HM557sylsp11

HM557sylsp11 - HM 557 Spring 2011 Restaurant and Catering...

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HM 557 – Spring 2011 Restaurant and Catering Management Instructor: Mehmet Ergul, PhD. BUS 343 – (415) 405-2404 e-mail: [email protected] Office Hours: Mondays 10AM-12AM, Tue-Thu 11AM -12 noon or by appointment. Class Hours and Location: Tuesdays and Thursdays 8.10AM – 9.25AM at BUS104 Course Description: Organization and Management of foodservice systems; standards and theories dealing with restaurant and catering operations including marketing strategies; food purchasing, production and financial management; sanitation, safety and facility management in restaurants; menus and information system management; beverage and catering management. Required field experience accompanies lectures. Course Objectives: Upon the completion of course students should be able to: Familiarize themselves with “restaurant management” and “catering” concepts. Understand the basic flow of the restaurant and catering operations. Differentiate between restaurant and catering segments within the foodservice industry. Identify the interrelation between various segments of foodservice industry to develop a successful operation including. List the standards and other theoretical concepts that may be involved in a successful foodservice operation. Describe the systems approach in foodservice management. Describe different menu types, factors affecting menu planning and pricing methods. Discuss basic principles of purchasing, receiving, storage and inventory / Cost control. State the importance of production, planning and scheduling. Discuss the importance of energy management, improving productivity and marketing. Taking ServSafe Examination (optional) Course Prerequisite: HM 352 Foods, Production and Service (3 units)
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Text(s): - The Restaurant from Concept to Operation 4 th Edition by J.R.Walker and D.E.Lundberg by Wiley & Sons. - Foodservice Organizations: A Managerial and Systems Approach, 5/E by M.C.Spears and M.Gregoire by Prentice Hall. (Optional) - Servsafe Essentials 4 th Edition. (Optional-requires self study, Servsafe Certification could be possible) - Other Materials to be announced by the course instructor. Course Policies and Requirements* Class Participation and Attendance: Students are expected to attend each class session. Additionally, active participation of students is expected in each class session which will be a part of their final grades. Quizzes and Homework:
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This note was uploaded on 10/08/2011 for the course HTM 557 taught by Professor Staff during the Spring '11 term at S.F. State.

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HM557sylsp11 - HM 557 Spring 2011 Restaurant and Catering...

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