Course Syllabus

Course Introduction
Students will learn concepts for managing a food service operation as they rotate
through various positions commonly found such as inventory, cost controls, data
analysis, licensing and future forecasting. This course is to be taken concurrently with
IBC if taken for the FCS Entrepreneurship concentration.

Instructor Contact Information

Cheryl Empey
Office- 223 J Clarke Building
Phone - 496- 4010
Lecture – M 2:00-4:00 and Lab W 2:00-4:45

Course Outcomes
1. Students will learn to manage food prepare for a large group event by implementing
correct planning, budgeting, marketing, branding and motivation skills.
2. Students will identify and understand the processes of effective Food Service
Management.
3. Students will conduct product evaluations, inventories, and event planning and
menu development.
4. Students will teach one another correct information in regards to food
preparation techniques.
5. Students will explore various employment opportunities in the Food Service Industry
through field trips and experiential learning opportunities.
6. Student will develop leadership experience through management of the FCS 240
class committees.

Grading Schemes
No Late Work Is Accepted

Standard BYU-Idaho Grading Scale

 93-100% A 90-92.9% A- 87-89.9% B+
83-86.9% B 80-82.9% B- 77-79.9% C+
73-76.9% C 70-72.9% C- 67-69.9% D+
63-66.9% D 60-62.9% D- Below 60% F

Expectations
Students & Teacher are to prepare to lead a discussion on specific topics. Topics are
listed on the Class Calendar. All students are expected to prepare, teach and prove.

Course Materials
• Food Service Management Fundamentals, By Reynolds & McClusky, Copyright
2013
• How to Start a Home-based Catering Business 7th edition, By Denise Vivaldo Globe
Pequot Press
• White chef coat with BYU-I FCS medallion.

Course Standards
Attendance: Lecture & field trip attendance is required
Participation: Students participation is expected. Students will be “paid” for their work
in labs and active participation in class.
Assistance: If you feel you need further assistance in achieving your academic goals
please contact Academic Learning at http://byui.edu.acedemiclearning (Links to an
external site.) Links to an external site. or go to the McKay Library room 272.
Dress: A Chef coat or lab coat is required for all labs and catering events. Closed-toed
shoes are strongly recommended for lab.
The Baseline standards of dress and grooming are to be met when coming to class.
When attending a field trip professional dress is required. Please dress so as to allow
the Spirit to teach.
Lecture & Field Trip Attendance- Attendance to lecture and all planned events is
required to participate in this class. Readings should be complete prior to class. Field
Trips will be scheduled throughout the semester.
Student Presentations - Student will be asked to lead discussion on specific
topics. Preparation in these presentations is critical to the success of this course.
Topics will be worth 25 points each.
Labs- will be groups work. Students will rotate through leadership roles throughout the
semester. The manager is the one responsible for the shopping list, the assignment
being turned in and completing the pay roll for each student in the
group. Instructions may be simple. It is expected that the student completes valid
research on the topic and address the request using the knowledge obtained through
outside sources, google, the textbook, and other credible sources.
Quizzes- Quizzes will be given on Kahoot or in class. Questions will come from
readings. Each quiz should be completed prior to the class that the topic will be
discussed. Kahootit.com - search for "Food Service Management" or "Cheryl Ann" s
kahoots.
Assignments-Assignments will be given to assist in building a catering business
plan. Points will vary for each assignment. Additional assignments may be completed
as Instructor deems necessary.
Event- All students will be required to plan, prepare, execute and evaluate an event
during the semester- This will be Fashion Show.
Final Portfolio- This will be a comprehensive professional portfolio which will include all
assignments, learning experiences, evaluations & your completed catering business
plan.
Written Final- A written final will be given as a comprehensive assessment allowing the
student to prove how they have achieved the learning objectives. Questions will come
from labs, Kahoot quizzes, and assignments.
NO LATE WORK WILL BE ACCEPTED!!
Schedule and points may be changed at the discretion of the instructor.

CALENDAR FCS 351 Food Service Management Calendar.docx

University Policies
• Honor Code
o Academic Honesty (Links to an external site.) Links to an external site.
o Dress and Grooming (Links to an external site.) Links to an external site.
o Electronic Devices in the Classroom (Links to an external site.) Links to an
external site.
• Student Support (Links to an external site.) Links to an external site.
• Sexual Harassment (Links to an external site.) Links to an external site.
• Students with Disabilities (Links to an external site.) Links to an external site.