INTRODUCTION TO FOOD & BEVERAGE MANAGEMENT

HMGT 1102

Fall 2016

 

Instructor	Jessie Riley	Class Section	D408
E–mail	jriley@citytech.cuny.edu	Day	Friday
Phone	718-260-5647	Location	Namm 206
Office	Namm 200	Time	8:30 am – 11:00 am
Office Hours	Friday 11:00-11:30 a.m.	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 Objectives

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

 

1. a. Comprehend basic culinary math concepts of measurement, portion control and recipe conversion
2. Recall and describe product yields, inventory and procurement methods
3. c. 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

 

Grading Procedure

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

 

Prerequisites

CUNY certification in reading, writing and mathematics

 

Required Text

Feinstein, A.H. and Steffanelli, J. (2010) Purchasing for chefs: A concise guide (2nd  

       ed). New York, NY: Wiley.

 

Herbst, S. and Herbst, R. (2013). The deluxe food lover’s companion. Hauppague, New

York: Barron’s Educational Series, Inc..

 

Lynch, Francis, (2012) The Book of Yields, Hoboken, New Jersey: John Wiley and Sons.

 

Text Optional:

Larousse Gastonomique, (2001). New York, New York: Clarkson Potter

 

Required Reading

 

New York Times Wednesday “Food” section

 

Suggested Texts and Readings

Zagat New York City Marketplace Survey, latest edition

 

Grading System

Math Component 30%

Procurement Component 25%

Writing Assignments and Quizzes 40%

Class Participation 5%

 

Assignments

Culinary math homework (2 at 5 pts. ea.)= 10 points

Culinary math examination= 20 points

Purchasing and Ethics Investigation

Product Fact Sheet= 5 points

Standards of Conduct Presentation & Presentation of Findings (2 at 2.5 pts ea.)= 5 pts total

Product investigation sheet =5 points

Quizzes/ take-home assignments (4 at 5 pts. ea.)=20 points

Reaction paper= 5 points

New York Times essay assignment=10 points

Anna Nurse Workshop Memo= 5 points

Food and Menu Project Oral Presentation (5 pt.) and Written (5 pt.)= 10 point

Class participation = 5 points

                                                 =100 points class total

 

Rubrics

Purchasing and Ethics assignment rubric- To be Distributed

 

 

 

Attendance Policy

The department policy for attendance follows the rules printed in the college catalog. A student may be excused without penalty for up to 10% of a course’s meeting time (not more than 2 classes). 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 if the student arrives late.

 

HM Department Calendar-attached

 

MISSION STATEMENT

The mission of the hospitality management department of New York City College of Technology is to provide students with a hospitality career education that integrates applied management practices and theory with liberal arts and sciences. To fulfill its mission the department will:

Offer a comprehensive applied management curriculum;

Provide students with the necessary professional and communications skills for successful careers;

Foster an understanding of social responsibility through involvement in community service.

 

NYC COLLEGE OF TECHNOLOGY POLICY ON ACADEMIC INTEGRITY

Students and all others who work with information, ideas, texts, images, music, inventions, and other intellectual property owe their audience and sources accuracy and honesty in using, crediting, and citing sources. As a community of intellectual and professional workers, the College recognizes its responsibility for providing instruction in information literacy and academic integrity, offering models of good practice, and responding vigilantly and appropriately to infractions of academic integrity. Accordingly, academic dishonesty is prohibited in The City University of New York and at New York City College of Technology and is punishable by penalties, including failing grades, suspension, and expulsion. The complete text of the College policy on Academic Integrity may be found in the catalog.

 

STATEMENT ON PLAGIARISM

As stated in the college catalog, “plagiarism is the act of presenting another person’s ideas, research, or writings as your own.” Plagiarism will not be tolerated.

 

STATEMENT OF CLASSROOM BEHAVIOR

Each student has the right to study and learn in a comfortable, safe, supportive environment that promotes self-esteem— free of fear, humiliation, intimidation, offensive or suggestive language.

 

USE OF ELECTRONIC DEVICES

As stated in the Student Handbook, the use of cellular phones and audio equipment in all academic and study areas of the college are prohibited. Cellular phones, beepers, pagers, IPods, etc. must be turned off during class sessions. Students are not permitted to take calls or text message during class or to leave the classroom during scheduled class time to conduct a conversation. Students may not use their cell phones as calculators.

 

ORAL PRESENTATION STYLE STATEMENT:

The hospitality management department has developed a standardized format for all oral presentations. Refer to oral presentation rating form and Effective Speaking Guidelines.

WRITING STYLE STATEMENT

The hospitality management department has developed a standardized format for all written assignments. Written work must be prepared using APA Style Publication Manual of the American Psychological Association, 5^th edition as a reference guide. All editorial formats, abbreviations, use of statistics, graphs, citations and references must conform to APA style. Footnotes are not permissible. Visit the City Tech Library website for APA Style Guides.

Unless otherwise instructed, all papers are to be simply bound with a staple in the upper left-hand corner. No report covers are to be used. All papers must be computer generated, double-spaced on white bond or computer paper (8½ ² x 11² with no holes), standard margins (1² top x 1² bottom x 1² left x 1² right), Courier or Times Roman typeface, 12 points.   Correct spelling, sentence structure and grammatical construction are expected. Proofreading is a given!

Standard title (cover) page must include assignment name centered on the title page; one double space below, type student’s name; one double space below, type course title / section number; one double space below, type instructor’s name; one double space below, type due date; all entries are centered under assignment name. Exceptions to standardized format: Memoranda follow a standard memo format. Internship reports must be spiral bound.

Revised 12/2012

 

 

WEEK	DATE FRIDAY	ACTIVITY	Required Reading by Class Time	Assignment Due
1	AUG 26	Introductions & overview of course and Learning Community Workshop Memo discussed New York Times Essay discussed		Get textbook as soon as possible, Create Open Lab account
2	SEPT 2	Intro to culinary math, practice measurement Measurements and conversions Reaction Paper discussed	Math handouts	Open Lab account set up
3	SEPT 9	Recipe conversions, practice measurement	Math handouts	Math Homework #1 due
4	SEPT 16	Unit pricing, recipe costing	Math handouts	Math Homework #2 due
5	SEPT 23	Review math and measurement	Math handouts	Math Exam
6	SEPT 30	Netiquette, vocabulary of purchasing, specs. Product Investigation selection done during class		Reaction Paper due
7	OCT 7	Fieldtrip	PFC text book   chapters 1&2	Product Fact Sheet due (Part I)
8	OCT 21	Meet with assigned group to determine Standards of Conduct (Part I), group will present statements by end of class time	PFC text book chapter 3&4	Product Investigation Sheet due (Part III) Quiz 1
9                           ========””””””mn	OCT 28	Menu design, the ordering process, inventory control In-class presentations	PFC text book chapter 5	Presentation of Findings (Part IV)
10	NOV 4	Product Investigation reporting done in class Intro to eggs & meat	PFC text book chapter 6	New York Times essay first draft due
11	NOV 11	NY Times essay drafts returned Eggs and meat continued if needed Discuss Food and Menu Group Project	PFC text book chapter 7	Quiz 2
12	NOV 18	Marine products, regulation, sustainability and sea life. Progress sheet in class for Food and Menu Project	PFC text book finished	Quiz 3 New York Times essay final version due
13	DEC 2	Group Worksheet due Dairy, ice cream, cheese Hand out Group Worksheet for Food and Menu Project
14	DEC 9	Food and Menu Project Group Oral Presentations Continue dairy, ice cream, cheese		Workshop memo due Food & Menu oral presentations Food & Menu written due projects due
15	DEC 16	Non- perishables, kitchen tour, cleaning supplies,	E-coli article	Quiz 4- last day of class