SRJC Course Outlines

10/24/2020 1:50:29 PMCUL 256.3 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.3Title:  INTRO TO FRONT HOUSE OPS  
Full Title:  Introduction to Front House Operations
Last Reviewed:2/3/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  CULT 256.3

Catalog Description:
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Provides an introduction to the management of front house operations in a variety of environments, including hotels, restaurants, wineries, and catering businesses. Introduces principles of revenue, profit and cost controls; employee recruiting and training; menu planning and food production; and sales and marketing.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Provides an introduction to the management of front house operations in a variety of environments, including hotels, restaurants, wineries, and catering businesses. Introduces principles of revenue, profit and cost controls; employee recruiting and training; menu planning and food production; and sales and marketing.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1. Demonstrate knowledge of the principles of theme and concepts, food and beverage revenue, costs, controls, and pricing.
2. Demonstrate knowledge of the principles of customer service, employee recruiting, training, sales and marketing.
 

Objectives: Untitled document
Students will be able to:
1. Summarize the types of income and expense found in a food service operation's budget.
2. Describe factors affecting the costs of food and beverages.
3. Describe the responsibilities of the management personnel of an independent restaurant, hotel,
    and catering  operation.
4. Describe the key employee positions of an independent restaurant, hotel, and catering
    operation and describe how each is recruited and trained.
5. Describe how a food service operation's menu reflects its concept and customer demographics.
6. Analyze the menu creation process of an independent restaurant, hotel, and catering operation.
7. Discuss marketing and advertising options for increasing a restaurant's visibility and sales.

Topics and Scope
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I. Revenue, Expense and Profit
    A. Projecting sales and the factors that affect sales
    B. Budget: income and expense items
    C. Determining prior cost as a percentage of sales
    D. Factors that affect cost of food and labor
II. Manager's Duties and Responsibilities
    A. Employee recruiting and training
    B. Supervision and leadership
    C. Customer relations
    D. Interface with owner or superior
III. Key Culinary and Service Employee Positions
    A. Duties
    B. Responsibilities
    C. Recruiting, training and employee retention
IV. Menu Planning and Food Production
    A. Planning a menu according to demographics and market demand
    B. Menu creation process
         1. Product availability
         2. Food preparation
         3. Storage
         4. Labor quality and availability
    C. Concepts and theme
V. Sales and Marketing Strategies
    A. Creating sales in-house
    B. Advertising and marketing the business

Assignments:
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1. Field trips to food and beverage businesses (4 - 6), which occur during regular class hours
2. Browse and research the websites of the businesses scheduled for field trips prior to the visit
    (ungraded)
3. Maintain a field notebook of field trip visits (ungraded)
4. Write a 2-3 page synopsis of each of the businesses visited on field trips, addressing the topics
    of focus
5. Final exam

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
30 - 50%
Field trip synopses
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 50%
Final exam
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%
Attendance and participation


Representative Textbooks and Materials:
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Instructor prepared materials

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