This course is your introduction to the Hospitality Industry. Whether you are planning to enter the job market or make plans for college, this course is a great step in gaining practical knowledge to prepare you to become a restaurant and foodservice professional.

Course Goals:

By the end of this course, you should be able to:

•     Recognize and state the importance of providing good customer service.

•     List the factors that you must take to ensure proper food safety.

•     Understand how to prevent accidents and injury in the “front of the house” of an operation.

•     Characterize the role of nutrition in providing healthy food.

•     Work together as a team to set up, serve and clean-up on Restaurant Days (Educated Palate).

•     Execute proper service techniques: setting a table, serving, clearing, and serving beverages.

Grading:Your quarter grade will be based upon participation in classroom activities and discussions, completion of written assignments, professionalism and teamwork. A grade will be given based on the following:

Attendance/Participation     25%    

Our goal of employability dictates that we consider student attendance in a manner similar to an employee’s attendance on the job. (Refer to the student handbook for school policies)

•     Attendance is taken everyday within the first 10 minutes of class

•     All students start the quarter with 100 participation points. Each absence will result in a deduction of 10 points.                                                                                                

•     You will be marked tardy if you are not dressed in uniform and in your seat.

•     3 tardies equal one absence

•     5 absences will result in a call to your parent

•     Absence/Tardy notes should be given to the instructor on the day of your return to class

•   When a student is absent, it isTHE STUDENT'Sresponsibility to ask what needs to be made up and to make sure he/she understands the makeup work.

Performance and Knowledge  35%

 This grade is based on application of the information given in classroom activities and lectures

      •    In class assignments and homework:On time: full points, Late: ½ credit

•     A test will be given at the end of each chapter.

•     Tests can only be made up if an absence is excused & must be taken within 2 days of the absence

•     Lecture: organization and note taking

•     Portfolio Check: portfolios will be checked for content and organization

•     Restaurant Day (table service procedures)

•     Table Service Practical

•     ProStart Exam Score will be calculated as 20% of your final grade in June                                           

•     Math and English assignments and participation    15%

 Participation: Attitude, Effort and Conduct  25%

This grade is based upon how well the student is prepared for class.

 Your smiling face: The world is like a mirror; reflecting what you do, And if your face is smiling Then it smiles right back at you.

• Pen and three ring binder
• Uniform and Grooming
• Daily uniform grade: Chef coat, pants, non-skid shoes
• Restaurant uniform:     black pants, white buttoned shirt,    Not acceptable: short pants, skirts, elevated shoes or sandals
•  Uniforms will bechecked daily: students must be cleaned,chef coats buttoned, shaved, and neatly presented
• Positive Attitude and Effort: teamwork, cooperation, leadership & initiative
•  Professionalism and Conduct:
•  Daily participation in productive class discussions
•  Use appropriate language(no profanity or obscene gestures)
• Respect for instructor and class members (no threatening, intimidating, harassing, etc)
• No cell phones, ipods or any electronic equipment allowed during class.
• Texting in front of a customer is considered rude and shows poor customer service skills. Accordingly, texting during class will be considered misconduct and will be reflected in your grade.
• First warning: verbal
• Second warning: it will be taken away and put into the phone box
•  Third warning: everyone in the class will have to put their phone into the phone box
• Refusal to turn in your phone will result in a write up

 Course Syllabus (subject to change);

 Chapter 1: Welcome to the Restaurant and Foodservice Industry; pg. 2 

• Overviewof the Restaurant and Foodservice Industry Career
  Opportunities in the Industry

• Overview of the Lodging Industry

 Chapter 7: Communication, pg. 410

• The Communication Process
• Communication Skills
• Types of Communication

 Chapter 8: Management Essentials,pg. 4

• Learning to Work Together
• Being a Successful Leader
• Interviewing and Orientation
• Training and Evaluation

Chapter 10: Serving Your Guests; pg.614

• The Importance of Customer Service
• Ensuring a Positive Dining Experience
• Service Styles, Set-ups and Staff
   

Chapter 12: Building a Successful Career in the Industry, pg. 732

• Starting a Career in Foodservice
• Completing Applications Effectively
• The Job Interview
• Advancing in a Career
• Careers in the Industry