course_outline_for_HB_265_Spring_2009_fi

course_outline_for_HB_265_Spring_2009_fi - HB 265 Food...

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HB 265 Food Management: Safety & Nutrition Spring 2009 The School of Hospitality Business Michigan State University Instructor Jaemin Cha, Ph.D. 234 Eppley Center 353-9211 jcha@bus.msu.edu Office Hours Tuesday and Thursday, Noon to 2 pm, and by appointment Class Location C107 McDonel Hall Class Hours 10:20 to 11:40 am Graduate Teaching Assistant Joseph Seo, Graduate Student in Master of Science program in Hospitality Business seoseun1@msu.edu Course Website http://angel.msu.edu Required Textbook National Restaurant Association Educational Foundation ServeSafe Coursebook* 5 th edition *MUST include the certification exam answer sheet. Optional Textbook Karen Drummond & Lisa Brefere (2007) Nutrition for Foodservice and Culinary Professionals , 6 th edition, Wiley Additional Readings Additional readings will be posted at HB 265 ANGEL course website. COURSE DESCRIPTION: This course is designed as an overview of essential systems and managements applicable to both commercial and institutional foodservice operations. Main emphasis is to familiarize students with opportunities and challenges facing managers in maintaining a safe food production and service environment. Furthermore, fundamental concepts and principles of nutrition and other quality issues essential to food service management are incorporated. HB 265 Spring 2009 1
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COURSE OBJECTIVE: Upon completion of this course, students should: 1. Become certified as a food safety manager by the Educational Foundation of the National Restaurant Association 2. Be familiar with the opportunities and challenges facing managers and staff members in maintaining a safe food production and service environment 3. Understand the essential role of nutrition in providing a healthy diet 4. Assess the adequacy and balance of food consumption patterns of healthy adults 5. Evaluate current healthy trends and issues METHODS OF INSTRUCTION: Course format includes lectures, class and group discussions, small group exercises, media presentations, and guest lecturer presentations. Please do not be a passive learner in the classroom. Active participation and involvement are essential for your best learning experience and your success in this class. EVALUATION COMPONENTS: Exams #1, 2, and 3 110 points x 3 = 330 points Comprehensive Final Exam (Exam #4) 120 points ServSafe Certification Exam 150 points Individual Assignments - Restaurant Health Inspection (#1) - My Pyramid Guide Assignment (#2) 100 points - 30 points - 70 points Group Case Study Analysis 100 points Quick Quizzes 100 points Professionalism/Participation (class discussions)/ Attendance 100 points TOTAL: 1,000 points Student grades will be determined by the percentage of maximum points achieved, using the following grading scale. : 93% or above 930 points and more 4.0 88 – 92.9% 880-929 points 3.5 83-87.9% 830-879 points 3.0 78-82.9% 780-829 points 2.5 73-77.9% 730-779 points 2.0 68-72.9% 680-729 points 1.5 63-67.9% 630-679 points 1.0 Less than 63% 630 points and less 0 HB 265 Spring 2009 2
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Your final grade will be based on the total number of points you earned for the course. Please
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course_outline_for_HB_265_Spring_2009_fi - HB 265 Food...

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