HM 329 Course schedule - FA17.docx - HM 329 FA17 Course Outline(subject to change DATE TOPIC MODULE 1 AUG 21 AUG 23 Syllabus Intro to Class Course AUG

HM 329 Course schedule - FA17.docx - HM 329 FA17 Course...

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HM 329 FA17 - Course Outline (subject to change)DATETOPICREADING & ASSIGNMENT(Read before class onspecified date)MODULE1AUG 21Syllabus, Intro to Class & CourseGet to know your classmatesAUG 23Intro to the Food Service Industry & GuestServiceMYSTERY SHOPPER PROJECTGISSLEN CH.1AUG 25History and Trends – online classSee CanvasMODULE2AUG 28Trends and Menu IntroductionGISSLEN CH4, Pg 59-67, 86-87 Canvas articlesAUG 30Menu as a Control Tool and Menu Planning Proj.Mystery Shopper Project dueGISSLEN, CH. 5 (review)DOPSON CH. 6, Pgs. 181-186SEP 1MENU PROJECT work day – online classCANVAS resourcesSEP 4LABOR DAY: NO CLASSSEP 6Menu Writing Critique and WorkshopMenu Psychology/LayoutMANDATORYATTENDANCEMenu Project DRAFT dueMODULE3SEP 8Revenue and Expense – onlineDOPSON CH 1, CH 9, pg 290-1Skills Practice H/OSEP 11Menu Project (final version) due – bringhard copy(peer review and one more revision opportunity)MANDATORYATTENDANCEHard copy of menu to classMODULE4SEP 13Basic Cooking Principles &Basics at a Glance/EquipmentGISSLEN CHAPTER 6
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