Internet - WebCT

Instructor: Hubert E. Robert

e-mail: hrobert@hcc.mass.edu
telephone: 413-552-2229, voice mail equipped
fax: 413-534-8975

There are no synchronous or on-site requirements for this course

Communication Policy:   Instructor will log in daily Monday through Friday in the morning to answer e-mail and bulletin board questions.

Course Description:  The fundamental principles and techniques underlying the managerial process of the food service industry. Topics include menu planning, purchasing, issuing, storing, controls, and personnel and
productivity management.

Prerequisite: HFM 130 or CUL 101 (waived for Hospitality Certificate students only)

Course Credit:  3 credits

Course Objectives:
- To acquaint the student with various managerial systems that are utilized within the food service industry.
- To introduce the student to the significance of menu planning in the overall operation of a food service establishment.
- To provide the student with an understanding of purchasing, storing, and issuing procedures necessary to effectively manage a food service operation.
- To introduce the student to personnel and product management theories to facilitate the development of skills in food service management.
- To introduce the student to current trends in food cost control, merchandising, and marketing.

Required Textbook:  Ninemeier, Jack D., Planning and Control for Food and Beverage Operation, 6th Edition, Educational Institute of the AH&LA, copyright 2004, ISBN 0-86612-231-1.  Available online from the HCC Bookstore or other major on-line booksellers. No special software key or passcode, beyond HCC's WebCT global ID, is needed to access this course.
 

Methods of Instruction:
On-line - Distance Learning:
* Reading Assignments from the course textbook
* Case study materials from the text or posted on-line.
* On-line lecture presentations on related subjects.
* Mandatory class discussions on WebCT bulletin boards.
* On-line course examinations.
 

Methods of Testing and Evaluation:
* On-line reading check quizzes 10%
* Participation in bulletin board discussion topics 10%
* Case studies 30% (10% each)
* Course examinations 50% (12.5% each)

All assignments are due by the time and date indicated. Late submissions will not necessarily be accepted and, when appropriate, a grade of zero (0) will be entered for that assignment. Plan ahead -- early submissions are accepted and encouraged. Computer or ISP problems should not be assumed to serve as automatic excuses for a late submission; keeping to schedule is especially important.

Failure to meet three consecutive deadlines, including those for quiz or discussion submissions, will normally result in administrative withdrawal from the course. In such instances, the grade of AW will be recorded.
 

Course Schedule and Assignments:  To access the schedule of course assignments and due dates, go to the "Course Assignments" icon on the course home page.