Spring 2022 Course Syllabus Course: RSTO-2301- Section: 01 Principles of Food and Beverage Controls

Instructor Information
Instructor	Ashley Taylor
E-mail	taylorad1@lamarpa.edu
Phone	(409) 681-4311
Office	Location: The Press - Room: 106 C Hours: Mon and Wed 7am -8am also 2pm-3pm, Tues and Thurs and Fri 12pm -2pm
COVID 19 Information	The Lamar State College Port Arthur (LSCPA) Student Code of Conduct COVID 19 Policy requires students who have been exposed to COVID 19 or diagnosed with COVID 19 to report their condition on the COVID 19 Notification Form (available via a link on the Student Code of Conduct COVID19 webpage). This information will be provided to the Dean of Student Services. In addition, this policy requires all students to wear face coverings in compliance with the criteria included in the policy. For more information please refer to the COVID 19 link on the LSCPA website.
Course Information
Description	A study of financial principles and controls of food service operation including review of operation policies and procedures. Topics include financial budgeting and cost analysis emphasizing food and beverage labor costs, operational analysis, and international and regulatory reporting procedures.
Prerequisites	RSTO 1325
Learning Outcomes
Core Objectives	Communication skills: Students will demonstrate effective written, oral and visual communication. * Critical Thinking Skills: Students will engage in creative and/or innovative thinking, and/or inquiry, analysis, evaluation, synthesis of information, organizing concepts and constructing solutions. * Empirical and Quantitative Skills: Students will demonstrate applications of scientific and mathematical concepts. * Teamwork: Students will demonstrate the ability to work effectively with others to support a shared purpose or goal and consider different points of view. * Social Responsibility: Students will demonstrate intercultural competency and civic knowledge by engaging effectively in local, regional, national and/or global communities. * Personal Responsibility: Students will demonstrate the ability to connect choices, actions and consequences to ethical decision-making
Program Student Learning Outcomes	�Identify concepts, terms, and phrases associated with the culinary arts and hospitality industry. �Identify and implement sanitation and safety procedures and regulations as required in the industry. �Use fundamental cooking and baking techniques as well as advanced cooking skills. �Identify and use advanced food service management theory, including food and labor cost controls, labor regulations, tax laws , tip reporting, franchise regulations and product liability laws
Textbooks	Textbook Purchasing Statement: A student attending Lamar State College Port Arthur is not under any obligation to purchase a textbook from the college-affiliated bookstore. The same textbook may also be available from an independent retailer, including an online retailer. Food and Beverage Cost Control, 7th Edition, Lea R. Dopson, David K. Hayes
Lecture Topics Outline	Chapter 1: Managing Revenue and Expense 1 Chapter 2: Creating Sales Forecasts 29 Chapter 3: Purchasing and Receiving 57 Chapter 4: Managing Inventory and Production 106 Chapter 5: Monitoring Food and Beverage Product Costs 153 Chapter 6: Managing Food and Beverage Pricing 197 Chapter 7: Managing the Cost of Labor 234 Chapter 8: Controlling Other Expenses 289 Chapter 9: Analyzing Results Using the Income Statement 315 Chapter 10: Planning for Profit 349 Chapter 11: Maintaining and Improving the Revenue Control System 399
Major Assignments Schedule	Week 1: Intuition Week 2: Chapter 1: Managing Revenue and Expense Week 3: Chapter 2: Creating Sales Forecasts Week 4: Chapter 3: Purchasing and Receiving Week 5: Chapter 4: Managing Inventory and Production Week 6: Chapter 5: Monitoring Food and Beverage Product Costs Week 7: Chapter 6: Managing Food and Beverage Pricing 197 Week 8: Chapter 7: Managing the Cost of Labor 234 Week 9: Chapter 8: Controlling Other Expenses 289 Week 10: Chapter 9: Analyzing Results Using the Income Statement 315 Week 11: Chapter 10: Planning for Profit 349 Week 12: Chapter 11: Maintaining and Improving the Revenue Control System 399 Week 14: Finale
Final Exam Date	May 9, 2022 - 8:0 AM   Through  May 9, 2022 - 1:45 PM
Grading Scale	90 - 100 = A 80 - 89 = B 70 - 79 = C 60 - 69 = D Below 59 = F
Determination of Final Grade	Tests - 40%, Quizzes - 15%, Projects - 10%, Final Exam - 15%, Attendance 20%
Course Policies
Instructor Policies	I will not discuss your grades over the phone or by e-mail. If you want to discuss your grades, you must come to my office in person. Homework assignments will be given each week. LATE WORK is highly discouraged and will incur a 10 point penalty for every day it is late. Due dates are given and enough time is given to complete all work. NO EXCEPTIONS. If you miss an exam, your lowest test grade will count twice. If you miss more than one exam, those exams will be given a grade of zero. Students must leave the classroom after exam is finished. There will be a final exam. All students must take the exam on the scheduled date and time, and failure to do so will result in a 0 on the final exam. Every student MUST have a copy of the required textbooks by the SECOND week of class. The student will still be responsible for any assignments given. Failure to have a text may result in being dropped from the class. No emailed work is accepted. Students are responsible for completing all assigned reading and video viewings. A failure to follow oral and/or written instructions will result in penalties. Academic dishonesty will result in a zero on any assignment; a second incidence of academic dishonesty will be handled based on campus policies and procedures with the department chair. No cell phones should be visible or heard during class. Again, you will be asked to leave the room for the remainder of the class. No blue tooth technology or recording of lectures in any format (unless approved by the instructor). No charging of cell phones in the classroom. Students must be in a clean uniform and in full uniform at all times.
Attendance Policy	Students will be allowed to be 5 miinutes late after (3) times you will be dropped a letter grade. Absent to class please notify me or email me after (3) absent with out an exuse you will be dropped a letter grade
Academic Honesty	Academic honesty is expected from all students, and dishonesty in any form will not be tolerated. Please consult the LSC-PA policies (Section IX, subsection A, in the Faculty Handbook) for consequences of academic dishonesty.
Facility Policies	No food or tobacco products are allowed in the classroom. Only students enrolled in the course are allowed in the classroom, except by special instructor permission. Use of electronic devices is prohibited.
Important Information
ADA Considerations	The Americans with Disabilities Act (ADA) is a federal anti-discrimination statute that provides comprehensive civil rights for persons with disabilities. Among other things, this legislation requires that all students with disabilities be guaranteed a learning environment that provides for reasonable accommodation of their disabilities. If you believe you have a disability requiring an accommodation, please contact the the Office for Disability Services Coordinator, Room 231, in the Madison Monroe Building. The phone number is (409) 984-6241.
MyLSCPA	Be sure to check your campus E-mail and Course Homepage using MyLSCPA campus web portal (My.LamarPA.edu). When you've logged in, click the email icon in the upper right-hand corner to check email, or click on the "My Courses" tab to get to your Course Homepage. Click the link to your course and review the information presented. It is important that you check your email and Course Homepage regularly. You can also access your grades, transcripts, and determine who your academic advisor is by using MyLSCPA.
Other
HB 2504	This syllabus is part of LSC-PA's efforts to comply with Texas House Bill 2504.
Department	Business and Industrial Technology Chair: Sheila Guillot E-mail: guillsr@lamarpa.edu Phone: (409) 984-6381 If you have a grievance, complaint, or concern about this course that has not been resolved through discussion with the Instructor, please consult the Department Chair.