FOOD SERVICE & HOSPITALITY MANAGEMENT

PRESENT:

            Steve Bergonzoni, BCC Food Service & Hospitality Management
            Maureen Barvinchak, Deborah Heart & Lung Center
            Imelda Calhoun, Deborah Heart & Lung Center
            Jim McWilliams, Virtua Memorial Hospital, Food Services Director
            Tina Rizzo, Burlington County Health Department

ABSENT:

            Student Representative
            BCC Food Services Representative

1.  The Burlington County College Food Service & Hospitality Management Program Advisory
Committee met on January 9, 2002 at Deborah Heart and Lung Center, Browns Mills, NJ at 3 PM.

2.  Old Business:
    a.  Course change proposal:  FSM 216, Management by Menu.  Changing this course title to Introduction to Food Service and Restaurant Management was approved by BCC, and is currently in the catalog.  CLOSED

    b.  Course requirement change proposal: FSM 105, Culinary Arts, in the Certificate and Degree programs.  Changing the requirement for this course, for students with significant cooking experience or non-credit culinary training, to FSM 121 Managing Quantity Food Production was approved, and is currently in the catalog.  CLOSED

3.  Announcements:

    a.  The results of comprehensive National Restaurant Association exams taken by FSM students at the end of each course were discussed.  Each semester these results are updated and posted on the web page.  www.staff.bcc.edu/fsm

    b.  New BCC buildings, planned and under construction, were described to the members.

    c.  The trend in BCC enrollments was described to members.  BCC fall enrollment up to 5733 students.

    d.   The trend in FSM enrollments was discussed.  1997: 13 students.  1999: 15 students.  2001: 27 students.
 
    e.  The FSM 211 Hospitality Purchasing field trip to Almonesson for wine tasting was announced.

    f.   The status to present the BCC and Burlington County Health Department course Safe Food is Good Business was described to members.   After initial success, especially with attendance from local school district food services, enrollments have gone down.  This course is available at local job sites, it just needs advance coordination.  BCC and Burlington County Health Department will work on a new flyer to instill interest.  Few commercial establishments have sent their staff.

    g.  The upcoming FSM course schedule was announced.
 
    h.  The challenge to fill open positions in advisory members' operations was discussed.

4.  New Business:

    a.   Course change proposal:  FSM 210 Cost Control.  Changing this course to 3 credits and raising the math pre-requisite were discussed and approved by this committee.  Too many students are not doing well on the National Restaurant Association comprehensive exam.  More class time is needed for demonstration and student practice of formulas and word problems.   It will be proposed through college channels by the Director, FSM.   Results will be presented at the next FSM Advisory meeting.   OPEN
 

5.  The next advisory meeting will be will be announced at a later time.
 

PRESENT:

            Kevin Anderson, All Seasons Services
            Steve Bergonzoni, BCC Food Service & Hospitality Management
            Maureen Barvinchak, Deborah Heart & Lung Center
            Imelda Calhoun, Deborah Heart & Lung Center
            Len Gliwa, All Seasons Services
            Jim McWilliams, Virtua Memorial Hospital, Food Services Director
            Tina Rizzo, Burlington County Health Department
            Mary Davis, BCC FSM Student
            Martha Lemcke, All Seasons Services

1.  The Burlington County College Food Service & Hospitality Management Program Advisory
Committee met on October 12, 2000 in the Cranberry Room, Parker Center, Pemberton Campus at 3 PM.

2.  Old Business:

    a.  A grant to offer culinary classes at a local prison was not obtained.  CLOSED

    b.  Some members made high school visits and presentations with the Director, FSM, to attract students to hospitality employment and hospitality education.  These were well received.  Due to limited member availability, future visits will be held if members volunteer with a school in mind, and contact the Director, FSM.  Then the Director, FSM, will coordinate a date.  CLOSED

3.  Announcements:

    a.  The 2001 BCC Annual Job Fair is scheduled for March 22, 2001, 10 AM - 2 PM.  The contact for employer participation is Stuart Keen at (609) 894-9311, ext. 7280.

    b.  The results of comprehensive National Restaurant Association exams taken by FSM students at the end of each course were discussed.  Each semester these results are updated and posted on the web page.  www.staff.bcc.edu/fsm

    c.  New BCC buildings, planned and under construction, were described to the members.

    d.  The plan to present the BCC and Burlington County Health Department course Safe Food is Good Business was described to members.

    e.   The trend in BCC enrollments was described to members.

    f.    ServSafe Sanitation course on the Internet was described to members.

    g.   The current FSM programs: Special Certificate, Food Service Supervisor/Dietetic Assistant Certificate, and 2 year A.A.S. degree were reviewed with members.
 
4.  New Business:

    a.   Course change proposal: FSM 216, Management by Menu.  Changing this course title to Introduction to Food Service and Restaurant Management was discussed and approved by this committee.  It will be proposed through college channels by the Director, FSM.   Results will be presented at the next FSM Advisory meeting.   OPEN

    b.   Course requirement change proposal: FSM 105, Culinary Arts, in the Certificate and Degree programs.  Changing the requirement for this course, for students with significant cooking experience or non-credit culinary training, to FSM 121 Managing Quantity Food Production was discussed and approved by this committee.  It will be proposed through college channels by the Director, FSM.   Results will be presented at the next FSM Advisory meeting.   OPEN

5.  The next advisory meeting will be will be announced at a later time.

PRESENT:

            Steve Bergonzoni, BCC Food Service & Hospitality Management
            Maureen Barvinchak, Deborah Heart & Lung Center
            Jeanne Bertola, Virtua Health Recruiter
            Imelda Calhoun, BCC FSM Student
            Michelle Clark, McDonald's
            Chris Crosby, BCC FSM Student
            Jeff Fisher, Virtua Rehabilitation Center
            Len Gliwa, All Seasons Services
            Jim McWilliams, Virtua Memorial Hospital, Food Services Director
            Andrea Sabatino, MeriStar Hotels/Resorts (Doral Forrestal Hotel)

1.  The Burlington County College Food Service & Hospitality Management Program Advisory Committee met on October 21, 1999 in the Cranberry Room, Parker Center, Pemberton Campus at 3 PM.

2.  Old Business:

    a. a. Experimental course in Fitness and Sports Nutrition.  This course was offered this Fall, and is almost completed.  It is being offered during the first 8 weeks of the semester.  So far it has been a success, with 18 students in the process of completing the course.  CLOSED

    b. Grant proposal to offer culinary classes at a local prison.  There is no further information to provide at this time.  The FSM Director will provide an update at the next advisory meeting.  OPEN

    c.  New times for some courses.  To see if earlier evening times will be attractive to students, and to offer more flexibility in scheduling FSM classes, two classes this Fall will have a start time of 5 PM.  This has met the needs of some students; 5 are enrolled in one course and 7 enrolled in another.  No calls or comments have been received that this is a bad time.  CLOSED

    d.  Members agreed that a concerted effort could be made at high schools to attract students to the hospitality field and hospitality education.  The director of BCC FSM will coordinate visits to high schools with members of this committee.  Employers will speak about their short term and long term job and career opportunities.  Letters went out to high school guidance and hospitality instructors in September.  Some visits have tentatively been scheduled.  Member availability was determined.  Visits will be planned throughout the school year.  OPEN

3.  Announcements:

    a.  The 1999 BCC Annual Job Fair is scheduled for March 16, 2000, 12 - 3 PM.  The contact for employer participation is Stuart Keen at (609) 894-9311, ext. 7280.

    b.  Articulations initiated or updated:  Ocean County Vo-Tech has expressed an interest in articulating their culinary program with BCC's FSM program.  A major reason for this is a OCVT's culinary training agreement with Great Adventure/Six Flags.  The director of OCVT feels some of the FA/SF employees will come form Burlington County, and the director also feels management training is very important for these individuals.

    c.  A new ServSafe sanitation text book will be used for the Spring lecture and Internet courses.  Members were able to review it during the meeting.  Success at taking the national exam has been 100% pass rate, for both the lecture and Internet formats.  The members were reminded of the distinction between this 3 credit course and the 2 day seminar.  The 3 credit course goes into more depth and it has an accident prevention/safety component.
 
4.  New Business:

        None.  The meeting focused on high school visits as mentioned in paragraph 2d.  the goal is to develop more interest in hospitality, through short term job opportunities and long term careers.  OPEN

5.  The next advisory meeting will be held in May, 2000.  A specific date will be announced at a later time.

PRESENT:

            Steve Bergonzoni, BCC Food Service & Hospitality Management
            Maureen Barvinchak, Deborah Heart & Lung Center
            Imelda Calhoun, BCC FSM Student
            Jeff Fisher, Virtua Rehabilitation Center
            Len Gliwa, All Seasons Services
            Jim McWilliams, Virtua Memorial Hospital, Food Services Director

1.  The Burlington County College Food Service & Hospitality Management Program Advisory Committee met on May 13, 1999 in the Cranberry Room, Parker Center, Pemberton Campus at 3 PM.

2.  Old Business:

    a. Proposal for a new course: FSM 260 Quality Service.  This course was approved by the BCC IAC and will appear in the college catalog and the Fall 1999 course schedule.  CLOSED

    b. Proposal for a new FSM 25 credit certificate.  This certificate was approved by the BCC IAC and will appear in the Fall 1999 college catalog.  CLOSED

    c.  Proposal for a revision to the FSM Associate Degree.  This revision was approved by the BCC IAC and will appear in the Fall 1999 college catalog.  CLOSED

3.  Announcements:

    a.  The 1999 BCC Annual Job Fair is scheduled for March 16, 2000, 12 - 3 PM.  The contact for employer participation is Stuart Keen at (609) 894-9311, ext. 7280.

    b.  Articulations initiated or updated: BCIT, Camden Vo-Tech, Baltimore International College, Widner University.  See the FSM Web Page, Transfer Information.
 
4.  New Business:

    a. Experimental course in Fitness and Sports Nutrition.  This course will be offered this Fall.  OPEN

    b.  Grant proposal to offer culinary classes at a local prison.  The FSM Director was asked to provide input to this proposal.  OPEN

    c.  FSM Practicum: one experience.  Jim McWilliams, Virtua Memorial Hospital, reported that a student was successful in completing this course at his foodservice.  Jim is interested in having another student complete this course.  CLOSED

    d.  New times for some courses.  To see if earlier evening times will be attractive to students, and to offer more flexibility in scheduling FSM classes, two classes this Fall will have a start time of 5 PM.  Since they are 2 credit courses, meeting once a week, they will end at 7 PM.  OPEN

    e.  Members agreed that a concerted effort could be made at high schools to attract students to the hospitality field and hospitality education.  The director of BCC FSM will coordinate visits to high schools with members of this committee.  Employers will speak about their short term and long term job and career opportunities.  Letters will go out to high school guidance and hospitality instructors in September.  Visits will be coordinated at the Fall committee meeting.  OPEN

5.  The next advisory meeting will be held in October, 1999.  A specific date will be announced at a later time.

MEMBERS PRESENT:

            Steve Bergonzoni, BCC Food Service & Hospitality Management
            Michelle Clark, McDonald's
            William Fisk, Burlington County Institute of Technology
            Kelli Geary, Food Service, Deborah Heart & Lung Center, & BCC FSM Student
            Michael Kuzy, Colby Enterprises, Burger King
            Greg Lyons, Food Service, Buttonwood Hospital
            Steve Miller, All Seasons Services
            David Prendergost, BCC Cafeteria, All Seasons Services

1.  The Burlington County College Food Service & Hospitality Management Program Advisory Committee met on October 8, 1998 in the Cranberry Room, Parker Center, Pemberton Campus at 3 PM, with the meeting lasting about 1 hour.

2.  Introductions:

    a. Members introduced themselves at the beginning of the meeting.

    b.  The Director of FSM reviewed the purpose of the committee.

3.  Old Business:

    a. Last Spring, members completed a survey in which they rated FSM curriculum courses as either Important, Somewhat Important, and Unimportant (attachment 1).  Most courses were rated nearly 100% Somewhat Important and/or Important (in other words, 0% Unimportant).  Only 3 courses had any ratings in the Unimportant category, but no higher than 16% Unimportant.  Culinary Arts 2 and Management by Menu were both rated 100% Somewhat Important and/or Important, but they had the lowest ratings in the Important category.  Culinary Arts 2 was 25% Important and 75% Somewhat Important.  Management by Menu was 17% Important and 83% Somewhat Important.  Discussion: Culinary Arts training is vital to the food service managers as they are often required to fill in for personnel.  All courses seem to have relevancy to actual needs in the field.  CLOSED

    b.  At the last meeting, it was announced the National Restaurant Association (NRA) was deleting the course FSM 121 Managing Quantity Food Production.  Members were to discuss possible course substitutions.  Since then, the NRA decided to keep the course, therefore, no substitution is necessary and the course will continue in the BCC FSM curriculum.  CLOSED

    c.  At the last meeting, the members supported the plan to have FSM 125 Applied Food Service Sanitation as an Internet course and to include the NRA final exam as optional so students could earn the NRA SERVSAFE Certificate.  The optional final exam leading to the SERVSAFE certificate was implemented in this Internet course.  CLOSED

4.  Announcements:

    a.  The 1999 BCC Annual Job Fair is scheduled for March 18, 1999.  The contact for employer participation is Stuart Keen at (609) 894-9311, ext. 7280.

    b.  The director stated one goal for the FSM program is to increase enrollment.  He will make work site visits and talk to potential students over the phone.  If any manager has people interested, have them call the director.  Comments: articulation with 4 year schools would be helpful in recruiting some students.  Some articulations have been initiated but not complete.  (Status of articulations will become an agenda item at each advisory meeting.)  Health care food service has new regulations requiring more formal education of managers.  More health care food service managers will need to take classes.

    c.  For course FSM 225 Food Service and Hospitality Management Practicum, members were asked if they were interested in hiring students to complete this work experience, which is similar to a co-op course.  A list was distributed for managers to sign up if they were interested.  A master list (attachment 2) will be available for students to review.

    d.  Another list was distributed to ask managers (if they were interested) to provide salary and preferred education for supervisory personnel.  This information will be used to recruit students and will appear on the FSM Web Page (attachment 3).
 
    e.  The FSM Web Page (www.bcc.edu/fsm) is updated periodically and the advisory members were asked to review it and make suggestions.  The students of FSM 110 Supervision recently were assigned a project to critique this web page and their comments were incorporated in a revision.

    f.  The membership of this committee will be regularly revised to replace non participating members.  FSM students are also recruited.

5.  New Business:

 a.  Proposal for a new course:  FSM 260 Quality Service.  This course was proposed by the FSM director.  Service is an important part of our profession, it can make or break the dining experience.  The textbook and a general outline of the course content were made available.  This would be a NRA sponsored course and the student can earn a course certificate.   Discussion:  It is possible that some health care food service personnel may not be interested in this course.  Decision: to pursue implementing this course.  OPEN

 b.  Proposal for a new FSM, 25 credit Certificate, attachment 4.  This certificate was proposed by the FSM director.  This is one method in attempt to improve enrollment.  A majority of students currently enrolled in FSM courses are already employed full time in the hospitality field.  Some will just take 3 courses (Supervision, Nutrition, Sanitation) to meet professional certification.  Students currently enrolled in FSM classes reviewed a draft of a FSM certificate and were very positive towards it.  This certificate is intended to entice these and other professionals to continue their education.  All but one course is an FSM course; this non-FSM course is an elective.  Many students are not interested in taking general education courses.  Some courses are designate within an elective group to allow students flexibility in their interest area and in scheduling classes.  This program also allows a student to focus on culinary courses, if they wish, and allows Burlington County Institute of Technology (BCIT) students to transfer more credits into this BCC program.  Discussion: Some graduating high school students may feel intimidated by a 2 year degree.  This may be a more attainable alternative for them.  Decision: to pursue implementing this certificate.  OPEN

  c.  Proposal for a revision to the FSM Associate Degree.  This was proposed by the FSM director.  This is another method in attempt to improve enrollment.  This program also has some courses designated within an elective group to allow students flexibility in their interest area and in scheduling classes(attachment 5).  This revised program allows students to focus on culinary courses and allows BCIT students to transfer more credits into this BCC degree.  Decision: to pursue implementing this revision.  OPEN

6.  The next advisory meeting will be held in April, 1999.  A specific date will be announced at a later time.

Course descriptions were reviewed to determine which courses members felt are necessary for students, management candidates to their organization, and current management personnel seeking to further their formal education.  They checked either Important, Somewhat Important, or Unimportant.

FSM Major Course                            Important        Somewhat Important        Unimportant

FSM 105 Culinary Arts 1                     67%                        33%                            0%
FSM 106 Culinary Arts 2                     25%                        75%                            0%
FSM 110 Food Service Supervision     100%                        0%                            0%
FSM 121 Managing Quantity Food       67%                        25%                            8%
                Production
FSM 125 Applied Food Service          100%                        0%                             0%
                Sanitation
FSM 200 Managing Food Service         67%                        16%                          16%
                Equipment & Facilities
FSM 210 Controlling Costs in                92%                        8%                             0%
                Food Service
FSM 211 Applied Food Service            55%                         45%                          0%
                Purchasing
FSM 215 Nutrition for the Food             50%                        42%                          0%
                Service Manager
FSM 216 Management by Menu             17%                        83%                         0%
FSM 217 Food Service Marketing          45%                        55%                         0%
FSM 225 Food Service Management      92%                         8%                          0%
                Practicum
BUA 101 Introduction to Business           58%                         42%                        0%
                Administration
BUA 102 Principles of Management         83%                        17%                        0%
BUA 211 Personnel Management             75%                        25%                        0%
BUA 225 Human relations in Management 75%                       25%                        0%
ENG 106 Business Communication           67%                        24%                        9%

Text: Presenting Service by Kotschevar and Luciani

The age of service
Service: a total concept
Historical overview of service
Looking professional
Demeanor and attitude of successful servers
Learning skills
Product knowledge
Suggestive selling
Finding work
Tips
Unions
Laws affecting servers
Managing guest complaints
Serving guests with special needs
Getting ready
Getting servers ready
Banquet service
Other service: drive through, room, counter, fountain
Dining area equipment
Furniture
Table service equipment
Menus
Service staff
Steps in serving
Greeting and seating guests
General procedures for serving
Taking the order
Serving the guests
Cleaning tables
Presenting the check and saying good bye
Closing
Formal dining
The busperson's role
Management's responsibility for service
Motivating servers
Scheduling servers
Dining room arrangement
Kitchen arrangement
Training servers
Reservations
 (back to paragraph 5a)

FSM 110 Hospitality Supervision and Management
FSM 125 Food Service Sanitation and Accident Prevention
FSM 210 Controlling Costs in Food Service   Purchasing for the Hospitality Industry
FSM 211 Purchasing for the Hospitality Industry
FSM 215 Elementary Nutrition
FSM 216 Management by Menu
FSM 217 Hospitality Marketing
FSM 260 Quality Service
Electives, choose 2 courses:
    FSM 105 Culinary Arts 1
    FSM 106 Culinary Arts 2
    FSM 200 Managing Food Service Facilities and Equipment
    FSM elective
    MTH 104 Business Mathematics
(back to paragraph 5b)

1. Add course on Quality
2. Put some current courses in an elective category

New degree requirements would look like this:

General Education Courses:
    Written Communications
    Arts and Humanities
    Social Science (2 courses)
    Mathematics
    Natural Science
    Computer Science
Program Courses:
    BUA 102 Principles of Management
    BUA 211 Personnel Management
    FSM 105 Culinary Arts 1
    FSM 110 Hospitality Supervision and Management
    FSM 125 Food Service Sanitation and Accident Prevention
    FSM 200 Managing Food Service Facilities and Equipment
    FSM 210 Controlling Costs in Food Service
    FSM 211 Purchasing for the Hospitality Industry
    FSM 215 Elementary Nutrition
    FSM 216 Management by Menu
    FSM 217 Hospitality Marketing
    FSM 225 Hospitality Management Practicum
    FSM 260 Quality Service
Electives, choose 2 courses:
    BUA 101 Introduction to Business Administration
    BUA 225 Human Relations in Management
    ENG 106 Business Communication
    FSM 106 Culinary Arts 2
    FSM elective

(return to paragraph 5c)

MEMBERS PRESENT:

            Birgit Badlwin, Club Operations, McGuire AFB
            Maureen Barvinchak, Food Service, Deborah Heart & Lung Center (BCC student)
            Steve Bergonzoni, Director, BCC FSM
            Jim Braccille, ACW Corp./Arby's
            Kimberleigh Cannon, ACW Corp./Arby's
            Kelli Geary, Food Service, Deborah Heart & Lung Center (BCC student)
            Ed Herron, Capital Pizza Huts
            George Kalli, Food Service, Deborah Heart & Lung Center
            Greg Lyons, Food Service, Buttonwood Hospital
            Steve Miller, All Seasons Services
            Mike Whalen, Capital Pizza Huts

MEMBER ORGANIZATIONS WHOSE REPRESENTATIVES HAD OTHER COMMITMENTS:

            Burlington County Institute of Technology
            Clark Management
            Friendly Restaurants
            McDonald's Corporation
            Red Lobster
            Pemberton High School
            Six Flags Food Service

1.  The first meeting of the Burlington County College Food Service Management Curriculum Advisory Committee was held on April 29, 1998 in the Private Dinging Room, Parker Center, Pemberton Campus at 3 PM, lasting about 1 hour.

2.  Introductions:

    a. Members introduced themselves to each other prior to the official start of the meeting.

    b. The Director of FSM introduced himself, described the purpose and objectives of the committee (attachment 1), and gave a brief resume of his educational and work experiences.

3.  The objective of this first meeting was to introduce the program to the members.  Highlights:

    a. Typical student is an adult over age 25, already working in food service, seeking to advance their career.  A few students are traditional college age.  Most students are attending part time and may not take classes every semester.  Some students take only a few courses and are not seeking the degree.

    b. The goal of the program is to provide the classroom education and training necessary for an entry level, food service assistant manager.  Working in the food service field prior to attending or while in school is strongly recommended for the experiences learned.

 c. The curriculum has a business and management focus with a food service emphasis.  Members received a copy of the curriculum  (attachment 2) and the college catalog.

    d. Courses are offered Fall, Spring and Summer semesters, mostly in the evening.  There is a possibility some courses may be offered soon on the Internet for home study.

    e. A unique course is FSM 225 Food Service Management Practicum, where students work in a foodservice, learning and participating in management tasks.  This is a flexible course, based on   the needs and desires of the student and within the framework of the business.  Direct coordination between the foodservice manager and FSM director is required.

    f. Only one culinary course (FSM 105) is required and is taught by Burlington County Institute of Technology.  If students elect to take a second culinary course also, they can earn a vocational certificate.

    g. The FSM Curriculum is coordinated with the National Restaurant Association (NRA), meeting their requirements for risk management, cost control, human resources, marketing, and operations.  All BCC FSM courses (except FSM 225) have comprehensive final examinations from the NRA, and each individual course exam passed by the student earns them a course certificate.  The NRA program is called ProMgmt - Professional Management Development Program.

    h. The NRA provides course textbooks and workbooks.  Students pay for the final exam within the cost of their workbook.

    i. Members were shown the NRA ProMgmt videotape.

    j. Detailed information about the FSM program and BCC is on the Internet:  www.bcc.edu/fsm

4.  The first task for the committee was an assignment to complete a survey (attachment 3), due back by mail on May 31, 1998.  Attached to the survey was a description of all FSM program courses.  The members are to evaluate the importance of each course for an entry level assistant manager's education.  OPEN

5.  A second task for members was to think about the following and present their ideas at the next advisory meeting.  The NRA is deleting the course FSM 121 Managing Quantity Food Production because the textbook is no longer available form the publisher.  There are 4 options in the BCC FSM curriculum.
     In place of FSM 121, substitute one of these NRA course:
     1.  Catering.
     2.  Service
     3.  Legal Issues
     4.  Instead of substituting one of the above courses, continue a managing quantity foods
        course with another textbook without a NRA exam/certificate.  This option would not
        effect other course certificates.
This will be discussed at the next advisory meeting.  OPEN

6.  The members also made a decision concerning the possibility of FSM 125 Applied Food Service sanitation as an Internet course.  All members thought it was a good idea because of its flexibility with busy work schedules.  Since there was a possibility that students taking Internet courses would not be required to take tests on campus and grades would be based on other assessment methods, members felt the NRA final exam should be optional.  However, the exam is necessary for students to earn the NRA SERVSAFE Certificate.  The students would take the exam at the Test Center in Pemberton.  Students who did not want the certificate would not have to take the exam.  For students who are geographically remote from the Pemberton campus, arrangements could be made for testing through other college testing centers or military education centers.  The director will present this opinion to the Dean of Liberal Arts.  OPEN

7.  Members were told how to announce their job openings to the BCC community.  Each member was given a business card for Stuart Keen, Job Placement Coordinator, informed on how to fax job openings to him and to the FSM director.  All BCC students will be able to see the openings.  Job openings are placed on the Job Placement Hotline, on the Job Placement Bulletin Board in Parker Center, announced in all FSM classes, and copies of announcements are placed in a binder maintained by the FSM director.

8.  Members were told about BCC's annual job fair in March and to contact Stuart Keen if they wished to participate.

9.  A new FSM brochure will be ready soon and will be mailed to members.

10. Next meeting will be held in late October.  A specific date will be announced at a later time.

              FOOD SERVICE  MANAGEMENT CURRICULUM ADVISORY COMMITTEE

                                                                Purpose

Advise Burlington County College on the best possible Food Service Management Curriculum to meet the needs of the food service industry and the community.

                                                              Objectives

Present curriculum to representatives.
Present National Restaurant Association ProMgmt program to representatives
Develop a forum in which community representatives:
    Provide suggestions for curriculum.
    Provide suggestions on best times/hours for classes.
    Provide input about salaries for graduates hired for entry level management positions
    Describe availability for work/study internships for students
    Announce job openings in their organizations
    Share concerns with other food service professionals

(back to paragraph 2b)

                                                  FSM Advisory Committee Survey

Review course descriptions of the Food Service Management degree and determine which courses you feel are necessary for students, management candidates to your organization, and current management personnel seeking to further their formal education.  Check either Important, Somewhat Important, or Unimportant.

FSM Major Course                            Important        Somewhat Important        Unimportant

FSM 105 Culinary Arts 1
FSM 106 Culinary Arts 2
FSM 110 Food Service Supervision
FSM 121 Managing Quantity Food
   

FSM 125 Applied Food Service
                Sanitation
FSM 200 Managing Food Service
                Equipment & Facilities
FSM 210 Controlling Costs in
                Food Service
FSM 211 Applied Food Service
                Purchasing
FSM 215 Nutrition for the Food
                Service Manager
FSM 216 Management by Menu
FSM 217 Food Service Marketing
FSM 225 Food Service Management
                Practicum
BUA 101 Introduction to Business
                Administration
BUA 102 Principles of Management
BUA 211 Personnel Management
BUA 225 Human relations in Management
ENG 106 Business Communication

(back to paragraph 4)