HM 104: Hospitality Food & Beverage I
This course offers an introductory exploration of the complex food and beverage industry. This course equips students with foundational knowledge and skills to excel in managing various aspects of food and beverage operations. Throughout the course, students will explore diverse areas of the food and beverage industry, gaining an understanding of each sector's characteristics and roles. By examining case studies and real-world examples, students will identify key players within the industry and grasp the intricate relationships that drive its functioning. In addition, students will explore current trends and challenges that the food and beverage industry face in today's ever-evolving landscape. Through critical analysis and discussion, students will develop insights into how these factors shape industry practices and strategies. Overall, this course prepares students with a holistic foundation in the food and beverage industry, combining theoretical knowledge with practical skills to prepare them for success in this dynamic field. Whether aspiring to become restaurant managers, caterers, or entrepreneurs, students will leave with the foundational knowledge needed to succeed in the world of food and beverage.
Upon successful completion of this course, the student will be able to:
COL1: Identify the different segments of the food and beverage industry.
COL2: Research the key players in the food and beverage industry.
COL3: Explain the trends and challenges facing the food and beverage industry.
COL4: Demonstrate knowledge of food safety and sanitation practices.
COL5: Apply basic accounting and financial management principles to food and beverage operations.
COL6: Use technology to manage food and beverage operations.
Student Learning Objectives
SLO1: Identify the various segments within the food and beverage industry, such as restaurants, catering, and food production.
SLO2: differentiate between the key players in the food and beverage industry, including suppliers, distributors, and regulatory bodies.
SLO3: Demonstrate a comprehensive understanding of food safety and sanitation practices, applying them to ensure safe and hygienic operations.
SLO4: Explain current trends and challenges facing the food and beverage industry, and analyze their impact on business strategies.
SLO5: Apply fundamental accounting and financial management principles to food and beverage operations, including cost assessment and budgeting.
SLO6: Utilize technology effectively to manage different aspects of food and beverage operations, from inventory tracking to customer engagement.
Module materials including videos and external resources.
To complete this course successfully, access to a regular computer/laptop is essential. If you only have access to a phone or tablet, please check your local library for the assistant to access a regular computer/laptop. Chrome browser is highly recommended for this course. You may download the Chrome browser by clicking here. Access to a microphone and a web camera is needed for zoom meetings with the instructor. Excel and PDF readers are also required for this course. You may gain access to the following software below:
- Download Free PDF Reader Software by clicking here.
- Free access to web-based Office 365 (including Excel) clicks here.
Additional technology requirement information can be found by accessing the Online College page.
To complete this class successfully, you must be able to perform the following basic technical skills before starting the class
- Use the learning management system
- Use email with attachments
- Download, save, and upload files between your computer, book website, and the online course room
Student Evaluations
| Discussions | 200 |
| Participation | 200 |
| Knowledge & Progress Checks | 50 |
| Final Project Assignments | 200 |
| Final Project | 350 |
| Total Points | 1000 |
Grading Scales
A = 90% - 100%
B = 80% - 89%
C = 70% - 79%
D = 60% - 69%
F = below 60%
Completing online classes successfully can be challenging because they require self-discipline, time management, and self-motivation skills. To do so, students are expected to spend at least 6 hours per week on the class learning activities and assessments. Additional time may be needed for individual Zoom meetings with the instructor if assistance is requested. Being able to balance school and outside life responsibilities is not easy. Not waiting until the last minute and completing class activities in small bites every day is helpful to ensure students stay on track with their learning.
Students are expected to log into their Canvas course room at least three times a week. This allows for course updates and feedback from the instructor in a timely manner.
This syllabus is subject to change
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Module |
Student |
Learning Activities |
Assessments |
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1 |
1, 2 |
Assigned Textbook Chapters & Module 1 Materials |
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2 |
2 |
Assigned Textbook Chapters & Module 2 Materials |
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3 |
2, 3 |
Assigned Textbook Chapters & Module 3 Materials |
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4 |
4 |
Assigned Textbook Chapters & Module 4 Materials |
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5 |
1, 3, 4 |
Assigned Textbook Chapters & Module 5 Materials |
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6 |
3, 5, 6 |
Assigned Textbook Chapters & Module 6 Materials |
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7 |
4, 5 |
Assigned Textbook Chapters & Module 7 Materials |
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8 |
1, 3, 4, 5 |
Assigned Textbook Chapters & Module 8 Materials |
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9 |
4, 5, 6 |
Assigned Textbook Chapters & Module 9 Materials |
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10 |
1 â 6 |
Assigned Textbook Chapters & Module 10 Materials |
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11 |
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Course Wrap Up |
All work must be submitted before the end of the course. |
Emails will be responded to no later than 48 hours or by the end of business on Monday for mail received over the weekend.
Academic Honesty Policy
The college has a firm policy against academic dishonesty, including cheating or plagiarism. Students guilty of academic dishonesty will be administratively dropped from the course with a grade of âFâ and subject to disciplinary action, which may include suspension and dismissal.
Please refer to the Academic Honesty Policy for detailed information.
Technology Support
To be a successful online learner, certain technologies are necessary. Please click here to review the essential technology requirements of the college. Please keep in mind that certain classes may have additional technical requirements. You should be able to find additional technical requirements in your syllabus or your canvas course room. If you have any questions about the technology requirement, please do not hesitate to reach out to us at 1-800-344-4522 or 304-697-7550 or support@hjc.edu
Accessibility Information
Huntington Junior College is committed to full compliance with Section 504 of the Rehabilitation Act of 1973, and the Americans with Disabilities Act of 1990. For detailed information regarding the policy, please click here. Please do not hesitate to reach out to us at 1-800-344-4522, 304-697-7550 or pjustice@hjc.edu if you have any additional questions.
Copyright Policy
As an institution of higher education, Huntington Junior College strongly believes in intellectual property. As such, Huntington Junior College respects intellectual property and has made it a priority to ensure all employees and students respect the copyrights of others. If you have any questions about our copyright policy, please click here to access the copyright policy.
Privacy Policy
The college understands the importance of protecting your information and privacy. Please click here to access information on the Family Educational Rights & Privacy Act.
Other Student Success Services
Please click here for other student success services information, such as financial aid, lab hours, parking, library, transcripts, and career services on the college
If you need to speak with a person regarding any college policies and guidelines, please don't hesitate to get in touch with the college at 304-697-7550 or 1-800-344-4522
This information is standard for each course but specifics may vary based on the delivery method of the course you are taking. Please follow the information provided by your instructor.
This syllabus is subject to change.