An
American Culinary Federation Accredited Program
Hospitality Management Program
128
Kitchen Management
Course Information
& Course Syllabi
Spring 2004
Professor/Chef Instructor: Gene Womble
HOSPITALITY MANAGEMENT
PROGRAM
An American Culinary Federation Accredited Program
HOSPITALITY MANAGEMENT 128
Professor/Chef
Instructor: Gene
Womble
Office
Telephone: 588-5135
Fax:
588-5316
Email:
wombleg@yosemite.ca.cc.us
(please note, use all lower case)
Office
location: Manzanita
3
Classroom
Location: Cedar
1
Office
hours: Monday
Course
Description: KITCHEN MANAGEMENT
Development of skills used to manage a commercial kitchen. Students will write menus and develop recipes, establish portion sizes and recipe costs, then price the menu items. Purchasing foods and supplies: comparative pricing among vendors, ordering, receiving, rotating and storing goods; taking and extending inventories. Students will learn to base production plans on sales forecasts, staff the kitchen accordingly, establish policies, standards and procedures regarding production, staff issues, facility/equipment maintenance and kitchen cleanliness. Basic concepts from the Uniform System of Accounts for Restaurants relating to kitchen operations. May be repeated one time.
Title: Principles of Food, Beverage, and
Labor Costs Controls
Author: Paul R. Ditmer, Gerald G.
Griffin
Publisher: Van Nostrand Reinhold
ISBN: 0-47139703-2
Title: Food for Fifty
Author: Molt
Publisher: Prentice Hall
Edition: 10th
ISBN: 0-13-382839-5
There
are three areas that determine your final grade.
1. Lecture participation days: You are eligible to receive up to six points for
participation during your scheduled lecture day. There is no “make ups” for a
lecture that is considered unexcused. You must get notes from another student
or stop by during my office hour. Two tardies equal one absence.
Grading standard - Lecture participation days: In order to receive the maximum allowable points you must do the following. Participate in the lectures by asking questions Turning in class assigned projects, & participating as a team member during class projects. Your points will be reduced by one for each area that does not meet this standard.
This area is
20% of your final grade
2. Assignments:
Your assignments are graded on a traditional percentage method.
I do not accept late work
This area is 25% of your final grade
3. Quizzes/Tests:
You will receive an average of all tests and quizzes for your grade in
this
area.
This area is
25% of your final grade
4. Final
Project: Your final project is to
include the items under the final project
description.
This area is 30% of your final grade
Legend for grading system.
90
– 100 % = A
80
– 89.99% = B
70
– 79.99% = C
60
– 69.99% = D
60%
and below, well you guess…………………
1. You must turn in all
assignments to receive a passing grade.
2. Please, remember to ask
questions or come by to see me during my office hour if you need assistance.
Thank you for being part of the hospitality management program.
3. All assignments are due at the beginning of
the next lecture.
3. There are no make ups, if
you feel you have an extenuating circumstance that will prevent
you from taking a quiz or test
you must clear it with Chef Womble
prior to the test or there will no make up opportunity extended to you.
This
syllabus is subject to change sometimes without notice!
You have two weeks from the first class meeting
date to challenge or ask questions about this syllabus. After that, we will operate from this for
the semester.
Hospitality
Management 128
Spring
2004 Course Calendar
Class Lecture Time
HPMGMT
128
Lecture
Topics
·
Introductions,Gene Womble, Derrick Russell
·
Scope of class
·
Topics of class
·
Purpose/Your expectations/My expectations of the class
·
Presentation/review of final project
Success in this class…… teamwork, study groups,
networking, scholarships
·
Criteria for choosing a food vendor
Handouts
·
Chapters 1,2 & 3
·
Your expectations of this class(due today).
·
What are seven job tasks for a chef position or kitchen supervisor.
· A one page paper that discusses the definition of a kitchen manager and what makes a successful manager.
Additional
Items
Brian Johnson, Sales Associate Sysco Food Service
·
Commercial kitchen positions/organizational chart.(11)
·
Preparation areas
·
Jobs in a commercial kitchen
·
What does a kitchen manager/chef do? Responsibilities?
·
Job descriptions(2)
·
Introduction to food costing
·
Chef positions in a commercial kitchen setting.
Handouts
·
Task list for Chefs job
·
Write a job description for a chefs position
·
Chapter 4,5
Additional
Items
·
Rough draft of menu week 6
Lecture
Topics:
·
The employee handbook(3)
·
Policy and procedure development for a commercial kitchen.
·
Compliance with laws(
Handouts
Assignments
·
Chapter 6,7
·
Develop the outline of the policies and procedures you plan to have in
your employee policy and
procedures handbook.
·
Develop the outline of the policies and procedures you plan to have in
your operations policy and procedures
manual.
Lecture
Topics: Procedure
writing, designs, food flow
·
Writing procedures for operations, opening, closing, maintenance, stock
rotation, food storage, incidents of food-borne illness, discards and
accidents.(12)
·
Commercial kitchen designs
·
Food flow
·
Review of final project
Handouts
·
Chapter 8,9
Additional
Items
·
Test
Lecture
Topics: Contracts
·
Buying of food products - Contracts versus the open market
Handouts
Assignments
·
Chapter 10,11
Class 5
Lecture
Topics: menus,
concept, your mission statement
·
Menu development/composition and production of the final product(1)
·
Use of descriptive words
·
Balancing production areas
·
Restaurant concepts – the definition(8)
·
Handouts
Assignments
·
Define your restaurant concept for your final project (Rough draft due
next week).
·
Write a menu for your project (the menu is to include 3 appetizers, 2
soups, 3 salads, 4 entrees, 2 desserts & 3 drinks (Rough draft due nest
week)
· Chapter 12,13
Additional
Items
Lecture
Topics: Menus,
Vendors, Purchasing,
·
Discussion of menu project
·
Vendor relations
·
Food Purchasing-open market - competition
·
Specification writing
·
Differences between Quotes, Contracts, and Bids
·
More on food costing (9)
Invoices, determining unit
costs and portion costs.
Yield cost
·
Review for Mid-Term
Handouts
Assignments
·
Write a list of production foods needed to produce your menu.
Lecture
Topics
·
Mid-Term
Handouts
Assignments
·
Cost out one recipe from the soup and entrée section and turn in a food
preparation list for each item.
Additional
Items
·
Possible tour of Sysco food Services Modesto, CA
Class
8
Lecture
Topics: Inventories,
par stocks
·
Inventories
·
Par stocks(10)
·
Review of final project
·
Buying produce
·
Cleaned versus fresh from the field
·
Pricing
Handouts
Assignments
Additional
Items
·
Food Costing exercise in class project
·
Chapter 14,15
Lecture
Topics
·
Open Class – We may need this class time to
catch up!
Handouts
Assignments
·
Chapter 16,17
Additional
Items
This would be a good time to have the rough draft
completed of your project so I can review it with you.
Lecture
Topics: Staff,
Scheduling, Stats, Sales, Accounting
·
Staffing the commercial kitchen
·
Scheduling concerns, catering?
·
“Stats” for the restaurant industry.
·
Introduction to the P/L(7)
·
Sales forecasting and consumption rate of food(4)
·
The uniform system of accounts for the restaurant
Handouts
Assignments
·
Chapter 18,19
Additional
Items
Lecture Topics:
· Open discussion for review of your final project.
·
Your final project is due
Handouts