Syllabus

HMGT 1102
INTRODUCTION TO FOOD & BEVERAGE MANAGEMENT
A Learning Community with
HMGT 1101 & ENG 1101
Fall 2013

Instructor      John Richard Akana                                                 Course Section  D408
E-mail            jakana@citytech.cuny.edu                                        Day                      Tuesday
Phone             718-260-5650                                                             Location              Namm 206
Office              Namm 225B                                                                Time                    8:30-11:00
Office Hours  TBA                                                                              Class Hours         3
Lab Hours           0
Credits                 3
_____________________________________________________________________

Course Description

A two-part foundation for food and beverage management culinary math and procurement methods.   The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields and inventory methods.  Current market and procurement trends are explored, with an emphasis on product identification.

Course Learning Objectives

Course Objectives

Upon completion of HMGT 1102, the student will be able to

 

  1. Comprehend basic culinary math concepts of measurement, portion control and recipe conversion
  2. Recall and describe product yields, inventory and procurement methods
  3. Identify and classify industry food and beverage products and supplies

 

Student   Learning Outcomes Method   of Assessment
a.   Apply and demonstrate basic culinary math concepts of measurement, portion   control and recipe conversion  (HMGT: Skill and Knowledge, Gen Ed: Knowledge) Culinary math practical and written examination, class participation   and homework
b.   Restate and explain product yield, inventory and procurement methods (HMGT:   Knowledge) Procurement   & product identification quizzes,

class   participation

c.   Identify and classify commonly used industry food and   beverage products and supplies (HMGT: Knowledge, Skill) Procurement & product identification quizzes, summary   reaction papers, class participation and homework

Prerequisites
CUNY certification in reading, writing and mathematics

Texts
Feinstein, Andrew H. and John M.Steffanelli. Purchasing for Chefs: A Concise Guide. New York: Wiley, 2006.
Herbst, Sharon Tyler New Food Lover’s Companion 4th Edition. Hauppague, New York: Barron’s, 2007.

Suggested Reading
New York Times Wednesday “Dining In Dining/Out” section
Zagat New York City Marketplace Survey, latest edition

Course Requirements/Assessment

5 points Trade Publication Summary-Reaction paper
20 points Culinary math examinations
10 points Market Photo Essay
5 points Food Passion, Politics, and Health reading and writing assignment
5 points Anna Nurse Culinary Workshop Memo
15 points Procurement quizzes
10 points Class participation
10 points OpenLab participation
5 points Attendance              .
100 points TOTAL POINTS

Trade Publication Summary-Reaction Paper: Following the guidelines specified in the assignment handout, students will be expected to:

Summarize an article
Provide a reaction to the information as it relates to the hospitality industry
Communicate using APA format

Market Photo Essay: Visit one of New York City’s Green Market and create a photo essay using the guideline specified in the assignment handout. Students will be expected to:

Include one original photograph
Identify the market and its location in a caption that appears directly under the photo
Post the assignment on the course website

Food Passion, Politics, and Health Reading and Writing Assignment: Following the guidelines specified in the assignment handout, students will be expected to:

Read a text from a selected book
Provide a reaction to the text in the form of an essay
Communicate using APA format

Anna Nurse Culinary Workshop Memo: Students will be expected to:

Attend at least one Anna Nurse Culinary Workshop on a Thursday during club hours
Summarize the highlights of the workshop
Write in  APA memo

Quizzes: Utilizing the texts as a foundation, quizzes will be administered during class hours covering procurement /product identification, sanitation, and culinary math. Lecture discussion and current events will also be included. Quizzes will be a combination of multiple choice, fill in the blank and/or short essay. For best performance, students should:

Read all assigned material
Stay up-to-date with current events that affect the hospitality industry

Class Participation:
Throughout the semester, there will be various homework assignment and in class activities. Students will be expected to:

Complete all assignments as directed by the instructor
Participate in class room discussions and activities

OpenLab Participation:  Throughout the semester, there will be various assignment and om-line activities.  Students will be expected to:

Complete all on-line assignments as directed by the instructor
Participate in on-line discussions and activities

Attendance:  Students will be expected to:

Attend all scheduled class and adhere to the policies as outlined by the college and the department

*For written assignments, use the Atrium Learning Center is strongly encouraged and will be required for many assignments. In addition to the review provided by tutors, all work should be proofread prior to submission for a grade.

Grading Procedures

93 – 100 A
90 – 92.9 A –
87 – 89.9 B+
83 – 86.9 B
80 – 82.9 B –
77 – 79.9 C+
70 – 76.9 C
60 – 69 D
0 – 59 F

Attendance Policy

The department policy for attendance follows the rules printed in the college catalog. A student may be excused with out penalty for up to 10% of a course’s meeting time. Every lateness (up to 10 minutes after the scheduled start time) equals ½ absence. As stated in the catalogue, “If a student’s absences exceed the limit for a given course or component, the instructor will alert the student that a grade of ‘WU’ may be assigned.”

Classes will begin promptly and attendance will be taken. It is the responsibility of the student to inform the instructor of attendance if the student arrives late.

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