be assigned by the instructor.
   
   
2. Your presentation must be approximately 30 minutes in length and cover information which would be appropriate for an individual who might manage a bar and beverage operation. In other words, what would a manager need to know about your topic in order to purchase, receive, store, serve and manage the item. Below, is a list of ideas that may be appropriate for your topic. This list is not inclusive. There may be additional areas you discover when you do your research on the topic.
   
   
3. Items to include in your presentation:
   
   
   1. General description of the item to include a brief history, where it comes from, where it is made, what it looks like, what it tastes like etc.
   2. Describe how it is made -- the process -- to include the ingredients used throughout the process and the alcohol content.
   3. How it is aged, blended and/or bottled, as applicable
   4. Government and quality controls that must be followed
   5. Labeling conventions -- what things on the labels mean -- How to read a label
   6. Popular brands (call brands or popular vintners/producers)
   7. Popular drinks made with your product -- how are these drinks made
   8. Any special classifications used for your product (dry, sweet, etc.)
   9. Storage and serving conventions
   10. Glassware used
   11. How to order the product. What size bottles does the alcohol come in, how many bottles to a case, etc.
       
       
4. You must use visuals with your presentation and have a handout for everyone in the class. The handout should be a fact sheet and would include information a manager would need to purchase and control beverages. For example, you may include a short list of popular call brands of the beverage, purchase sizes etc. You would not include information on the history of the beverage and how it is made. The handout should only cover those topics which would be of interest to a manager.
   
   
5. You must provide the course professor with a lesson plan and copies of the handout and visuals that you will be using. These copies are due prior to your presentation.
   
   
6. You must provide the instructor with 8 multiple choice questions on your topic no later than the date of your presentation..
   
   
7. You are not to read your presentation. You may use notes, visuals or whatever you want. Students who read their presentation will receive a grade no higher than 70%.
   
   
8. Each group/student must use the internet to find data in addition to books and other print sources. Each group/student is required to provide at least one good web site for each category of beverages. When all presentations are finished, the class will have a web site for each alcoholic beverage e.g. beer, wine, gin etc.