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Course Description
Basic knowledge of foodservice operations. Students learn and develop food production and service skills in the HTM Cafe and the John Purdue Room. Students are exposed to quantity cooking methods, the use and care of equipment, and service techniques as they rotate through various positions commonly found in foodservice operations. All aspects of the dining experience are experienced by students.
Pre-requisite
Consumer & Family Sciences majors only:
All student must hold a current National Food Safety Certification.
HTM 19100 or F&N 12500 or F&N 44200 AND F&N 20200 or F&N 20500.
Co-requisite
HTM 29100
Course Objectives
At the completion of this course, the student will be able to:
In a Foodservice Operation:
Explain the methods used and demonstrate the ability to:
- Insure the timely production and distribution of goods and services.
- Identify ways to increase the quality of goods and services and decrease cost of goods and services sold, through effective labor and production controls.
- Identify opportunities to increase efficiency of production, including evaluating production flows and processes and identifying weaknesses or bottlenecks in production.
- Explain strategies to utilize to properly control food and labor costs.
Describe and explain the methods used and demonstrate the ability to:
- Work with fellow students and supervisors.
- Build mutual trust, respect, and cooperation among fellow team members.
- Monitor/assess performance of one-self, and team members and recommend improvements or corrective action when appropriate.
- Provide guidance and direction to team members, including setting performance standards and monitoring performance.
- Bring others together and try to reconcile differences, including handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
- Understand the methods used and demonstrate the ability to discriminate between ethical and non-ethical behaviors within a foodservice organization.
Explain the methods used and demonstrate the ability to:
- Demonstrate proper use of food ingredients and preparation methods of all menu items.
- Demonstrate proper use of specific foods, kitchen and culinary items and procedures.
- Evaluate the methods for maximizing yield of food products during the production process.
- Distinguish between various foodservice styles and demonstrate proper table setup, food presentation and delivery.
- Summarize front-of-the-house procedures in a foodservice operation, including those of the hostess, wait staff, and manager.
- Have positive customer interactions and create customer satisfaction.
- Identify the methods used and demonstrate the ability to apply proper sanitation and HACCP procedures.
Instructor Information
Keith Molter, MS
Office: Stone 140
Phone: (765) 494-4732
E-mail: molterk@purdue.edu
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