Metropolitan Community College

Course Syllabus – Spring 2015

CLASS IDENTIFICATION

Title: Cost ManagementPrefix/Section: CHRM 2460 WWCredit Hours: 4.5Begins/Ends: 03/10/2016 – 05/19/2016No-Class Days: NAMeeting Day/Time: OnlineLast Day to Withdraw: 05/05/2016Census Date: 03/23/2016Class Location: Online through Blackboard at https://mccneb.blackboard.com/

CONTACT INFORMATION

Instructor Name: Beth AugustynOffice Location: FOC Bldg. #22, Room 111Office Telephone: 402-457-2577Toll-Free Number: 1-800-228-9552 (use only during instructor’s MCC office hours.

Identify yourself as an online student and give the operator your Instructor’s office phone number.)

Facsimile: 402-457-2799Office Hours: Wed 10 am – 12pm, Thurs 9am – 11am or by appointmentEmail Address: Please use MCC email for all class related information:

eaaugustyn@mccneb.eduAcademic Area: Culinary, Hospitality & Horticulture

COURSE INFORMATION

COURSE DESCRIPTION:Students will develop an understanding of food cost, labor cost, portion control, menu pricing, and inventory and storeroom practices as they affect food service operations.

COURSE PREREQUISITES: CHRM 1010 Culinary Math or MATH 1242.

Must be able to do the following:

Use a web browser and internet search engines Save and back up files to a local drive Save files in commonly used word processing program formats

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Copy and paste Use email with attachments

COURSE OBJECTIVES:Upon successful completion of this course the student will be able to:1. Solve foodservice cost management problems, using available data.2. Identify and evaluate foodservice cost management data and how to interpret it.3. Describe the role costs play in determining budget and/or profit in a foodservice setting.

REQUIRED & SUPPLEMENTAL MATERIALS:NRAEF ManageFirst, Controlling Foodservice Costs, 2nd EditionNew text book is required if student wishes to take NRAEF Certification Exam (answer sheet included with all new books)

COMPUTER REQUIREMENTS:The computer you use for MCC online courses must be able to run one of the Blackboard-compatible web browsers listed on the Browser Support Page: https://www.mccneb.edu/Current-Students/Student-Tools/Help-Desk/Browser-Support.aspx

SOFTWARE/FILE SUBMISSION REQUIREMENTS:Metropolitan Community College uses Microsoft products as part of its standard software and encourages students to do the same. You may save word-processed documents for file attachments in Microsoft Word .doc or .docx format. If your software does not allow either of these, then save files in Rich Text Format (.rtf).

CLASS STRUCTURE:PowerPoint Lectures, On-line Discussions, Research, Project, Homework, and Final/NRAEF Certification Exam.

Online Courses are equivalent to traditionally taught college courses and meet the same criteria for academic rigor and qualified faculty. Students complete the course by reading the text, completing online assignments and communicating with instructors via phone, mail, optional campus visits or e-mail. Students also will interact with other students through the use of Blackboard's Discussion and Mail tools.

RESPONSE TIME:Faculty will respond within 48 hours, Monday through Friday, to student emails concerning course content, learning activities, and private matters appropriate for discussion within the teacher-student relationship. Posting of feedback and grades for major assignments is addressed under My Grades.

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STUDENT EMAIL REQUIREMENTS: Email sent from a Blackboard course is delivered to both the sender and recipient’s MCC Email account at https://outlook.com/mccneb.edu. No email is stored in Blackboard. Students enrolled in online and hybrid classes are required to check and use MCC Email for all official course correspondence. New email sent from Blackboard will include the course number, section, and title in the subject line. Students should include the same information in the subject line when responding or composing new email from the MCC Email inbox.

ASSESSMENT OF STUDENT WORK

TYPES OF ASSESSMENTS/ASSIGNMENTS: Discussion Participation – 111 Total Points:Students will have the opportunity to discuss course content with other students. Students will respond to discussion questions through the course Discussion Board. Your original response should be a paragraph or two and is worth up to 8 points. The student must then read the responses posted by some or all of your classmates and reply to at least two of your classmates. Your reply should be a paragraph and more than "good idea" or "I agree". Indicate why you think it is a good idea or why you agree or disagree. Consider your replies carefully and be respectful to one another's ideas. Each of your replies is worth 1 point and the total discussion is worth 10 points for each week. The original/initial post must be made no later than Thursday each week. The reply posts must be on 2 separate days with Saturday and Sunday (weekend) counting as 1 day. This is meant to encourage early and frequent attention to the discussion forums.

Project: – 200 Total Points: Project scope and requirements are listed below under Project.  Students may work together as a team (no more than 2 students per team) in collecting data and talking to the restaurant owner/manager.  However, each student must submit their own written summary (4-6 pages) of their findings and class presentation.

Homework – 220 Total PointsHomework is assigned weekly and outlined on the Schedule of Assignments below and in the course Calendar tab in Blackboard.

Exam – 100 Total Points:There will be one (1) course exam, 100 points total value, to assess student learning and application of course content. The FINAL EXAM is also the certification exam for the NRAEF ManageFirst program.

Taking the NRAEF ManageFirst Certification exam on the official answer sheet for the course is OPTIONAL, but encouraged. Controlling Foodservice Costs is one of the Core Credential Topics in the NRAEF ManageFirst Program. Upon completion of the four (4) Core Credential Topics, one (1) Elective Foundation Topic, and 800 hours documented industry experience, students can receive the ManageFirst Professional Credential.

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If you receive 70% or better on the certification exam, you will receive a certificate from the NRAEF ManageFirst program.

The NRAEF requires all certification exams be proctored. There are several dates listed below for students to take the final exam, all on the Fort Omaha Campus.  You must notify the instructor through Blackboard course mail the date you plan to take the exam by Monday, March 28, 2016:

Exams taken one of the following times/locationso Monday, May 16 Building #21, Room 101 09:00amo Tuesday, May 17 Building #21, Room 101 12:00pm o Wednesday, May 18 Building #21, Room 101 04:00pm

Each student will correspond with the instructor in the course (submitting assignments in the course mailbox and/or drop box counts toward this requirement) at least once per week. In addition, each student will be responsible for an original discussion posting and at least two responses (interactions) with classmates per week. All assignments must be turned in as specified on the schedule of assignments. NO LATE homework, discussions or projects will be accepted (unless there are extenuating circumstances and prior arrangements have been made with the instructor). All assignments are due by midnight on the assigned due date. If your assignment is not completed and ready to turn in at that time, it will not be accepted for credit, although it can be submitted late for correction and feedback.

GRADING POLICY:Course Requirements:

Discussion Posts and Replies 111 pointsHomework 220 pointsProject 200 pointsFinal/Certification Exam 100 points Total possible 631 points

Grading scale: A = 93% -100% 584 - 631B = 85% - 92% 533 - 583C = 75% - 84% 470 - 582D = 65% - 74% 413 - 469F = 0 - 64% less than 413

ASSESSMENT OF STUDENT LEARNING PROGRAM:Metropolitan Community College is committed to continuous improvement of teaching and learning. You may be asked to help us to accomplish this objective. For example, you may be asked to respond to surveys or questionnaires. In other cases, tests or assignments you are required to do for this course may be shared with faculty and used for assessment purposes.

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USE OF STUDENT WORK:By enrolling in classes offered by Metropolitan Community College, the student gives the College license to mark on, modify, and retain the work as may be required by the process of instruction, as described in the course syllabus. The institution shall not have the right to use the work in any other manner without the written consent of the student(s).

MAINTENANCE OF STUDENT RECORDS:a. Homework will be returned by Tuesday following the due date. b. Certification status will be communicated to students through an email when returned

from NRAEF, usually 2-3 weeks after end of quarter.c. Final grades will be available through the MyWay portal after the grade due date set

by the college. d. Copies of student homework, tests, projects, etc. that are graded by faculty for

determining the final grade will be discarded within 1 week of class ending. The final grade book will be kept for one (1) year.

INSTRUCTOR’S EXPECTATIONS OF STUDENTSATTENDANCE/PARTICIPATION REPORTING:

Students in this section of CHRM 2460 must participate in a class activity by 03/23/2016.To confirm each student’s eligibility to remain registered for the class, the instructor will officially report attendance/participation on or before the Census Date. It takes a great deal of discipline to participate in an on-line class. Successful students will ‘attend’ class weekly and complete assignments by their scheduled due dates (discussion boards and quizzes submitted weekly). In order to remain eligible for financial aid, students are responsible for meeting Satisfactory Academic Progress standards. Any three weeks of no activity will be considered absences and will result in failing the course (unless there are extenuating circumstances and prior arrangements have been made with the instructor).A student who fails to meet class attendance expectations may receive a final grade mark of a failing (F) grade. A student earning an F grade prior to the end of the quarter for attendance reasons may avoid receiving the failing grade by withdrawing from the course before the Last Date to Withdraw from Class.All assignments must be turned in as specified in the syllabus and the calendar. The program will close at the designated time. Late work will not be accepted.

COMMUNICATION EXPECTATIONS:When you communicate with others in this course, you must follow the Student Conduct Code: http://mccneb.smartcatalogiq.com/en/current/Course-Catalog/Student-Services/Student-Conduct. Please think critically, ask questions, and challenge ideas, but also show respect for the opinions of others, respond to them politely, and maintain the confidentiality of thoughts expressed in the class. You may also wish to review information at http://www.albion.com/netiquette/.

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ACADEMIC HONESTY STATEMENT:Students are reminded that materials they use as sources for class work may be subject to copyright protection. Additional information about copyright is provided on the library website at https://www.mccneb.edu/Current-Students/Student-Tools/Library.aspx or by your instructor. In response to incidents of student dishonesty (cheating, plagiarism, illegal peer-to-peer file sharing, etc.), the College imposes specific actions that may include receiving a failing grade on a test, failure in the course, suspension from the College, or dismissal from the College. Disciplinary procedures are available in the Advising/Counseling Centers or at https://www.mccneb.edu/About-MCC-Nebraska/About-MCC/Board-of-Governors/Procedures.aspx

STUDENT WITHDRAWAL:If you cannot participate in and complete this course, you are encouraged to contact your instructor and consult an MCC advisor, counselor, or the Financial Aid Office to evaluate the consequences of dropping the class. You can officially withdraw through My Services on the MCC My Way portal at https://myway.mccneb.edu/ or by calling Central Registration at 402-457-5231 or 1-800-228-9553. The last date to withdraw is noted in the CLASS IDENTIFICATION section of this syllabus.

LEARNING SUPPORT

MCC's Learning and Tutoring Centers offer friendly, supportive learning environments that can help students achieve educational success. Staff members in these centers provide free drop-in assistance with basic computing, reading, math, and writing skills. Self-paced, computer-assisted instructional support in reading, vocabulary, typing, English as a Second Language, and online course orientation is also available.

Detailed information about the Learning and Tutoring Centers is in the My Way portal, the College Catalog, and online at https://www.mccneb.edu/Current-Students/Student-Tools.aspx

Accommodations for Students with Disabilities:

Metropolitan Community College will provide reasonable accommodations for persons with documented qualifying disabilities. It is the student’s responsibility to request accommodations from Disability Support Services (DSS) located in each Student Services Office. After students have arranged for accommodations with DSS, the student and instructor should privately discuss these accommodations. For further information, please contact DSS or visit https://www.mccneb.edu/Current-Students/Student-Tools/Disability-Support-Services.aspx

Nondiscrimination and Equal Opportunity Statement:

Metropolitan Community College does not discriminate on the basis of race, color, national origin, religion, sex, marital status, age, disability or sexual orientation in admission or access to its programs and activities or in its treatment or hiring of employees.

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TECHNOLOGY SUPPORT

If you have difficulty connecting to the Internet, call your Internet provider. If you need help connecting to the course from the Blackboard login page, refer to

“Getting Started Online” at https://www.mccneb.edu/Online If you are unable to solve the problem, contact MCC Online Support:

     Chuck Davis (402) 457-2866 or cwdavis@mccneb.edu     Curtis Bryant (402) 457-2853 or cebryant@mccneb.edu

For assistance with student email, passwords, and most other MCC technology, contact the Help Desk at 457-2900 or mcchelpdesk@mccneb.edu.

TECHNOLOGY RESOURCES:

By using the information technology systems at MCC (including the computer systems and phones), you acknowledge and consent to the conditions of use as set forth in the Metropolitan Community College Procedures Memorandum on Acceptable Use of Information Technology and Resources. It is your responsibility as a student to be familiar with these procedures. The full text of the Procedures Memorandum may be found at the following website: https://www.mccneb.edu/About-MCC-Nebraska/About-MCC/Board-of-Governors/Procedures.aspx

IMPORTANT DATES

Important Dates for the course are located in the Important Dates document for the current quarter at the Student Services tab in the MCC MyWay portal at https://myway.mccneb.edu/

ACADEMIC CALENDAR:

https://www.mccneb.edu/Academic-Programs/Academic-Affairs/Academic-Calendar.aspx

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SCH EDULE OF ASSIGNMENTS

Notice: This syllabus is written as an expectation of class topics, learning activities, and expected learning outcomes. However, the instructor reserves the right to make changes in this schedule that may result in enhanced or more effective learning for students. These modifications will not substantially change the intent or objectives of this course and will be done within the policies and guidelines of Metropolitan Community College.

Module Date/ Due Communication Text Reference

Assignment Due

Intro March 10 - 13 Discussion, Mail and Assignment Drop Box

Introduction to the Course, Practice Assignment

Due: 03/13 by 11:55pm-Meet InstructorStart Here Practice Assignment

Module 1 March 14 - 20 Discussion, Mail, and Assignment Drop Box

NRAEF: Chapters 1 & 2

Due: 03/20 by 11:55pm-Discussion + Homework 1 Chpt 1-2

Module 2 March 21 - 27 Discussion, Mail, and Assignment Drop Box

NRAEF: Chapter 3

Due 03/27 by 11:55pm-Discussion + Homework 2 Chpt 3

Module 3 March 28 – April 3 Discussion, Mail, and Assignment Drop Box

NRAEF: Chapter 4

Due 04/03 by 11:55pm-Discussion + Homework 3 Chpt 4

Module 4 April 4 - 10 Discussion, Mail, and Assignment Drop Box

NRAEF: Chapters 5 & 6

Due 04/10 by 11:55pm-Discussion + Homework 4 Chpt 5-6

Module 5 April 11 - 17 Discussion, Mail, and Assignment Drop Box

NRAEF: Chapter 7

Due 04/17 by 11:55pm-Discussion + Homework 5 Chpt 7

Module 6 April 18 - 24 Discussion, Mail, and Assignment Drop Box

NRAEF:Chapters 8 & 9

Due 04/24 by 11:55pm - Rough Draft of Project due for reviewDiscussion Chapter 8

Module 7 April 25 – May 1 Discussion, Mail, and Assignment Drop Box

Due 05/01 by 11:55pm-Discussion + Homework 6 Chpt 8-9

Module 8 May 2 - 8 Discussion, Mail, andAssignment Drop Box

NRAEF:Chapter 10Project & Presentations

Due 05/08 by 11:55pm-Discussion + Homework 7 Chpt 10Cost Management Project and Presentation

Module 9 May 9 - 18 Scheduled with instructor:Mon, May 16 @ 09:00amTues, May 17 @ 12:00pmWed, May 18 @ 04:00pm

Final Posting, Review and Wrap-Up, Final (NRAEF) Exam

Due 05/15 by 11:55pm-DiscussionProject Review

**** See Project requirements and rubric below *****

Project - Cost Control Through-out the Flow of FoodIntroduction

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This field project will provide you with an opportunity to learn from practitioners in the hospitality industry and find out how the concepts that have been covered in this course are used in actual practice. This project is designed to give you an in-depth look at how costs must be controlled throughout the many processes hospitality operations must perform. You may conduct this project by yourself or with a team of students from this class. No more than 2 individuals per team.

AssignmentTo begin, you must locate a local food service/hospitality operation to conduct your research (or the place you work if in the industry) and obtain a copy of their menu. Be sure to get the manager’s permission to take a menu.

Part OneIdentify at least 3 menu items that indicate a specific portion size, e.g., six-ounce filet mignon, quarter pound hamburger, etc. Create a table with the menu item, portion size, EP Cost, Selling Price and Food Cost %. (You may have to talk with the manager about this if the menu does not make the portion size distinction clear.) The table in this section will be completed with information obtained in the interview, Part Two, of your project. If unable to get accurate pricing from the establishment you may need to calculate yourself using retail pricing, Book of Yields pricing or prices available to you through your place of employment. Below is an example of a possible table.

Menu Item Portion Size EP Cost Selling Price Food Cost %

Part TwoAfter you complete the table, select three menu items and trace how costs are controlled for each item as it passes through the various stages of the restaurant. Develop a set of questions for each stage that you can ask the restaurant manager or executive chef. Some sample questions are given below:

1. Purchasing and Receiving What is the as purchased (AP) price of the main (center of plate) ingredient(s) in

this menu item? What is the yield percentage of the main (center of plate) ingredient(s) in this

menu item? What is the EP cost? What additional sides or standard menu items (i.e. bread, chips) would need to be

added to the center of plate ingredient to complete the food cost for the chosen menu item? How would this affect the overall food cost % of the menu item?

How often do these items need to be purchased? How do you determine amount of items to purchase?

2. Storing and Issuing How are the items stored? What stock rotation method is used?

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How is spoilage prevented? How often is inventory taken? What inventory valuation method do you use? (FIFO, LIFO, Actual, Average)

3. Production How many portions are prepared each day? Is there a standardized recipe for each menu item? How are wasted foods tracked? How is each menu item portioned?

4. Service, Sales, Labor What is the selling price of the selected menu items? How was the selling price determined? Is a Q factor used in pricing menu items? If not, how are sides or standard menu

items (i.e. bread, chips) factored into the selling prices? (Calculate the food cost percentage from your data collected) What market forces affect the selling price for each menu item? How are sales tracked? What is the popularity of the selected menu items? What methods of payment are accepted? How is cash secured in the facility? Who counts the cashier/wait staff receipts? How is scheduling done? How does management forecast labor costs? What is the employee turnover rate? [Calculate this from the # of employees hired

and number of average employees needed by the facility.]5. Other

What sustainability practices are utilized at the facility? What is the age of the physical facility? What security measures are in place at the facility?

 Part Three

Write a four to six page (double spaced) paper that summarizes your findings. Your report should start with the purchasing process and then move onto production and service. Include in your report which tools and techniques learned about in this course are being used to control costs in the operation. Discuss your learning from this process and opportunities for further cost controls that could be implemented at this establishment. This will require you to analyze the current cost control methods used against the methods learned throughout the course. Must include at least one recommendation on sustainability as referenced from NRA Conserve website: http://conserve.restaurant.org/Best-PracticesInclude in the paper your table from Part One. The paper is worth 170 points.

Class PresentationYou will present your work to the class in a 10 – 15 minute summary one of the last two weeks of class. (Online classes this is a maximum twelve (12) page Microsoft Power Point presentation of your work due to be uploaded for the class to view as assigned on the calendar. It should not be a duplicate of your paper.) Your presentation should include: the name of the hospitality

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location where you completed your project, a summary of your findings, and your reflection on the process including the identified opportunities for the location. How you choose to present your work is entirely up to you, however, professional attire is expected (NO JEANS) for your presentation. (For online classes this means professional presentation of your summary). The presentation is worth 30 points.

The entire project is worth 200 points total.

Date: ___________________Student: ______________________________________________

Scoring Rubric for Cost Management Project

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Criteria Excellent Sufficient Incomplete ScoreDirections followed and project complete(As explained in syllabus)

Followed directions completely20 points

Followed all but 1 direction11- 19 points

Missed more than 1 direction

0 - 10 points

Spelling, grammar & structure

Less than 5 errors20 points

5 to 10 errors6 - 19 points

More than 10 errors0 - 5 points

Table of selected items Excellent table - allformulas correct

40 points

Table prepared – errors in calculations11 - 39 points

Missing some information from table

0 – 10 pointsDiscussion of findings: Concise description of

all aspects of operation (purchasing through sales/labor), specific cost management tools identified60 points

Missing 1 - 2 processes in operation, vague discussion of cost management tools

21 - 59 points

Missing more than 2 processes in operation, no discussion of cost management tools

0-20 pointsStudent reflection & opportunities addressed

Reflection & opportunities show depth of understanding

30 points

Reflection & opportunities given but vague and not supported by project work0 - 29 points

No reflection given or opportunities discussed

0 pointsClass Presentation: Professional in

presentation and dress, complete and concise summary provided, opportunities identified, questions from class addressed satisfactorily

30 points

Unprofessional dress and/or presentation, incomplete description of project, no opportunities identified0 – 29 points

No presentation of project conducted

0 points

Total Points Earned

*Class Presentation: No longer than 10 – 15 minutes (per person if group project) (Online) Power Point presentation Concise summary of project Opportunities presented [must include both tools and sustainability]

Scoring Rubric for Discussion Forums

Criteria Excellent Sufficient Incomplete ScoreTiming of posts meet requirements

First post made by Thursday, peer replies on

First post made by Thursday, peer replies on same day 1

Did not make first post by Thursday 0 points

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2 separate days 2 points pointNumber of posts appropriate

Initial post with 2 replies to peers 3 points

Initial post and 1 reply to peer 2 points

Initial post only 1 point

Content and professionalism

Discussion reflects an understanding of the topic, depth of thought and professional presentation 3 points

Discussion is too brief to determine depth of understanding 1-2 points

Minimal effort given to discussion or inappropriate language used 0 points

Spelling, grammar & punctuation

2 or less errors2 points

3 to 5 errors1 point

More than 5 errors0 points

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