Course

Objective:

Learning Outcomes:

• Identify the difference between a manager and a leader and describe the qualities of each.
• Summarize leadership styles and analyze when each is most appropriate.
• Describe the supervisor’s role in decision-making, problem solving and delegation of duties.
• Describe the characteristics of a job description and develop a written example with job specifications.
• Define the term motivation and give examples of motivational techniques used with employees. Analyze the effectiveness of each motivational example.
• Assess and evaluate methods of conflict resolution and grievance procedures (union/non-union) when it comes to problem solving.
• Identify types of stress found in the workplace and analyze positive ways of dealing with it.
• Explain the importance of time management and give examples to include other organizational management techniques that provide labor cost effectiveness.
• Discuss state and federal employment laws as they pertain to legal issues related to managerial decisions (sexual harassment, discrimination, violence/anger and unemployment compensation).
• Explain the purpose of a mission and vision statement and how they are used in organizational management.
• Describe the process of hiring, training, disciplining and or firing an employee based on human resources, state and federal laws that affect these processes.
• Describe the mechanics of proper table service as it pertains to American, English, Russian, French, and buffet service.
• Explain the importance of communication between the front and back of the house employees.
• Describe the various functions of dining service personnel.
• Perform the duties associated with a front and back server.
• Discuss sales techniques used in increasing the guest check average.
• Develop a guest service process when handling difficult guest situations to include accommodating the disabled.
• Analyze and assess the training procedures required when working with the dining room personnel.
• Explain the importance of using proper automated procedures when processing guest checks (include POS, Square, and Google).
• Identify local, state and federal laws pertaining to the purchase and service of alcoholic beverages including the effects of the Dram Shop Act on foodservice operations that serve alcohol.
• Discuss and explain the basic production process for distillation and fermentation.
• Distinguish wines by grape and/or other fruit variety, country, growing region and production process.
• Analyze and evaluate the importance of the on-going relationship between beverages and food and discuss that relationship in reference to menu planning.
• Identify and discuss the presentation and service of alcoholic, non-alcoholic and beverages, including coffee and tea.
• Identify equipment and glassware used for beverage preparation and service.
• Discuss opening and closing procedures of a beverage operation.
• Discuss the fundamentals and importance of responsible alcohol service; identify the levels and signs of intoxication and methods to control excessive consumption by guests. (Recommendation alcohol training certification).
• Discuss the flow of goods in a foodservice operation and the role of ordering, receiving and issuing.
• Describe purchasing methods used in foodservice operations (i.e. bids, cost+, purchase orders, phone, sales quotes, etc.)
• Identify dry, refrigerated and frozen foods used in a commercial kitchen.
• List factors that affect food prices, menu costs and quality such as market fluctuation, seasonality, product availability, supply and demand.
• Explain the importance of a written food specification when ordering food and describe the components that are included in the food spec.
• Discuss and analyze the importance of sanitation and HACCP procedures that affect receiving and issuing of goods in a foodservice operation.
• Describe proper techniques of receiving and storing fresh, frozen, and dry proteins, produce, eggs, dairy and dry goods.
• Explain regulations for inspecting and grading meats, poultry, seafood, eggs, dairy products, fruits and vegetables as outlined in the USDA, National Association of Meat Purveyors, and other governmental regulatory agencies.
• Explain and demonstrate the proper receiving and issuing procedures for non-food items such as chemicals in a foodservice operation.
• Describe, write and use a food requisition, when ordering, receiving and issuing a food product.
• Receive, store and issue food products utilizing written specs, proper food handling procedures.
• Define, describe and explain the importance of a par system when ordering, receiving and storing food and the terms FIFO and LIFO, and how they are used effectively to maintain proper storage procedures.
• Describe various technologies available to assist in the process of ordering and inventorying of food products.
• Discuss inventory control procedures to deter theft and spoilage that can affect food costs.
• Discuss proper kitchen safety including knife care.
• Compare methods of measuring ingredients (liquid versus dry).
• Discuss how to maximize food freshness, quality, safety and sanitation when serving hot foods and cold foods.
• Discuss the principles of heat transfer as they relate to cooking methods including roasting and baking, broiling, smiling, grilling, griddling, sautéing, frying, deep-frying, braising and stewing, poaching and steaming.
• Discuss recipe conversions.
• Explain the factors that affect taste, how we perceive those tastes and what we can do to optimize a combination of seasonings and flavors when preparing and cooking food.
• Evaluating the differences in methods to develop flavor through preparation.
• Analyze the relationship of mother sauces and their derivatives.
• Discuss the evolution of the kitchen brigade.
• Prepare written requisitions for production requirements.
• Define food waste and articulate the consequences of food waste from environmental and financial standpoints.
• Demonstrate the use of instructional resources helpful in training, mentoring, and inspiring students and colleagues to substantially reduce food waste.
• Create chef-advocates for the food systems, gastronomic, and policy changes needed to reduce food waste.
• Understand how chefs drive sustainability of seafood.
• Discuss seafood production and sustainable practices.
• Identify and describe a diverse range of seafood types.
• Safely handle and fabricate various forms of seafood.
• Apply appropriate techniques from product to plate.
• Describe process of management through effective communication skills and interpersonal relationships.

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