General Information The template

Professor Information

Instructor Profile Picture

Instructor

Patricia Falcon and Cristina Moguel

Office

HM 341

E-mail

pfalcon@fiu.edu

phone

786-238-4643

Office Hours

By Appointment and 1 hour prior to any class

Turn Around Time

Within 24 hours M-F

Class Hours

Wednesdays 9am to 2pm

Course Description and Purpose

A course in advanced food and beverage operations and service techniques purpose is designed to provide the student with realistic production, service and managerial experience. Students will be rotated through production and service stations and, as managers, will be required 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:

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

Important Information

Policies

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:

 Cheating

  • 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

Plagiarism

  • 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 a traditional face to face course.

Students are expected to:

  • Come to class on time.
  • Be attentive and engaged in class.
  • Refrain from using laptops, cell phones and other electronic devices during class, except for when instructed to by the professor for taking notes and following the lecture.
  • Spend an adequate amount of time on the homework assignments, and to complete and submit assignments as required in a timely and professional manner.
  • Actively engage and participate in classroom discussions and culinary labs.
  • Seek help when appropriate.

The instructor will:

  • Start and end class on time.
  • Attempt to reply to e-mails within 24 hours on weekdays and 48 hours on weekends and holidays.
  • Assign homework that adequately covers the material and meets the learning objectives of the course while adhering to the time expectations for a 16-week course.
  • Assess students in a manner that accurately reflect the material covered in class and assigned in homework.

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 during weekdays.

Assignments

  • 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.
  • Please ensure you read the assignment descriptions and rubrics in detail for each assignment. All assignments are open prior to our first day of class and have clear deadlines and expectations. All assignments will additionally be reviewed "live" in class and you will have an opportunity to ask clarifying questions then and as always via email. 
  • 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.

    Assignments must be formatted as follows:

    1. All assignments must be typed and submitted in the file format designated in the Canvas assignment detail. It is the student’s responsibility to ensure proper format and readability of those files.
      1. 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.
      2. Use a 12 point plain font such as Arial.
      3. Use 1" margins on all 4 sides
      4. Justify so the left edges of the typing are perfectly straight
      5. 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 )

    1. 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 may be returned 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.

    LATE ASSIGNMENTS

    1. Late assignments lose 50% of the final grade after due date and time. Late assignments must be submitted through Canvas using the appropriate link. This is your insurance policy so you avoid the late penalty.
    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.
      1. No assignments will be accepted more than 7 days late.
  • TURNITIN

    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 or ANY use of non-original workwithout proper citation will be subject to a zero for that assignment both for the student that has that non-original work and any student that shared their work. Please do not share your work with other students for any reason.  


    Attendance, Participation and professionalism

    LATE WITHDRAWAL

    There are no late withdrawals from class unless you are hospitalized or something along those lines.  There is a mid-semester deadline set by which time your decision must be made.  

    WHEN YOU ARE ABSENT

    1. Don’t be absent

    2. We do not categorize absences as excused or unexcused and do not require documentation for the absences. A student will be allowed to submit make-up work within a week of their absence up to 3 times. After 3 absences/make-ups any further absence will result in an automatic zero for that class’s lab grade. Students will also be allowed to submit any of the extra credit opportunities to make up for the loss in lab points due to excessive absences or lateness.

    3. Whenever possible, please give us advance notice via email to both instructors.  We may be able to give you a heads up on class content

    Please do not ask us what you missed.  We will not repeat lessons in person, over the phone nor by email query.  Instead, get the notes from a classmate.  Then, feel free to contact us or email us to ask as many clarifying questions as you need answered in order to fully understand the class you missed.

    Class Presence and ParticipationClass presence and participation points are given to encourage your active class participation and discussion.  You will be rewarded with a perfect weekly participation score as long as you come to class on time, actively contribute to the class discussion and fully participate and engage in the lab.

    Uniform: Culinary and dining room uniform is to be worn professionally and properly at all times. 


  • Expectations of proper uniforms will be covered on day one and it is encouraged to wear your full uniform on day 1. 


  • Uniforms will be required in our second class.

    Attendance: Attendance will be taken at the beginning and during class, you will be ‘checked out’ at the end of the class once the kitchen and dining room has been inspected by your instructors.  

    Students are expected to arrive to class on time. When we start service, lab starts promptly at our scheduled class start time. (We strongly suggest you are early and plan for traffic) This means students must be on time in proper lab attire worn, with hair restrained, hands washed, and ready to begin with required materials at class start or earlier. 

  • If you are more than 10 minutes late, you will receive lab grade deductions. 

  • Reminder WE DON’T DO LATE! If we attend Zoom classes, there is only a 5 minute courtesy for this timeliness.

    LABORATORY ATTENDANCE AND EVALUATIONS



    Laboratory Class Attendance and Evaluation
    In the event that our face-to-face class cannot meet as regularly scheduled, I will contact you using our Canvas FIU email system.
    UNIFORM AND APPEARANCE
    All students in food production laboratory classes are expected to adhere to good industry practices for dress, personal appearance, safety and sanitation. 
    All students must follow these guidelines for uniform and appearance. 
    Wear a complete, clean uniform in the kitchen and the classroom. 
    If any part of the uniform is not in compliance, you will be subject to deductions in lab points. Repeated shortcomings to this standard will result in higher lab point deductions. 
    Chef’s Uniform 


    • Cleaned and pressed black chef’s pants of proper fit, neither pegged nor cuffed. Pants must be hemmed above the natural heel and below the ankle. 
    • CSHTM-issued cleaned and pressed white chef’s jacket. Sleeves of the chef’s jacket may be folded only to the wrist, except in cases where practicality of the work being done requires otherwise. 
    • CSHTM or FIU-issued hat. 
    • Clean and pressed white apron, half or full. 
    • Clean, black, sturdy work shoes with closed backs and non-slip, oil resistant soles.  
    • One plain ring if a wedding band is only jewelry permitted
    • White undergarments are required for both men and women—colors or logos are not permitted. 
    • The breast pocket of the chef’s jacket may only contain one clip-on pen, one clip-on thermometer, and notecards or a small notebook. 
    • Fingernails should be short, trimmed, clean, neat, and free of polish. 
    • For sanitation reasons, gloves, aprons, side towels, and hats are not worn during certain activities that might lead to contamination (i.e., going to the restroom, taking out the garbage). 
    • Hair must be restrained above the collar in a professional manner, with solid white or black hair restraints, barrettes, or scrunchies. 
    • You must be clean-shaven, with sideburns not exceeding the middle of the ear for men. Beards must be neatly trimmed or covered with a beard guard. 
    • Mustaches must be neatly trimmed and must not extend beyond the corner of the lips. 
    • Sheer or see-through clothing is not permitted. 
    • Colored or logo T-shirts are not permitted. 
    • Hats, other than CSHTM-issued, are not to be worn. 
    • In all instances, hair must be groomed, clean and restrained under the hat at all times. 
    • Headphones and/or cell phones are not acceptable in the laboratory, classroom, nor in hallways and public contact areas. 
    • No excessive makeup, cologne, aftershave, or detectable sprays and lotions. 


  • Anything not specified in this section may not be worn with the uniform. Uniforms must be complete and worn as designed. 

    *You may purchase the Pants, Aprons and Shoes online or at Kmart, Walmart, etc. The Chef jacket  and logo hat must be purchased at the bookstore or from previous students. 

    Before each lab, you will need to write or print your recipes. No cell phones are permitted in the lab. 


    UNIFORMS ARE REQUIRED ON THE SECOND WEEK OF CLASS. 

    Students not in compliance with CSHTM uniform policies will not be allowed to participate in the laboratories and/or receive deduction of points from their lab grade.

Grading

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 in to the appropriate Canvas dropbox. 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.

Course Requirements
Number of Items
Points for Each
Total Points Available
Weight
Final Project(2 parts)2102030%
Final Reflection Paper
1101010%
 Lab Attendance/Discussion/Participation
1303030%
Weekly Assignments
9109030%
Total
10N/A1000100%

Grading Schema

Name From To
A
100%
95%
A-
< 95%
90%
B+
< 90%
87%
B
< 87%
83%
B-
< 83%
80%
C+
< 80%
77%
C
< 77%
70%
D
< 70%
60%
F
< 60%
0%

Course Calendar

Weekly Schedule

WEEK 

DATE

Lecture

Assignment Due/Assessment

Production

1

1/12

Chef Introduction & Overview of Syllabus review, Canvas Review. Project Review, Menu Review, Trends, Kitchen Tour, Kitchen Safety.

PROFESSIONALISM, SANITATION

Assignment:Letter to Professor confirming understanding and commitment to the FIU Academic Pledge & Intellectual Honesty statement

Kitchen familiarity

Syllabus Review and Focus on Review of each weekly assignment, Detailed expectations for project,

Positions, Training Intro, Initial Exercises

#FIUBISTRO

2

1/19

GUEST SERVICE REFRESH 

Assignment: Cost 2 items from our menu using retail costs you can find anywhere:

1 Appetizer or Side dish

1 Entrée

Dining Room Role play

Sample Service

Carry Tray. Plate, Glassware, Par Lists, Inventory, Timeline, Ordering, Expo 


3

1/26

MISE EN PLACE-station set up, order and preparation process, menu forecasting and production


Training


Assignment: Cost 2 items from our menu using retail costs you can find anywhere:

1 Dessert

1 Beverage



Marketing, Data Gathering, Execution


Tentative FIU Alumni Guest Speaker: Social Media Panel

4

2/2

RESTAURANT OPERATIONS 

Training

Assignment: Submit your individual marketing plan and commitment of what YOU specifically will be doing to market the #FIU BISTRO


5

2/9

RESTAURANT OPERATIONS 

Rotation 1


Assignment: Analyze 4 different online reviews(2 positive and 2 negative) of any LOCAL restaurant. Evaluate the management response for each review, if any. What would you do differently, if anything. Develop an internal plan/communication to address both the positive and the negative reviews. How would you reward or encourage team for the positive and correct, improve, reduce potential for the negative? 


6

2/16

RESTAURANT OPERATIONS 

Rotation 1

Assignment: Develop 2 recipes( 1 Food and 1 Beverage item) that you would add to our current menu. Describe the reasons you feel these would be successful. Cost the recipes. Prepare a station diagram/ written layout to place at the station labeling equipment and ingredients, so that the dish and beverage would be ready to serve consistently.


7

2/23

NO CLASS
 SOBE WEEK


Assignment: Using the menu and sales/cost detail provided by our POS system to date, complete a menu engineering analysis of a selected menu section(appetizers, entrees, desserts) 

Discuss your findings and make recommendations based upon the results.



8

3/2

NO CLASS

Spring Break


Assignment

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


9

3/9

RESTAURANT OPERATIONS 

Rotation 1


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



10

3/16

RESTAURANT OPERATIONS 

Rotation 1



11

3/23

Refresher Training




12

3/30

RESTAURANT OPERATIONS

Rotation 2




13

4/6

RESTAURANT OPERATIONS

Rotation 2




14

4/13

RESTAURANT OPERATIONS

Rotation 2


  • Part 1 of Final Project is due 
  • Last opportunity for extra credit



15

4/20

RESTAURANT OPERATIONS

Rotation 2

Part 2 of Final Project is due



16

4/27

No Class. Work on Final Reflection



Final Reflection is due


No service