FOOD SERVICE MANAGEMENT Burlington County College

Click on underlined Outline & Objectives to see outlines and objectives for each course.

Syllabus contract for

Students need to read, understand, and ask the instructor questions if there is any doubt or confusion.

COURSE DESCRIPTION & GOAL: This course provides meal planning advice and nutritional information to support a healthy and fitness lifestyle, improve exercise efficiency, and enhance training regimes. Nutritional science is simplified into practical food selections and meal planning. The information is designed for anyone who wishes to improve their health, recreational exercisers, serious athletes, coaches, body builders, and professions requiring fitness and strength. Included are discussions of energy, supplements, nutritional quackery, vitamins, training meal plans, weight control, body building, sports drinks, eating disorders, beverage selection, road trip eating, training meal plans, snacks, carbohydrate loading, amino acids, and food safety, all based on reliable information from nutritional professionals.

COURSE DIFFICULTY:
- Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

See attachment. Answering the Learning Outcomes is a great way to prepare for the exams. Utilize this information to successfully learn the course material, and to do well on exam and final grades. This becomes a homework assignment for students who are absent.

TEXT: REQUIRED TEXT: Nancy Clark’s Sports Nutrition Guidebook, 3rd edition, ISBN 0-7360-4602-X. OPTIONAL TEXT: Power Eating, Kleiner, ISBN 0-88011-702-8.

INSTRUCTOR: Steve Bergonzoni, Laurel 113, (609) 894-9311 x2750. E-mail: sbergonz@bcc.edu Web page: http://staff.bcc.edu/fsm. FAX: (609) 726-0442. Office hours: afternoons between 1 and 5 p.m., Friday mornings between 9 am and 12 p.m., before/after class.

TEACHING PHILOSOPHY: Students need to follow this syllabus. They need to study materials, complete assignments on time, attend class on time, and participate in activities. Bring a calculator to class. The instructor will present essential information to meet the goals of the course, provide fair exams, and give timely, appropriate feedback.

CLASSROOM FORMAT: Lecture, class discussion, and interactive work. Videos, overhead projector notes, and prepared transparencies. Students will get an outline of class notes.

COURSE NOTE-TAKING OUTLINE: Students will get an outline/PowerPoint slides of each chapter to help with note taking. Students can use it to follow the lecture without taking a lot of notes and adding the notes directly on outline, or follow the lecture without taking any notes. The outline can be used as a study guide, however, this outline is not inclusive of all materials. During class, students should consider taking notes to supplement the outline, or after class adding notes to the outline from the textbook.

LAST DAY TO SUBMIT LATE WORK OR TAKE MISSED EXAMS: See the Course Schedule. Any missing work or exams not taken by this date earn a grade of zero.

EXAMS: Exams contain multiple-choice questions taken from textbook materials. Exams are taken in the Mt Laurel Test Center. There are 2 regulator exams. Exams must be taken no later than the date specified on the Course Schedule), or there is a 15 point reduction in grade for taking the test past the due-date. Exams will remain in the test center until the date explained in the previous paragraph (LAST DAY TO...) FINAL EXAM (3^rd exam) is also a multiple choice exam but is held in the classroom during exam week.

CLASSROOM ACTIVITIES: Nearly every class session will include activities, group or individual, to help with learning. Students learn best when they participate, that is, when they are actively involved and they learn better than just listening to lectures. Group or individual grades will be given. Students will be successful if they read the chapter(s) to be covered for that class.

ATTENDANCE: Each class represents 1 week in the course. Attendance will be taken at each class. The student must call or e mail the instructor and leave a message if they will be absent. To motivate good attendance, there is an attendance bonus. Perfect attendance: 2 points added to the final grade average. Good attendance can improve the final grade; poor attendance always hampers student grades, and can result in failure. The college catalog’s attendance policy will be followed. Excused absences are listed in the catalog. Class attendance is a serious matter. Absences will require make-up work. See the next paragraph. Leaving early or arriving late can be considered absence at the discretion of the instructor.

ATTENDANCE MAKE-UP WORK: The reason for make-up work is to get the student caught up with the class, and to motivate better attendance. This work will be a written assignment based upon the lecture missed. This will be graded and one make-up work assignment will count as 10% of the final grade. The assignment is due by the next class. It is up to the student to do the work on time; the instructor will NOT remind the student. Late submission will have the grade reduced in half. This make-up work cannot raise a person’s grade. Its affect will either not change the person’s average, or it can lower it. If a B average student gets an A on this assignment, no grade change will occur, but if a B student gets a C or D, it can lower their final grade. If a student misses a second class, these assignments will in total count towards 20% of their course grade, and a third absence results in make-up work counting 30%. Make-up work is NOT returned. Make up work must be typed, including the question and the answer.

First Absence: Answer ALL Learning Outcomes for the chapter(s) covered this week.

Second Absence: Answer ALL Learning Outcomes for the chapter(s) covered this week.

Third Absence: Answer ALL Learning Outcomes for the chapter(s) covered this week.

Beyond 3 Absences: No other make-up works is required, but the student should complete the relevant Learning Outcomes in preparation for the exams.

PROJECT: 2-day food diary, and analysis using the Food Guide Pyramid and on-line nutritional analysis program (http://nat.crgq.com/). Due: class #5, September 27. See handout for further instructions.

LATE SUBMISSION OF WORK: Results 50% of grade earned for anything turned in late. Consecutive absences, without turning in earlier make-up work, results in more late penalties. Mail, e-mail or drop off any work at the instructor's office to avoid the late penalty.

Policy when a student is ABSENT (only if the student is absent): to avoid the late penalty, the student has 24 hours to mail (date of posting by the post office is noted), email or bring the work to the instructor’s office.

TOPIC PRESENTATION: The purpose is to get students more familiar with the course material. One short (5 minute) presentation will be assigned by the instructor, and given by the student during class. A key word or phrase outline must be done (typed), it is 40% of grade; the actual presentation will be the remaining 60% of the grade. The topic will be related to the subject material of this course.

Common mistakes in presentations are students reading word-for-word from their outlines, and not preparing the written portion (outline) correctly. See Guidelines and Scoring Sheet on pages 5 and 6.

If a student is not ready for their presentation on the date scheduled, they will get a zero for the presentation.

STUDENT ABSENCE ON DAYS OF PRESENTATIONS: If a student is absent on the day of a presentation, the written portion is still due; it will be considered late (late penalty) if not turned in according to the Late Work/Absence Policy, repeated here: Policy when a student is ABSENT (only if the student is absent): to avoid the late penalty, the student has 24 hours to mail (date of posting by the post office is noted), email or bring the work to the instructor’s office. The student will still do the presentation, at the next class attended by the student.

Final Grade: 90-100 = A; 85<90 = B+; 80<85 = B; 75<80 = C+; 70<75 = C; 60<70 = D; < 60 = F

COURSE OUTLINE, READING ASSIGNMENTS & EXAMS: According to the schedule below. The schedule will remain in effect even if class is canceled due to weather or other unforeseen problem. This means students need to have reading and studying complete for the canceled class and the next class meeting, and be ready to take upcoming exams according to the schedule.

If there are sentences that the speaker is reading during the presentation, it is

If submitted in narrative format, 0 points will be earned for format portion of the grade

Format:    0                                          1                                              2                          _____ / 2
Many long sentences or                <2 long sentences or                                      Outline form.
many paragraphs.                         <1 paragraph.                                                Typed.
Not typed.

Content: 0 0.5 1 _____ / 1
>50% incomplete. <25% of necessary Sufficient detail.

b.___Written Portion for Presentations requiring a Narrative Summa

Format:    0                                                   1                                           2                              _____ / 2
Many incomplete sentences.                        <3 errors.                                   Correct sentences and paragraphs.
Not typed.                                                                                                      Typed.

Content: 0 0.5 1 _____ / 1
>50% incomplete. <25% of necessary Sufficient detail.

0 0.5 1 _____ / 1
Looks at notes all the time. Reads >25% of Looks at different people.

Above reflects 3 days. If only one day is completed, grade is 50% of above total.

Students are responsible for all of the contents of this syllabus.
Students need to read, understand, and ask the instructor questions if there is any doubt or confusion.

COURSE DESCRIPTION & GOAL: This introductory course in food preparation includes instruction and practice in sanitation, safety, tools, equipment, basic cooking principles, recipes, menus, work preparation, stocks, sauces, soups, meats, and poultry.

-Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

TEXT: Professional Cooking, 5th ed. Chapters 1 – 13 are covered in this course. This book is also used for FSM 106 Culinary Arts 2.

TEACHING PHILOSOPHY: Students need to follow this syllabus. They need to study materials, complete assignments on time, attend class on time, and participate in activities. The instructor will present essential information to meet the goals of this course, provide fair exams, and give timely, appropriate feedback.

CLASSROOM FORMAT: Lecture, class discussion, kitchen tasks, video presentations and interactive work.

REQUIRED MATERIALS: Pocket calculator, Notebook, Pen or Pencil, Starter Knife Set.

UNIFORM REQUIREMENTS: Chef jacket, black pants, non-skid, closed toed shoes (no sneakers), white apron, chef’s hat. Paper chef’s hats are provided but students can purchase their own hat, with style approved by the instructor.

ATTENDANCE: Each class represents 1 week in the course. Attendance will be taken at each class. The student must call or e-mail the instructor and leave a message if they will be absent. The college catalog’s attendance policy will be followed. Excused absences are listed in the catalog. Class attendance is a serious matter.

MISSED LAB WORK will have to be made-up. The student will be required to prepare 1 or more recipes, assigned by the instructor. The student will have to supply the food at their expense. This will include oral and written presentations about the food prepared. This will be due the class following the absence. The student must contact the instructor for the details since this assignment is due when the class next meets.

HOMEWORK: Students are to answer the chapter homework questions and turn in a copy of the answer sheet, or if done on notebook paper, the answers will be hand-written or typed. Readable copies are recommended for submission so other copies can be kept for study. Absence is not an excuse for lateness, see the directions below. As time permits, we will go over answers in class. Follow the schedule at the end of this syllabus. The homework is due at the beginning of class. Avoid submitting late homework. Homework can also be submitted early, ahead of the schedule

LATE SUBMISSION OF WORK: Results in 50% of grade earned for anything turned in late. Consecutive absences without turning in homework, etc. results in more late work. In addition to submitting homework in class, it can be mailed, e-mailed or dropped off at the instructor’s mailbox in TEC.

POLICY WHEN A STUDENT IS ABSENT (only if the student is absent): to avoid the late penalty, the students has an extra 24 hours from the class date/time to mail (date of posting by post office is noted), e-mail or bring the work to the instructor’s TEC mailbox, or the FSM department director’s office, Laurel Hall 113.

LAST DAY TO SUBMIT LATE WORK OR TAKE MISSED EXAMS: See the course schedule. Any missing homework, or exams not taken by this date earn a grade of 0.

EXAMS: Exams are multiple choice. Exams are taken in the classroom. The student has 1 week to take a missed exam without penalty, after 1 week the grade will be 0. Missed exams will be taken at Mt Laurel Test Center.

LAB KITCHEN PERFORMANCE: Starting 9/18 we will start kitchen performance, we will use the kitchen to prepare stocks, sauces, soups, meats, and poultry using different methods of cooking, example: baking, broiling, simmering, braising, and pan frying, etc.

LAB PERFORMANCE GRADING: will be based on safety and sanitation, proper use of tools and equipment, basic cooking principals, recipe structure, menu understanding, mise en place, which have all been covered in previous classes. A grading rubric is used. A copy is attached to this syllabus.

COURSE SCHEDULE: This schedule will remain in effect even if class is canceled due to weather or other unforeseen problem. This means students need to have reading, studying, and homework complete for the canceled class and the next class meeting, and be ready to take missed or upcoming exams according to schedule. Chapters 1 - 13 are covered in this course.

Syllabus contract for

Fall 2006

Students need to read, understand, and ask the instructor questions if there is any doubt or confusion.

COURSE DESCRIPTION & GOAL: This course provides an excellent overview of food service management, and helps the student see the menu’s effect on production, planning and service. Topics covered include the history of food service, modern food service operations, menu planning, cost controls, menu pricing, menu design, menu analysis, alcohol, nutrition in menu planning, production, service, computers, and financial planning. Students learn how the menu controls the entire food service operation. Students will pass the final exam.

COURSE DIFFICULTY:
- Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

TEACHING PHILOSOPHY: Students need to follow this syllabus. They need to study materials, complete assignments on time, attend class on time, and participate in activities. Rule of thumb: every hour of class per week requires 2 hours of work outside the classroom (4 hours); this includes homework, weekly study, and projects. Bring a calculator to class. The instructor will present essential information to meet the goals of the course, provide fair exams, and give timely, appropriate feedback.

See attachment. Answering the Learning Outcomes is a great way to prepare for the exams.

INSTRUCTOR: Steve Bergonzoni, Laurel Hall, room 113, and (609) 894-9311 x2750. E-mail: sbergonz@bcc.edu Web page: http://staff.bcc.edu/fsm. FAX: (609) 726-0442. Office hours: afternoons between 1 and 5 p.m., Friday mornings between 9 am and 12 p.m., before/after class.

CLASSROOM FORMAT: Lecture, class discussion, and interactive work. Videos, overhead projector notes, and prepared transparencies.

COURSE NOTE-TAKING OUTLINE: Students will get an outline of each chapter to help with note taking. Students can use it to follow the lecture without taking a lot of notes and adding the notes directly on outline, or follow the lecture without taking any notes. The outline can be used as a study guide, however, this outline is not inclusive of all materials. During class, students should consider taking notes to supplement the outline, or after class, adding notes from the textbook to the outline.

ATTENDANCE: Each class represents 1 week in the course. Attendance will be taken at each class. The student must call or e mail the instructor and leave a message if they will be absent. To motivate good attendance, there is an attendance bonus. Perfect attendance: 2 points added to the final grade average. Good attendance can improve the final grade; poor attendance always hampers student grades, and can result in failure. The college catalog’s attendance policy will be followed. Excused absences are listed in the catalog. Class attendance is a serious matter. ALL absences will require make-up work. See the next paragraph. Leaving early or arriving late can be considered absence at the discretion of the instructor.

ATTENDANCE MAKE-UP WORK: The reason for make-up work is to get the student caught up with the class, and to motivate better attendance. This work will be a written assignment based upon the lecture missed. This will be graded and will count as 10% of the final grade. The assignment is due by the next class. It is up to the student to do the work on time; the instructor will NOT remind the student. Late submission will have the grade reduced in half. This make-up work cannot raise a person’s grade. Its affect will either not change the person’s average, or it can lower it. If a B average student gets an A on this assignment, no grade change will occur, but if a B student gets a C or D, it can lower their final grade. If a student misses a second class, these assignments will in total count towards 20% of their course grade, a third absence results in make-up work counting 30%. Make-up work is NOT returned. Make up work must be typed, including the question and the answer. KEEP A COPY FOR STUDY PURPOSES.

First Absence: Answer ALL Learning Outcomes for the chapter covered this week. .

Second Absence: Answer ALL Learning Outcomes* for the chapter covered this week PLUS ALL the Learning Outcomes* for any other chapter.

Third Absence: Answer ALL Learning Outcomes* for the chapter covered this week PLUS ALL the Learning Outcomes* for any other chapter PLUS answer the Questions in the book at the end of the chapter covered this week.

Fourth Absence: Answer ALL Learning Outcomes* for the chapter covered this week PLUS ALL the Learning Outcomes* for any other chapter PLUS answer the Questions in the book at the end of the chapter covered this week PLUS answer the Questions in the book at the end of any chapter not already done in a previous make-up assignment.

*If the student has already done the Learning Outcomes for a previous absence, the student will do another chapter of Learning Outcomes of their choice.

HOMEWORK: Students will be given a homework packet, by textbook chapter. Students are to answer the homework questions and turn in a copy of the homework handout, or if done on notebook paper, the answers will be hand-written or typed, and labeled with chapter and question numbers. Readable copies are recommended for submission so other copies can be kept for study. Results will be returned with the number of points earned written over the total number of possible points, in fraction form. The final homework grade is calculated by dividing the number of points earned by the total possible points. Late assignments result in 50% of grade earned. Absence is not an excuse for lateness; the work can be mailed, e-mailed or dropped off. As time permits, we will go over answers in class. Follow the schedule at the end of this syllabus. The homework is due at the beginning of class. Any student observed doing homework in class will be told to stop.

PROJECT: Analysis of 2 establishments and 2 menus. Students will make 5 Criticisms and/or Suggestions for Improvement about the menu, and 5 Criticisms and/or Suggestions for Improvement about the dining area. Making positive comments about anything is not a criticism or suggestion and will earn zero points. Must be typed. Due 11/3. Students will present their project on 12/1. The Project Scoring Sheet will be used. Also used is the Presentation Scoring Sheet: Written Portion - Special Directions, and the Verbal Presentation Portion.

LATE SUBMISSION OF WORK: Results 50% of grade earned for anything turned in late. Consecutive absences without turning in homework, make-up work, etc. results in more late work. Mail, e-mail or drop off any work at the instructor's office to avoid the late penalty.

LAST DAY TO SUBMIT LATE WORK OR TAKE MISSED EXAMS: See the course schedule. Any missing homework or exams not taken by this date earn a grade of zero.

EXAMS: Exams are taken in the Mt Laurel Test Center. Exams contain multiple-choice questions taken from these sources: textbook, textbook questions, and teacher's guide. There are 5 exams. The test must be finished no later than the date listed on the Course Schedule; there is a 15-point reduction in grade for taking the test late. Exams are in the test center throughout the semester; all are there at the beginning of the semester. Example of test date from Course Schedule: Test 1, take on or before, 9/13; Test 2, take on or before 10/4. The graded exams will be brought to class on the same dates listed in the Course Schedule. The test will remain in the test center until the date explained in the previous paragraph (LAST DAY TO...).

FINAL EXAM: It will be administered during finals week, in the classroom. We will grade the test in class after everyone completes it so you will get immediate feedback. This grade is calculated as 10% of the final grade. It is an 80 question multiple-choice test.

CLASSROOM ACTIVITIES: Nearly every class session will include activities, group or individual, to help with learning. Students learn best when they participate, that is, when they do things, and they learn better than listening to lectures. Group or individual grades will be given. Students will be successful if they read the chapter to be covered for that class.

FIVE-MINUTE READING QUIZZES: Quizzes are taken in the classroom. The reason for the reading quizzes is to motivate students to complete the reading assignments. The questions will be short answer and will at the beginning of each class, based on the reading assignment. At 5 minutes after the official start of class, the quiz will be collected. Arriving late will not extend the time allotted to the quiz, and no make-ups will be given. Quizzes will be given every class that has a reading assignment. Quiz questions are based on reading the chapter and being familiar with general or main points, and very important facts.

TOPIC PRESENTATION: The purpose is to get students more familiar with the subject. One or two short (5 minute) presentations per student will be assigned by the instructor, and given by the student during class. A key word or phrase outline must be done (typed), it is 40% of grade; the actual presentation will be the remaining 60% of the grade.

The presentations will be material from the textbook; students can add material from other sources; the instructor assigns the topic.

Common mistakes in presentations are students reading word-for-word from their outlines, and not preparing the written portion (outline) correctly. Students lose points from their grade if they read their presentation. See Guidelines and Presentation Scoring Sheet on pages 5 and 7. If a student is not ready for their presentation on the date scheduled, they will get a zero for that presentation.

STUDENT ABSENCE ON DAYS OF PRESENTATIONS: If a student is absent on the day of a presentation, the written portion is still due; it will be considered late (late penalty) if not turned in according to the Late Work/Absence Policy, repeated here: Policy when a student is ABSENT (only if the student is absent): to avoid the late penalty, the student has 24 hours to mail (date of posting by the post office is noted), email or bring the work to the instructor’s office. Since the presentation was part of the lecture, the student will be assigned another presentation, and the overall Topic Presentation grade will be calculated using the original written portion, and all other presentation assignments.

Final Grade: 90-100 = A; 85<90 = B+; 80<85 = B; 75<80 = C+; 70<75 = C; 60<70 = D; < 60 = F

COURSE SCHEDULE: The schedule will remain in effect even if class is canceled due to weather or other unforeseen problem. This means students need to have reading, studying, and workbook exercises complete for the canceled class and the next class meeting, and be ready to take quizzes and upcoming exams on the schedule.

Class # Day/Date Reading Assignment/ Objectives 1-6 Due/ Exams No-Later-Than Date/

15 Mon 12/11 Last date to turn in late work or take missed exams. After today, the grade is zero.

Analysis of 2 establishments and 2 menus. Students will make 5 Criticisms and/or Suggestions for Improvement about the menu, and 5 Criticisms and/or Suggestions for Improvement about the dining/service area. Use the format below as a worksheet only. The assignment must be typed on a separate piece of paper, in the format below. Due 11/3. Students will present their project on 12/1. The Presentation Scoring Sheet will be used, Written Portion - Special Directions, and the Verbal Presentation Portion.

Syllabus contract for

Students need to read, understand, and ask the instructor questions if there is any doubt or confusion.

COURSE DESCRIPTION & GOAL: This course is designed to provide hospitality operators, managers, and supervisors a foundation for developing sound people managing skills. Leadership, workplace diversity, communication, planning, decision making, training, evaluation, delegation, motivation, discipline, safety, ethics, unions, recruitment, coaching, work climate, control methods, and problem solving are covered. Students will pass the National Restaurant Association (NRA) certification exam. This course is required for individuals who are completing the NJ Health Department’s requirements for the Certified Food Service Supervisor (Dietetic Assistant) certificate; the student must also complete FSM 215 Nutrition and FSM 125 Sanitation for the supervisor certificate.

COURSE DIFFICULTY:
- Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

See attachment. Answering the Learning Outcomes is a great way to prepare for the exams.

TEXT: Supervision in the Hospitality Industry, Jack Miller, 2002, 4^th edition, and the accompanying workbook.

TEACHING PHILOSOPHY: Students need to follow this syllabus. They need to study materials, complete assignments on time, attend class on time, complete make-up work if necessary, seriously consider doing the extra credit project, and participate in activities. If absent from class, students need to do the make-up work or they will get the grade explained below. Bring a calculator to class. The instructor will present essential information to meet the goals of the course, provide fair exams, and give timely, appropriate feedback. Rule of thumb: every hour of class per week requires 2 hours of work outside the classroom (6 hours); this includes homework, weekly study, and projects. Students are strongly recommended to review notes, text highlights and homework on a weekly basis in preparation for tests and the final exam.

CLASSROOM FORMAT: Lecture, class discussion, and interactive work. Videos, overhead projector transparencies, and PowerPoint slides.

COURSE POWER POINT SLIDES: Students will get an handout of each chapter to help with note taking. Students can use it to follow the lecture without taking a lot of notes and adding the notes directly on handout, or follow the lecture without taking any notes. The handout can be used as a study guide, however, this handout is not inclusive of all materials. During class, students should consider taking notes to supplement the handout, or after class adding notes to the handout from the textbook.

ATTENDANCE: Each class represents 1 week in the course. Attendance will be taken at each class. The student must call or e mail the instructor and leave a message if they will be absent. To motivate good attendance, there is an attendance bonus. Perfect attendance: 2 points added to the final grade average. Good attendance can improve the final grade; poor attendance always hampers student grades, and can result in failure. The college catalog’s attendance policy will be followed. Excused absences are listed in the catalog. Class attendance is a serious matter. ALL absences will require make-up work. See the next paragraph. Leaving early or arriving late can be considered absence at the discretion of the instructor.

ATTENDANCE MAKE-UP WORK: The reason for make-up work is to get the student caught up with the class, and to motivate better attendance. This work will be a written assignment based upon the lecture missed. This will be graded and will count as 10% of the final grade. The assignment is due by the next class. It is up to the student to do the work on time; the instructor will NOT remind the student. Late submission will have the grade reduced in half. This make-up work cannot raise a person’s grade. The affect will either not change the person’s average, or it can lower it. If a B average student gets an A on this assignment, no grade change will occur, but if a B student gets a C or D, it can lower their final grade. If a student misses a second class, these assignments will in total count towards 20% of their grade, 3 absences, 30%, 4 absences 40%. Make-up work is NOT returned. Make up work must be typed, including the question and the answer.

First Absence: Answer ALL Learning Outcomes in the chapter that is covered that week. There are usually two chapters of Learning Outcomes in each of the 7, broad Learning Objectives in this course.

Second Absence: Answer ALL Learning Outcomes* in the chapter that is covered that week PLUS answer the Learning Outcomes of any other chapter (2 items).

Third Absence: Answer ALL Learning Outcomes* in the chapter that is covered that week PLUS answer the Learning Outcomes of any other chapter PLUS answer the Discussion Questions in Activities & Applications questions at the end of the chapter planned for the class missed (3 items).

Fourth Absence: Answer ALL Learning Outcomes* in the chapter that is covered that week PLUS answer the Learning Outcomes of any other chapter PLUS answer the Discussion Questions in Activities & Applications at the end of the chapter planned for the class missed PLUS write a one page summary of an article, brochure, Internet resource, or book covering any topic in the course (4 items).

*If the student has already done the Learning Outcomes for a previous absence, the student will do another chapter of Learning Outcomes of their choice.

EXTRA CREDIT PROJECT: Optional. Possible 10 points added to final course average.

If you are pursuing the CERTIFIED FOOD SERVICE SUPERVISOR (DIETETIC ASSISTANT) certificate required by the NJ Department of Health, this project must be completed. Due 11/29 . See the handout. You must visit a health care facility to complete this project. If you complete it, the following points will be added to your final grade: A+ = 10 points, A = 9 points, B = 8 points, C = 7 points. D or lower: zero points. You must pass these courses and their final exams (FSM 110 Supervision, FSM 125 Sanitation & Safety [no project], and FSM 215 Nutrition [project]) to get this certificate. The extra credit project is not returned.

        - Grading:
             - Answers to each question are worth 1 point each (18 questions, 18 points)
             - Spelling, grammar, typing errors in each question: mistakes result in a deduction of up to 0.2 point (answers are worth 1.0 point)
             - Points (correct answers) earned divided by points possible (18) multiplied by 10 equals the project grade. Example: 16 questions answered correctly divided by 18 equals 0.888      (89%) multiplied by 10 equals 8.9 points (out of 10) for the project, added to the course average.

WORKBOOK EXERCISES/ HOMEWORK: Students are to answer the chapter workbook’s EXERCISE questions and turn in a copy of the answer sheet, or if done on notebook paper, the answers will be hand-written or typed. Readable copies are recommended for submission so other copies can be kept for study. Results will be returned with the number of points earned written over the total number of possible points, in fraction form. The final workbook exercise grade is calculated by dividing the number of points earned by the total possible points. Late assignments result in 50% of grade earned. Absence is not an excuse for lateness; the work can be mailed, e-mailed or dropped off. As time permits, we will go over answers in class. Follow the schedule at the end of this syllabus. The homework is due at the beginning of class, or it is considered late. Any student observed doing homework in class will be told to stop. Do not submit CHECK IN activities; these are in the workbook but are not homework; answers are in the back of the workbook.

PROJECT: Interview a hospitality or food service manager. This person cannot work at the same place you work. Due 10/25. Students will present an oral, informal summary to the class. Use the interview worksheet for the written portion. 32 questions, each worth 1 point. Correct answers divided by 32 determines the written grade. This is 40% of the grade. The submitted paper will follow the same format as the interview worksheet, with the questions and your answers typed. Students will present their project on the same date. No special outline for the presentation is required. The Presentation Scoring Sheet will be used, with the overall project grade based on a 10-point scale. The Written Portion will be graded according to these Special Directions. The Verbal Presentation Portion is explained on the Scoring Sheet.

LAST DAY TO SUBMIT LATE WORK OR TAKE MISSED EXAMS: See the course schedule. Any missing homework or exams not taken by this date earn a grade of zero.

EXAMS: Exams are taken in the classroom, at the beginning of class. Exams contain multiple-choice questions taken from these sources: textbook, textbook questions, workbook, and teacher's guide. There are 6 exams. Missed exams must be taken at the Mt. Laurel Test Center. The test will remain in the test center until the date explained in the previous paragraph (LAST DAY TO...). Students who are absent on test day have one week from the scheduled exam date to take the exam without penalty. If not completed within the 1 week deadline, 15 points will be deducted from the test grade. If a student fails to take exam by the Last Day to…, the grade will be zero.

FINAL EXAM: It will be administered during finals week, in the classroom. We will grade the test in class after everyone completes it so you will get immediate feedback. This grade is calculated as 10% of the final grade. It is an 80 question multiple-choice test. The National Restaurant Association also grades it, the answer sheets are mailed to Chicago, and grades will be returned 6 weeks later. Passing this course and the final exam (75% or higher) entitles the student to a NRA certificate. Official NRA results of the final exam and certificates will be mailed to the student’s home address after the semester is over. The answer sheet for the final exam is in the workbook. Don’t throw it away, and bring it to class for the final exam. Our grading of the final exam in class will be unofficial as it applies to the certificates; the answer sheets that go to the NRA become the official answers. Students will also record their answers directly on the exam, and this will be graded in class. This is the reason our grading is unofficial. We use a method that keeps results confidential but allows you to see your final exam grade before class is dismissed.

CLASSROOM ACTIVITIES: Nearly every class session will include activities, group or individual, to help with learning. Students learn best when they participate, that is, when they do things, and they learn better than listening to lectures. Group or individual grades will be given. Students will be successful if they read the chapter to be covered for that class.

FIVE-MINUTE READING QUIZZES: Quizzes are taken in the classroom. The reason for the reading quizzes is to motivate students to complete the reading assignments. The questions will be short answer and will at the beginning of each class, based on the reading assignment. At 5 minutes after the official start of class, the quiz will be collected. Arriving late will not extend the time allotted to the quiz, and no make-ups will be given. Quizzes will be given every class not scheduled for an exam. Quiz questions are based on reading the chapter and being familiar with general or main points, and very important facts. Students arriving early to class can start the quiz early.

Two short (5 minute) presentations per student will be assigned by the instructor, and given by the student during class. For each, a key word or phrase outline must be done (typed), it is 40% of grade; the verbal presentation will be the remaining 60% of the grade. Overall grade is on a 10-point scale.

The first presentation will be material from the textbook; the instructor assigns the topic; students can include material from other sources.

The second presentation will be from the National Restaurant Association Internet/e-mail service or from a hospitality periodical; the student selects the article, the instructor approves the selection. The approval date is on the syllabus. Additional grading requirements for the written portion of this project: Source is 0.5 points. Possible deductions to overall grade: Obtaining instructor's approval of article choice after the due date: minus 1 point; No instructor's approval: minus 2 points.

Common mistakes in presentations are students reading word-for-word from their outlines, and not preparing the written portion (outline) correctly. See Student Guidelines and Scoring Sheet below. If a student is not ready for their presentation on the date scheduled, they will get a zero for that presentation.

STUDENT ABSENCE ON DAYS OF PRESENTATIONS: If a student is absent on the day of a presentation, the written portion is still due. It will be considered late (late penalty) if not turned in according to the Late Work/Absence Policy, repeated here: Policy when a student is ABSENT (only if the student is absent): to avoid the late penalty, the student has 24 hours to mail (date of posting by the post office is noted), email or bring the work to the instructor’s office. If the presentation was from the textbook and the student is absent, the student will not do the presentation; likely, they will be assigned another presentation from the book, and the original and replacement presentations will be combined for grading purposes. If the presentation is for the project or an article, the student will still be required to do the presentation at the next class attended by the student.

102% possible (optional extra credit project can add up to 10 points to the course grade) 89.1 = B+

Final Grade: 90-100 = A; 85<90 = B+; 80<85 = B; 75<80 = C+; 70<75 = C; 60<70 = D; < 60 = F

Wednesday 12/7/05 Last date to turn in late work or take missed exams. After today, the grade is zero.

e. For best results, studying for each test should start at the beginning of each section and continuous as the course progresses.

c. Get adequate sleep, eat, and drink to stay hydrated, and don’t overdo caffeine.

WARNING: Do not take this course if you are not motivated enough to complete weekly homework assignments. Students have failed by not submitting work on time. There is a significant penalty for lateness. And any assignment not submitted gets a zero grade.

Read and follow the Calendar of Course Events and the Course Schedule, found on the FSM 120 Home Page and the Course Menu.

On a weekly basis, read messages by clicking the Discussions button on the Course Tools.

Course Description:
- This course covers in detail what managers and servers must know to serve food professionally and competently. Service as a total concept the service age, history of service, demeanor and attitude, product knowledge, suggestive selling, laws affecting servers, managing guest complaints, serving guests with special needs, banquet service, buffet service, drive through service, room service, table service, equipment, the steps in serving, greeting and seating guests, cleaning tables, formal dining, the bus person's role, management's responsibilities, motivation, scheduling, training, reservations and serving alcohol responsibility are covered.

Course Goal:
- Students will learn the principles of professional service in food operations, and will retain sufficient knowledge to pass the National Restaurant Association certificate exam for Service. This is exam is optional but an Alternative Homework is required if the Optional Final Exam is not taken.

Course Difficulty:
- Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

Teaching Philosophy:
- Students need to be motivated and understand that most of the work in learning the material rests with them.
- Activities are designed to expose the student to the material.
- Students must keep to the course's schedule on submitting homework.
- There are no tests except the optional final exam, required to earn the National Restaurant Association Certificate in Service.
- Contact the instructor whenever you need help.

Textbooks:
    - Presenting Service, The Ultimate Guide for the Foodservice Professional, 2nd edition, Kotschevar and Luciani, ISBN 0-47147578-5.
    - NRAEF ManageFirst Customer service Competency Guide, ISBN 0-13-228381-6.
    - Available at the Burlington County College bookstore, (609) 894-9311 X1245, or
        http://www.efollett.com

Defining Homework and Projects:
    - Homework consists of:
        - Learning Outcomes, True False Questions (Test Your Knowledge), Multiple Choice (Review Your Learning), Chapter Review questions, Alternative Homework case studies.
           - Chapter Learning Outcomes, from Presenting Service, The Ultimate Guide for the Foodservice Professional, are found at the course Homepage.
           - All other homework questions are found in each respective book:
                - Presenting Service, The Ultimate Guide for the Foodservice Professional:
                    - Chapter Review questions.
                    - Alternative Homework case studies.
                - NRAEF ManageFirst Customer service Competency Guide:
                    - True False questions (Test Your Knowledge), Multiple Choice questions (Review Your Learning).
                    - Extra Credit Homework:
                        - True False questions (Test Your Knowledge), Multiple Choice questions (Review Your Learning).
.        - Each week has a different mix of homework, so not all of the above are required each week.
            - Details are found on the Course Schedule.
          - One chapter from one of the books is assigned per
        - Extra Credit Homework (Optional Homework):
            - Up to 5 points will be added to your final grade average.
            - Highly recommended for those who take the Optional NRA Exam.
            - NRAEF ManageFirst Customer Service:
                - Read pages 81-97, Chap. 5.
                    - Answer: True False questions 1-5 page 82, re-write the False questions into True statements.
                    - Answer Review Your Learning questions 1-10 page 95.
                - Up to 5 points will be added to your final grade average:
                    - If grade on assignment is 100%, 5 points are added to course grade; if grade on assignment is 90%, 4.5 points are added, etc.
                - See the Course Schedule.
        - Alternative Homework:
            - Students who select NOT to take the Optional Final Exam MUST DO this assignment.
            - Any student who fails to submit all other homework and projects MUST DO this assignment.
    - Each project is worth 10% of the course grade.
    - If you are a FSM major, you must keep all of your FSM course projects for the portfolio assignment in FSM 225.
        - Do not discard any FSM project and put them in a binder.
    - Project #1:
        - Project #1 and Project #2 are linked, read on for details
        - Visit the local health department to obtain copies of food service health inspection reports.
            - The Burlington County Health Department requires a 1 to 2 day notification to obtain copies of reports; call ahead.
        - The inspection reports must be from the 2 food service establishments used for Project #2.
        - Get one report from each establishment, a total of two reports.
        - Write a summary of the inspection reports.
             - From dictionary.com, the definition of a 'summary':
                - "Presenting the substance in a condensed form; concise: a summary review."
       - Grading, 10 points total:
             - Identification of establishment and date of inspection: 2 points.
             - Clear summary of report: 6 points.
             - Spelling, grammar, typing: 2 points.
             - Since there are two interviews, their grades will be averaged.
                 - Example:
                    - Inspection 1 grade: 9.6 points, Inspection 2 grade: 9.0 points
                    - Average is 9.3 points.
                    - 9.3 points (out of 10 points) is calculated into the course grade.
    - Project #2:
        - Interviews of servers from 2 different food service establishments.
        - See Interview Questionnaire on the Home Page for directions.
        - The interviews must be from the 2 food service establishments used for Project #1.
        - Interview one server from each establishment, a total of 2 interviews
             - If you are currently a server, these interviews cannot be from the same establishment that you currently work. .
        - Grading, 10 points total, per interview:
             - Answers to each question of the interview are worth 1 point each (30 points, 30 questions).
             - Spelling, grammar, typing errors in each question: mistakes result in a deduction of 0.2 point (answers are worth 1.0 point).
             - Points (questions correct) earned divided by points possible (30) multiplied by 10 equals project grade. Example: 28 questions answered correctly divided by 30 equals 0.933 (93%) multiplied by 10 equals 9.3 points (out of 10).
       - Since there are two interviews, their grades will be averaged.
             - Example:
                - Interview 1 grade: 9.6 points, Interview 2 grade: 9.0 points
                - Average is 9.3 points.
                - 9.3 points (out of 10 points) is calculated into the course grade.

Explanation of the Course Schedule:
    - Due Date:
        - Date in which homework is due.
    - Week Number:
        - Numbered week in the semester, weeks 1 through 15.
    - Homework and Comments:
       - Book is identified for the reading assignment.
       - Specific pages and question numbers of the homework are listed.

Early submission of work is STRONGLY ENCOURAGED!
- Students can submit 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.

    - Use the Mail button on the Course Tools.
       - Mail is a type of email found within the web site.
    - Each type of homework (True False, Multiple Choice, Chapter Review questions, Learning Outcomes, Projects) must be submitted separately, meaning in a separate transmission: do not combine different homeworks together in one email.
        - This will prevent losing a lot of work if there is a mistake in transmitting the work.
            - Students can do parts of the homework, just True False for example, and Mail it, then submit another homework at another time.
            - Or all of it can be done at one time, but each type still needs to be placed in its own Mail.
        - It will also mean getting faster feedback and your grades.
    - How to Submit Homework:
        - On the Course Tools, click Mail button
        - Click Create Message in upper left.
        - Click Browse for Recipients.
        - Click Steve Bergonzoni.
        - Click Save.
        - Under Subject, enter the title the work, abbreviations are okay:
            - Some examples: Multiple Choice Chap. 1, Learning Outcomes Chapter 3, Project #2, Chap. 1 T/F.
        - Enter/write in the Message box (some examples):
             - Multiple Choice Homework:   The question number followed by the letter of your answers in the Message box.
             - Learning Outcomes: The question number and the entire question (copy/paste is the best way) followed by your answers in the message box, numbering as necessary.
             - True False questions: The question number followed by a T or F. For every F answer, re-write the sentence so it is a true statement.
             - Project #2: The name of the facility and a summary of the inspection results.
             - Project #3: The questions from the interview worksheet (copy/paste is the best way) and your answers.
        - Click Preview and review your work.   Send if okay.
        - Edit, if necessary, by clicking the cancel button, then make corrections..
        - 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 copy-and-paste your answer to the Mail.

Verify your homework was sent:
    - Sent in Mail is your record of sent messages.
    - Selecting Outbox, then selecting Display All will list all your Mail messages sent out in this course.
        - You can check there to verify your messages (homeworks, projects, etc. ) were sent correctly.
        - What you will see when you open any message is exactly what the instructor will see.
        - If you do not see your Mail in the Sent, it was not sent correctly!! Try again.
    - Verify for the first few homeworks and any projects.
    - You are responsible for submitting work properly, and asking for help for any specific questions.

Grading of Work:
    - Graded work will be returned under the 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 change to weekly, on Fridays, so early submission of work generally will 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.

NRAEF ManageFirst Final Exam:
    - Optional:
        - Students who take this optional final exam:
            - Exam grade becomes 10% of the final course grade, see Final Grade Calculation below.
    - The exam is based on material from the NRAEF ManageFirst Customer Service Competency Guide.
    - Students who take and pass the exam:
        - Earn the NRA certificate for Service.
    - 50 question multiple choice exam:
        - Graded by the National Restaurant Association.
        - 75% is passing, 38 out of 50 questions correctly answered.
    - A student must have all homework and all assignments submitted by the "Last Day to submit any LATE homework or projects" (specified on the Course Schedule), 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 by the "Last Day" date.
        - See the Course Schedule for last possible date to submit late work.
     - Students who do not take the exam MUST complete the Alternative Homework.
        - The Alternative Homework grade becomes 10% of the final course grade, see Final Grade Calculation below.
     - Students will Mail the instructor at mid-term, selecting either the Optional Final Exam or the Alternative Homework assignment.
   - Taking the NRA exam:
        - See the Course Schedule.
        - Students can take the exam in the 7 day period prior to and including the date listed in the Course Schedule and Calendar of Course Events.
          - Students who finish the course early can take the exam at even an earlier date, subject to its availability.
        - Location:
            - At the Mt Laurel campus 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 NRAEF ManageFirst Customer service Competency Guide.
        - Studying for the optional final exam:
            - Use the NRAEF ManageFirst Customer Service Competency Guide.
            - The Optional Extra Credit Homework is highly recommended and this material will be on the exam.
            - Study the Multiple Choice Study Questions, True False questions, and the objectives at the beginning of each chapter.

Course Grade Scale:
    Final Grade:
        90% or better average: A
        85 to less than 90: B+
        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

    Mid-term Feedback/Grade Criteria (S or U):
        - An automatic Unsatisfactory is given if any assignments are missing, that is, they were not received by the instructor.
        - Satisfactory:
            - Estimated course grade to date is > C (70%).
            - 100% of assignments were received to-date.
        - Marginal:
            - Estimated grade > C (70%).
            - Significant number of assignments were submitted late,
                Or
            - There is another issue in which the instructor feels is significant enough to not award a Satisfactory.
        - Unsatisfactory:
            - Estimated course grade to date is < C (70%).
                And/or
            - Not all assignments were submitted to-date (automatic Unsatisfactory).

Final Grade Calculation:
- Each work is a portion of the final grade as follows:

                            Without Optional Final Exam:           With Optional Final Exam:
                            10%:    True False                               10% True False
                          20%:    Learning Outcomes                   20% Learning Outcomes
                            20%     Multiple Choice                        20%    Multiple Choice
                          20%     Chapter Review                      20%   Chapter Review
                      10%:    Project #1                                10%    Project #1
                            10%:    Project #2                              10%:   Project #2
                            10%:    Alternative Homework          10%:   Optional Final Exam
                            Plus up to 5% Extra Credit                   Plus up to 5% Extra Credit

Reminder:
- If all regular homework and projects are not submitted:
- The student cannot take the Optional Final Exam and must do the Alternative Homework .

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

Contacting the Instructor:
    - Though this course: THE preferred method.
        - Use the Mail button found on Course Tools.
    - Regular 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

    - These videos are suggested for viewing at BCC's Pemberton campus library. They cannot be checked out but can be viewed at the library. Copies may be available at other libraries or businesses.
    - Customer Service: Anticipating Foodservice Customer Needs (tape 1) and Delivering Exceptional Service (tape 2)
    - Handling Complaints
    - Suggestive Selling

Students need to read, understand, and ask the instructor questions if there is any doubt or confusion.

COURSE DESCRIPTION & GOAL: This course covers management considerations in quantity food service: restaurants, schools, health care, hotels, and other large volume institutions. Planning the preparation of all food categories, menu development, equipment, purchasing, inventory, sanitation, nutrition, service, promotions, and personnel management are covered. Students will pass the final exam.

COURSE DIFFICULTY:
- Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

LEARNING OBJECTIVES, LEARNING OUTCOMES, AND ASSESSMENT METHODS:
See attachment. Answering the Learning Outcomes is a great way to prepare for the exams.

TEACHING PHILOSOPHY: Students need to follow this syllabus. They need to study materials, complete assignments on time, attend class on time, complete make-up work if necessary, and participate in class activities. If absent from class, students need to do the make-up work or they will get the grade penalty explained below. Bring a calculator to class. The instructor will present essential information to meet the goals of the course, provide fair exams, and give timely, appropriate feedback. Rule of thumb: every hour of class per week requires 2 hours of work outside the classroom (6 hours for a 3 credit course); this includes homework, weekly study, and projects. Students are strongly recommended to review notes, highlights in the text and homework on a weekly basis in preparation for tests and the final exam.

CLASSROOM FORMAT: Lecture, class discussion, and interactive work. Videos, overhead projector transparencies, and PowerPoint slides.

COURSE POWER POINT SLIDES: Students will get an handout of each chapter’s slides to supplement the note taking outline.

ATTENDANCE: Each class represents 1 week in the course. Attendance will be taken at each class. The student must call or e mail the instructor and leave a message if they will be absent. To motivate good attendance, there is an attendance bonus. Perfect attendance: 2 points added to the final grade average. Good attendance can improve the final grade; poor attendance always hampers student grades, and can result in failure. The college catalog’s attendance policy will be followed. Excused absences are listed in the catalog. Class attendance is a serious matter. ALL absences will require make-up work. See the next paragraph. Leaving early or arriving late can be considered absence at the discretion of the instructor.

ATTENDANCE MAKE-UP WORK: The reason for make-up work is to get the student caught up with the class, and to motivate better attendance. This work will be a written assignment based upon the lecture missed. This will be graded and will count as 10% of the final grade. The assignment is due by the next class. It is up to the student to do the work on time; the instructor will NOT remind the student. Late submission will have the grade reduced in half. This make-up work cannot raise a person’s grade. The affect will either not change the person’s average, or it can lower it. If a B average student gets an A on this assignment, no grade change will occur, but if a B student gets a C or D, it can lower their final grade. If a student misses a second class, these assignments will in total count towards 20% of their grade, 3 absences, 30%, 4 absences 40%. Make-up work is NOT returned. Make up work must be typed, including questions and the answers.

See the FSM 121 Course Homework and Absence Make-up Work handout for make-up work details.

HOMEWORK: Homework will be turned in at the beginning of class. Keep a copy to use since we discuss the questions in class. Follow the schedule at the end of this syllabus. Homework is listed in the handout and consists of Learning Outcomes one week, Vocabulary the next week, alternating through the semester. Check the Course Outline carefully because there may be more than one chapter for some weeks. Readable copies are recommended for submission so other copies can be kept for study. Results will be returned with the number of points earned written over the total number of possible points, in fraction form. The final homework grade is calculated by dividing the number of points earned by the total possible points. Late assignments result in 50% of grade earned. Absence is not an excuse for lateness; the work can be mailed, e-mailed or dropped off. The homework is due at the beginning of class, or it is considered late. Any student observed doing homework in class will be told to stop.

LAST DAY TO SUBMIT LATE WORK OR TAKE MISSED EXAMS: See the course schedule. Any missing homework or exams not taken by this date earn a grade of zero.

EXAMS: Exams are taken in the classroom, at the beginning of class. Exams contain multiple-choice questions taken from these sources: textbook, textbook questions, homework, and teacher's guide. There are 6 exams. Missed exams must be taken at the Mt. Laurel Test Center. The test will remain in the test center until the date explained in the previous paragraph (LAST DAY TO...). Students who are absent on test day have one week from the scheduled exam date to take the exam without penalty. If not completed within the 1 week deadline, 15 points will be deducted from the test grade. If a student fails to take exam by the Last Day to…, the grade will be zero.

THE LAST EXAM: It will be administered during finals week, in the classroom. We will grade the test in class after everyone completes it so you will get immediate feedback.

CLASSROOM ACTIVITIES: Nearly every class session will include activities, group or individual, to help with learning. Students learn best when they participate, that is, when they do things, and they learn better than listening to lectures. Group or individual grades will be given. Students will be successful if they read the chapter to be covered for that class.

FIVE-MINUTE READING QUIZZES: Quizzes are taken in the classroom. The reason for the reading quizzes is to motivate students to complete the reading assignments. The questions will be short answer and will at the beginning of each class, based on the reading assignment. At 5 minutes after the official start of class, the quiz will be collected. Arriving late will not extend the time allotted to the quiz, and no make-ups will be given. Quizzes will be given every class not scheduled for an exam. Quiz questions are based on reading the chapter and being familiar with general or main points, and very important facts. Students arriving early to class can start the quiz early.

Three short (5 minute) presentations per student will be assigned by the instructor, and given by the student during class. For each, a key word or phrase outline See Student Presentation Guidelines and Presentation Scoring Sheet below. The verbal presentation will be the remaining 60% of the grade. Overall grade is on a 10-point scale. must be done (typed), it is 40% of grade.

Two presentations will be material from the textbook; the instructor assigns the topic; students can include material from other sources.

The other presentation will be from an article about any subject from the textbook. It can come from the National Restaurant Association Internet/e-mail service or from a hospitality periodical; the student selects the article, the instructor approves the selection. The approval date is on the syllabus. Common mistakes in presentations are students reading word-for-word from their outlines, and not preparing the written portion (outline) correctly.

Additional grading requirements for the written portion of this project: Source of article is required in the outline, and is 0.5 points of the Content Section grade. Possible deductions to overall grade: Obtaining instructor's approval of article choice after the due date: minus 1 point; No instructor's approval: minus 2 points. If a student is not ready for their presentation on the date scheduled, they will get a zero for that presentation

Final Grade: 90-100 = A; 85<90 = B+; 80<85 = B; 75<80 = C+; 70<75 = C; 60<70 = D; < 60 = F

e. For best results, studying for each test should start at the beginning of each section and be continuous as the course progresses.

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 the 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 Course Certificate Final Exam from the National Restaurant Association (NRA). This is exam is optional but an Alternative Homework assignment is required if the Optional Final Exam is not taken. For the student who opts not to take this exam, they should be able to obtain a C or higher course grade on the Alternative Homework assignment.

Course Difficulty:
- Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

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 Mail (see Course Tools) 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, 2006.
- Available at the Burlington County College bookstore, (609) 894-9311 X1245, or http://www.efollett.com
- If the student wishes to take the optional final exam, the book must contain the answer sheet.
- 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.

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

Defining homework:
    - This course does NOT use the Multiple Choice Questions, Short Answer Questions or Case Studies from the book for homework.
        - Only the True False Questions at the beginning of each chapter are used for homework, see below: Test Your Food Safety Knowledge.
    - Chapter homework:
        - 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.
     - Other homework:
         - Kitchen Safety Puzzle, a crossword puzzle on accidents in a foodservice.
         - Projects #1 - 3.
         - Alternative Homework.
            - Students who qualify to take the optional final exam (complete all assignments by the Last Day date on the Course Schedule) DO NOT do the Alternative Homework
            - This Alternative Homework is required for students who elect not to take or who are ineligible to take the optional final exam.
            - Default to mandatory completion of the Alternative Homework.
                 - If all other course assignments are not completed by Last Day date on the Course Schedule, the student must complete the Alternative Homework since the final exam option is only for students who have completed all course assignments by the Last Day.

Each type of homework (Test Your Food Safety Knowledge, SIA, Multiple Choice Questions, Project #1, Alternative Homework etc.) must be submitted separately, meaning in a separate Mail (explained in detail in the syllabus in the paragraph titled 'Submitting Your Work'): do not combine different homeworks together in one Mail.

Details on homework required from each textbook chapter:
    - Test Your Food Safely Knowledge:
        - True False questions are at the beginning of every chapter.
            - Example for chapter 1: page 1-2.
            - 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.
            - Look in the appendix of the book to see which answers are True or False.
           - DO NOT submit answers for the TRUE STATEMENTS.
                - Your homework submission will just list the False question number and your re-write of the False statement.

    - Sanitation in Action (SIA):
        - Mini case studies.
        - See link on the course Homepage.

     - Alternative Homework assignment:
         - Mini case studies.
         - See link on the course Homepage.

    - This course does NOT use the Multiple Choice Questions, Short Answer Questions or Case Studies from the book for homework.

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

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 Mail to the instructor listing the title of the article and internet address of the article/resource.
             - This request for approval 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 1 point from grade
             - Failing to obtain instructor's approval: minus 2 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
                - There will be a charge for the copies.
        - Write a summary of the inspection reports, in a narrative form, sentences and paragraphs, and in your own words. Include dates and other important information.
        - 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.
            - This article must involve kitchen safety/accident in the professional, commercial or institutional environment.
                - The article CANNOT involve topics for the home or family.
          - Get the instructor's approval of the article:
                - Send a Mail to the instructor listing the title of the article and internet address of the article/resource.
                - This approval 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 1 point from grade
             - Failing to obtain instructor's approval: minus 2 points form the grade.

Submitting Your Work:
    - Do this though the 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 Mail transmission: do not combine different homeworks together.
        - For example: chapter 10 homework may consist of 4 items, each requiring its own 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 Course Tools, click Mail button
        - Click Create Message in upper left.
        - First click Browse.
        - Click Steven Bergonzoni, then Save.
        - 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
             - Multiple Choice Homework:   The question numbers followed by the letter of your answers in the Message box.
             - Short Answer Questions: The question numbers followed by your answers in the message box, numbering as necessary. For any definitions, list the term first followed by the definition.
             - SIA: The question numbers followed by your answers in the message box, numbering as necessary.
             - True False questions: The question number of the False questions, then a re-written sentence that is a true statement.
             - Project #1: The summary of the article and the source information.
             - Project #2: The name of the facility and a summary of the inspection results.
             - Project #3: The summary of the article and the source information.
             - Kitchen Safety and Accident Prevention Puzzle: The numbers of the puzzle descriptions and the answers.
             - Alternative Homework: Title of each case study, the question numbers and the answers. Send all the answers to all the case studies in one Mail
        - Click Preview and review your work.
        - Edit, if necessary, by clicking the Cancel button, or Send.
        - If editing is required, complete changes, then 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 Mail.
        - Enter your answers in the message box, numbering as necessary.
        - Edit, if necessary, by clicking the Cancel button, or Send.
        - If editing is required, complete changes, then click Send.
    - Remember!!! identify all work:
        - Chapter number and title of the homework: SIA, Multiple Choice Questions, Project #1, Short Answer Questions, Kitchen Safety Puzzle #1 etc.
        - Project number.

On-Time Bonus:
- Get 100% of all Homework for the semester submitted on time (before/by the weekly deadline), and get 2 points added to your final course average/grade.
- 11:59 PM on Thursdays is the deadline for weekly assignments.

National Restaurant Association (NRA) ServSafe Exam:
    - Optional:
        - Students who do not take the exam will not get a course certificate.
- Students who do not take the exam must do the Alternative Homework assignment.
        - This exam is REQUIRED for students attempting to earn the department of health's Certified Food Service Supervisor (Dietetic Assistant) Certificate.
    - Students who take and pass the exam:
        - Earn the ServSafe Certificate.
    - Exam grade becomes 20% of the final course grade, see Final Grade Calculation below.
    - The exam is an 80 to 100 question multiple choice exam:
        - Graded by the National Restaurant Association.
        - 75% is passing (for the certificate).
    - 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.
        - See the Course Schedule for last possible date to submit late work.
     - Students who do not take the exam MUST complete the Alternative Homework.
        - The Alternative Homework grade becomes 20% of the final course grade, see Final Grade Calculation below.
    - 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.
          - Students who finish the course early can take the exam early.
        - Location:
            - At Mt Laurel at the instructor's office or the BCC Mt Laurel 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 in this course.

    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.

      Without Optional Final Exam:                                           With Optional Final Exam:
      10%:    Test Your Food Safety Knowledge.                             10% Test Your Food Safety Knowledge.
    20%:    Sanitation in Action.                                                    20% Sanitation in Action.
    10%     Multiple Choice                                                            10% Multiple Choice
    10%     Short Answer, including Kitchen Safety Puzzle.           10% Short Answer, including Kitchen Safety Puzzle.
      10%:    Project #1                                                                    10%    Project #1
      10%:    Project #2                                                                  10%:   Project #2
      10%:    Project #3                                                                  10%:   Project #3
      20%:    Alternative Homework                                              20%:   Optional Final Exam

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

Contacting the Instructor:
    - Though this course: THE preferred method.
        - Use the Mail button found on Course Tools..
    - Regular 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

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

Syllabus contract for

Students need to read, understand, and ask the instructor questions if there is any doubt or confusion.

COURSE DESCRIPTION & GOAL: This course teaches the importance of cost control throughout the food service operation. Students learn the basics of food, beverage, and labor cost controls, managing the food production process, analyzing results using basic accounting principles, and managing income and expense. Students use formulas to determine profit, ideal expense, sales per guest, waste, product yield, inventory value, selling price, assets, working capital, return on sales, break-even point and return on investment. Students will pass the comprehensive final exam.

COURSE DIFFICULTY:
- High (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

See attachment. Answering the Learning Outcomes is a great way to prepare for the exams.

TEXTBOOK: Food and Beverage Cost Control, Miller, Dopson & Hayes, 3^rd ed., 2005. Additional required book: NRAEF ManageFirst Controlling Foodservice Costs Competency Guide.

TEACHING PHILOSOPHY: Students need to follow this syllabus. They need to study materials, complete assignments on time, attend class on time, and participate in activities. Bring a calculator to class. The instructor will present essential information to meet the goals of the course, provide fair exams, and give timely, appropriate feedback.

CLASSROOM FORMAT: Lecture, class discussion, and interactive work. Videos, overhead projector notes, and prepared transparencies.

COURSE NOTE-TAKING: Students will get a copy of the PowerPoint slides of each chapter to help with note taking. Students can use them to follow the lecture without taking a lot of notes and adding the notes directly on slides, or follow the lecture without taking any notes. The slides can be used as a study guide, however, this is not inclusive of all materials. During class, students should consider taking notes to supplement the slides, or after class adding notes to the slides from the textbook.

ATTENDANCE: Each class represents 1 week in the course. Attendance will be taken at each class. The student must call or e mail the instructor and leave a message if they will be absent. To motivate good attendance, there is an attendance bonus. Perfect attendance: 2 points added to the final grade average. Good attendance can improve the final grade; poor attendance always hampers student grades, and can result in failure. The college catalog’s attendance policy will be followed. Excused absences are listed in the catalog. Class attendance is a serious matter. ALL absences will require make-up work. See the next paragraph. Leaving early or arriving late can be considered absence at the discretion of the instructor.

ATTENDANCE MAKE-UP WORK: The reason for make-up work is to get the student caught up with the class, and to motivate better attendance. This work will be a written assignment based upon the lecture missed. This will be graded and will count as 10% of the final grade. The assignment is due by the next class. It is up to the student to do the work on time; the instructor will NOT remind the student. Late submission will have the grade reduced in half. This make-up work cannot raise a person’s grade. Its affect will either not change the person’s average, or it can lower it. If a B average student gets an A on this assignment, no grade change will occur, but if a B student gets a C or D, it can lower their final grade. If a student misses a second class, these assignments will in total count towards 20% of their course grade, a third absence results in make-up work counting 30%. Make-up work is NOT returned. Make up work must be typed, including the question and the answer. Learning Outcomes and Key Terms are from the text (Food and Beverage Cost Control).

First Absence: Answer ALL Learning Outcomes for the chapter covered this week.

Second Absence: Answer ALL Learning Outcomes* for the chapter covered this week PLUS ALL the Learning Outcomes* for any other chapter.

Third Absence: Answer ALL Learning Outcomes* for the chapter covered this week PLUS ALL the Learning Outcomes* for any other chapter PLUS define all the Key Terms found at the end of the chapter.

Fourth Absence: Answer ALL Learning Outcomes* for the chapter covered this week PLUS ALL the Learning Outcomes* for any other chapter PLUS define all the Key Terms found at the end of the chapter PLUS define all the Key Terms found at the end of the chapter for any other chapter not already done for another absence.

*If the student has already done the Learning Outcomes for a previous absence, the student will do another chapter of Learning Outcomes of their choice.

HOMEWORK: Students will be given a homework handout (HO), chapters agree with the textbook (Food and Beverage Cost Control) chapters. We are not doing chapter 12 from the textbook. Students are to answer the homework questions and turn in a copy of the homework handout, or if done on notebook paper, the answers will be hand-written or typed, and labeled with chapter and question numbers. Readable copies are recommended for submission so other copies can be kept for study. NRAEF ManageFirst Controlling Foodservice Costs Competency Guide (MF) homework is the multiple-choice questions at the end of each chapter. On a sheet of paper, students should write or type the question numbers, and the appropriate letter (A-D) answers. A photocopy of the questions with answers indicated from the Guide is another alternative. Results will be returned with the number of points earned written over the total number of possible points, in fraction form. The final homework grade is calculated by dividing the number of points earned by the total possible points. Late assignments result in 50% of grade earned. Absence is not an excuse for lateness; the work can be mailed, e-mailed or dropped off. As time permits, we will go over answers in class. Follow the schedule at the end of this syllabus. The homework is due at the beginning of class. Any student observed doing homework in class will be told to stop.

LAST DAY TO SUBMIT LATE WORK OR TAKE MISSED EXAMS: See the course schedule. Any missing homework or exams not taken by this date earn a grade of zero.

EXAMS: Exams are taken in the classroom. Exams contain multiple-choice questions taken from these sources: textbook, textbook questions, and teacher's guide. There are 5 exams. Missed exams will be taken at the Mt Laurel test center; the test must be taken no later than 7 days after the date listed on the Course Schedule; if not, there is a 15-point reduction in grade for taking the test after this deadline. If

not taken by the deadline, the test will remain in the test center until the LAST DAY date explained in the previous paragraph. Students need a current BCC identification card to take exams at the test centers.

CLASSROOM ACTIVITIES: Nearly every class session will include activities, group or individual, to help with learning. Students learn best when they participate, and they learn better than just listening to lectures. Group or individual grades will be given. Students will be successful if they read the chapter to be covered for that class.

FIVE-MINUTE READING QUIZZES: Quizzes are taken in the classroom. The reason for the reading quizzes is to motivate students to complete the reading assignments. The questions will be short answer based on the reading assignment, and will at the beginning of class sessions without an exam scheduled. At 5 minutes after the official start of class, the quiz will be collected. Arriving late will not extend the time allotted to the quiz, and no make-ups will be given. Quizzes will be given every class that has a reading assignment. Quiz questions are based on reading the chapter and being familiar with general or main points, and very important facts.

TOPIC PRESENTATIONS: The purpose is to get students more familiar with the subject. Two or three short (5 minute) presentations per student will be assigned by the instructor, and given by the student during class. Weekly presentations may be required if the class has low enrollment. A key word or phrase outline must be done (typed), it is 50% of grade; the actual presentation will be the remaining 50% of the grade. The presentations will be material from the textbook; students can include material from other sources; the instructor assigns the topic and page numbers. Common mistakes in presentations are students reading word-for-word from their outlines, and not preparing the written portion (outline) correctly. See Guidelines and Scoring Sheet on pages 5 and 6. If a student is not ready for their presentation on the date scheduled, they will get a zero for that presentation.

Write a summary of an article on a cost control topic; it must be typed, paragraph form (not an outline). A copy of the article must be included and a copy given to each student. The instructor must approve the article; this approval must be no later than 10/24. Project is due on 11/7. Students will present their project on a date assigned by the instructor. The article will be from the National Restaurant Association Internet/e-mail service, another website, or from a hospitality periodical. Start searching early for an article. Other possible web sites are listed in the text. The Presentation Scoring Sheet will be used, the written part will be graded using the narrative summary portion on the scoring sheet. BCC FSM majors must keep all of their course projects for their portfolio in FSM 225. Penalties: approval after 10/24 equals minus 1 point (on a 10 point scale); no approval equals minus 2 points.

STUDENT ABSENCE ON DAYS OF PRESENTATIONS: If a student is absent on the day of a presentation, the written portion is still due; it will be considered late (late penalty) if not turned in according to the Late Work/Absence Policy, repeated here: Policy when a student is ABSENT (only if the student is absent): to avoid the late penalty, the student has 24 hours to mail (date of posting by the post office is noted), email or bring the work to the instructor’s office. If the presentation was from the textbook, the student will not do the presentation at and the grade will solely be based on the written portion. If the presentation is for the project/article, the student will still be required to do the presentation at the next class attended by the student.

Final Grade: 90-100 = A; 85<90 = B+; 80<85 = B; 75<80 = C+; 70<75 = C; 60<70 = D; < 60 = F

15 Mon 12/11 Last date to turn-in late work or take missed exams. After today, the grade is zero.

If there are sentences that the speaker is reading during the presentation, it is

Format:    0                                                         1                                      2                              _____ / 2
Many long sentences or                          <2 long sentences or                 Outline form.
many paragraphs.                                 <1 paragraph.                               Typed.
Not typed.

Content: 0 0.5 1 _____ / 1
>50% incomplete. <25% of necessary Sufficient detail.

Format: 0 1 2 _____ / 2
Many incomplete sentences. <3 errors. Correct sentences and paragraphs.

Content: 0 0.5 1 _____ / 1
>50% incomplete. <25% of necessary Sufficient detail.

0 0.5 1 _____ / 1
Looks at notes all the time. Reads <25% of Looks at different people.

WARNING: Students are to complete all assignments on their own, without the help of other students. Students cannot share answers. Sharing of answers is considered cheating and will result in penalties under the Student Code of Conduct.

Students can be successful with this course if the correct amount of time and effort is used.

Print the Calendar found on the Course Tools side bar.
      - 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.

On a weekly basis, read messages by clicking the Discussions button and the Mail button on the Course Tools/side bar at the Home Page.
- These are messages going out to all members of the class.

Course Description:
- This course provides information that managers need to make sound selection and procurement decisions. Distribution systems, suppliers, payment policies, buying techniques, specification writing, ordering, receiving, security, and the buyer’s role in the organization are discussed. The variety and characteristics of foods, beverages, nonfood supplies, equipment and furniture are also covered. Students can earn a course certificate from the National Restaurant Association if they pass the optional final exam.

Course Goal:
- Students will be familiar with the basic information about purchasing products for a hospitality organization that they need to know as entry-level managers. Students will pass the optional final exam sponsored by the Educational Foundation of the National Restaurant Association. For the student who opts not to take this exam, they should be able to obtain a C or higher course grade on the Alternative Homework assignment.

Course Difficulty:
- Moderate to High (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

Teaching Philosophy:
- Students need to be motivated and understand that most of the work in 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 National Restaurant Association Certificate in Inventory and Purchasing.
- Contact the instructor whenever you need help.

Books:
- Textbook: Purchasing Selection and Procurement for the Hospitality Industry, 6th edition, John Wiley and Sons.
- Guide: NRAEF ManageFirst Inventory and Purchasing Competency Guide.
- Available at the Burlington County College bookstore, (609) 894-9311 X7245, or http://www.efollett.com, or from any other bookstore or on-line retailer.

    - Due Date:
        - Date in which work is due.
    - Week Number:
        - Numbered week in the semester, weeks 1 through 16 counting spring break..
    - Homework & Comments :
        - Listing of homework and reading assignments.

See and print the Course Schedule at the course Homepage. It is not found in the syllabus because it changes each semester.

Defining Homework and Project:
    - If you are a FSM major, you must keep all of your FSM course projects for the portfolio assignment in FSM 225.
        - Do not discard any FSM project and put them in a binder.
    - Homework (weekly) consists of:
        - MF Guide (NRAEF ManageFirst Inventory and Purchasing Competency Guide) Homework:
            - True False and Multiple Choice questions.
                - Found in the Guide at the beginning and end of each chapter.
          - Key Terms:
             - Define each key term
               - Found in the Guide at the beginning of each chapter.
                - This is also a Homework assignment for chapters 1 through 3.
                - Chapters 4 and 5 are optional and can be completed for extra credit, explained below.
             - Review Your Learning:
                        - Found in the Guide at the beginning of each chapter.
                        - Most of these questions are multiple choice.
                        - Multiple Choice: submit question numbers plus the letters of your answers.
                      - Short Answer: submit question numbers plus your written answer, complete but brief.
        - Purchasing TB (Purchasing Selection and Procurement for the Hospitality Industry textbook) Homework:
            - Each chapter used from the Textbook has a list of questions (True/False, Sentence Completion, and/or Multiple Choice)
                 - See the course Homepage for link to the list of questions for the Textbook.
                   - No questions in the Textbook are used for homework in this course, do not submit them.
        - Only some of the chapters in the Textbook are covered in this course. Details are on the Course Schedule.
        - See the Course Schedule at the course Homepage for further clarification of Homework and the due-dates.

    - Interview Project:
        - Interview an individual who purchases foods and supplies for any type of food service or restaurant as long as the operation does some cooking on the premises.
        - This person may do the purchasing function part-time and have other duties, or may do purchasing full time, as in a large organization.
        - See the course Homepage, Interview Project for the Interview Questionnaire Worksheet and use these questions.
           - Copy and paste the questions into your project, then enter the answers; missing questions will result in a loss of 0.5 point per question.
        - Grading, on a 10 point scale:
             - Questions with the Answers to each question of the interview are worth 1 point each (30 points, 30 questions)
             - Spelling, grammar, typing errors in each question: mistakes result in a deduction of 0.2 point (answers to each question are worth 1.0 point)
             - Points (questions correct) earned divided by points possible (30) multiplied by 10 equals project grade. Example: 28 questions answered correctly divided by 30 equals 0.933 multiplied by 10 equals 9.3 points (out of 10) for this project.

    - Alternative Homework (Creating a Purchasing Manual):
        - 20% of the final course grade if the Optional Final Exam is not selected.
        - This is a required assignment if all other assignments are not submitted by the Last Day to submit work at the end of the semester.
        - Creating a Purchasing Manual:
            - Grading, on a 20 point scale:
                - TITLE PAGE AND TABLE OF CONTENTS     (5 Points)
                - INTRODUCTION                                              (10 Points)
                - NOTES                                                              (5 Points)
                - BIBLIOGRAPHY                                              (5 Points)
                - BODY AND SPECIFICATION SECTION        (50 Points, 10 Points for each section)
                - INSTRUCTIONAL FORMAT                            (5 Points)
                - SPELLING AND GRAMMAR                           (10 Points)
                - PROFESSIONAL QUALITY                             (10 Points)
            - The Alternative Homework takes a long time to complete and takes some thought; it cannot be done in one sitting.
            - See the course Homepage, Alternative Homework for directions and more details.

    - Extra Credit homework:
        - From the Guide: NRAEF ManageFirst Inventory and Purchasing Competency Guide.
        - There are two chapters of Key Terms that can be used for Extra Credit.
        - Each chapter can earn up to 2 points added to the final course grade, possibly an extra 4 points total.
        - The following two chapters can be used: chapter 4 and chapter 5.
        - Type each key term, then enter each definition.
        - Grade will be based on the number terms correct divided by the total number terms, from each chapter.
        - Defining and learning the Key Terms from every chapter is recommended study for the optional final exam.

Early submission of any work is STRONGLY ENCOURAGED!
- Students can submit work ahead of schedule.

On-Time Bonus:
- Get 100% of all Homework for the semester submitted on time (before/by the weekly deadline), and get 2 points added to your final course average/grade.

Last Day to Submit Any Homework or Late Homework.
    - ALL HOMEWORK MUST BE SUBMITTED BY THIS DATE.
    - No work will be accepted after this date; grade will be zero.
    - See the Course Schedule and the Calendar for this date near the end of the semester.

Submitting Your Homework:
    - Do this though the Mail button on the Course Tools sidebar..
       - Mail is a type of email found within the web site.
    - Each type of homework must be submitted separately, meaning in a separate transmission: do not combine separate homeworks together in one mail.
        - 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 the Course Tools sidebar, click Mail button
        - Click Create Message in upper left.
        - Above 'To', first click Browse.
        - Check the box 'To' next to Steven Bergonzoni.
        - Click Save at the bottom.
        - Under Subject, enter the title (identify) of the work, use abbreviations.
            - Examples:
                Purch TB Chap 1 Sentence Comple
                MF Guide Chap 3 key terms
                MF Guide Chap 5 Review Your Learning
                Project.
                Alternative Homework.
            - Remember, each homework assignment is submitted in its own Mail message, not together with others.
              - You may be creating 4 or 5 Mail messages per week.
        - Enter/write in the text box:
             - The question number followed by your answers in the text box.
                 - Key Terms: the term followed by its definition.
               - Sentence Completion/ Fill in the Blank: submit the question numbers plus your answers, the word or words.
                 - Multiple Choice: submit question numbers plus the letters of your answers.
                 - True/False: submit question numbers plus T or F.
                         - For every F answer, submit a re-written sentence that is True.
   - Short answer (Review Your Learning from the MF Guide): submit the question numbers plus a brief but complete answer.
         - Interview Project: The questions from the interview worksheet and your answers.
           - Alternative Homework: See the details from the link on the course Homepage
        - 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, Alternative Homework, or Project.
    - 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 Mail.
    - Did your homework get 'sent'?
        - Confirm your transmission by checking off the Sent Mail and selecting All.
        - If you cannot find your message here, IT WAS NOT SENT!!   Try again.

Grading of Work:
    - Graded work will be returned under the 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 change to Fridays, so early submission of work will 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.
    - If the homework was submitted late:
        - The earned grade will be preceded by the word Late.
        - Half credit will be entered in the instructor's grade book.

Optional NRAEF Final Exam:
    - Students can choose to take this exam, or complete the Alternative Homework.
        - Students who do not take the exam must do the Alternative Homework.
        - The Alternative Homework takes a long time to complete and takes some thought; it cannot be done in one sitting.
   - If a student elects the Alternative Homework, it is worth 20% of the grade
    - Students who take and pass the exam:
        - Earn the NRAEF certificate in Inventory and Purchasing.
- This comprehensive exam is based ONLY on the Guide: NRAEF ManageFirst Inventory and Purchasing Competency Guide.
         - It is challenging.
   - Do not take this exam if you cannot prepare appropriately
   - If a student elects to take this exam, it is worth 20% of the grade
   - Poor performance on this exam can lower the student's course grade
    - 70 question multiple choice exam:
        - Graded by the National Restaurant Association.
        - 75% is passing, 53 out of 70 questions correctly answered.
    - 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 around mid-term if they wish to take the optional final exam so it can be ordered in sufficient quantities.
    - Taking the NRAEF exam:
        - See the Course Schedule.
        - Students can take the exam in the 7 day period prior to the date listed in the Course Schedule and Calendar of Course Events.
          - Students who finish the course early can take the exam at even an earlier date, subject to its availability.
        - Location:
            - At the Mt Laurel campus test center.
        - Exam results are mailed to the student when received from the NRAEF, about 5 to 8 weeks after the exam date.
        - Bring the answer sheet from the textbook.
        - Studying for the optional final exam:
            - Use the Guide's Multiple Choice Review Your Learning and the True False Test Your Knowledge, used for the homework, to practice for the exam.
            - Highlight and study the Guide.
          - Study the Key Terms found at the beginning of each chapter of the Guide.
          - Study the Final Exam Learning Outcomes.

Course Grade Scale:
    Final Grade                                Mid-term Feedback 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             See the course Homepage for more details about mid-term feedback
        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 is a portion of the final grade as follows:

                            Without Optional Final Exam                 With Optional Final Exam
                            10%:    Guide Key Terms                             10%:     Guide Key Terms
                          10%:    Guide T/F                                         10%:     Guide T/F
                            20%:    Guide MC                                          20%:    Guide MC
                            10%:     Textbook Sentence Completion       10%:    Textbook Sentence Completion
                            10%:    Textbook Multiple Choice               10%:    Textbook Multiple Choice
                            10%:   Textbook True/False                         10%:   Textbook True/False
                            10%:     Interview Project                             10%:     Interview Project
                            20%:     Alternative Homework                 20%:    Optional Final Exam
                      + 0 - 4%:    Extra Credit                              + 0 - 4%:     Extra Credit
                      + 0 or 2%: On-time bonus                        + 0 or 2%:      On-time bonus

Contacting the Instructor:
    - Though this course: THE preferred method.
        - Use the Mail button found on the Course Tools side bar.
    - E mail:
        - sbergonz@bcc.edu
    - Phone:
        - (609) 894-9311 x2750
    - Address:
        - Burlington County College, Liberal Arts, Route 530, Pemberton NJ 08068
    - Web page:
        -

Class#	Day/Date	Reading/Chapters	Homework Workbook Due	Exams/ (Covering Chapters)
1	Mon 9/11	1&2	9/18
2	Mon 9/18	3	9/25
3	Mon 9/25	4	10/2	Exam 1 (1&2)
4	Mon 10/2	5	10/9
5	Mon 10/9	6	10/16	Exam 2 (3&4)
6	Mon 10/16	7	10/23
7	Mon 10/23	8	10/30	Exam 3 (5&6)
8	Mon 10/30	9	11/6
9	Mon 11/6	10	11/13
10	Mon 11/13	11	11/20	Exam 4 (7&8)
11	Mon 11/20
12	Mon 11/27	12	12/4
13	Mon 12/4			Exam 5 (9&10)
14	Mon 12/11	13	12/11
15	Mon 12/18			Exam 6 (11,12&13)

FOOD SERVICE & HOSPITALITY MANAGEMENT

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