District Syllabus
Management Of Dining

Credit Hours: 3
Contact Hours: 4
Laboratory Fee: $25
Prerequisites: There are no prerequisites for this course.
Corequisites: There are no corequisites for this course.
Catalog Description:
This course provides students with practical skills and knowledge 
for effective management of food service operations. It presents 
basic service principles while emphasizing the importance of meeting 
and, whenever possible, exceeding the expectations of guests.
Required Materials:
Supplemental Materials: Additional materials may be assigned by the instructor to supplement the required materials. -->
Special Requirements: Dress Code: 1. White, long-sleeved, spread-collared dress shirt with buttoned neck closure. 2. Black dress pants (not jeans) or below knee-length plain black skirt (skirts must be worn with neutral hose on shaved legs). 3. Long tie. 4. Shoes, black, non-fabric, with oil-resistant skid-proof soles. 5. Plain black socks (or hose; see #8 below). 6. Black belt with small, unobtrusive buckle (skirts may be self- belted). 7. Black Bistro apron. 8. Attire will be clean, ironed, properly size and will be worn over correct undergarments, (matching skin tone). 9. Students will be clean, hair combed, clear nail polish only, and clean shaven. 10. Small stud earrings (without sayings), engagement/wedding rings, and a watch. 11. Tattoos will be covered. 12. Makeup to be natural looking. 13. Hair will be pulled back or up.
Program Learning Outcomes:
At the completion of this course, students should be able to:

 1.  Define "moments of truth" and identify staff members needed in 
     a food-service operation.
 2.  Summarize typical restaurant server and busperson duties.
 3.  List and discuss the tasks that banquet servers and room 
     service attendants perform.
 4.  Describe the duties of beverage servers and bartenders.
 5.  Identify legal restrictions and liability issues affecting the 
     service of alcoholic beverages.
 6.  Explain how to tell when guests are intoxicated, and outline 
     the steps to take when stopping alcohol service to them.
 7.  Describe the importance of the menu to food service operations 
     and explain how it is planned and designed.
 8.  Identify procedures and issues involved with purchasing,  
     receiving, storing, issuing, and controlling food-service 
     operation supplies and equipment.
 9.  Summarize design, decor, and cleaning issues for food-service  
10.  Describe the critical role of food sanitation in food and 
     beverage operations, explain the HACCP concept of food safety, 
     and discuss the role of staff members in ensuring food safety.
11.  Explain how food and beverage managers develop labor standards,
     forecast food and beverage sales, prepare work schedules, and 
     analyze labor costs.
12.  Discuss revenue collection and control systems.
13.  Describe casual/theme restaurants and list examples of ways 
     they give value to guests.
14.  Explain how banquets and catered events are sold, booked, 
     planned, and executed.
15.  Take the National Certification Exam.
Course Learning Outcomes:
See expanded syllabus developed by the instructor for each section 
being taught.
Methods of Evaluation:
Evaluation of student progress towards achieving the stated learning 
outcomes and performance objectives is the responsibility of the 
instructor, within the policies of the College and the Department.  
Detailed explanations are included below.

Grading Policy:

Evaluation of students in this course will consist of the following:

Performance			25% of course grade
Attendance/Class participation	15% of course grade
CARE exam		  		15% of course grade
Tests/homework			20% of course grade
Final Exam			25% of course grade

Point allocations for grades are as follows:

90% - 100%    = A
80% - 89%     = B
70% - 79%     = C
60% - 69%     = D
59% and below = F

Flexibility: It is the intention of the instructor to accomplish the objectives specified in the course syllabus. However, circumstances may arise which prohibit the fulfilling of this endeavor. Therefore, this syllabus is subject to change. When possible, students will be notified of any change in advance of its occurrence.

Student Email Accounts: Pensacola State College provides an institutional email account to all credit students. Pirate Mail is the official method of communication, and students must use Pirate Mail when communicating with the College. In cases where companion software is used for a particular class, emails may be exchanged between instructor and student using the companion software.

Note: For students with a disability that falls under the Americans with Disability Act or Section 504 of the Rehabilitation Act, it is the responsibility of the student to notify Student Resource Center for ADA Services to discuss any special needs or equipment necessary to accomplish the requirements for this course. Upon completion of registration with the Student Resource Center for ADA Services office, specific arrangements can be discussed with the instructor.

Equity Statement: Pensacola State College does not discriminate against any person on the basis of race, ethnicity, national origin, color, gender/sex, age, religion, marital status, pregnancy, disability, sexual orientation, gender identity, or genetic information in its educational programs, activities or employment. For inquiries regarding Title IX and the college’s nondiscrimination policies, contact the Associate Vice President for Institutional Diversity/Title IX Officer at (850) 484-1759, Pensacola State College, 1000 College Blvd., Pensacola, Florida 32504.