Syllabus

HMGT 1102
INTRODUCTION TO FOOD & BEVERAGE MANAGEMENT
A Learning Community with
HMGT 1101 & ENG 1101
Fall 2011

Instructor      John Richard Akana                                                   Course Section   7404
E-mail            jakana@citytech.cuny.edu                                         Day                      Thursday
Phone             718-260-5650                                                             Location              Namm 206
Office              Namm 225B                                                                Time                    8:30-11:00
Office Hours  Monday     3:00 pm – 4:00 pm                                Class Hours         3
Thursday 11:00 am – 1:00 pm                                                        Lab Hours           0
By appointment                                                                                  Credits                 3
_____________________________________________________________________

Course Description

A three part foundation for food and beverage management focusing on Sanitation, Culinary Math, and Procurement Methods. Basic principles of serving safe, wholesome, tasty food to customers in food service operations through a systems approach to sanitation management provides students with the nationally recognized ServSafe certification. The culinary math component focuses on accurate measurement, portion controls, recipe conversions, product yields, and recipe costing. Current market and procurement trends are explored with an emphasis on product identification.

Course Learning Objectives

Upon completion of HMGT 1102, students will be able to:
a. Restate the principles of ServSafe.
b. Comprehend basic culinary math concepts of measurement, portion control and                recipe conversion.
c. Recall product yields and inventory methods.
d. Describe procurement methods.
e. Name and identify food products of importance to culinary and pastry arts production.
f. Recognize current market and procurement practices and trends.

General Education Objectives

Upon completion of HMGT 1102, students will be able to:
a. Understand and describe scientific principles of bacteria, viruses and pathogens             and how they contribute to food borne illnesses.
b. Understand and employ quantitative methods used to determine concepts                         of measurement, portion control and recipe conversion.
c. Communicate in writing and offer an opinion on a particular topic or reading.
d. Integrate an original photograph and a written passage to communicate
their thoughts.
f. Discern the consequences of various food growing methods and its effect on the                  environment.

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.
National Restaurant Association Education Foundation. SERVSAFE Essentials 5th Edition. New York: Wiley, 2009. NOTE: Textbook must include the examination answer sheet located in the front of the book.

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

Course Requirements/Assessment

10 points ServSafe quizzes
5 points ServSafe certification examination
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

ServSafe Certification Examination: Upon completion of the sanitation unit of the course, students will take the certification examination provided by the National Restaurant Association Education Foundation. Students will be expected to

Read all assigned material
Pass the examination with 75 points in order to receive the ServSafe certificate

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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