SUFFOLK COUNTY COMMUNITY COLLEGE RIVERHEAD, NEW YORK

Transcription

1 SUFFOLK COUNTY COMMUNITY COLLEGE RIVERHEAD, NEW YORK SPRING 2007 COURSE OUTLINE Course: Food Service Management Field Experience Catalog #: FM43 Section #: 1388, 1389 Instructor: Professor Jodi Levine, MS, RD, CDN Office: Shinnecock 125 Office Phone: Office Fax: Goal: The student will practice skills necessary to be an effective dietary manager. Objectives of the Course: Through field experience assignments and class participation, the student, upon completion of this course will be able to: 1. Identify and demonstrate operational procedures used in a foodservice establishment. 2. Describe and compare the responsibilities of various professional and support personnel who function within a foodservice operation. 3. Compare and demonstrate types of communication necessary for effective interaction among peers, supervisors, employees, clients/patrons and/or patients. 4. Apply the principles of Total Quality Management to all areas of foodservice operations. 5. Describe the laws, regulations and standards that affect foodservice operations. 6. Identify fundamentals of merchandising and marketing and describe how they affect foodservice sales. 7. Demonstrate principles of food procurement, production, storage, distribution and service. 8. Describe the concepts of financial management in a foodservice operation and explain how they contribute to the bottom line. 9. Analyze how the layout and design of a foodservice area affects the efficiency of its operation. 10. Demonstrate the operation of equipment used to prepare and deliver food. 11. Describe how a computerized data processing system is utilized in a foodservice operation. 12. Demonstrate procedures to maintain a safe and sanitary environment in a foodservice operation. 13. Demonstrate ethical behavior that is consistent with the ADA Code of Ethics. 14. Demonstrate skills in word processing, use of the Internet and . Procedures for Accomplishing These Objectives: 1. Lecture. 2. Active participation in classroom discussion. 3. Observation. 4. Interaction with site personnel and clients. 5. Written and oral assignments. 6. Participation in foodservice operation. 7. Case studies. Student Requirements for Successful Completion of the Course: 1. Complete all assigned tasks for fieldwork (see attached). 2. Read all assigned materials prior to class and be prepared to respond to questions relating to them. FM43 CO-0207-levine.doc Page 1

2 3. Complete a minimum of 180 hours of supervised field experience. Successful completion of additional hours will result in an increase in the final grade. 4. Participate in discussion and activities. 5. Attend a minimum of (four) 4 professional meetings on topics related to course material. The instructor must approve topics. Attendance at additional meetings will result in an increase in the final grade. 6. Communicate with the instructor regarding classroom and fieldwork concerns and questions related to the course subject matter. 7. Complete daily logs recording field work observations and analyzing operational and management practices. Grading Practice: The final grade will be based upon the following: Purchase Order % Menu % Job Description/Work Schedule/Specification % Log Observations & Analysis % Evaluation Form % Inservice % 100% Rules Concerning Student Absence & Tardiness: If a student is aware, in advance, of being tardy or is unable to attend a field experience day, he/she is to call the site director and the field work instructor at by 7:30 am. Tasks for Fieldwork: (See attached) Text: West and Wood s Introduction to Foodservice, Payne-Palacio and Theis, 10th Edition, Prentice Hall, Library articles and publications as requested by the instructor. Cornell Hotel and Restaurant Administration Quarterly Food Management JADA Restaurants & Institutions Required/Optional Field Trips and Activities: 1. Restaurant Show ~ March Culinary Institute of America 3. J. Kings Warehouse 4. Career Week at the Eastern Campus 5. J. Kings Food Show at Hofstra 6. NYSDA Annual Meeting ~ May Fairway Food Store 8. Queens College FM43 CO-0207-levine.doc Page 2

3 Weekly Outline and Assignments: Date Topics 1/25 Course Overview DTP Policies Fieldwork Procedures, Standards & Expectations Logs, Tasks & Projects 2/1 Review Project 1 Manager s Role Self-Test 2/8 Job Description/Specification/Analysis Due Menu ~ Chapter 5 Review Project 2 2/15 Case Studies 2/22 Menu Due Dietary Cost Report 3/1 Review Project 3 Purchasing Math Problems 3/8 Facilities Planning & Design ~ Chapter 10 3/15 Production Math Problems 3/22 In-Service Guidelines Purchase Order Due 3/29 Case Studies 4/5 No Class 4/12 Math Lab 4/19 Case Studies 4/26 Case Studies 5/3 Case Studies Self-Evaluations Due 5/10 Evaluations Review * No Class 4/5/07 FM43 CO-0207-levine.doc Page 3

4 SUFFOLK COUNTY COMMUNITY COLLEGE EASTERN CAMPUS RIVERHEAD, NEW YORK FM43 Tasks for Field Work 180 Clinical Hours (minimum) 1. Logs: Students will keep track of tasks completed by writing their time and activities in a daily log to be submitted weekly (Fridays) to the instructor. Identify each task by number. In the log, the students will document observations, relate them to course content material, and discuss and analyze management practices observed at the fieldwork site. Documentation of the tasks should be in sufficient detail to demonstrate understanding of the information. 2. Students will complete the following projects. a. Job Description/Specification/Analysis ~ Due Date: 2/8/07 b. Menu ~ Due Date: 2/22/07 c. Purchase Order ~ Due Date: 3/22/07 3. Attend four professional meetings on topics related to foodservice management or education. Write a one page typed description and evaluation of each meeting. 4. Attend all scheduled field trips and activities. 5. Prepare and give an in-service for staff or clients. Arrange time with your fieldwork instructor to observe your presentation during April or May. Submit a lesson plan to the instructor. 6. Review the organizational chart. Determine if it is current for the department. If not, revise it in your log. 7. Review the Policy and Procedure Manual. Describe the department s mission and the general subjects covered in the document. Explain the difference between a policy and a procedure. 8. Describe the labor-management relationship at your site. Explain the terms union, closed shop, union steward and collective bargaining. 9. Observe and describe communication tools used at the clinical site (example: log book, bulletin board, ). 10. Attend, if possible, a department meeting and explain it's purpose. 11. Identify quality assurance strategies utilized at the clinical site and discuss how they assist the department to ensure quality performance. (Examples: patient surveys, time/temperature forms, plate waste evaluations.) 12. Identify examples of time/motion economy procedures observed at the facility. 13. Discuss with the site director his/her role in budget development and issues that affect the finances of the department. 14. Utilize computer systems that assist in foodservice operations. 15. Describe how and why the following records are maintained: censuses, diets, food production schedule, work schedule, inventory and personnel records. FM43 CO-0207-levine.doc Page 4

5 16. Identify processed foods used at the facility and explain their advantages and disadvantages. Provide examples for each. 17. Observe the layout and design of the kitchen. Read Chapter 10. Describe the advantages and disadvantages of the site plan. 18. Participate in and evaluate catering functions at the site and on the Eastern Campus. 19. Work in all areas of food production and service (cook, salad, dessert, nourishments, dish room and cafeteria). Read Appendix A in text. Describe the major responsibility of each area and how they relate to each other. 20. Taste and evaluate foods served on regular and modified diets. 21. Work with the receiving clerk and/or store room personnel. Evaluate the layout of the storeroom and describe the inventory system utilized. 22. Follow the trays from the kitchen to the patient and determine patient's satisfaction with food. Report findings in your log. 23. Work with the staff on tray line assembly in all positions and describe the role and importance of each position on the line. 24. Record temperatures of food served to the patients in the kitchen and at the time of delivery and note if the temperatures meet the facility s standards. 25. Identify JACHCO regulations that relate to the Dietary Department. If your site is not monitored by JACHCO, utilize the Internet to gather the information. 26. Observe marketing principles used in the foodservice operation and discuss options for improving sales or food acceptance in your log. 27. Explain and demonstrate the use and operation of all large and small equipment at your site. Read Chapter 12 and Appendix B in textbook. 28. Become familiar with Part 14 of the State Sanitary Code and evaluate the clinical site's compliance with it. 29. Participate in procedures used to maintain sanitation standards. Describe how HACCP procedures are being employed through the flow of food. 30. Review cleaning schedules at the clinical site. Observe the kitchen at opening and closing times and evaluate the effectiveness of the cleaning procedures. 31. Locate the MSDS and discuss how they are used. * Tasks 19 and 23 will not be checked off as completed until the end of the semester. FM43 CO-0207-levine.doc Page 5

6 SUFFOLK COUNTY COMMUNITY COLLEGE EASTERN CAMPUS RIVERHEAD, NEW YORK FM43 Field Experience Job Description/Specification/Work Schedule Project 1. Observe a full-time employee (dietary worker) at the facility to which you are assigned for an entire work shift. 2. Write a detailed work schedule for the employee based upon your observations. (See pp in your text.) 3. Write a job description for the employee based upon your observations. (Use the form on page 450 of your textbook as a model.) 4. Compare the job description you wrote with the employee's actual job description and comment upon any discrepancies between the two. Include a copy of the job description from the facility. 5. Write a job specification for the aforementioned position. (See page 451 in your text.) FM43 CO-0207-levine.doc Page 6

7 SUFFOLK COUNTY COMMUNITY COLLEGE EASTERN CAMPUS RIVERHEAD, NEW YORK FM43 Field Experience Menu Project Plan a one week, non-selective menu for the field site to which you are assigned. The menu should meet the pyramid guidelines for an adult male. The menu must include: 1. The menu pattern of your site. Submit a copy of the pattern. 2. A good source of vitamin C daily. 3. A good source of vitamin A at least three times during the week. 4. A variety of foods relative to flavor, texture, color, preparation style, form, size, shape and temperature. 5. Portion sizes use ounces, fluid ounces, cups, teaspoons, fraction of the whole, numbers, portion control package sizes, etc. 6. List specific ingredients when appropriate. 7. Include foods typically served at your site in the same portions that are used. 8. Use descriptive terminology to present the menu items such as New England Clam Chowder, Chilled tomato juice, Baked potato, Crisp noodles, Fried onions, Iced tea, Buttered peas. 9. Include garnishes - lemon wedge, cherry, sprinkles, croutons, crackers, mint jelly, raisins, lettuce bed, catsup, tartar sauce, etc. 10. SAVE YOUR MENU FOR THE PURCHASE ORDER PROJECT. FM43 CO-0207-levine.doc Page 7

8 SUFFOLK COUNTY COMMUNITY COLLEGE EASTERN CAMPUS RIVERHEAD, NEW YORK FM43 Field Experience Purchase Order Project 1. Using the menu developed for the menu project, create a purchase order for all foods required in the following categories for 100 clients. a. Groceries b. Dairy c. Meat d. Produce e. Bread 2. Write the specifications for each item and place in the "specification" column. If the item is not used at your site, find the specification in library reference materials. 3. Calculate the amount of each item needed, and place in the "amount" column. 4. Re-submit your menu with the purchase order. FM43 CO-0207-levine.doc Page 8

9 GROCERIES Page 1 of 2 ITEM SPECIFICATION AMOUNT GROCERIES Page 2 of 2 FM43 CO-0207-levine.doc Page 9

10 ITEM SPECIFICATION AMOUNT DAIRY Page 1 of 1 ITEM SPECIFICATION AMOUNT FM43 CO-0207-levine.doc Page 10

11 MEAT Page 1 of 1 ITEM SPECIFICATION AMOUNT FM43 CO-0207-levine.doc Page 11

12 PRODUCE Page 1 of 2 ITEM SPECIFICATION AMOUNT FM43 CO-0207-levine.doc Page 12

13 PRODUCE Page 2 of 2 ITEM SPECIFICATION AMOUNT FM43 CO-0207-levine.doc Page 13

14 BREAD Page 1 of 1 ITEM SPECIFICATION AMOUNT FM43 CO-0207-levine.doc Page 14

15 FM43 CO-0207-levine.doc Page 15