The Art Institute

Course Syllabus

 

Course Number: CL255A

Course Title: Food & Beverage Operations Management

 

Class Meetings: Monday 12:30-3:30 pm                                                                      

Session/Year: Summer Quarter, 2010 

Instructor Name: Jefe Birkner

Email Address: jbirkner@aii.edu

1.       Put CL255 in the subject line of every e-mail you send me, so that it can be filtered properly.

2.      Sign every e-mail you send in case the reply-to gets anonomized, it happens, it is also a polite way to send e-mail.

Instructor Availability Outside of Class: 30 minutes before and after class

 

Food & Beverage Operations Management

 

Course Description:

This course addresses front-of-the-house operations and is designed to provide students with an introduction from a managerial perspective of providing exceptional service to increasingly sophisticated and demanding guests. Survey of the world’s leading wines classified by type, as well as other distilled beverages.  Topics covered include the management and training of personnel to be responsible, professional alcohol servers, product knowledge, the income statement, job descriptions, sales forecasting and cost control.  The students will produce a complete dining room and bar operation manual.  Part of this class is going to be learning about producing work to be distributed electronically. This includes using Powerpoint, and saving and formatting documents to be turned in online. All work CAN be turned in on paper, but will earn a 5% drop in credit before I grade it.  Parts of the operations manual that you produce for this class will be used during Capstone or the development of a business plan.

 

Course Length:                                  10 Weeks

Contact Hours:                                   33 Hours

Lecture:                        3 Hours per week

Lab:                               0 Hours per week

Credit Value:                                        3 Credits     

 

Course Competencies:

 1.       Identify and explain the components of growing regions, varieties of grapes, and process for production of wines

2.       List and explain laws and procedures related to responsible alcohol service, plus factors involved in etiquette concerns of dining and alcohol consumption

3.       Describe and discuss managing service in food and beverage operations.

4.       Develop, read, and analyze a financial income statement 

This is a MATH-centric class, it is about how to run a business.

5.       Develop and present a dining room and bar operation manual

 

Course Objectives

While competencies are specific areas of importance, objectives define a broader set of goals.  At the completion of this course the student will be able to:

·         Identify effective communication and motivational techniques to create a positive work climate.

·         Identify and list the job responsibilities and personnel requirements of a manager of dining room service.

·         List and explain the principles necessary for dining room service management.

·         Identify dining room service needs determined by the menu.

·         Identify and articulate the necessity of good communication between food production and service employees.

·         Establish guidelines for par inventory levels for dinnerware, glassware, flatware, and linens.

·         List and describe the basic styles of service.

·         Explain and demonstrate staffing guidelines, including developing a work schedule.

·         List and describe procedures for controlling manual guest checks.  

·         List and articulate dining room procedures which include reservation handling and suggestive selling.

·         List beverage service positions and describe the duties.

·         List and explain the key elements of planning, time management and delegating as it relates to service

·         Identify costs within the food and beverage operations; calculate selling price, and forecast sales, and build a profit and loss/income statement.  These are key business competencies to prepare for real business. 

·         List, articulate and demonstrate responsible alcohol awareness component in keeping with the state regulations.

·         List the characteristics of various wines and beers.

·         Match a variety of foods with the appropriate beverages.

·         Identify all local state and federal laws pertaining to the purchase and service of alcoholic beverages.

·         Distinguish the basic production process for distilled spirits, liquors, beer and brandy.

·         Identify and describe the preparation, presentation, and service of alcoholic, non-alcoholic, and de-alcoholized beverages including coffees and teas.

·         Identify and list equipment and glassware used for beverage preparation and service.

·         List and describe opening and closing procedures of a beverage operation.

·         List and explain procedures for implementing internal beverage controls.

 

Employability Skills

 

One of the instructional goals of the Art Institute is to assist the student in developing employability skills by coaching and teaching these skills.  This is accomplished by setting high expectations, and establishing accountability for these expectations by giving timely, positive and consistent feedback.  Both the instructor and the students will participate in a learning community that models excellent employability skills:  leadership, teamwork, integrity, service, time management, etc.

 

Text(s): Food and Beverage Operations and Supervision and Career Development.  Service Included: Four-Star Secrets of an Eavesdropping Waiter, by Phoebe Damrosh.  William Morris, 2007.

Beverage Web Sites: www.jancisrobinson.com; www.winespectator.com; www.wineprofessor.com; www.showtenders.com; www.bartender.com; www.anheuserbusch.com; www.coors.com; www.corona.com.  

 Operations Web site: www.RestaurantU.com

 Service Web site: www.incentivizesolutions.com

 Materials and Supplies: Calculator 

 

Instructional Materials:

-       Students will become familiar with issues and course content through assignments and reading material

-       Instructor will provide additional information in a lecture/discussion format

-       Instructor will provide additional information and skills in a hands-on lab format

-       Instructor will introduce particular topics, clarify reading, identify major issues of significance and indicate the focus of class discussion or lab assignments

-       Student will apply the course information through the use of assignments, class discussions, web site materials, case studies, hands-on assignments, and exams

 

 

Estimated Homework Hours: 

            Lab:  None

            Non-Lab: 4-6 hours per week

 

Technology Needed: Hand calculator, access to a computer and or computer lab

 Microsoft Excel recommended 

Grading Scale: All assignments must have clear criteria and objectives to meet. All students shall be treated equitably. It will be that student’s right to know his/her grade at any reasonable point that information is requested by that student.  The following table summarizes the percentage and corresponding letter grade each student may achieve.

 Process for Evaluation:

Assignment	% of Final Grade
Midterm Exam	10
Final Exam	20
Notebook	15
Project	35
Presentation	5
Class 12/13 Permit	5
participation	10
Total	100

 

 

               

Student Evaluation/Grading Policies:

·         Class time will be spent in a productive manner.

·         Grading will be done on both a point and a percentage system.

·         Points for individual activities will be announced.

·         No work whatsoever accepted after beginning of final class period.

·         Classroom Policy: See Culinary Policies and Procedures

  Disability Policy Statement:

“It is our policy not to discriminate against qualified students with documented disabilities in its educational programs, activities, or services. If you have a disability-related need for adjustments or other accommodations in this class, contact Karen Ehnat, the Director of Disability Services at kehnat@aii.edu or 206-239-2308.”

 Tutoring Services:

There are tutors available, free of charge to AIS students.  Go to http://www.peertutors.com/ to schedule a tutor, or ask instructor for more information.

 For access to electronic documents for this course from the Internet: www.myeclassonline.com  username and password are AIS followed by student id number (example: AIS123456) Review how to “read” your grades

 

 

 

 

 

 

 

 

 

 

 

Weekly Calendar

 

Week	Date	Topic(s)	Due Dates
1	12-Jul	Course Introduction, Ch.1, Ch.2, Mission Statement
2	19-Jul	CH.3, Organizational Chart, Non-Alcoholic Beverages	Chapter 1 HW, Chapter 2 HW Mission Statement
3	26-Jul	Ch. 4, Ch. 5, Cocktails, Spirits, Intro to Wines	Chapter 3 HW, Organizational Charts
4	2-Aug	Ch. 6, Wines and Wine Lists, Job Descriptions	Chapter 4 HW, , Chapter 5HW Non-alcoholic Beverages
5	9-Aug	Student Wine Presentations	HW Cocktail List
6	16-Aug	Midterm Exam, Class 12/13 Test	Chapter 6 HW, Wine List Job Descriptions
7	23-Aug	Ch. 7, Dining Room Layout and Descriptions	Chapter 7 HW, Chapter 8 HW Sales Forecasting , Dining Room Description
8	30-Aug	Ch. 8, Sales Forecasting, Check Averages, P&L, Breakeven Point	Chapter 9 HW, Opening China, Glass, Silver Purchase,
9	6-Sep	No School  Labor Day
10	13-Sep	Ch. 9, Ch. 10, Opening Inventories	Project Due Before start of class,Chapter 10 HW,
11	20-Sep	Final Exam	Notebook due Before start of class

 

 

 

 Late Work:  Projects and notebooks will be accepted late under the following modified points schedule:

 

Weeks Late:	Points Deduction:
1	10%
2	20%
3	30%
4	40%
5 or more	Not accepted.  A score of “0” will be recorded.

 

Quizzes, Midterms, and Finals will not be accepted late.  See policy in corresponding sections of this syllabus addendum.

 

NO WORK will be accepted after the last day of the class.

Notebook

I teach 6 classes and commute on a motorcycle, I would prefer not to be responsible for paper copies.  I would also prefer if you kept copies of your work in electronic format for you to access easily over the next few years.

Assignments will be distributed online, and you should keep electronic copies of your work. I will be glad to spend time with you outside of class, or direct you to tutoring services if you need assistance working with computers to make this happen.

Section	Grading Criteria	Points	Out of:
Overall appearance	·         Notebook is well organized ·         Cover Page with student name, quarter and year, course name, instructor name		4
Completeness	·        All course materials present ·        Includes syllabus and any other handouts ·        Includes class notes from lectures ·        Includes completed homework assignments ·        All student work included		7
Organization	·         Notebook shows logical organization pattern: organized either by day, or by document type ·         Table of contents at beginning ·         Tabs to delineate sections		4
	TOTAL		15