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.
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 – 6 |
Assigned Textbook Chapters & Module 10 Materials |
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11 |
|
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 ‘F’ and subject to disciplinary action, which may include suspension and dismissal.
Please refer to the Academic Honesty Policy for detailed information.
Late Assignment Policy
Meeting deadlines, being dependable, and applying appropriate time management are all foundational elements of professional behavior. These same attributes are also required while participating in college courses because the skills, knowledge, and student learning outcomes must be obtained in a specific order and within a certain amount of time.
We at HJC understand that sometimes students encounter circumstances that make it difficult to always meet the required course deadlines. This Late Work Policy is in place to accommodate that. In all circumstances, whenever possible, contact your instructor when you anticipate that you will be submitting work late.
The deadlines for most courses typically follow the pattern below, but it is your responsibility to confirm this and be aware if there are any assignments that may have different deadlines for one reason or another.
The first post in each Discussion Board is usually due on the Wednesday night of each module/week.
Most other assignments are due by 11:59 pm on Sunday evening of each module/week.
- All assignments must be submitted by the required due date.
- Missing assignments due to absence must be submitted within 1 week of return.
- Late submissions of assignments will result in a reduction of 10% of the total points possible per day (e.g., 1 day late = -10%, 2 days late = 20%, etc.) up to one week. Anything over 1 week late will result in a grade of 0.
- To receive full credit for late work, students must provide documentation for an excused absence, or it will be subject to the same treatment as any other late work. Documentation examples include court documents, hospitalization, etc.
Instructors may also choose to deduct less points at their discretion.
If for some reason a student temporarily loses the ability to connect to Canvas due to technical issues it is the student’s obligation to submit assignments by the original due dates. Temporary remedies can be connecting via a public WiFi spot, using school facilities to connect, or use of private networks through friends and family.
In extreme cases, when none of these solutions are available, the student may contact their instructors through other means and ask permission to submit their work directly, in a method that can be received by the instructor. Under no circumstances can methods of delivery outside of Canvas be used without explicit instructor permission. (If this ever happens the instructor should somehow note it).
Minimum Technology Requirements
Having access to a reliable desktop or laptop is required for HJC online courses. This requirement ensures students have the essential technologies to complete online courses successfully. Mobile devices, such as mobile phones and tablets may be utilized as additional tools to assist with completing online courses.
Online video conferences and calls are often the best way for instructors to assist students in many situations. A web camera and microphone are necessary for successful online conferences.
Safari and Chrome: Office 365 is designed to work with the current version of the Safari and Chrome browsers. Microsoft Edge: Office 365 is designed to work with the latest version of the Microsoft Edge browser.
Internet Explorer: Office 365 is designed to work with Internet Explorer 11. We recommend that you upgrade to Internet Explorer 11 if you are using an earlier version. Office might continue to work with versions of Internet Explorer other than Internet Explorer 11, but Office can’t provide any guarantees.
Firefox: Most Office 365 apps are designed to work with the current version of Firefox.
Some courses may have additional technology requirements beyond those listed here. Additional requirements will be listed in your Canvas course room.
Basic Office 365 apps are free and available to students with their HJC Outlook account. For additional questions and help with the required technologies, please contact help@hjc.edu
Minimum Technical Skills Requirements
To complete online courses successfully, you must be able to perform the following basic technical skills before starting the class
- Use the learning management system, Canvas
- Use HJC email with attachments
- Download, save, and upload files in Canvas
For additional questions regarding the required technologies, please contact help@hjc.edu
Technology Support
To be a successful online learner, certain technologies are necessary. 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 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 additional information, please access accessibility policy. Please do not hesitate to reach out to us at 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 access the copyright policy.
Privacy Policy
The college understands the importance of protecting your information and privacy. Our Privacy Policy provides additional information on the Family Educational Rights & Privacy Act.
Third party privacy policies:
Other Student Success Services
Please access Student Success page 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
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.