4234%20Fall%202010%20Syllabus-1

4234%20Fall%202010%20Syllabus-1 - COURSE SYLLABUS FSS 4234C...

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COURSE SYLLABUS FSS 4234C Section 52,53 Advanced Food Production Management Fall 2010 PROFESSOR MORAN Office Hours: R ,F 6AM-7 AM Or by Appointment E-mail: moranm@fiu.edu Office: HTM 153 Fax: (305) 919-4555 Phone: (305) 919-4577 Web: http://hospitality.fiu.edu Laboratory R, F 8am-3:15 Pm COURSE DESCRIPTION FSS 4234 Advanced Food Production Management This course emphasizes management training, operating a restaurant, which is open to the public. Students are rotated through production and service stations, as well as management positions, with responsibilities for planning, production, controls / accounting procedures, and customer relations within the restaurant.
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COURSE METHODOLOGY This course will be presented in a laboratory setting utilizing lecture and demonstration techniques followed by food preparation. Activities include planning and managing all aspects of a food and beverage operation functioning within a team of five students. The learners will manage a simulated training session of a planned menu followed by an actual public lunch. Class will meet on Tuesday and Thursday from 8-3:15 for lab and lecture on management topics. Laboratory sessions are assigned and meet either Thursday section 52 or Friday section 53. You must attend the laboratory section to which you have been assigned for the duration of the semester. COURSE OBJECTIVES 1. Students will acquire interpersonal relationship and managerial skills required in food preparation and dining room service. 2. Students will be able to convert a specialty menu item into an entree, including all steps from purchasing to costing. 3. Student teams will be able to prepare an organizational plan for an event. 4. Student teams will execute the organizational plan for an event while keeping food and service quality at specified standards. 5. Students will acquire knowledge of the process of personnel training and supervision in the areas of purchasing, stewarding, and kitchen organization and production. 6. Students will learn the correct use and care of equipment. 7. Students will learn, and be given the opportunity to practice, proper food preparation and storage in a sanitary and safe manner. 8. Students will acquire oral presentation skills. 2
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Students will be able to function within a team in the food and beverage area and meet established deadlines for staffing, training, menu planning, product testing and dining room service, and will specifically be able to: 1. Students will demonstrate skill in food preparation, dining room management and service, and interpersonal relationships. 2. Students will develop a training manual specifying the steps required to convert a menu item into an entrée. 3. Students will prepare an organizational plan for a function.
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This note was uploaded on 03/07/2011 for the course HFT 4151 taught by Professor Byod during the Fall '08 term at FIU.

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4234%20Fall%202010%20Syllabus-1 - COURSE SYLLABUS FSS 4234C...

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