WED Finding and Hiring Staff Read Chapter 6 How to Hire Staff Quiz 4 WEEK 5 DATE TOPIC ASSIGNMENTS Day 9 3/06 Chapter 5 – Staffing (continued) Online Handouts MON Tax Issues Involved in Hiring Workers Read Chapter 6 Staff Training and Managing and Retaining Staff Day 10 3/08 Chapter 6 – Marketing Online Handouts WED The 4 Ps of Marketing Read Chapter 7 Marketing Plan Business Branding and Promotion Strategies WEEK 6 DATE TOPIC ASSIGNMENTS Day 11 3/13 Chapter 7 – Event Planning Quiz 6 MON Role of Event Planner: What Event Planners Do Event Planning Process and Menu Design Dealing with Money and Contracts Executing the Event Day 12 3/15 Continue Chapter 7 – Event Planning Online Handouts WEDS Dealing with Money and Contracts Read Chapter 8 Executing the Event WEEK 7 DATE TOPIC ASSIGNMENTS Day 13 3/20 Chapter 8 – How Can We Serve You? Online Handouts MON The Importance of Staff Training Read Chapter 9 The Basics of Table Service Quiz 7 General Maintenance To-Do List, Seasonal Building Schedule and Break Down To Be Performed in Each Area Food-Service Staff Checklists Day 14 3/22 Chapter 9 – Food Preparation and Service Online Handouts WED The Recipe Manual Read Chapter 10 The Production Plan Quiz 8 Theme-, Event- and Venue-Driven Menus Techniques for Successfully Holding Foods Transporting Food WEEK 8 DATE TOPIC ASSIGNMENTS Day 15 3/27 Chapter 10 – Dining Room and Beverage Management Online Handouts MON Read Chapter 11 Dining Room Management Quiz 9 Beverage Management Day 16 3/29 Guest Speaker-Jennifer Nicole Parker, Maria’s Italian Kitchen WED Continue Chapter 10 DATE TOPIC ASSIGNMENTS Day 17 4/03 SPRING BREAK WEEK MON CLASS WILL NOT MEET Day 18 4/05 SPRING BREAK WEEK WED CLASS WILL NOT MEET WEEK 9 DATE TOPIC ASSIGNMENTS
WED Finding and Hiring Staff How to Hire Staff Read Chapter 6 Quiz 4 WEEK 5 DATE TOPIC ASSIGNMENTS Day 9 MON 3/06 Chapter 5 – Staffing (continued) Tax Issues Involved in Hiring Workers Staff Training and Managing and Retaining Staff Online Handouts Read Chapter 6 Day 10 WED 3/08 Chapter 6 – Marketing The 4 Ps of Marketing Marketing Plan Business Branding and Promotion Strategies Online Handouts Read Chapter 7 WEEK 6 DATE TOPIC ASSIGNMENTS Day 11 MON 3/13 Chapter 7 – Event Planning Role of Event Planner: What Event Planners Do Event Planning Process and Menu Design Dealing with Money and Contracts Executing the Event Quiz 6 Day 12 WEDS 3/15 Continue Chapter 7 – Event Planning Dealing with Money and Contracts Executing the Event Online Handouts Read Chapter 8 WEEK 7 DATE TOPIC ASSIGNMENTS Day 13 MON 3/20 Chapter 8 – How Can We Serve You? The Importance of Staff Training The Basics of Table Service General Maintenance To-Do List, Seasonal Building Schedule and Break Down To Be Performed in Each Area Food-Service Staff Checklists Online Handouts Read Chapter 9 Quiz 7 Day 14 WED 3/22 Chapter 9 – Food Preparation and Service The Recipe Manual The Production Plan Theme-, Event- and Venue-Driven Menus Techniques for Successfully Holding Foods Transporting Food Online Handouts Read Chapter 10 Quiz 8 WEEK 8 DATE TOPIC ASSIGNMENTS Day 15 MON 3/27 Chapter 10 – Dining Room and Beverage Management Dining Room Management Beverage Management Online Handouts Read Chapter 11 Quiz 9 Day 16 WED 3/29 Guest Speaker-Jennifer Nicole Parker, Maria’s Italian Kitchen Continue Chapter 10 DATE TOPIC ASSIGNMENTS Day 17 MON 4/03 SPRING BREAK WEEK CLASS WILL NOT MEET Day 18 WED 4/05 SPRING BREAK WEEK CLASS WILL NOT MEET WEEK 9 DATE TOPIC ASSIGNMENTS
Syllabus_%20CA%20109_POC_Spring%202017.docx