The method of delivery of the course material will vary to facilitate the different ways students learn. The instruction methods will include, lecture, videos, discussion, guest speakers, and demonstration. Mechanisms for Feedback to Students/Interaction Between Students and Professors: Feedback will be provided by written comments on student assignments and exams, individual and group oral feedback, and class discussion about assignments and/or exam questions. Evaluation Tools: Quizzes, Midterm / Final Exam, Project, Assignments, Article Review, and Presentations. Course Requirements Course Learning Assessment Activity Points % Outcome A, B, E, M, N, J Module Quizzes 75 15% A, B, E, F, H, Q, Homework Assignments 40 8% H, I, K, U Article Reviews 40 8% C, D,E, F, L, T, O, Food service Facility Design Project / 150 30% R, U Presentation A, C, L, N Food service Operation Analysis 20 4 % A, B, C, E, G, I, K Mid-Term, Final Exam 175 35% ,L, N, P, R, S, T Total 500 100 Grading System Grade Scale A 90-100% B 80-89.9% C 70-79.9% D 60-69.9% F 0-59.9% Use of Technology and Information Systems: Students are required to use PowerPoint for class presentations. The food service plan assignment requires both Smart Draw and Excel to complete it. Class PowerPoint presentations, course documents and the course grade book will be posted and available for student access through BB Learn. Collaborative or Team Activities: The class utilizes group term projects and presentations in which they research / plan the design of food service operation and present their findings to the class. Activities also include evaluation / critique of commercial food service operations and small in-class group assignments. Projects: Students research and complete a facilities plan for a food service operation and present it to the class using PowerPoint, and submit a written report of their presentation. Students also track food service trends in the areas of food service design and write a report detailing the impact of the trends.
The method of delivery of the course material will vary to facilitate the different ways students learn. The instruction methods will include, lecture, videos, discussion, guest speakers, and demonstration. Mechanisms for Feedback to Students/Interaction Between Students and Professors: Feedback will be provided by written comments on student assignments and exams, individual and group oral feedback, and class discussion about assignments and/or exam questions. Evaluation Tools: Quizzes, Midterm / Final Exam, Project, Assignments, Article Review, and Presentations. Course Requirements Course Learning Outcome Assessment Activity Points % A, B, E, M, N, J Module Quizzes 75 15% A, B, E, F, H, Q, Homework Assignments 40 8% H, I, K, U Article Reviews 40 8% C, D,E, F, L, T, O, R, U Food service Facility Design Project / Presentation 150 30% A, C, L, N Food service Operation Analysis 20 4 % A, B, C, E, G, I, K ,L, N, P, R, S, T Mid-Term, Final Exam 175 35% Total 500 100 Grading System Grade Scale A 90-100% B 80-89.9% C 70-79.9% D 60-69.9% F 0-59.9% Use of Technology and Information Systems: Students are required to use PowerPoint for class presentations. The food service plan assignment requires both Smart Draw and Excel to complete it. Class PowerPoint presentations, course documents and the course grade book will be posted and available for student access through BB Learn. Collaborative or Team Activities: The class utilizes group term projects and presentations in which they research / plan the design of food service operation and present their findings to the class. Activities also include evaluation / critique of commercial food service operations and small in-class group assignments. Projects: Students research and complete a facilities plan for a food service operation and present it to the class using PowerPoint, and submit a written report of their presentation. Students also track food service trends in the areas of food service design and write a report detailing the impact of the trends.
HA325.docx