HomeMy WebLinkAboutHRM-205 1
Bergen
Community
College
Division
of
Business,
Arts,
and
Social
Sciences
Department
of
Business
&
Hotel/Restaurant
Management
HRM
205
Restaurant
Service
Management
Date
of
Most
Recent
Syllabus
Revision:
April,
2018
Course
Typically
Offered:
Fall
Spring
Summer
Every
Semester
Other
Syllabus
last
reviewed
by:
BCC
General
Education
Committee
Date:
(Most
courses
need
review
Ad
Hoc
Committee
on
Learning
Assessment
Date:
by
only
one
of
the
following)
Curriculum
Committee:
Date:
Dec.,
2017
Basic
Information
about
Course
and
Instructor
Semester
and
year:
Course
and
Section
Number:
Restaurant
Service
Management
HRM
205
Meeting
Times
and
Locations:
Instructor:
Email
Address:
Office
Location:
Phone:
Departmental
Secretary:
Linda
Karalian,
201-‐447-‐7214,
lkaralian@bergen.edu
Office
Hours:
Course
Description:
Official
Catalog
Course
Description
This
dining
room
service
laboratory
course
introduces
the
principles
and
techniques
of
waiting
tables
and
doing
table
set-‐ups,
and
the
course
includes
an
analysis
of
the
service
management
responsibilities
associated
with
the
operation
of
restaurants.
Hours:
Lecture
[1.00].
Laboratory
[4.00].
3
credits
2
Prerequisites:
None
Co-‐requisites:
None
Cross
Listed
Courses:
None
Student
Learning
Objectives:
As
a
result
of
meeting
the
requirements
in
this
course,
students
will
be
able
to:
1. Apply
the
principles
of
dining
room
organization,
scheduling
and
restaurant
management
skills
2. Prepare
beverages
to
ensure
high
quality
and
correctly
portioned
products
3. Develop
food
and
beverage
service
standards,
systems
and
table
layouts
necessary
to
manage
a
dining
room
for
various
types
of
events
4. Complete
the
steps
of
service
while
practicing
sales
techniques
for
food
and
beverage
service
personnel
during
dining
room
service
5. Handle
special
requests
and
resolve
guest
complaints
Means
of
Assessment
The
major
assessment
types
(means
of
assessment)
utilized
in
this
course
are
graded
class
participation,
practical
work,
tests
and
homework
(individual).
Note:
Assignments
that
are
due
by
electronic
submission
are
still
due
at
the
beginning
of
the
scheduled
class
even
if
you
are
not
present
in
class.
A
5%
per
business
day
reduction
will
occur
for
late
work
submission,
unless
you
had
received
an
excused
extension
from
your
instructor
before
the
assigned
due
date.
(Ex.
Monday
to
Tuesday
=
1
business
day)
Course
Content
This
course
serves
as
an
introduction
to
the
concepts
and
systems
of
professional
table
service.
Topics
include
dining
room
organization,
scheduling,
and
management
of
food
service
personnel.
This
course
introduces
students
to
proper
dining
room
and
side
station
preparation
for
service
in
a
restaurant
setting.
Additionally,
the
course
serves
to
prepare
students
to
effectively
generate
sales
to
the
guests
using
various
means.
The
course
includes
the
following
mandatory
components:
1. Daily
planning,
preparation
and
delivery
of
dining
room
service
in
a
student-‐run
restaurant
2. Fulfilling
the
responsibilities
of
various
dining
room
positions
on
a
rotating
basis
3. Comparing
and
contrasting
different
types
of
service
3
Course
Outline
and
Calendar
Week
Date(s)
Topic
1
Introduction
to
Table
Service
&
Dining
Room
Procedures
2
Practical
Dining
Room
Service
Management
I
3
Practical
Dining
Room
Service
Management
II
4
Practical
Dining
Room
Service
Management
III
5
Practical
Dining
Room
Service
Management
IV
6
Practical
Dining
Room
Service
Management
V
7
Practical
Dining
Room
Service
Management
VI
8
Practical
Dining
Room
Service
Management
VII
9
Practical
Dining
Room
Service
Management
VIII
10
Practical
Dining
Room
Service
Management
IX
11
Practical
Dining
Room
Service
Management
X
12
Practical
Dining
Room
Service
Management
XI
13
Practical
Dining
Room
Service
Management
XII
14
Practical
Dining
Room
Service
Management
X!!!
15
Final
Examination
&
Closing
Responsibilities
Notes
to
Students:
1
-‐
Syllabus
may
change
due
to
unforeseen
circumstances
or
to
take
advantage
of
educational
opportunities.
2
–
Your
instructor
will
update
you
on
assignments
and
tests,
as
well
as
other
information
pertinent
to
the
course.
Please
continually
log
on
to
Moodle
for
announcements,
reminders
and
updates.
3
–
Please
log
on
to
Moodle
for
handouts
that
are
not
distributed
in
hard
copy
form.
Please
also
check
your
Bergen
Community
College
e-‐mails
(You
may
decide
to
filter
your
Bergen
e-‐mail
into
your
personal
e-‐mail
address).
Special
Features
of
the
Course
The
use
of
learning
technologies
in
the
course
(Internet,
PowerPoint,
Prezi,
Moodle,
etc.)
is
necessary
to
help
you
succeed
in
this
course
and
in
the
industry.
Course
Texts
and/or
Other
Study
Materials
Required
Sanders,
E.
&
Giannasio,
M.
(2018).
Professional
Server,
The:
A
Training
Manual,
3rd
Edition.
New
York:
Pearson.
4
Required
Dress
Code
• Long-‐sleeved
black
button-‐down
long-‐sleeved
dress
shirt;
• Long
black
necktie;
• Black
trousers
(No
jeans,
courderoys,
or
denims);
• Black
or
brown
belt;
• Black
socks;
• Black
shoes
(Shoes
must
give
a
shine;
thick
soles
are
fine,
but
no
sneakers,
boots,
or
moccasins)
Note:
1
–
All
clothing
must
be
ironed,
shirts
tucked
in,
and
shoes
given
a
clean
shine.
2
–
Although
you
are
not
mandated
to
purchase
from
any
one
particular
shop,
there
are
discounts
for
educational
purposes
at
Uniform
Fashions
shop
in
Hackensack.
I
included
a
current
price
list
on
the
back
page
of
this
syllabus.
3
–
When
enrollment
and
student
attendance
permit,
I
will
assign
a
Student
Manager
of
the
Day.
Student
Manager
has
more
discretion
in
dress
(Men:
Jacket
&
tie,
slacks;
Women:
Business
attire)
Grading
Policy
The
grading
system
used
for
this
course
will
combine
the
following
Daily
Class
Performance
60%
Assignments
20%
Practical
Tests
10%
Final
Examination
10%
100%
Attendance
Policy
1. Attendance
will
be
taken
at
the
beginning
and
end
of
each
class
session
2. You
are
required
to
attend
14
out
of
15
classes,
or
you
may
be
required
to
repeat
the
course
again.
Absences
require
an
official
doctor’s
note
of
other
formal
documentation.
3. Lateness
that
exceeds
10
minutes
will
be
counted
as
an
absence
4. 2
latenesses
that
are
less
than
10
minutes
each
equal
1
absence.
You
must
notify
the
instructor
when
you
arrive
late.
Otherwise
you
will
be
marked
absent.
5. There
are
no
make-‐up
examinations.
5
Daily
Class
Performance
Class
participation
by
students
(including
regular
and
timely
attendance
and
active
engagement
in
practical
table
service)
is
an
essential
part
of
this
course.
I
expect
you
to
participate
actively
and
constructively
in
our
class
sessions
in
ways
that
show
respect
and
courtesy
to
me
and
to
your
classmates.
You
are
required
to
participate
actively
in
our
discussions
and
other
class
activities.
(You
are
also
free
to
generate
online
discussions
in
the
Moodle
Forum.
Such
online
discussions
are
not
required.
They
are
completely
up
to
you
and
other
members
of
the
class.
Online
discussion
activity
will
not
affect
your
grade
one
way
or
another.)
"Plus"
behaviors:
To
earn
points
for
class
participation,
you
must
(1)
attend
class
regularly
and
on
time
and
not
leave
early;
(2)
be
well-‐prepared
for
class
by
being
properly
attired,
doing
all
assigned
work
and
other
out-‐of-‐class
assignments
ahead
of
time;
(3)
participate
voluntarily,
actively,
intelligently,
and
constructively
in
class;
(4)
fulfill
all
in-‐class
assignments;
(5)
show
a
positive
and
serious
attitude
toward
the
course;
and
(6)
utilize
frequently
and
actively
the
materials
and
facilities
on
the
Moodle
site
as
applicable.
"Minus"
behaviors:
Behaviors
such
as
the
following
will
result
in
your
losing
points
for
class
participation:
(1)
being
absent
from
or
late
for
class;
(2)
leaving
class
early;
(3)
continually
walking
out
of
and
coming
back
into
class;
(4)
not
being
properly
attired;
(5)
being
inattentive
in
class;
(6)
behaving
inappropriately
in
class
(e.g.,
acting
silly;
conducting
private
conversations
during
class
activities;
utilizing
cell
phones,
headphones,
and
other
distracting
devices
in
class;
eating,
drinking,
or
chewing
gum
in
class;
defacing
classroom
furniture;
etc.);
(7)
being
impolite,
rude,
or
discourteous
to
me
or
to
your
classmates;
(8)
not
being
adequately
prepared
for
class;
(9)
showing
a
negative
or
frivolous
attitude
toward
the
course;
(10)
Not
utilizing
the
materials
and
facilities
as
requested
for
the
course.
Other
College
Policy
Statements
Code
of
Student
Conduct:
http://bergen.edu/wp-‐content/uploads/StudentCodeofConduct2016_EngVer12062016.pdf
Statement
on
plagiarism
and/or
academic
dishonesty:
Please
read
pages
8
–
9
in
the
above
link.
Students
are
not
excused
from
the
penalties
for
not
being
aware
of
or
for
not
having
read
the
policies
set
forth
regarding
plagiarism
and
other
forms
of
academic
dishonesty.
ADA
Statement:
Students
who
require
accommodations
in
accordance
with
the
Americans
with
Disabilities
Act
(ADA)
can
request
these
services
from
the
Office
of
Specialized
Services.
To
learn
more
about
how
to
apply
for
services,
please
visit
http://www.bergen.edu/oss.
Note:
Those
who
have
completed
the
OSS
paperwork
and
received
accommodations
during
previous
semesters
might
not
be
automatically
eligible
in
subsequent
semesters
in
every
case.