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Viewing: HSP_MGMT 4380W keenem : Managing Food Service Businesses - Writing Intensive

Last approved: Tue, 08 Nov 2016 16:11:17 GMT

Last edit: Tue, 08 Nov 2016 16:11:17 GMT

Proposal Type

Writing Intensive

Contact Information

ciscojo
Jonathan
Cisco
CiscoJo@missouri.edu
573/884-6221
Campus Writing Program
Are you submitting this proposal on behalf of an instructor?
Yes
Instructor for whom you are submitting proposal:
keenem
Michael
Keene
keenem@missouri.edu
573/882-4100
Hospitality Management
Subject Area’s Department Chair/Director:
tsee
Eliza
Tse
tsee@missouri.edu
573/882-4100
Hospitality Management

Term for Proposal

 
Fall 2016

Course Catalog Information

CAFNR
Hospitality Management (HSP_MGMT)
Hospitality Management
4380W
3
 
30
Managing Food Service Businesses - Writing Intensive
Students explore the market positioning and the management of the student-run food service operation from concept development to execution. Students will apply knowledge gained from marketing, human resources and operational budgeting to develop their themes and execute their meals. Students will hone their problem solving, leadership and interpersonal skills while engaging in team building. Graded on A-F basis only.
 
Lecture/Standard with Laboratory
A-F Only
HSP_MGMT 3300. Open to Hospitality Management senior students only.
 
 
 

Instructor Information

keenem
Michael
Keene
keenem@missouri.edu
573/882-4100
Hospitality Management
(numbers only)
Adjunct Instructor
 
No, instructor has never attended
 

The Campus Writing Program conducts a two-day faculty workshop to assist with the design and implementation of your writing intensive course. Once your course proposal has been approved by the Campus Writing Program, you will receive information on time, date and location of the workshop.
Indicate below if additional instructors are planned, but specific individuals have not yet been chosen. Check all that apply

Briefly describe the qualifications of the known graduate instructors, or planned qualifications if graduate instructors are still to be selected, bearing in mind that graduate students teaching honors courses should be advanced students with a record of excellent teaching.
 

Honors Course Information

 
 
Answer the questions below as they would apply to one section. For all other sections, provide similar information in the Additional Sections Information box below.
 

 
 
 

 
 
 
 
 
 

Writing Intensive Course Information

This course is the capstone for the Food and Beverage Management emphasis within the Hospitality Management department. It will incorporate concepts and information from previously taken courses. Set within a commercial operation, the course will require the students to demonstrate their knowledge of food safety and sanitation, quantity food production, personnel and financial management, as well as kitchen and dining room management. Student management teams will plan, organize and execute a dinner series and assist in the operation of the Culinary Cafe.
 
Face-to-face
Self paced?

 
22
Should this course be considered for funding?
Yes
Large Enrollment Courses:
 
 
 

Writing Intensive Assignments

Pages
Training Manual
Staffing manual with job descriptions, floor/table diagrams, service standards, performance standards and evaluation criteria. Peer evaluation first draft. Faculty reviewed revised draft and final version based on reviews.
Length of assignment:
20
TA/Instructor
20
TA/Instructor
40

Team Contract
Detailing each management team members job responsibilities for their team dinner.
Length of assignment:
3
Instructor
 
 
3

Marketing Plan
Developed plan will include goals and objectives, theme, target market, product development, pricing and promotional strategies. Peer Team review first draft. Faculty reviewed revised draft with industry professionals reviewing the final version.
Length of assignment:
10
Instructor
10
Industry Professionals
20

Menu
Standardized recipes with appropriate pricing together with wine/beer pairing suggestions. Peer reviewed first draft, final version reviewed by faculty and industry professionals
Length of assignment:
5
Peer Review
5
Instructor
10

Employee Evaluations
Each manager will prepare a one page performance evaluation of each employee on his/her team. Peer review first draft
Length of assignment:
1
Peer Review
1
Peer Review
2

Self-Evaluation
Each manager will prepare a one page performance evaluation on themselves after their team dinner.
Length of assignment:
1
Instructor
 
 
1

Staff Evaluations
Each team will prepare a one page performance evaluation on each staff member for their meal
Length of assignment:
1
Instructor
 
 
1

Comment Card Evaluation
Team Project - 3 pages. A detailed report of customers'
comments after the event along with a statistical review of the data collected. Team peer review first draft, faculty reviewed revised draft
Length of assignment:
3
Peer Review
3
Instructor
6

Event Critique/Manager Evaluation
Each manager will prepare a report detailing all aspects of the meal, from the planning to the execution including food and service quality issues and any variances between the forecasted and actual revenue and expenses
Length of assignment:
10
Instructor
 
 
10

Total pages for all assignments:
First drafts:
54.00
Revisions:
39.00
93.00
 

Writing Intensive Teaching

Instructor provided feedback
Peer review
 
 
Event Critique - The three to five-page report evaluating the execution of the meal will include the good, the bad and the ugly. Because of the nature of perspectives different observations and evaluations are to be expected. There is room here for different views and it's always a great opportunity to understand how the team functioned from the eyes of each team member.
Each week the students will submit five to seven pages of writing for the first half of the course. Once the events begin, the remainder of the writing is due within three weeks of the team’s event.
40
%
[submitted on behalf of instructor]
0
 

Course Syllabus

Upload Course Syllabus

Administrative Information

Education and Social Sciences
 
 

Acknowledgement


Additional Comments

*Please Note*: This course should be approved for FALL 2016 under the old course number: HSP_MGMT 4985
Jonathan Cisco (CiscoJo) (Mon, 07 Nov 2016 19:28:11 GMT): Approving on behalf of instructor. Course ready to be flagged for Fall 2016 under old number, HSP_MGMT 4985.
Patricia Luckenotte (luckenottep) (Tue, 08 Nov 2016 16:02:29 GMT): Effective term changed from SP2017 to FS2016
Patricia Luckenotte (luckenottep) (Tue, 08 Nov 2016 16:11:02 GMT): HSP_MGMT 4985, 01 and 01A are flagged as WI for the Fall 2016 semester.
Key: 645