FOOD SERVICE & HOSPITALITY MANAGEMENT

Any references below to links or course completion actions are only available to students enrolled in the course and who have passwords, and they must be done at the course web site.

Under Revision

READ this entire syllabus.

WARNING:  Do not take this course if you are not motivated enough to complete weekly homework assignments.
 
 Print the Calendar of Course Events found on the FSM 125 Home Page.
      -  Print the months for the semester you are taking the course.
             - Example: Spring: print January, February, March, April, May.
                               Fall: print September, October, November, December.

Course Description:
    - This course provides students with comprehensive knowledge of food safety that they will need as food service managers.  Food borne illness, pest management, sanitation regulations, safe food storage, cleaning programs, accident prevention and safety, emergency actions, and crisis management are discussed.  Students can earn the ServSafe  Certificate from the National Restaurant Association.  Required course for individuals pursuing department of health's Certified Food Service Supervisor (Dietetic Assistant) Certificate.

Course Goal:
    - Students will learn the principles of food service sanitation management so they can pass the ServSafe Certificate Exam from the National Restaurant Association (NRA).

Teaching Philosophy:
- Students need to be motivated and understand that  learning the material rests with them.
- Activities are designed to expose the student to the material.
- Keep to the course's schedule on submitting homework.
- There are no tests except the optional final exam, required to earn the ServSafe Certificate.
- Contact the instructor via Private Mail (see course Homepage) whenever you need help.

Objectives & Outcomes:
    - See Learning Objectives and Learning Outcomes page found on the course Homepage.

Textbook:
  - ServSafe Coursebook, 4th edition, Educational Foundation of the National Restaurant Association.
  - Available at the Burlington County College bookstore, (609) 894-9311 X7245, or      http://www.efollett.com
  - If the student wishes to take the optional final exam, the book must contain the answer sheet.
    - If the student does not want to take the final exam, a used book or the ISBN 0-471-52208-2 edition (without exam) will cost less.
    - Search the internet for booksellers to find bargain books.

Explanation of Course Schedule:
    - Date:
        - Date in which work is due.
    - Week:
        - Numbered week in the semester, weeks 1 through 15.
    - Chapter Work:
        - Chapter in textbook for which reading and work are due.

This is a sample heading of the Course Schedule:

Course Schedule
    Date        Week Number        Chapter Work Due        Projects Due    Comments

See and print the Course Schedule for Fall (or Spring) found on the Homepage and Course Menu.  It is not found here because it changes each semester.

Defining Work:
    - Work (homework) for each chapter consists of:
        - Reading and highlighting each chapter.
        - Re-writing Test Your Food Safety Knowledge false statements. The book's appendix identifies the true and false answers.
        - Reading and answering questions in Sanitation in Action.
        - Multiple Choice questions.
        - Short Answer Questions.
        - Kitchen Safety Puzzle.
        - Projects #1 - 3.

Work Required from Each Textbook Chapter:
    - Test Your Food Safely Knowledge:
        - True False questions are on the first page of every chapter.
            - Example for chapter 1: page 1-1.
            - For every question that is false, re-write the sentence so it is a true statement.
                - You will just list the question numbers that are false and then write a true statement.
            - DO NOT LIST, NOR ANSWER THE TRUE STATEMENTS.
          - Look in the appendix for the True and False answers.

    - Sanitation in Action (SIA):
        - Mini case studies
        - Found on the course Homepage

    - Multiple Choice Questions:
        - Found on the course Homepage

     - Short Answer Questions:
        - Found on the course Homepage

     - Kitchen Safety and Accident Prevention (this is not in the book):
        - Read through the outline Kitchen Safety Supplement; the link is found on the Course Homepage
        - Complete the Kitchen Safety Puzzle,  found on the Course Homepage.
        - Submit your answers in a list format with the appropriate numbers from the puzzle.

Projects:
    - Project #1:
        - Search the Internet and find an article or another resource about sanitation in a commercial or institutional kitchen, or about food borne illness.
        - See the course Homepage for Internet direct links: Internet Sites for Article Research.
            - Internet sources are also found at the end of every chapter in the book.
        - Get the instructor's approval of the article:
             - Send a Private Mail to the instructor listing the title of the article and internet address of the article/resource.
             - This approval Private Mail must be sent no later than 1 week before the article is due; see the Course Schedule.
             - It is better to request approval earlier because some articles might be rejected due to an inappropriate subject.
        - Read the item, write a 250 word (about 1 typed page) summary highlighting the important points, and submit on the week listed in the Course Schedule.
        - Cite your source: web site, author, title, date, web address.
        - Grading, 10 points total:    
             - Source:  2 points
             - Clear summary of article without cutting and pasting directly from the source: 6 points
             - Spelling, grammar, typing: 2 points
             - Obtaining instructor's approval of article choice after due date:  minus 2 points from grade
             - Failing to obtain instructor's approval: minus 3 points form the grade     
 
     - Project #2:
        - Visit the local health department to obtain copies of the two most recent food service health inspection report for two (2)  different facilities, a total of 4 inspection reports.
            - The facilities must prepare a variety of foods on site.
                - Acceptable: restaurant, nursing home kitchen, school cafeteria, fast food restaurant, pizza parlor.
                - Not acceptable: yogurt stand, grocery store.
            - The Burlington County Health Department requires a 2 day notification to obtain copies of reports; call ahead.
                - 609-265-5521(Ext 5521)   kchortholmes@co.burlington.nj.us
        - Write a summary of the inspection reports.
        - Grading, 10 points total:    
             - Identification of establishment and dates of inspections:  2 points.
             - Clear summary of report: 6 points.
             - Spelling, grammar, typing: 2 points.       

    - Project #3:
        - Search the Internet, trade magazines, or any periodical, and find an article, advertisement, or another resource involving kitchen safety/accident prevention, NOT sanitation or foodborne illness.  
       - Get the instructor's approval of the article:
             - Send a Private Mail to the instructor listing the title of the article and internet address of the article/resource.
             - This approval Private Mail must be sent no later than 1 week before the article is due; see the Course Schedule.
             - It is better to request approval earlier because some articles might be rejected due to inappropriate subject.
        - Read the item, write a 250 word (about 1 typed page) summary highlighting the important points, and submit on the week listed in the Course Schedule.
        - Cite your source: web site, author, title, date, web address.
        - Grading, 10 points total:    
             - Source:  2 points
             - Clear summary of article without cutting and pasting directly from the source: 6 points
             - Spelling, grammar, typing: 2 points
             - Obtaining instructor's approval of article choice after due date:  minus 2 points from grade
             - Failing to obtain instructor's approval: minus 3 points form the grade     
 
Early submission of any work is STRONGLY ENCOURAGED!
    - Students can submit ANY work ahead of schedule.

Late Work:
    - Late work is PENALIZED.
    - Penalty: if work is late, the grade will be 50% of grade earned.
    - If too many assignments are submitted late, the late penalty will impact the course grade and perhaps result in a failing grade.
    - No late work will be accepted after the cut-off date listed in the Course Schedule and the Calendar of Course Events.

NRA Exam:
    - Optional:
        - Students who do not take the earn can only earn college credit for this course.
    - Students who take and pass the exam:
        - Earn the ServSafe Certificate.
    - An 80 to 90 question multiple choice exam:
        - Graded by the National Restaurant Association.
        - 75% is passing.
    - A student must have all homework and all assignments submitted and graded before taking the optional final exam
          - A student will not be allowed to take the optional final exam if all assignments are not completed.
    - Students will be asked at about mid-term if they wish to take the optional final exam so it can be ordered in sufficient quantities.
    - Taking the NRA exam:
        - See the Course Schedule.
        - Students can take the exam according to the Course Schedule and Calendar of Course Events.
            - Students who finish the course early can take the exam early.
        - Location:
            - At Pemberton at the instructor's office or the BCC Pemberton Test Center.
        - Exam results are mailed to the student when received from the NRA, about 5 to 8 weeks after the exam date.
        - Bring the answer sheet from the textbook.
        - Studying for the optional final exam:
            - Use the Multiple Choice Study Questions at the end of each chapter to practice for the exam.
            - Answers are in the back of the book.
            - These questions are NOT homework.

Instructor:
    - Steve Bergonzoni, MPA, RD
        - 9 month hospital foodservice internship.
        - 15 years health care, food service management experience.
        - Registered Dietitian.
        - Certified Hospitality Educator.
        - 9 years college teaching experience.

Contacting the Instructor:
    - Though this course: THE preferred method.
        - Use the Private Mail button found on FSM 125 Home Page.
    - E mail:
        - sbergonz@bcc.edu
    - Phone:
        - (609) 894-9311 x2750
    - Address:
        - Burlington County College, Liberal Arts, Route 530, Pemberton NJ 08068
    - Web page:
        - http://staff.bcc.edu/fsm

Submitting Your Work:
    - Do this though the Private Mail button on the FSM 125 Home Page.
    - Each type of homework (Test Your Food Safety Knowledge, SIA, Multiple Choice Questions, Project #1, etc.) must be submitted separately, meaning in a separate transmission: do not combine different homeworks together.
        - For example:  chapter 10 homework may consist of 4 items each requiring its own Private Mail message.
        - This will prevent losing a lot of work if there is a mistake in transmitting the work.
        - It will also mean getting faster feedback and your grades.
    - How to Submit:
        - On Homepage, click Private Mail button
        - Click Compose in upper left.
        - Under Send To, first click Browse.
        - Click Steve Bergonzoni (FSM 125).
        - Click OK.
        - Under Subject, enter the title (identify) the work, some examples:
              - Multiple Choice Questions, chapter 1.
              - SIA, chapter 4.
              - Project #1: The title of the article.
              - Project #2: The name of the facility.
              - Project #3: The title of the article.
        - Under Message, enter your answers
        - Click Preview and review your work.
        - Edit, if necessary, by clicking the Edit button.
        - Finally, click send.
    - Be sure to identify all work:
        - Chapter number and title of work, or Project number.
    - For the projects and long homework answers:
        - It may be easier to create your answer on your computer (disk or hard drive), and then upload or cut-and-paste your answer to the Private Mail.
        - Enter your answers in the message box, numbering as necessary.
        - Click Preview and review your work.
        - Edit, if necessary, by clicking the Edit button.
        - Finally, click send.
    - Remember!!! identify all work:
        - Chapter number and title of work: SIA, Multiple Choice Questions, Project #1, Short Answer Questions, Kitchen Safety Puzzle #1 etc.
        - If there are a number of questions in the work, identify the number of the question in your answer.
        - Project number.

Grading of Work:
    - Graded work will be returned under the Private Mail system.
    - Read the instructor's feedback on your answers.
    - At first, graded work will be returned within 1 business day (week day) at the beginning of the semester.
        - If graded work is not returned within 1 business day, there may have been a computer problem.
        - This is especially true when the student is learning the system.
            - Contact the instructor if graded work is not returned within 1 day.
        - After the student demonstrates he/she can send in work, grading will occur to Fridays, so early submission of work may not be graded until Fridays.
    - Grades for work:
        - Partial credit is given, if appropriate.
        - Grade is expressed as a fraction:  points earned over possible points.
            - If work has 12 questions, and student answers 8 correctly, grade is 8/12.
            - If work has 7 questions, and student gets 6 correct and one question half-correct (0.5 points), the grade is 6.5/7.
     - Don't forget the penalty for work submitted late.

Course Grade Scale:
    Final Grade                                            Mid-term Grade
        90% or better average:  A                     70% or better average: S
        85 to less than 90: B+                             Less than 70: U
        80 to less than 85: B
        75 to less than 80: C+
        70 to less than 75: C
        60 to less than 70: D
        less than 60: F

Final Grade Calculation:
    - Each work will comprise a portion of the final grade.

                        10%:    Test Your Food Safety Knowledge.
                        20%:    Sanitation in Action.
                        20%:    Short Answer, including Kitchen Safety Puzzle.
                        20%:    Multiple Choice Questions.
                        10%:    Project #1.
                        10%:    Project #2.
                        10%:    Project #3.

Videos:
    - These videos are suggested for viewing at BCC's Pemberton campus library  They cannot be checked out but can be viewed at the library.
    - Serving Safe Food, 2nd edition, by The Educational Foundation of the National Restaurant Association (6 video set)
        - 1. Managing Food Safety: A Practical Approach to HACCP
        - 2. Introduction to Food Safety
        - 3. Receiving and Storage
        - 4. Preparation, Cooking and Service
        - 5. Proper Cleaning and Sanitizing
        - 6. Personal Hygiene
        - An older edition, 4 video set is also worth viewing.  A newer edition is available but not currently at our library.
    - Raw Terror: E. Coli by Films for the Humanities & Sciences