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.

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1043 = B 924 . Grading: Course Requirement Lecture/ Recitation Attendance Equipment Presentation Lab Reports (8 total. and holding equipment.1079 = B+ 960 . service. Final Exam: Wednesday. and understand function.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. 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. Understand the purpose of food distribution systems and the role of marketing and merchandising in the business of food service. May 13th @ 9:00 AM Davison 219 2 .959 = C+ 840 . Become familiar with quantity preparation. 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 . 10. 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. 8.1200 = A 1044 . 9.923 = C 720 . use. Understand the use of computer applications in the management of quantity food service. and maintenance of equipment.7.

Lab Report Weds Feb 18th Feb 19th Laboratory Rotation 9:15 – 12:15 Thurs Foodservice equipment Equipment Presentations Chapter 6.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. Email Equipment Presentation. Recipe Calculation 3 . Lab Report. Lab Report Weds Feb 25th Feb 26th • • • Laboratory Rotation 9:15 – 12:15 Thurs Food production Calculating amounts to purchase Chapter 6.

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 4 . 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. PhD.Weds Mar 4th • • • Meet in Food Science Building (Reading Room) Guest Speaker: Don Schaffner.

shtml. Academic Integrity As a student of Rutgers University you are responsible for understanding and abiding by the university’s principles of academic integrity.rutgers. These policies are strictly enforced! 5 . Lab Report Weds No lab Thurs Cook to order vs. For more information about the academic integrity policy. visit: http://academicintegrity.Thurs Apr 16th Apr 22nd Apr 23rd Apr 29th Apr 30th May 13th • • • • • • Procurement Chapter 5. You will be notified of any changes at the beginning of class. Davison 219 **This schedule is subject to change. Lab Report Weds Laboratory Rotation 9:15 – 12:15 Thurs Leadership and organizational change Chapter 10.edu/integrity. quantity production Cycle Menu Project Weds Final Exam. 9:00 AM.