Spring 1998

CREDITS: 4 credits

TIME: TR; 8:00 to 11:50 am. (Alternative times to be announced.)

INSTRUCTOR:

e-mail: meharris @ uncg.edu

OFFICE HRS: MW: 7:30 - 10:30 am; TR: 12:30 noon - 3:00 pm; and by appointment

TEXTS: Kahn, M.A. 1991. Concepts of Foodservice Operations, 2nd ed. Van Nostrand Reinhold. New York, NY.

Labensky, S.R. and A.M. Hause. 1995. On Cooking: A Textbook of Culinary Fundamentals. Prentice-Hall, Inc. Englewood Cliffs, NJ. Stamm, C. and Cullen, L. 1995. Study Guide On Cooking, 1995.

DESCRIPTION: Procurement and production of quantity food with an emphasis on menu planning; pre-preparation; service; sanitation; delivery systems; selection, use and care of quantity food production equipment. (Prereq: FNS 103)

OBJECTIVES: Upon completion of this course, the student should be able to:

1. Utilize a systems approach to examining the foodservice industry.

2. Incorporate customer focus into foodservice operations and procedures.

3. Utilize basic principles of food purchasing, specifications, and quality assurance in running the everyday operations of a foodservice operation.

4. Outline food receiving and storage practices.

5. Demonstrate the importance of food sanitation by following the proper food handling and personnel hygiene procedures.

6. Incorporate the use of computers in everyday foodservice activities.

7. Summarize the basic principles of service.

8. Exhibit basic principles of equipment selection, layout, and design.

9. Practice principles of menu development and design.

10. Describe legislation regarding the production, transport, and safety of food.

11. Demonstrate the basic concepts, techniques, and principles of quantity food production.

COURSE AGENDA: LECTURE

LABORATORY:

Location: ARA Food Service Facility at UNCG and Off Site (to be announced)

Schedule: To Be Announced

Area Readings

Dishwashing/Sanitation Labensky: CH. 2

Bakery Labensky: CH. 26 - 31

Entrees Labensky: CH. 9 - 23 Salads Labensky: CH. 24 - 25

Service/Catering Labensky: CH. 35 (When working off your catering hours, you are to serve at one event in Kahn: CH. 10, pg 246 addition to providing preparation.)

ASSIGNMENTS:

1. Readings: Required readings for each topic and lab listed under the course agenda is to be read prior to each corresponding class date.

2. Study Questions: Assigned chapters will be a source of test questions for the in addition to lecture notes for the midterm.

The final exam will cover chapters listed with laboratory assignments. The final's questions will come from the study guide on the assigned chapters.

3. Lab Reports: Lab reports are to be completed on each main laboratory area listed above. A journal is to be kept stating what activities you participated in each day and any other learning experiences. Copies of the reports are in the class packet. Reports and journal are to be kept in a notebook and turned in as designated above.

4. Food Service Design Project: A food service design project is near the end of the semester and will be presented to the class.

5. Laboratory Attire: The following must be worn at all times while in lab:

a. clean, white lab coat and name tag b. short nails with no nail polish c. hair restraint (i.e. hat, scarf, hairnet) d. non-slip comfortable white, black or brown shoes. (No clogs, flip flops, sandals, or canvas shoes) e. no jewelry, except a plain wedding band and small pierced earrings that fit close to the ear.

ATTENDANCE:

The guideline set forth in the Student handbook of UNCG, concerning class attendance, will be observed. Make up exams will be given without penalty only if a reasonable excuse (e.g. illness, death in family) is provided in writing and verified in writing or print by a second party (e.g. physician, counselor, parent, newspaper obituary). Unexcused missed tests and missed laboratory sessions will be counted as zero points.

During labs, promptness is required. Any tardiness will lower your lab grade. Emergencies are the only reason for missing lab. You must contact me prior to missing lab. There are no excuses for leaving lab early. This means that you do not schedule personal appointments during class/lab time.

For those on campus, be sure to punch in on your time card at the beginning of each lab session or whenever you work. Please note on the time card the area in which you are working. Those working off campus, be sure to have the person you are working with sign off on your sign in sheet.

COURSE EVALUATION:

Midterm 200 pts Final Examination 200 pts Laboratory Notebooks 200 pts Foodservice Design Project Final Written Report 200 pts Oral Report 100 pts Class participation; evaluations 100 pts TOTAL 1,000 PTS

GRADING SCALE:

SELECTED REFERENCES:

1. Chatam, J.: Practical Foodservice Spreadsheets with Lotus 1-2-3. New York: Van Nostrand Reinhold, 1987. 2. Culinary Institute of America, The New Professional Chef, 5th ed., New York: Van Nostrand Reinhold, 1991.

3. Culinary Institute of America, The Professional Chef's Techniques of Healthy Cooking, New York: Van Nostrand Reinhold, 1993.

4. Culinary Institute of America, Cooking Essentials for the New Professional Chef, New York: Van Nostrand Reinhold, 1997. 5. Gisslen, W., Professional Cooking, 3rd ed., New York: John Wiley and Sons, 1995.

6. Kieser, J., Controlling and Analyzing Costs in Foodservice Operations, 2nd ed., New York: Macmillan, 1989.

7. Kotschevar, L. H. and Terrell, M.: Foodservice Planning: Layout and Equipment, 3rd ed. New York: John Wiley and Sons, 1985.

8. Kotschevar, L.H. and Levinson, Charles, Quantity Food Purchasing, 3rd ed., New York: Macmillan Publ. Co., 1988.

9. Miller, J.E., Menu Pricing and Strategy, 2nd ed., New York: CBI/Van Nostrand Rienhold, l987.

10. Molt, M., Food for Fifty, 10th ed. New Jersey: Prentice-Hall, Inc., 1997.

11. National Assessment Institute, Handbook for Safe Food Service Management, New Jersey: Regents/Prentice Hall, 1994.

12. National Restaurant Association, Applied Foodservice Sanitation: A Certification Coursebook, 4th ed., Chicago: The Educational Foundation of the National Restaurant Association, 1995.

13. Payne-Palacio, J., Harger, V., Shugart, G. and Theis, M., West's and Wood's Introduction to Foodsrvice, 7th ed., New York: MacMillan Publishing Company, 1994.

14. Rue, L.W., and Byars, L.L.: Management: Theory and Application. 3rd ed., Homewood, IL., Richard D. Irwin, 1983.

15. Schmidt, A., Chef's Book of Formulas, Yeilds, and Sizes,New York: Van Nostrand Reinhold, 1990.

16. Scanlon, N. L.: Marketing by Menu, New York: Van Nostrand Reinhold Company, 1985.

17. Watts, W.J.: Energy and foodservice equipment. The Consultant 16:32 (Winter), 1984.

PERIODICALS: