JOSE A.

(TONY) SANTANA INTERNATIONAL SCHOOL OF HOSPITALITY

AND CULINARY ARTS
HMNG-201 Food & Beverages Management
Course Outline
Professor Information:
Prof. Eduardo Ortiz Vientos
Email: vortiz70@suagm.edu
evientos12@gmail.com

Tel:(787) 255-2033
Horas de Oficina
Lunes y mircoles 10:30am 11:00am
I.

Course Description

An overview to the different operations types in the food & beverage industry
with the proper service of food & beverages, dealing with customers,
complaints. The students should understand the infrastructure of the front
and back of the house of a restaurant, the different ways of setting the tables
and services. Fundamental of administration, marketing and sales, cost
control, food production, nutrition, financial and customer service will be
explored. Theoretical presentations, case studies and demonstrations will be
used to develop the class. The course will use the Internet as a research too,
MS Words for paper and projects and emails as means of communication.
II.

Objectives
1. Recognize different operations types in the Food & Beverages Industry.
2. Knowledge of Food & Beverages industry terminology and vocabulary.
3. Understand the infrastructure and operation in restaurant Front &
Back of the House areas.
4. Understand the different types of table setting and service for
restaurants and catering.
5. Understand and demonstrate the different types of service.
6. Knowledge of management and cost control.

III.

Ground Rules

Professionalism:
The use of cell phones, i-pods, laptops, or any other electronic devise is
prohibited during class, unless approved by the professor.

Students are required to use appropriate attire for class. No caps,

sunglasses, extremely short skirts, extremely big pants, sleeveless shirts
or tank tops, body piercing (except for traditional ear piercing for women),
etc. The professor reserves the right to dismiss any student that fails to
comply with this rule.

Attendance:
Attendance to this class is mandatory, so please plan to be in the
classroom on time.

More than 3 absences without a valid excuse will translate into an

administrative withdrawal from the course and a WF on your final class
grade.

Getting to class after the professor has marked the attendance registry
will be considered an absence.

Walkouts are prohibited. If the student must leave, due to an emergency,

he/she must advise the instructor.

Assignments and Projects

All papers must be submitted in English and must have the following
format: 1 inch margin on all sides, double spaced, font point 12. Header
must include course name and number, professor name, student
name, and assignment title. Two (2) points will be deducted for not
using the correct format.

Students must initial the assistance registry in each class.

Assignments should be submitted on time (by class time on due date)

through the assignments tab in Blackboard or directly to the professor,
unless instructed otherwise.

Five (5) points per day will be deducted from each assignment submitted
after the due date. Two (2) points will be deducted if the assignment is
submitted on the due date, but after the class.

Communication

All class announcements, assignments, and materials will be posted in

Blackboard at http://cetedonline.suagm.edu.

Students must have an activated (@suagm) email account and are

responsible for checking both Blackboard and their emails on a daily basis.

Exams and In-Class Presentations:

You are required to take all exams and/or deliver assigned presentations
at their scheduled times.

You will be expected to prepare for your tests/presentations using all the
material discussed in class and the assigned readings, and are expected
to follow instructions provided by the professor.
Make-up exams will not be given and in-class presentations will not be
replaced. Students with extenuating circumstances (medical or
emergencies), will need to present a valid excuse in order to be
accommodated.

If the student does not show up for an exam or an in-class presentation,

and does not present a valid excuse, he will receive a zero grade for that
particular task.

Academic honesty policies will be strictly enforced.

Academic Integrity:
Instructor will not tolerate academic dishonesty. Should a situation of
academic dishonesty arise, (like cheating or plagiarism) the Instructor will
give the student an immediate WF and will refer the case to the SUAGMs
Disciplinary Panel.
Students with Special Needs (ADA):
Students receiving Vocational Rehabilitation services, who present
evidence, should communicate with his/her professor at the beginning of
the semester to arrange for reasonable accommodations and the
necessary assistance equipment.

Any student needing any special accommodations should communicate

these needs to the professor during the first week of class.

IV.

Class Itinerary (subject to change)

Updated:

03/20/20
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Febrero

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HMNG-201 501, Food & Beverages

Management
Mondays & Wednesdays 7:00 AM 10:30 AM | Room 114a
| CRN - 23521

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Topic
Course Outline Discussion

Assignment
Restaurant concept

Food & Beverages Industry

Plan de menu

Organization of Food and Beverages

Operations
Fundamentals of Management 1
Fundamentals of Management 2
Food & Beverages Marketing, Partial
Exam 1
The Menu planning

Organizational Chart

Standard Product Cost & Pricing

Strategies
Menu design and control cost

Points

100
10

100

Facility Design, Layout & Equipment

Production
Food & Beverages Service

4 Proper Beverages Service

9 Service Lab
1 Service Lab
1
m 1 Final Exan and project delivery
6
** Course Schedule is subject to change
** PT Courses meet during holidays, unless stated
above
** Finals are march , 2015

Front of the House

Layout
Kitchen Layout

10
10

100

V.

Evaluation

DISTRIBUCIN DE NOTAS
1o clase Diaria
2o Examen Parcial
3o Asignaciones
4o Presentacin: Trabajo investigacin
o Examen Final

40 %
10%
15 %
20%
25%

EVALUACIN DEL ESTUDIANTE

ESCALA
90 100 = A
80 - 89 = B
70 - 79 = C
60 - 69 = D
Menos 59 = F
VI.

Final Project Outline

This project will due on the last day of class as stated in the schedule above.
It shall be submitted with the course papers and presentation rules
established in the Assignments & Projects in the Ground Rules section of this
document. Only printed copies will be accepted.
The project outline will contain and will be evaluated with all the following
information:
i.
ii.

iii.
iv.

Table of Contents
Food & Beverages Service Operation
a. Executive Summary
b. Define a restaurant concept
c. Proposed Business Description
Organization Chart
Marketing Plan
a. Proposed Location
b. Target Market
c. Projected Sales

10 Points

10 Points
20 Points

v.
vi.
vii.
viii.

d. Advertising
Food & Beverages Menu
10 Points
a- 5 soup, 5 salad, 10 appetizer , 10 meal course, 5 dessert
Kitchen Layout & Equipments
15 Points
Front Of The House and Kitchen Layout & Equipments 15 Points
Appendices
20 Points
a. Standard Food Cost for the Menu Items
b. Standard Beverages Cost for the Menu Items
c. Bibliography

VII. Textbook & Resources

SUGGESTED TEXTBOOK

Management of Food and Beverage Operation, Fifth Edition

American Hotel & Lodging Association 2010
Educational Institute, Lasing Michigan
ISBN: 978-0-86612-344-0

** The class will be based on lectures and readings related with the content of
the course, analysis of various newspaper and magazine articles, and
information related to the Internet.
BIBLIOGRAPHY:
Books:
Library Call Number:
647.95068K848m

Book Information:

Kotschevar, Lendal H. (1996) Managing bar and beverage

operations. East Lansing, Michigan: Educational Institute

TX911.3.M27A42

of the American Hotel & Motel Association

Almanza, Barbara A. (2000) Foodservice Planning:

6200

Layout, design, and equipment. Upper Saddle River, N.J.:

641.3

Prentice Hall
Marriott, Norman G. (1999) Principles of food sanitation.

M339p1999
725.71

Aspen: Maryland.
Pegler, Martin M. (1999) Entertainment dining. New York:

P348e
Online Journal

Visual Reference Publications

Stagnitos new products magazine-Online (2001)
Stagnitos new products magazine Deerfield, IL: Stagnito
Communications

Websites:
6

http://www.ahla.com/ - American Hotel & Lodging Association

http://www.restaurant.org/ - National Restaurant Association
http://www.hospitality-industry.com/ - Hospitality Industry directory
Periodicals and Journals:
Hotel & Motel Management
Nation's Restaurant News (Online Journal)
Hospitality (Online)
Restaurant Hospitality (Online Journal)
Restaurant/Hotel Design International (Online Journal)