The Pennsylvania State University

School of Hospitality Management

HRIM 329 Introduction to Food Production and Service Course Syllabus - Spring 2012

Instructor Sect. 1, 2, 5: George Ruth (234 Mateer) Office Hours: TBD

Email: gbr10@psu.edu

Office Phone: 863-0566

PEER INFO:
Course Description: This course provides students with information on the basic principles of effective food
production and service management. The primary focus is on controlling costs, both food and labor. Course content also includes menu planning, recipe writing (including HACCP control points), management tools used throughout the foodservice manufacturing cycle, operating ratios, determination of recipe and total food costs, and managing customer service. Course content is critical to laboratory assignments in HRIM 330 & 430, and advanced topics in HRIM 385.

Course Objectives:
Students will be able to demonstrate the attainment of basic foodservice management knowledge, skills, and attitudes that will be used in subsequent foodservice courses such as HRIM 330, 385, 430, and/or the national RD exam. Specifically students will be able to: Identify current issues and trends related to restaurants and foodservice operations. Recognize the importance and use of menus as a management tool. Plan both a cycle and static menu based on sound menu planning principles and ethical practices. Recognize management tools used to assure cost and quality control in the food production area. Recognize the importance of standardized recipes as a management tool. Rewrite a recipe based on recipe standardization principles. Calculate ingredient amounts for different recipe yields. Calculate ingredient amounts for food ordering. Calculate the total and per portion cost of a recipe. Determine if a menu item should be purchased or produced from scratch given cost data (make or buy decision. Calculate daily or monthly food costs. Forecast future sales using sales history data and other foodservice industry management tools. Propose pricing of menu items based on operational data and profit goals. Calculate labor productivity measures for a foodservice operation. Identify basic principles of high quality customer service.

Required Text/Readings and Materials:

Food and beverage Cost Control 5 Edition, Lea R. Dopson Wiley (2011), ISBN: 9780470251386 th Book of Yields: Accuracy in Food Costing and Purchasing, 8 edition, Francis Lynch, Wiley (2011). ISBN: 9780470197493 th Professional Cooking 7 edition, Wayne Gisslen, Wiley (2011) ISBN: 9780470197523 Handout materials and other information on ANGEL. Optional (helpful for students who need help with math and basic algebra) nd rd Culinary Math, 2 or 3 Edition, Blocker and Hill, Wiley (2007) BRING YOUR BOOKS AND CALCULATOR TO EVERY CLASS, PLEASE
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Grading:
Requirements Exam #1 Exam #2 Exam #3 (Cumulative) Homeworks Class Participation Quizzes
Grade Calculations: A AB+ B B= 92.0% and above = 89.0 - 91.9% = 87.0 - 88.9% = 83.0 - 86.9% = 80.0% - 82.9%

% of Grade 15% 20% 25% 30% ( 6 assignments @ 5% each) 5% 5%

C+ C D F = 77.0 - 79.9% = 70.0 - 76.9% = 60.0 - 69.9% = Below 60%

Class Attendance/Participation:
Students are expected to attend class and participate in class activities throughout the entire semester. Students are responsible for making sure all completed assignments are stapled and list student name and student number and Section number. Success in this course is highly correlated to the following behaviors: Asking questions when you need clarification; seeking out instructors and TA during office hours. Spending time outside of class to read materials, study for exams, etc. Completing all assignments, including those which are ungraded Being present, on-time, and participating in all in-class activities. Being attentive in class. Being silent in class unless engaged in discussion led by your instructor.

Gateway Course Policies:

1. No extra credit will be given; students will be evaluated based on their efforts and performance in the regularly scheduled homework, exams, and projects. 2. Any rescheduling of exams must be approved by the course instructor PRIOR to the exam date. No work will be accepted late. No hand-written projects or homework will be accepted. 3. Students are expected to come to class on time and remain in class until dismissed by the instructor. 4. The use of cell phones, the reading of newspapers, and the wrong use of laptops (checking Internet) can be reason for the instructor to dismiss a student. Students who chose to use laptops will need to sit in the first three rows. 5. No academic dishonesty will be tolerated 6. For tests: no cell phones allowed.

University State of Academic Integrity (Policy 39-20): Academic integrity is the pursuit of scholarly activity in an open, honest, and responsible manner. Academic integrity is a basic guiding principle for all academic activity at The Pennsylvania State University, and all members of the University community are expected to act in accordance with this principle. Consistent with this expectation, the Universitys Code of Conduct states that all students should act with personal integrity, respect other students dignity, rights and property, and help create and maintain an environment in which all can succeed through the fruits of their efforts. Academic integrity includes a commitment not to engage in or tolerate acts of falsification, misrepresentation or deception. Such acts of dishonesty violate the fundamental ethical principles of the University community and compromise the worth of work completed by others. Violations of Academic Integrity Policy: Violations of the Universitys Academic Integrity Policy include the following: Cheating: using crib sheets of any kind, preprogrammed calculators or cell phones, use of notes during a closed book exam Copying on tests: looking at other students exams, copying with a plan with another student, passing notes during exams; exchanging exams with another student Plagiarism: fabricating information or citations; copying from the internet of submitting the work of others from journals, articles and papers, or books; submitting other students papers as ones own. Any material, regardless of length, that is the work of somebody else and who is not given explicit credit by citation, submitted as ones own, is plagiarized material. Tampering with work: changing ones own or another students work; tampering with work either as a prank or to sabotage anothers work Acts of aiding and abetting: Facilitating academically dishonest work by others; unauthorized collaboration on work; permitting another to copy from ones exam; writing a paper for another; inappropriately collaborating on home assignments or exams without permission or when prohibited Unauthorized possession: Buying or stealing of exams or other materials; failing to return exams on file or reviewed in class; selling exams; photocopying exams; any possession of an exam without the instructors permission Submitting previous work: Submitting a paper, case study, lab report, or any assignment that had been submitted for credit in a prior class without the knowledge and permission of the instructor Ghosting or misrepresenting: Taking a quiz or exam or performing a class assignment in place of another student; having another student do the same in ones place; signing in as present in class for another student or having another student do the same in ones place Altering exams: Changing incorrect answers and seeking favorable grade changes when instructor returns graded exams for in-class review and then collects them; asserting that the instructor make a mistake in grade. Other forms include changing the letter and/or numerical grade on a test. Computer theft: Electronic theft of computer programs or other software, data, images, art, or text belonging to another. General University procedures for addressing academic integrity situations as well as different sanctioning guidelines for minor, moderate, or major offenses of academic integrity can be found at: http://www.psu.edu/dept/oue/aappm/G-9.html The College of Health and Human Developments academic integrity policies can be found at: http://www.hhdev.psu.edu/policies/academicintegrity/ 3

Detailed information about the Student Code of Conduct, expected student behavior, student rights, and the judicial process is available at the Office of Student Conduct: http://studentaffairs.psu.edu/conduct/ In all HRIM classes no academic dishonesty will be tolerated: if a student is caught cheating or plagiarizing, a sanction can be recommended that may include receiving an F or XF grade in the course. Diversity Statement: Diversity is broadly defined as human differences, including differences in age, social class, disability, race, ethnicity, immigrant status, gender, religion, veteran status, and sexual orientation. In the School of Hospitality Management we strive to communicate, in word and deed, our commitment to the importance of valuing and managing diversity for both individual satisfaction and organizational effectiveness in hospitality. Note to students with disabilities: Penn State welcomes students with disabilities into the Universitys educational programs. If you have a disability-related need for reasonable academic adjustments in this course, contact the Office for Disability Services, ODS located in room 116 Boucke Building at 814-863-1807(V/TTY). For further information regarding ODS, please visit their web site at www.equity.psu.edu/ods/ Instructors should be notified as early in the semester as possible regarding the need for reasonable academic adjustments. Emergency Preparedness Information: PSUTXT is a service designed to alert the Penn State community via text messages to cell phones when situations arise on campus that affect the ability of the campus students, faculty and staff to function normally. Subscribers also can elect to have alerts sent to an e-mail address. A campus-wide emergency will be announced via PSUTX as well as by other mechanisms. Subscription information can be found at: http://live.psu.edu/psutxt Policy on Student Responsibilities and Classroom Conduct:
1. Students are responsible for attending all classes, taking notes, and obtaining other materials provided by the instructor, taking tests, and completing assignments as scheduled by the instructor. a. Requests for taking exams or submitting assignments after the due dates require documentation of events such as illness, family emergency or a university sanctioned activity. b. Conflicts with dates on which examinations or assignments are scheduled must be discussed with the instructor or TA prior to the date of the exam or assignment. 2. Students are responsible for keeping track of changes in the course syllabus made by the instructor throughout the semester. 3. Students are responsible for monitoring their grades. 4. Students must contact the instructor as soon as possible if they anticipate missing multiple classes due to events such as chronic illnesses, travel related to team sports, or other university activities. The instructor will determine the minimal attendance and participation required in order to meet course responsibilities. 5. If extra credit assignments are offered, they must be offered to all students and should not be used to boost the grade of an individual student. 6. Behaviors that disrupt other students learning are not acceptable (e.g., arriving consistently late for class; cell phone use, reading non-course materials, or social conversation during class), and will be addressed by the instructor.

Educators Code of Conduct: Details about Principles of Ethical College and University Teaching can be found at: http://www.gradsch.psu.edu/facstaff/tethics.html Violations of the Educators Code of Conduct: 4

Should a learner experience conduct that is inconsistent with the Educators Code of Conduct, he/she is encouraged to first address the issue with either the educator responsible for the inconsistency or the director of the course in which the educator teaches. Should this attempt to resolve the problem fail, or if the nature of the inconsistency is such that the learner does not feel comfortable addressing the issue with either the educator or the course director, the student may consult other individuals. These individuals may include but are not limited to: the students academic advisor, faculty advisor, director/professor-in-charge of the undergraduate program, and the department head. The decision of who to contact may be dependent on the educational program of the learner and/or type of violation that was encountered. Students should go to the departments website to locate appropriate individuals but are encouraged to begin with their instructors and their instructors supervisors if the instructor is a graduate student.
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DATE

TOPIC

READING ASSIGNMENT (Read before class on specified date) GISSLEN CH.1

Jan 9th Jan 11th Jan 13th Jan 16 Jan 18 Jan 20

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Syllabus, Intro to Course Mystery Shop Hand-out (Due Jan 20th) Intro to the Food Service Industry History Of the food Service Industry Martin Luther King Day (No Classes) Customer Service Customer Service Revenue Expenses Menu Planning Menu Writing Hand Out Cycle Menu (Due Feb 8th) Menu Psychology/Layout SALES HISTORY SALES FORECASTS EQUIPMENT Small Hand Out Static Menu (Due feb 17th
Equipment Large

RE

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Mystery Shop Due DOPSON CH.1

Jan 23rd Jan 25th Jan 27th Jan 30th Feb 1st Feb 3rd Feb 6th

GISSLEN CHAPTER 5 PAGES 93-101 DOPSON CHAPTER 6 PAGES 236-242

DOPSON CHAPTER 2

Feb 8th

GISSLEN CHAPTER 3 Cycle Menu Due

Feb 10th

Feb 13th

Exam 1
Mise En Place Using Mise En Place GISSLEN CHAPTER 7

Feb 15th

Feb 17th Feb 20th Feb 22nd Feb 24th

Static Menu Due GISSLEN CHAPTER 4

Basic Cooking principles Cooking Principles Standardized Recipes

GISSLEN CHAPTER 5 PAGES 102-122

Feb 27th

Gisslen Software Demo th Hand Out Recipe Assignment (Due March 16 ) DOPSON CHAPTER 3 PAGES 55-63

Feb 29th

Conversions/Yields

March 2nd

Conversions/Yields

BOOK OF YIELDS

Spring Break DOPSON CHAPTER 3 PAGES 64-131

March 12th

Managing the Cost of Food

March 14th

Managing the Cost of Food

March 16th

Managing the Cost of Food

Recipe Assignment Due DOPSON, CHAPTER 5

March 19th March 21st March 23 March 26th March 28th March 30th April 2nd April 4th April 6th April 9th

Managing the Food and Beverage Production Process Managing the Food and Beverage Production Process Managing the Food and Beverage Production Process Costing In-class Pricing Pricing EXAM II Managing Labor Managing Labor Managing labor th Hand out Labor (Due April 18 ) Controlling Other Expenses Controlling Other Expenses Menu Engineering Break-even Analysis Managing the Front of House

DOPSON CHAPTER 6

DOPSON CHAPTER 7

April 11th

DOPSON CHAPTER 8

April 13th April 16th April 18th April 20th

DOPSON CHAPTER 10 Labor Assignment Due HANDOUTS

April 23rd

Managing the Front of House

April 25th

Trends

April 27th FINALS WEEK

Last Day of Class (Open) CUMULATIVE FINAL EXAM AS PER UNIVERSITY SCEDULE