Quantity Food Production 11:709:344

Instructor: Kelly Ryan Rutgers University Department of Nutritional Sciences Davison Hall, Room 210 kelryan@aesop.rutgers.edu (732) 932-2201 Office hours: by appointment
Lab: Wednesdays 9:15 12:15 Davison 122 Lecture: Thursdays 3:55 5:15 Davison 219 Recitation: Thursdays 5:50 6:45 Davison 219

Course website: sakai.rutgers.edu (Quantity Foods Spring 09)

Textbook: Spears, MC and Gregoire M. Foodservice Organizations, 6th edition,

Pearson/ Prentice Hall. 2007.

Course Objectives:
Upon completion of this course, the student will: 1. Understand the biological, physical, and chemical changes which occur when food is cooked and stored. 2. Develop further knowledge of the factors which affect food composition, food quality and yield and food preparation factors which affect the nutritional value of food. 3. Know basic food microbiology and be able to assess risk factors of food borne diseases in food preparation, preservation, processing, and service. 4. Understand principles of food service safety and accident prevention in the quantity kitchen environment. 5. Develop the ability to plan nutritious, appealing food combinations and menu patterns that meet the needs of the defined clientele within economic and physical limitations of a food service facility. Using the knowledge about a facility, the student will plan a menu to incorporate food/recipe composition, flavor, color, texture, temperature, shape and form. 6. Develop the ability to scale recipes to serve a forecasted number of clients with a consistent (expected) quality outcome.

7. Understand the purpose of food distribution systems and the role of marketing and merchandising in the business of food service. 8. Increase knowledge and empathy of the responsibilities and duties of the food production manager and gain skill in theoretical solution of everyday supervision and organization of work of the food service department. 9. Become familiar with quantity preparation, service, and holding equipment, and understand function, use, and maintenance of equipment. 10. Understand the use of computer applications in the management of quantity food service. Grading: Course Requirement Lecture/ Recitation Attendance Equipment Presentation Lab Reports (8 total; 20 points each) Lab Participation Meal Project Recipe Calculation Cycle Menu Midterm Final (non-cumulative) Points 20 20 160 150 250 150 150 150 150

1080 - 1200 = A 1044 - 1079 = B+ 960 - 1043 = B 924 - 959 = C+ 840 - 923 = C 720 - 839 = D Below 720 = F

* All assignments and lab reports are due in person at the beginning of class on the due date unless prior arrangements are made. Any assignment or lab report received after the due date will be considered late and 10 points will be deducted for each day of delay. Final Exam: Wednesday, May 13th @ 9:00 AM Davison 219

Day
Thurs

Date
Jan 22nd

Topic
Course overview Foodservice in commercial and noncommercial settings

Assignment Due

Chapter 1

Weds

Jan 28th Jan 29th Feb 4th

Lab conduct and expectations

Thurs

Menu planning & pricing

Chapter 3

Weds

Food borne illnesses Safe food handling Assign Equipment Presentation

Chapter 8

Thurs

Feb 5th

Menu planning & pricing (cont) Assign Meal Project

Chapter 3

Weds

Feb 11th Feb 12th

Laboratory Rotation 9:15 12:15

Thurs

Recipe formulation Assign Recipe Calculation

Pages 222- 235; Lab Report

Weds

Feb 18th Feb 19th

Laboratory Rotation 9:15 12:15

Thurs

Foodservice equipment Equipment Presentations

Chapter 6; Email Equipment Presentation; Lab Report

Weds

Feb 25th Feb 26th

Laboratory Rotation 9:15 12:15

Thurs

Food production Calculating amounts to purchase

Chapter 6; Lab Report; Recipe Calculation

Weds

Mar 4th

Meet in Food Science Building (Reading Room) Guest Speaker: Don Schaffner, PhD, Rutgers Food Risk Monitoring Program Assign Microbiology Lab Report

Chapter 5

Thurs

Mar 5th Mar 11th Mar 12th Mar 18th & 19th Mar 25th Mar 26th

Flow of food

Chapter 4; Lab Report

Weds

Laboratory Rotation 9:15 12:15

Thurs

Midterm Exam Spring Break no class

Microbiology Lab Report

Weds & Thurs

Weds

Laboratory Rotation 9:15 12: 15

Thurs

Menu planning for special diets Assign Cycle Menu project

Lab Report

Weds

Apr 1st Apr 2nd Apr 8th Apr 9th

Laboratory Rotation 9:15 12:15

Thurs

Distribution and service

Chapter 7; Lab Report

Weds

Laboratory Rotation 9:15 12:15

Lab Report

Thurs

Marketing foodservice Meal satisfaction and accountability

Chapters 14 & 15; Lab Report

Weds

Apr 15th

Laboratory Rotation 9:15 12:15

Thurs

Apr 16th Apr 22nd Apr 23rd Apr 29th Apr 30th May 13th

Procurement

Chapter 5; Lab Report

Weds

Laboratory Rotation 9:15 12:15

Thurs

Leadership and organizational change

Chapter 10; Lab Report

Weds

No lab

Thurs

Cook to order vs. quantity production

Cycle Menu Project

Weds

Final Exam, 9:00 AM, Davison 219

**This schedule is subject to change. You will be notified of any changes at the beginning of class.

Academic Integrity
As a student of Rutgers University you are responsible for understanding and abiding by the universitys principles of academic integrity. For more information about the academic integrity policy, visit: http://academicintegrity.rutgers.edu/integrity.shtml. These policies are strictly enforced!