Course Syllabus
Course Title:
Management, Supervision, and Career Development
Number: CL228 Session/Year: Spring 2008 Description: This course focuses on managing people from the hospitality supervisor's viewpoint. The
emphasis is on techniques for increasing productivity, controlling labor costs, time
management, and managing change. It also stresses effective communication and explains the responsibilities of a supervisor in the food service operation. Students develop techniques and strategies for marketing themselves in their chosen fields. Emphasis will be placed on student’s assessing their more marketable skills, developing a network of contacts, generating interviews, writing cover letters and resumes, preparing for their employment interview, developing a professional appearance, closing and follow-up.
Length: 11 weeks Contact Hours: 44 hours
Credit Value: 3
Competencies: At the conclusion of this course the student should be able to...
1. Explain the importance of planning, time management and delegating. 2. Compose a marketable resume and cover letter.
3. Develop a personal job search plan.
4. Summarize the conditions that must exist in a supportive, successful organization. 5. Identify effective communication and motivational techniques to create a positive work climate.
Prerequisites: None Assessment:
Required
Textbooks: Food & Beverage Operations and Supervision/Career Development, Ai Special Ed. (kit) Cost: $149.00
Supplemental
Materials: See instructor's Syllabus Addendum for details.
"It is AIS's policy not to discriminate on the basis of disability in its educational programs. If you have a disability-related need for adjustments or other accommodations in this class, contact the Disability Services
Syllabus Addendum
Course Title: Management, Supervision and Career Development Course Number: CL228
Meeting Days: Wednesday Meeting Times: 5:45 - 9:45 PM
Room: NC 517
Instructor: Michael Alexander AIS Phone Mail: na
Home Phone #'s: 206 – 708 – 1118 email: [email protected] Office Hours: Wednesday 5:00 – 5:45 PM
or by appointment
Course Calendar: See Eleven Day Outline, Attachment #1 Grading: See Grading, Attachment #2
Suggested Supplemental Texts:
None Other Costs: None
Uniform: S.C.A. dress code and personal hygiene standards apply. Students out of uniform will not be accepted into class. Rationale &
Expanded Objectives:
Why Management & Supervision for culinarians? Chefs are managers!
Eventually, management is where the money is. It is also where the
participation [in the process] is. The two most important things to take from this class are the "Management Paradigm" and the “Long View” of your career. What is the point of Career Development?
This class should convert the student’s perspective from a job to job concept to an overview of a career being a whole system.
Credo: I believe that learning is interactive.
I believe that learning is a proper subject in all education. I believe that education is a chance to recreate yourself.
I believe that excellence comes from the practice of excellence. Ground Rules: • Respect each other and each other's opinions.
• Be quiet when other people are speaking.
• No eating, sleeping, profanity or cell phones in class.
Missed classes: It is expected that the student will arrange to get notes and assignments between classes and be ready for the next class; it is the student’s responsibility to do so. Closed classes: To find out if Ai Seattle will be delayed or closed because of inclement weather, visit
the website of the Public/Private Schools and Colleges emergency communications system. www.schoolreport.org or listen to KIRO 710 news radio, 710KIRO.com or local news at KIRO TV channel 7. In addition, if the building hours of operation are altered an update will be placed in the college’s voicemail box at 206.239.2313.
Management, Supervision and Career Development CL228
Eleven Day Outline*
Syllabus Addendum Attachment # 1Spring Quarter 2008 Class dates: 4 - 2 ☞ 6 -11 '08
Day Date
5:45 – 7:00
7:15 – 8:15
8:30 – 9:35
1 4 – 2 Orientation Attendance Orientation Career Development Workshop
Read CH 11 & 12
2 4 – 9 Exercise 1&2 Due Attendance
Quiz #1& Review D: Supervisor as Manager
Quiz #2& Review D: Supervisor as Leader
Career Development Workshop
Read CH 13 & 14
3 4 – 16 Exercise 3&4 Due Attendance
Quiz #3& Review D: Equal opportunity
Quiz #4& Review D: Positive Work Climate
Career Development Workshop
Read CH 15 & 16
4 4 - 23 Exercise 5 Due Attendance
Quiz #5& Review D: Performance Standards
Quiz #6& Review D: Recruiting
Career Development Workshop
Read CH 25
Prepare Mock Interviews
5 4 - 30 Mock Interviews Exercise 6 Due Mock Interviews Career Development Workshop
Read CH 17 & 18
6 5 - 7 Exercise 7 Due Attendance
Quiz #7& Review D: Teamwork
Quiz #8& Review D: Training
Career Development Workshop
Read CH 19 & 20
7 5 – 14 Exercise 8 Due Attendance
Quiz #9& Review D: Performance Evaluation
Quiz #10& Review D: Discipline
Career Development Workshop
Read CH 23 & 24
8 5 – 21 Exercise 9 Due Attendance
Quiz #11& Review D: Resume
Quiz #12& Review D: Job Search
Career Development Workshop
Read CH 26
9 5 - 28 Career Development Workshop Career Development Workshop Career Development Workshop
Read CH 21 & 22
10 6 – 4 Quiz #13Attendance& Review
D: Planning & Organization = Toolbox Due = = Workbook Due =
Quiz #14& Review D: Delegation
Career Development Workshop
11 6 - 11 = Notebooks Due = Attendance Final Final
*
In the above schedule and throughout the syllabus addendum and day plans, assignments, materials, times and dates are all subject to change if the instructor deems it necessary.Management, Supervision and Career Development CL228
Grading & Evaluation
Syllabus Addendum - Attachment # 2Grading will be based on a percentage of the 194 available points attained,
according to the AIS Grade Equivalency Scale.
Quizzes: 42 points
There will be 14 quizzes during the class. Each quiz will be worth three points. Quizzes may not be made up.
Workbook
Exercises: 46 points [See grade sheet ]
The Minimum Standard for the project is that it is typed.
Mock
Interviews: 15 Points
Interviews may not be made up.
“Toolbox”: 26 points [See grade sheet ]
The Minimum Standard for the project is that it is typed and in a folder.
Career Development
Workbook: 10 points [See grade sheet ]
All workbook exercises and all Career Development handouts need to be presented in
order, with a table of contents in notebook that it is 1" to 1.5"
and must be labeled with your name on the outside.
Notebook: 20 points [See grade sheet ]
The Minimum Standard for the notebook is that it is 1" to 1.5"
and must be labeled with your name on the outside.
Final
Management, Supervision and Career Development CL228
Grading Policies
Syllabus Addendum Attachment # 2.1Attendance: Attendance will be taken at the beginning of class.
Participation: • Students earn participation points at the rate of 1 point per hour in class.
The final grade awarded will be adjusted by grade parts* from the original grade according to the following scale:
+ 1 part for 42.5 - 44 pts - 4 parts for 30.0 - 32.4 pts ± 0 parts for 39.5 - 42.4 pts - 5 parts for 27.5 - 29.4 pts - 1 part for 37.5 - 39.4 pts - 6 parts for 25.0 - 27.4 pts - 2 parts for 35.5 - 37.4 pts - 7 parts for 22.5 - 24.4 pts - 3 parts for 32.5 - 35.4 pts - 8 parts for 00.0 - 22.4 pts
* A part is the fraction of a grade.
For example, a raise from a B + to an A - would be a raise of one part.
• A student cannot fail the class based on attendance alone.
• Extra credit may be awarded at instructors discretion for full participation in class discussions and group work.
Teamwork
Evaluation: Teamwork is common practice and an essential skill in the food service industry. Culinary classes are set in a teamwork format, which means that many projects are performed as a team.
When in a team situation, students in this course are expected to contribute as a team member and share information, responsibilities and efforts. Barring extraordinary circumstances, each member of the team will be awarded equal portions of the grade.
Standards: Grading will be based on a percentage of points accumulated during class by assignments, quizzes and tests.
Grades are awarded according to the A.IS Grade Equivalency Scale.
Minimum
Standards: When listed on an assignment, minimum standards must be met before the assignment will be accepted.
Resubmitted work will be accepted according to the deadline policy.
Deadline: A penalty of 10% of points earned on late work will be deducted for each class day the
work was late. No assigned work will be accepted after the last day of class.
Grievance: • Issues between students should first be addressed between the students, then with the instructor, then with the department director and then with the Dean of Academic Affairs.
• Issues between a student and instructor should first be addressed with the instructor, then with the department director and then with the Dean of Academic Affairs.
Management, Supervision and Career Development CL228
Workbook & “Toolbox” Parameters & Grading Sheet
Syllabus Addendum Attachment # 3Name
Career Development Workbook:
10 Points
Minimum
Standards: Must be typed.
Must be in a three ring binder.
Career Development Workbook and your name must be on (or seen from) the outside of the folder.
“Job Toolbox”
26 Points
This project is a collection of the various job tools you have created and developed in the workbook. As you continue in your career, you will be able to access these templates for your future resumes, cover letters, etc. as they are modified with your changing skills and career goals.
(Making a DVD copy of the material would be a good idea.)
Minimum
Standards: Must be typed.
Must be in a presentation folder. (Not a notebook / not a three ring binder.) Job Tool Box and your name must be on (or seen from) the outside of the folder.
Your Toolbox should contain the following sections in the order listed below:
Points out of Max PointsTitle Page -
Corrected
Example of a Cover Letter 5
Corrected
Example of Resume 15
Example of a post interview
Thank You Letter 3
Networking (Business) Card 3
TOTAL 26 Organized (4) Complete (4) Presentable (2) Total (10)
Title Page All Exercises Neat Table of Contents All Handouts Legible Tabs by topic
M & S Notebook Parameters & Grading Sheet
Syllabus Addendum Attachment # 4
Management & Supervision CL228”A”
Name
Notebook: 26 points
Minimum Standard: Notebooks should be 1.5" and must be labeled with your name on the outside to be accepted.
Notebooks will be evaluated in four areas: A ) Organization [4 points]
• Title page [1pt]
• Table of contents [2pt]
Tabs 1 > 12 - Titled by chapter topics • All material in appropriate notebook divisions [1pt]
B ) Reflections [12 points]
*
Reflections /Summaries on topics [each
chapter, typed] [12pt]C ) Handouts [2 points]
• All Management & Supervision Handouts - only [2pt]
D ) Neatness [2 points]
• Neat, clean, legible & presentable
A 4pts B 12pts C 2pts D 2pts
Title Page Reflections Handouts Neat
Table of Contents Legible
Use of Dividers
A Totals > B Totals > C Totals > E Totals >
Notebook Total Points >
*
12 Reflections / Summary Pages
The Minimum Standard for the reflections pages is that they are typed and in the correct place in your notebook.
• You should place your reflections or summary pages first behind each tab for each chapter.
• The reflections pages should be titled by the chapter topic [you may add your own spin to the title]. • You must summarize the chapter in paragraph form and/or by bullet points.
