Quantity Food Procurement and Production

Student Learning Outcomes, Goals, Objectives:

Students successfully completing this course will be able to:

• Review management theory including, but not limited to, the management of risk, facilities, labor and human resources, materials and finance.
• Utilize a systems approach to examining the foodservice industry and by developing a written institutional food service design project.
• Describe food and non-food procurement, delivery, receiving and storage practices.
• Summarize the basic principles of service and have knowledge of current food and nutrition laws/regulations/policies.
• Exhibit basic principles of equipment selection, layout, costs and design in creating an institutional food service design.
• Describe legislation regarding the production, transport, and safety of food.
• Incorporate the use of information technologies in foodservice activities.
• Compose a menu using principles of menu development and design that will take budget, material and human resources, ethnic and socio-cultural food issues and trends into consideration.
• Incorporate customer focus into foodservice operations and procedures through laboratory activities by utilizing interpersonal communication skills.
• Demonstrate the basic concepts, culinary techniques, and principles of quantity food production as practiced in laboratory activities.
• Practice basic principles of food production systems by designing all aspects of a foodservice operation.
• Demonstrate the importance of food sanitation by following the proper food handling and personal hygiene procedures during laboratory activities.
• Create a meal based on a menu that utilizes current food technology and promotes pleasurable eating.
• Measure the palpability of the meal by applying and evaluating others’ sensory evaluations of the food.
• Explain the processes involved in delivering quality food and nutrition services.

Course Grading Information:

Activity/Performance Measure	Percentage/Points
Lab Participation/Attendance/Reports	200 points
Quizzes	100 points
Foodservice Design Project	200 points
Promotional Recipe Project	200 points
Servsafe Exam	100 points
Case Studies	100 points
Final Exam (Comprehensive)	100 points

Grading Scale

Percentage	Letter Grade
930 - 1000	A
900 - 929	A-
870 - 899	B+
830 - 869	B
800 - 829	B-
770 - 799	C+
730 - 769	C
700 - 729	C-
670 - 699	D+
630 - 669	D
600 - 629	D-
500 and below	F

Attendance/Participation:

Students are expected to attend class and lab sessions as scheduled so that SLO’s required for this course may be completed.

Course Materials Purchased by the Students:

• Drummond K, Cooley M, Cooley, T. Foodservice Operations and Management: Concepts and Applications. 1st ed. Jones & Bartlett Learning; 2022.
• Servsafe Manager, 8th ed. with Online Voucher