Apparel, Events & Hospitality Management Quantity Food Production Service and Management Experience HRI 380 Lab Course Outline Spring 2012

Transcription

1 Apparel, Events & Hospitality Management Quantity Food Production Service and Management Experience HRI 380 Lab Course Outline Spring 2012 Instructors/Teaching Assistants Section Office Phone Mr. John Kramer Coord. all labs 8B MacKay T/TH Lab Instructor Nathan Stokes W/F Lab Instructor 7E MacKay & T/R Lunch TA Kelly Mayfield T/R Dinner Inst. 7E MacKay & W/F Lunch TA Sangwook Kang T/R Dinner TA 7E MacKay W/F Lunch TA Required Text: 1. Laboratory directions for HRI 380L. Revised Spring Available on-line in Blackboard. 2. Gregoire, M.B. (2010). Foodservice organizations: a managerial and systems approach (7 th Ed.). New York: Prentice Hall. Reference Text: 1. Molt, M. (2001). Food for fifty (11 th Ed.). New York: Prentice Hall. 2. Labensky, S.R. (2007). On cooking: a textbook of culinary fundamentals (4 th Ed.). New York: Prentice Hall. 3. Gisslen, W. (1995). Professional cooking (3 rd Ed.). New York: John Wiley & Sons. Course Description: Quantity Food Production and Service Management Experience. 2 Cr. Prereq: HRI 233 or 2 cr. Micro; FS HN 111 or 214, Junior classification, enrollment in 380. Application of quantity food production and service management principles and procedures in the program s foodservice operation. Mission & Vision of HM: Mission-Develop leaders in practice, education, and research for the foodservice and lodging industries. Vision-Excellence in professional and leadership development, economic development, and food safety for the foodservice and lodging industries through education, research, and outreach. Learning Outcomes: Comprehension of planning, organizing, and directing a quantity food production sequence with special concern for quality, preparation, safety, sanitation, time and motion economy, and portion control.

2 The student will: 1. manage a quantity food production of commercial proportions 2. schedule food production and personnel 3. perform in each of the defined front-of-the-house and back-of-the-house positions as defined by a manager work production schedule 4. function in a professional manner in a modern foodservice kitchen and dining room 5. calculate recipe adjustment as required by food production requests 6. calculate food and labor costs for a commercial foodservice operation 7. evaluate professional foodservice standards for personnel 8. demonstrate professional interpersonal communication skills with colleagues, guests, and peers 9. implement sound critical thinking skills 10. evaluate the consequences and impact of calculations and decision 11. demonstrate the planning, organizing, staffing, controlling, and evaluating of peers through the use of a manager packet Attendance and Responsibilities: Meeting Times: Labs: TWRF 10:00 a.m. to 1:00 p.m. Lab starts at 10:00 AM! Lab: T/R Dinner 4:14 p.m. to 7:15 p.m. Lab starts at 4:15 PM! The teaching team has recommended the necessary resources for HRI 380 Lab. As the student you are responsible for acquiring the required resources and you will need to assume responsibility for using the resources effectively. Attendance is mandatory for all laboratory rotations. In case of illness, notify the instructor (first) and manager in advance of the lab. You also need to contact the lab phone at This will be considered an unexcused absence. The absence may be considered excused if all the following criteria are met: Student speaks with the instructor prior to lab. Required documentation is given to the instructor prior to returning to lab. Instructor approves absence as an official university excuse. The instructors may, at their discretion, excuse the absence if the preceding criteria were met. If you are feeling ill, not contagious, and not sure if you should come to lab, you should come and the instructor will determine if you should either perform your position in lab, be reassigned, or sent home or to a physician. There are 60 points allotted for overall performance in the lab. (See Grading for 380 Lab below) Missing one lab will deduct an automatic 5 of the 60 points plus the points for missing the lab. Missing a second lab will deduct an additional 10 of the 60 points, plus the points for missing the second lab. Missing a third lab will be an automatic failing grade for the course and dismissal from 380 Lab. If your lab is considered an excused absence, you DO NEED to make up the lab at a later date in order to receive any points for that lab. You will need to communicate with the instructor and set up an agreeable lab make-up day. You will not lose the 5 or 10 of the 60 points for missing lab if the lab is considered an excused absence. However, you will need to reschedule to get a chance for the points for lab that day. It is not a good choice to miss a lab, especially on a day you are in a Head position. Teamwork is an important aspect of HRI 380L. Your peers in lab, the Joan Bice Underwood Tearoom guests, and the teaching staff depend on you to make the laboratory a positive learning and dining experience. Therefore, everyone must be present and prepared if we are to be successful. Additional responsibilities are dependent on your lab position. If you are scheduled in a Head position you must pick up your Special Instructions (S.I.) between 8:00 AM and 5:00 PM the day before lab. You will lose points if you do not pick up your S.I. by 5:00 PM the day before your lab.

3 All assignments and pre prep work such as Time & Work Schedules (TWS) and Work Flow Diagrams (WFD) must be completed prior to the start of lab by 10:00 AM (or 4:15 PM dinner lab). There is a strong link between competently performing laboratory assignments, and success in this lab. Grading for 380 Laboratory: * Labs (16 5 points each) 80 Head positions - Chef, Baker, GM, Pastry Chef (4 30 points each) 120 Kitchen Manager (133 point report/packet and 30 point day) 166 FOH Manager and Retail Manager (2 30 points each) 60 Sanitor I report (15 point report and lab counted above in 16 labs) 15 Overall performance (attendance, attitude, participation, preparedness, etc.) 60 Tearoom Guest day 5 Equipment check-out/practical 25 *(there may be additional quiz points during orientation) Approximate TOTAL 531* % A 89-87% B % C % D % A % B 76-73% C 66-63% D 82-80% B % C % D- 59-0% F Classroom Environment: 1. Faculty at Iowa State University and in the Hotel, Restaurant, and Institutional Management Program are committed to providing a professional learning environment that is fair and responsible; that supports, nurtures, and rewards educational and employment growth on the basis of relevant factors such as ability and performance; and that is free of discriminatory, inappropriate, and disrespectful conduct or communication. If you believe that I, as instructor, have exhibited behavior that is inconsistent with this policy, please bring it to my attention as soon as possible. If you believe that other students have created an inappropriate environment, please let them know or bring it to my attention. If you do not believe your concerns have been appropriately addressed, you should contact Dr. Bob Bosselman, AESHM Department Chair. 2. Please address any special needs or special accommodations with the instructor at the beginning of the semester or as soon as you become aware of your needs. Those seeking accommodations based on disabilities should obtain a Student Academic Accommodation Request (SAAR) form from the Disability Resources (DR) office ( ). DR is located on the main floor of the Students Services Building, Room Lab attendance is mandatory. Students are expected to arrive at lab on time. Lab starts promptly at 10:00 AM (4:14 PM dinner lab). This means proper lab attire worn, hair restrained, hands washed, and ready to begin with required materials at 10:00 AM (4:14 PM dinner lab). Points are deducted for being late to class. Refer to Course Guidelines listed below. 4. It is expected you will be prepared and participate in lab and it will be considered in your final grade. Be prepared to perform your assigned duties in lab. Come prepared to lab! 5. Students are expected to communicate effectively. Therefore, students work will be evaluated according to acceptable college standards of communication for grammar, spelling, writing, and speaking.

4 6. Diversity in beliefs and values is expected. You are expected to always maintain respect for opinions differing from your own that may be presented in class. 7. Academic Misconduct in any form is in violation of Iowa State University Student Disciplinary Regulations and will not be tolerated. This includes, but is not limited to: copying or sharing assignments, plagiarism, and having someone else do your academic work. Depending on the act, a student could receive an F grade on the assignment, F grade for the course, and could be suspended or expelled from the University. See the Conduct Code at for more details and a full explanation of the Academic Misconduct policies. Minimum Standards for Laboratory Grooming and Attire To establish guidelines for students to attain professional standards of appearance and to provide maximum safety for the students and guests of the Joan Bice Underwood Tearoom, students are expected to observe the following standards of appearance. STUDENTS FAILING TO CONFORM TO THESE STANDARDS WILL NOT BE PERMITTED TO PARTICIPATE IN LABORATORY ACTIVITIES. Grooming and Dress Personal Grooming Good personal hygiene is essential and precautions should be taken to avoid body odors. Hair: clean, neat, above collar and completely covered by hair restraint. Hands: clean, short fingernails Nail polish and false nails are not allowed! Open cuts and burns must be bandaged and hand gloved Rings are not allowed Facial hair: clean shaven. No jewelry of any kind! No necklace. No ear/nose/eye/tongue rings. No bracelets (metal, rope, rubber, plastic, etc.). Please let me know if you wear a medical bracelet. No short sleeve shirts/blouses may be worn at any time. FOH Manager needs a sleeved shirt/blouse. Uniforms Men: o Clean, pressed, white dress shirt: Oxford Style (worn in Dining room) o Black slacks (no denim or faded Dockers), hemmed above floor length o Clean, pressed chef jacket in lab. A plain white t-shirt may be worn underneath (no logos or lettering) o Clean, polished black shoes (no open toe) worn with black socks. No athletic or athletic-type shoes. o Hair net (worn in dining room) and chef hat worn in lab. A hair net may be needed in addition to the hat to effectively restrain hair. Hair must be pulled up and/or back or kept short. Women: o Clean, pressed, white blouse or Oxford Style dress shirt (worn in Dining room). No visible midriff or low neck line. o Black slacks (no denim or faded Dockers), hemmed above floor length o Clean, pressed chef jacket in lab. A plain white t-shirt may be worn underneath (no logos or lettering) o Clean, polished black shoes (no open toe) worn with black socks. Low heals are required. No athletic or athletic-type shoes.

5 o Hair net (worn in dining room) and chef hat worn in lab. A hair net may be needed in addition to the hat to effectively restrain hair. Hair must be pulled up and/or back or kept short. General Guidelines Students may not begin lab until a TA or instructor is present. Backpacks, coats, books, cell phones, pagers, or other electronic devices, etc. are to be left in the locker room or at home. Do not leave them in the back of the kitchen! Lock them in your locker! FOH Manager must wear professional business attire. Dresses/skirts must be at least knee length. Watches are allowed to be worn by FOH Manager and the Kitchen Manager only. Chewing gum is NOT PERMITTED by anyone at anytime! NO OPEN TOE SHOES! EVER! Have both your FOH and BOH uniforms every day for lab. Students are responsible for their property. Keep it locked in your locker. Course Guidelines Proper lab attire must be worn and personal hygiene standards met or you will not be permitted to participate in laboratory activities and your grade will reflect such. Lab attendance is mandatory! Being tardy to lab will result in points being deducted from your lab score for the day. o Up to two minutes late to lab deducts one point from daily lab grade. o Over two minutes up till five minutes late to lab deducts two points. o Over five minutes up till ten minutes late deducts three points. o Over ten minutes late to lab and you will receive 0 points for lab for the day. This class is preparation for professional employment where tardiness is not acceptable. Sanitor I and Kitchen Manager Report/Packet must be word processed (no handwritten work will be accepted). An electronic version (not ed) of the Kitchen Manager Report/Packet is required in addition to the hard copy. You receive the hard copy back. We keep the electronic version. 10 points off per day will be deducted for all late work. Weekends = 2 days. o No work will be accepted 1 week past due dates o A student not completing the Kitchen Manager Report/Packet within 1 week of the due date will receive a failing grade in the lab. (Refer to the KM rubric for additional details) All assignments must be word processed unless stated otherwise. Course Fees A course fee will be charged to your U-Bill. The fee will cover your uniform and supplies needed to operate the laboratory. Fees will vary depending on current costs and are not refundable after the first week of classes. Laboratory Emergency Action Plan Fire Get customers and yourself out when alarm sounds. Severe weather Get customers and yourself away from windows and go to an interior hallway. Injury/cuts Let instructor know immediately. Develop neat and safe work habits: o Come to lab in a clean uniform o Keep uniform clean while working o Avoid wiping hands on uniform, leaning against tables, ranges, or other equipment, and spilling or splashing o Avoid touching face and/or hair while working You will need to wash your hands after touching your face, hat or hair

6 o You MUST wash hands after blowing or wiping your nose or after use of a tissue o Use proper tasting technique for all tasting No fingers Use correct spoons and in the appropriate way o Wipe hands on paper towels, not on dish towels o Keep work area neat and organized o Tool/Equipment Trays Please use them! o Return items to their proper location after they have been cleaned and sanitized If you are not sure where it goes please ask! Have all necessary and required materials at hand for lab: Depending on your position, you may need o Recipes o TWS & WFD o Calculator o Thermometer o Pencil o Small note pad for table service order taking Come prepared for lab! Lab instructors will provide laboratory rotation schedules for each lab section after the 1 st week of lab. Contact your sections lab instructor to set up a time for your Kitchen Manager meeting. If you ever need to talk to your instructor or TA just stop by. Office hours happily scheduled by appointment. Laboratory Schedule for first 3 weeks of the semester. All 4 orientation sessions, soft openings (practice lunch/dinner), and first days open. Jan 9 Jan 10 Jan 11 Jan 12 Jan 13 Orientation A Orientation A Orientation B Orientation B Jan 16 Jan 17 Jan 18 Jan 19 Jan 20 Holiday Orientation C Orientation C Orientation D Orientation D Jan 23 Jan 24 Jan 25 Jan 26 Jan 27 Practice Lunch Practice Dinner Practice Lunch OPEN TO PUBLIC OPEN TO PUBLIC On your first day of lab please report to the Joan Bice Underwood Tearoom in room 23 MacKay, the dining room. Lab orientation will start promptly at 10:00 AM for Sections 1 & 2. Section 3 at 4:15 PM. Please be on time. ***You MUST attend all four of the orientation sessions to continue in lab.