General Information The template

Professor Information

Instructor Profile Picture


Patricia Falcon MBA



786-238-4643 ( text)

Office Hours

By Appointment

Turn Around Time

Within 24 hours M-F

Course Description and Purpose

A course in advanced food production and service techniques to provide the student with realistic production, service and managerial experience. Students will be required to develop skills to plan menus, supervise preparation and service, handle guest relations, and keep accurate accounting records on the profit and loss phases of the operation. Staffing, merchandising, cost control procedures and modern marketing are integral parts of the course.

Course Objectives

Upon completing this course, students will be able to:

  1. Acquire interpersonal relationship and managerial skills required in food preparation and dining room service. 
  2. Perform in each of the defined front-of-the-house and back-of-the-house positions as defined by a production manager schedule.
  3. Function in a professional manner in a modern foodservice kitchen and dining room.
  4. Evaluate professional foodservice standards for personnel in service and production positions.
  5. Demonstrate professional interpersonal communication skills with colleagues, guests, and peers.
  6. Implement sound critical thinking skills.
  7. Evaluate the consequences and impact of calculations and decision.
  8. Demonstrate the planning, organizing, staffing, controlling, and evaluating of peers.
  9. Understand and analyze restaurant financial reports and decisions.

Important Information


Please review the FIU's Policies webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU, as well as additional information about acceptable netiquette for online courses. For additional information, please visit FIU's Policy and Procedure Library.

As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Conduct and Honor Code.

Technical Requirements and Skills

One of the greatest barriers to taking an online course is a lack of basic computer literacy. By computer literacy, we mean being able to manage and organize computer files efficiently and learning to use your computer's operating system and software quickly and easily. Keep in mind that this is not a computer literacy course, but students enrolled in online courses are expected to have moderate proficiency using a computer. Please go to the What's Required webpage to find out more information on this subject.

Privacy Policy Statements for Partners and Vendors

Please visit our Technical Requirements webpage for additional information.

Accessibility and Accommodation

The Disability Resource Center collaborates with students, faculty, staff, and community members to create diverse learning environments that are usable, equitable, inclusive, and sustainable. The DRC provides FIU students with disabilities the necessary support to successfully complete their education and participate in activities available to all students. If you have a diagnosed disability and plan to utilize academic accommodations, please contact the Center at 305-348-3532 or visit them at the Graham Center GC 190.

For additional assistance please contact FIU's Disability Resource Center.

Web Accessibility Statements for Partners and Vendors 

Please visit our ADA Compliance webpage for additional information about accessibility involving the tools used in this course.

Academic Misconduct Statement

Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas, and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Conduct and Honor Code. Academic Misconduct includes:


  • The unauthorized use of any materials, information, study aids or assistance from another person on any academic assignment or exercise, unless explicitly authorized by the course Instructor; 
  • Assisting another student in the unauthorized use of any materials, information, study aids, unless explicitly authorized by the Instructor; and 
  • Having a substitute complete any academic assignment or completing an academic assignment for someone else, either paid or unpaid; and


  • The deliberate use and appropriation of another are work without any indication of the source and the representation of such work as the Student's own.
  • Assisting another student in the deliberate use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. 

Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

Panthers Care & Counseling and Psychological Services (CAPS)

If you are looking for help for yourself or a fellow classmate, Panthers Care encourages you to express any concerns you may come across as it relates to any personal behavior concerns or worries you have, for the classmate’s well-being or yours; you are encouraged to share your concerns with FIU’s Panthers Care website.

Counseling and Psychological Services (CAPS) offers free and confidential help for anxiety, depression, stress, and other concerns that life brings. Professional counselors are available for same-day appointments. Don’t wait to call (305) 348-2277 to set up a time to talk or visit the online self-help portal.

Inclusivity Statement

This course will serve to embrace the diversity and inclusivity found within Florida International University. We appreciate and respect diversity, equality, equity, cooperativeness, community, and sustainability within our online courses. We are committed to the ongoing education of our students and their participation within the course regardless of gender, ethnicity, age, sexual orientation, geographical location, religion, and disability. We strive in encouraging collaboration by preparing our students to value the differences in others. At the core of our intentions is the encouragement of acceptance and appreciation of differences within our student population and community.

Copyright Statement

The following conduct is prohibited by the Student Conduct and Honor Code. Lack of familiarity with University policy is not a defense to a violation of this Code. Unless specifically noted, the intent is not a required element to establish a policy violation. The following conduct violation or any attempt to violate the Code will be used in charging all Students or Student Organizations;

Section 5 | Conduct Violations - g. Computer Misuse

  • vii. Unauthorized distribution or downloading of copyrighted materials, including but not limited to, unauthorized peer-to-peer file sharing. This is a violation whether the user is using their own personal computer or the University’s information technology system for unauthorized distributions.

Copyright Statement: The materials and content in this online course are provided solely for student use during the course. Course materials may not be shared outside of the course or with any third party without the explicit permission of the instructor or content publisher. Visit FIU Library’s Copyright Lib Guide to learn more about copyright law and restrictions.

Additional Resources:

Course Prerequisites

If the course has prerequisites: This course has a prerequisite(s). Review the Course Catalog. webpage for prerequisites information.

If the course does not have prerequisites: There are no prerequisites for this course.

Expectations of This Course

This is an online course, which means most (if not all) of the course work will be conducted online. Expectations for performance in an online course are the same for a traditional course. In fact, online courses require a degree of self-motivation, self-discipline, and technology skills which can make these courses more demanding for some students.

Students are expected to:

  • review the getting started page located in the course modules;
  • introduce yourself to the class during the first week by posting a self-introduction in the appropriate discussion;
  • take the practice quiz to ensure that your computer is compatible with the learning management system, Canvas;
  • interact online with instructor and peers;
  • review and follow the course calendar and weekly outlines;
  • log in to the course 2 times per week;
  • respond to discussions by the due date specified. No work past 1 week of lateness will be accepted;
  • respond to emails within 1 day;
  • submit assignments by the corresponding deadline.

The instructor will:

  • log in to the course a minimum of twice per week;
  • respond to discussion postings within 7 days of the deadline;
  • respond to emails within 24 hours;
  • grade assignments within 7 days of the assignment deadline.

Course Detail

Course Communication

Communication in this course will take place via the Canvas Inbox. Check out the Canvas Conversations Tutorial or Canvas Guide to learn how to communicate with your instructor and peers using Announcements, Discussions, and the Inbox. I will respond to all correspondences within 24 hours.


  • A special note about your written work: This class will require significant written work. If writing is not your favorite thing that is perfectly acceptable, but it does mean you must start your writing assignments early, revise them more diligently, and make time to consult with a tutor.  You are encouraged to create an Office Word template for assignments in order to save you time and aggravation when completing assignments. I have tried to be clear in my assignment descriptions and have included grading rubrics for all work. Please read these thoroughly to ensure you get full credit for each assignment. If you have any questions about assignments or anything else, I encourage you strongly to ask those questions via email or in our Zoom sessions BEFORE any assignment is due.

    All assignments are to be submitted electronically according to the instructions on FIU Canvas. Assignments will not be accepted via email, Facebook, text or any other means other than as indicated on Canvas. 

    TURNITIN- I use TURNITIN for all assignments. All your work should be 100% original with the exception of another's work that is properly cited. Work determined to be more than 30% non-original work may be subject to a zero for that assignment both for the student that copied their work and the student that shared their work. Please do not share your work with other students for any reason. 

    Assignments must be formatted as follows:

    1. All assignments must be typed
    2. Assignments must be submitted as ONE document, Word document preferred with no attachments. I prefer that supporting files such as excel, jpeg, youtube, vimeo and all others are embedded within the document. You may hyperlink or copy and paste content into the body. Attachments must be saved with the class name, group or individual name and assignment and attached as such.
    3. Use a 12 point plain font such as Arial.
    4. Use 1" margins on all 4 sides
    5. Justify so the left edges of the typing are perfectly straight
    6. Head the first page this way, single-spaced in the upper right corner
      • your last name, your first name
      • your class (ex. FSS 4234C)
      • due date
      • name of assignment (ex.  Menu Planning Exercise )
    7. Use a header with the page number and your last name or group name (p 2 – p last.).
  • Work that does not meet these requirements will be handed back without comment.  If you redo the assignment it will then be late and the late submission policy will apply (see below). These are mechanical things that will help me grade and return your assignments more efficiently. Please take the time to learn and follow the instructions for each assignment.

    • Provide clear guidance on the expectations and requirements
    • Provide due dates and late assignment policies
    • Define if it is an individual or group assignment (groups: Let the students know how the groups will be formed)
    • Specify and describe how to submit assignments (i.e. Assignment drop box or (Links to an external site.))
    • State the criteria for evaluation (Rubric or list of criteria)
    • The expected turn-around time for feedback or grades
  • For more information,  please review the important information about assignments page.

Late Assignments

  1. Late assignments lose 50% of the final grade after the assigned due date passes, whether 1 minute or several days late, the same grade penalty is applied. Late assignments must be submitted through Canvas using the appropriate link. This is your insurance policy so you avoid the late penalty. I encourage all students to submit work early to avoid any potential technical issues.
  2. I work very hard to grade papers quickly. Late assignments do not get handled with the same dispatch. They go to the bottom of my priorities.  ON TIME IS THE WAY TO GO.
  3. No assignments will be accepted more than 7 days late.

Zoom Video Conference 

Zoom is a video conference tool that you can use to interact with your professor and fellow students by sharing screens, chatting, broadcasting live video/audio, and taking part in other interactive online activities. We will be utilizing this tool to conduct class meetings and discuss upcoming assignments as well as projects and overviewing materials and content provided in the modules. This is your opportunity to ask questions if you have them! If you attend the live Zoom session, pease ensure your camera is on and you are able to actively engage in the class conversation. Whether you are or you are not able to attend the live sessions, you will be required to view the session and submit a brief summary of what you observed and learned from the session.

Zoom Meetings will be held on the following dates/time:

  • Meeting 1: May 12 / 5:30pm - 6:30pm
  • Meeting 2: May 19 / 5:30pm - 6:30pm
  • Meeting 3: May 26/5:30pm - 6:30pm
  • Meeting 4: June 2/ 5:30pm - 6:30pm
  • Meeting 5: June 9/5:30pm - 6:30pm
  • Meeting 6: June 16 / 5:30pm - 6:30pm
  • Meeting 7: June 23 /  5:30pm - 6:30pm
  • Meeting 8: June 30/ 5:30pm - 6:30pm
  • Meeting 9: July  7/  5:30pm - 6:30pm
  • Meeting 10: July 14/  5:30pm - 6:30pm
  • Meeting 11: July 21 /  5:30pm - 6:30pm
  • Meeting 12: July 28 /  5:30pm - 6:30pm
  • Meeting 13:No session/  5:30pm - 6:30pm
  • Meeting 14: No session/  5:30pm - 6:30pm
  • Meeting 15:No session / 5:30pm - 6:30pm

Zoom meetings can be accessed via the Zoom link in the course navigation menu. Once you click on the Zoom link, it will route you to join the meeting for the respective class session. You will also be able to view upcoming meetings, previous meetings that you have already joined, and meeting recordings. Before joining an actual class session:

If you encounter any technical difficulties, please contact the FIU Canvas Help Team (Links to an external site.). Please ensure you contact support immediately upon the issue occurring.


Various methods will be used to assess your mastery of the material presented. There will be online assignments: In order to be eligible for full points for each assignment, all work should be turned in by the due date and time. If work is late, it will be accepted up to 1 week late, but 50% will be deducted before the assignment is graded.  After 2 weeks, any assignment will then be closed. The last assignment will be closed on the final date of the semester.

Course Requirements
Number of Items
Points for Each
Total Points Available
Individual Weekly Assignments91011030%
Zoom Recording Summaries111012015%
Culinary and Service Presentation3103015%
               Discussion Board                      1                10                                             10       10%
          Final Reflection Paper                        1                10                                            10       10%
Final Project Slides & Presentation2102020%

Grading Schema

Name From To
< 95%
< 90%
< 87%
< 83%
< 80%
< 77%
< 70%
< 60%

Course Calendar

Weekly Schedule

Module / Dates

Topic / Focus


Module 1

May 9-15

Introductions-kitchen and dining room

  • Write a formal letter to Professor confirming understanding and commitment to the FIU Academic Pledge & Intellectual Honesty statement

Module 2

May 16-22

Costing Review

Kitchen Assignments and organization

  • Calculate food costs of 1 Appetizer from menu and 1 Entree from menu using template provided

Module 3

May 23-29

"Social Media Marketing Guest Panel" discussion

  • Calculate food costs of 1 Dessert from menu and 1 Side dish or beverage from menu using template provided

Module 4

May 30-June 5

Dining Room Service Review

  • Develop a marketing plan of your own personal actions to 1)Improve customer counts in the FIU Bistro Restaurant and 2)Improve awareness of the FIU Bistro Restaurant

Module 5

June 6-12

Guest Feedback mechanisms

  • Analyze 4 different online reviews(2 positive and 2 negative) of any LOCAL restaurant within Dade county. Evaluate the management response for each review, if any and highlight what was right as well as any opportunities for improvement.

Module 6

June 13-19

Guest Feedback Process

  • Create a dining guest feedback response and recovery plan for a guest challenge in your restaurant

Module 7

June 20-26

Menu development-

  • Analyze the current food menu and develop and cost a new menu item to enhance it.

Module 8

June 27-July 3

Menu development-Food

  • Financial improvement via menu/sales analysis
    • Complete a menu engineering analysis of a selected menu section(appetizers, entrees, desserts)

Module 9

July 4-10

Team Organization and Delegation

  • Research local labor costs and develop and cost a staffing schedules for front and back of the house based upon 10 days of service in the FIU Bistro

Module 10

July 11-17

Financial improvement via kitchen operations

  • Research "Other costs" and develop a cost estimate for those costs based upon 10 days of service in the FIU Bistro

Module 11

July 18-24

Project week Part 1

  • Part 1 of Final Project is due
  • Final Reflection is due

Module 12

July 25-29

Finals Week-Project Part 2

Putting it all together

  • Part 2 of Final Project is due

Module 13

Module 14

Module 15