BERGEN COMMUNITY COLLEGE
Division of Business, Social Science, and Public Service Department of Business/Finance Department of Hotel/Restaurant/Hospitality COURSE SYLLABUS Updated Fall, 2010 COURSE TITLE:
HR214 – Banquet and Catering Management
PREREQUISITES: HR101
CREDITS/HOURS:
2 credits; 2 hours lecture
COURSE DESCRIPTION:
HRM 214 BANQUET AND CATERING MANAGEMENT introduces the student to the skills necessary to be a qualified, competent and creative foodservice specialist.
MEANS OF ASSESSMENT:
Given guidelines recommended by the NATIONAL RESTAURANT
ASSOCIATION, THE AMERICAN HOTEL MOTEL ASSOCIATION, C.H.R.I.E. and others; and lectures, demonstrations, instruction sheets and
discussions, course participants will:
1. Distinguish professional preparation and service techniques available in the various foodservice settings from
techniques used in catering and banquet functions; 2. Compare off-premise with on-premise catering;
3. Plan a theoretical banquet menu, utilizing accepted menu planning concepts;
4. Prepare a checklist of supplies and equipment necessary for the theoretical menu;
5. Organize an evaluation of systems necessary for performing necessary catering preparation and service functions;
6. Simulate implementation of standardization procedures for quality control in the areas of operations, costs, and functional systems;
8. Discriminate when choosing complementary types of delivery and service; and
9. Devise methods for holding, delivering and serving foods for off-premise functions;
EVALUATION AND GRADING:
The grading system used in this course will count class
participation, scores on quizzes, homework and a final project. The following allocation will be used:
Class Participation 20% Presentation 20% Projects (3) 60% Total 100%
NOTE: In borderline cases, which arise in almost every class each semester, a student's attitude and observed effort will be considered in helping to determine the student's final grade.
TEXTBOOK:
Strianese, A. and Strianese, P. Dining Room and Banquet Management 4th ed., Thomson-Delmar Learning, Clifton Park, NY 2008.
OTHER COURSE REQUIREMENTS:
When a student is absent from one or more classes, a grade cannot be recorded for those absences or quizzes administered on those days since the student was not there to earn a grade. There will be no make-up exams.
The attendance book will be available during the class; be sure to check in, otherwise you will be carried in the roll book as
being absent. If a project is submitted late, there will be a 5% penalty imposed when it is submitted.
If the student's schedule and the instructor's office hours
conflict, an appointment must be made to meet with the instructor at a time which is convenient to both. It is the student's
responsibility to discuss any problem he/she may have in this course with the instructor as soon as possible, so that
The use of cell phones in class is prohibited. CELL PHONES MUST BE TURNED OFF WHILE IN CLASS. If a cell phone rings
while a student is in class, the student will be asked to leave and will be considered absent for the day.
If the student MUST receive an emergency call during class, the cell phone MUST be on vibrate or other noiseless indicator, and the student will leave the class quietly so as not to disturb the instructor or other students. If an emergency call is expected, the student must notify the instructor before the class starts.
Students who require accommodations by the American with Disabilities Act (ADA) can request support services from the Office of Specialized Services of Bergen Community College, 201-612-5270 or http://www.bergen.edu/pages/676.asp
RESOURCES AND BIBLIOGRAPHY:
Crusius, V.C. Quantity Food Management. Minneapolis, MN: Burgess Publishing Co., 1981
Knoll, A. Food Service Management: A Human Relations Approach. Gregg Divsision, McGraw-Hill Book Company, New York 1976
Knight, J.B. and Kotschevar L.H. Quantity Food Production Planning and Management. CBI Publishing Co., Boston, MA 1979
Levenson, C. Food and Beverage Operation. Englewood Cliffs, NJ: Prentice-Hall, Inc., 1976
Lundberg, D.E. The Restaurant - From concept to operation. New York: John Wiley & Sons, Inc., 1985
Lundberg, D.E. and Armatas, J.P. The Management of People in Hotels, Restaurants and Clubs. Wm. C. Brown Publishing Co., Dubuque, Iowa 1990
Mattel, B. Catering: A Guide to Managing and Successful Business Operation, The Culinary Institute of America, Hyde Park, NY 2008 Morgan W.J. Supervision and Management of Quantity Food Preparation: Principles and Procedures. 2nd ed., McCutchan Publishing Corp., Berkeley, CA 1982
Mutkowski and Schurer. Meat and Fish Management. N. Scituate, MA: Breton Publishers, 1982
National Restaurant Association. Uniform System of Accounts. Chicago, IL: National Restaurant Association, 1991
Petteruto, R. How to Open and Operate a Restaurant. Albany, NY: Delmar Publishers, 1979
Seltz, D.D. Food Service Marketing and Promotion. New York: Lebhar- Friedman Books, 1977
Stokes, J.F. Cost Effective Quality Food Service. Germantown, MD: Aspen Systems, Corp., 1979
Stokes, J.W. How to Manage a Restaurant or Institutional Food Service, 3rd. ed. Dubuque, IA: Wm. C. Brown, Co., 1990
Tolve, A.P. Standardizing Foodservice for Quality and Efficiency. Westport, CT: AVI Publishing Co., Inc., 1984
USDA. Labor Requirements and Operating Costs in Fast Food Restaurants. J. F. Freshwater. Agricultural Research Service, Marketing Research Report #1033
USDA. Labor Utilization and Operating Practices in Commercial Cafeterias. Agricultural Research Service, Marketing Research Report #824
Vallen, J.J. Check In-Check Out, 2nd ed. Dubuque, IA: Wm. C. Brown, Co., 1990
West and Wood. Foodservice in Institutions. New York: J. Wiley & Sons, Inc., 1990
BERGEN COMMUNITY COLLEGE
Division of Business, Social Science, and Public Service Department of Hotel/Restaurant/Hospitality
COURSE CALENDAR
HRM 214 BANQUET AND CATERING MANAGEMENT Updated Fall, 2009 Week 1. ______ Chapter 1 Week 2. ______ Chapter 2 Week 3. ______ Chapter 3 Week 4. ______ Chapter 4 Week 5. ______ Chapter 5 Week 6. ______ Chapter 6
Project #1 Plan a theoretical banquet menu, utilizing accepted menu planning concepts;
Week 7. ______ Chapter 7 Week 8. ______ Chapter 7 Week 9. ______ Chapter 8 Week 10. ______ Chapter 9
Project #2 Prepare a checklist of supplies and equipment necessary for the theoretical menu you created for Project #1;
Week 11. ______ Chapter 10 Week 12. ______ Chapter 11
Project #3 Devise methods for holding, delivering and serving foods for off-premise functions;
Week 13. ______ Chapter 12 Week 14. ______ Chapter 13 Week 15. ______ Presentations