FOOD SERVICE MANAGEMENT II

Bachelors Degree in Hotel/Restaurant/Food Service Management

BUS 305

Breyer State University
Instructor: David M. Kolenich Ph.D, MBA, BBA, BS.

SYLLABUS

COURSE OVERVIEW: Welcome to Food Service Management II, a Bachelor Level course in the curriculum for the Degree, Bachelor of Hotel/Restaurant/Food Service Management. I am pleased to instruct you in this course, which will be a foundational course for the remainder of your studies in the bachelor program.

The largest, most modern restaurants of today are composed of many components; the kitchen department, the front of house department, the back of house department, the banquet department, the advertising and marketing department, and the liquor department. But it is the liquor department that many managers and owners are finding out to be invaluable when it comes to enhancing the bottom line. Statictics show that when liquor is added on the menu, banquet bookings rise, ticket average soars, traffic count climbs, restaurant volume jumps and, most importantly for the waiters and waitresses, the jingle inside their pockets increases.

This course explores the liquor department in a rather unique way. It demonstrates how to obtain financing to build an upscale tavern and then gives you insights and techniques on how to operate that tavern. In an amazingly easy manner, it shows you how to ease pilfering, enhance profits, train employees, conduct interviews, analyze financial statements, clarify marketing strategies, acquire equipment, select wines, choose beers, evaluate liquor laws, and handle staff meetings. And, finally, it simplifies the answer to an age-old question: expand, franchise or sell?

I know you will enjoy this course. Please learn as much as you can as you progress through it, as it does lay down a solid foundation for the rest of the curriculum. It is my pleasure to have you in the course.

TIME FRAME: This is a five-semester hour course. This course is allotted ten weeks of time. You must complete all of the requirements for the course successfully by the end of the ten-week period. The first day of week one will begin the day that you register for the course, or the day which you notify me that your textbook has arrived and you are ready to begin your studies. Please be cognizant of the time frame. It is rare that extensions of time are permitted, unless you have good justification. Upon successful completion of this course, you will be awarded five semester hours of credit.

TEXTBOOKS: There is one (1) required textbook for this course.

Book 1: Owning And Managing A Bar Or Tavern. By Roy S. Alonzo. Chicago; Published by Upstart Publishing Company, Inc., a division of Dearborn Publishing Group, Inc.: 1995. ISBN # 0-936894-67-9.

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EXAMINATIONS: There is one examination for this course, a final examination that must be taken by the end of the tenth week. The exam covers the material in the book, "Owning And Managing A Bar Or Tavern."

The exam is programmed and is located in the classroom for this course. The examination is "open book" objective type. You will have one (1) day to complete your exam, once you access it from the classroom. To access the exam, you must send me an email and request to have access to the exam. Upon registration, you will receive my email address. I will then program your access in. You will receive an email back from me telling you that you are now authorized to go ahead and to access your exam. To access, you will come into the classroom, click on testing, and click on the exam you are taking. You will need your User ID and PASS WORD to access the exam. The exam will appear on your screen. Once you access the exam, you have twenty-four hours to submit your answers. The program provides me the exact date and time that you accessed the exam. The program also notifies me of the exact date and time that you submitted your answers. Thus, the program is timing you. When you are ready, go back into the classroom and click in your responses and then click submit. Shortly, you will receive the exam in your email box with your computed score. You will also know what questions, if any, that you missed, and what the correct answer is. I also receive a copy of your exam and your score.

GRADING: The grading scale for this course is as follows:

90-100%    = A
80-89%      = B
70-79%      = C
Below 70% = Fail

The final examination will compose 50% of the course grade and your written paper will compose the other 50% of your grade.

The grading sheet for all written papers is as follows:

CONTENT: Weight 48%.

1. Content is comprehensive, accurate and/or persuasive.
2. Major points are stated clearly, and are supported by specific details, examples, and/or analysis.
3. Research is adequate for the topic.
4. The context and purpose of the writing is clear.

ORGANIZATION: Weight 28%.

1. The introduction provides sufficient background on the topic and previews major points.
2. The structure of the paper is clear and easy to follow.
3. The paper's organization emphasizes the central theme or purpose and is directed.
4. The conclusion reviews the major points.

FORMAT/GRAMMAR: Weight 12%.

1. Spelling is correct.
2. Word usage is correct.
3. Punctuation is correct.

READABILITY/STYLE: Weight 12%.

1. Sentences are complete, clear, and concise.
2. The tone is appropriate to the content and assignment.
3. Development of each paragraph provides one idea per paragraph and provides consistency and flow.

COMMUNICATION: You are encouraged to communicate with me. I am available as a teacher, coach, and mentor to assist you in meeting your goals for this course. Primarily, communication is through email. However, I am also available for conversation by telephone if you would like. Our classroom for this course has a "chat" room. I am also very willing to meet with you one-on-one in the chat room at your request. From time to time, depending on how many students are enrolled in this course at a particular time, we will have some scheduled group chats. You will receive more detailed information at the time such chat sessions are scheduled. Please keep my email address handy so that you can contact me whenever necessary. If at any time during this course you change your email address, please be sure to notify me right away.

WRITTEN ASSIGNMENTS: There is one written assignment for this course. You will have to write a ten-page (minimum) paper on the book "Owning And Managing A Bar Or Tavern" by Roy S. Alonzo. This paper must be double-spaced with 1.5-inch margins. This paper will be written on Chapter 5 in the book-Facilities and Equipment Planning and will include an overview of equipment planning for the type of tavern you would like to own. I must download your ten-page paper by the end of the 5th week of the course.

ABOUT YOUR INSTRUCTOR:I, David M. Kolenich, Ph.D, MBA, BBA, BS., currently teach undergraduate and graduate courses at Breyer State University. I hold a Doctorate degree in Business Management, a Masters in Business Administration, a Bachelor of Science in Business Administration, and a Bachelor of Food Service Management. I have owned and operated my own restaurant, managed various other large volume restaurants and hotels, managed businesses related to the steel industry, bought and sold real-estate, and have been an officer in various labor relation committees for eight years. I have been an active handball player for over twenty years, winning many state and local tournaments. In 1987, I won the United States Handball Association's National "C" Crown. I am also an avid Table Tennis player, again, winning many tournaments. I am the author of two books, one in finance and one in fiction. Both are currently under review in New York.

I am Administrative Assistant to the President of Breyer State University, and the Dean of Faculty.

COURSE OBJECTIVES: Upon completion of this course, you will be able to:

1). Understand the bar and tavern business from a manager and owner perspective.
2). Conduct comprehensive assessments on the Profit and Loss statement.
3). Understand marketing as it relates to increased customer counts.
4). Discuss the effects of staff turnover and how it relates to efficiency of operation.
5). Identify differences in the various ways to advertise.
6). Analyze various ways why some businesses fail and succeed.
7). Discuss methods on inventory control for maximum profitability.
8). Understand ways to increase wine sales.
9). Decide whether to expand, franchise, or sell.

ASSIGNMENTS: For specific assignments, please click on the link "Assignments."

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