Paper details:
Takeaways 1-5: Identify at least five (5) of the most important major “take-a-ways” you learned as an individual participating in both FOH and BOH operations of FSS 4234C and/or the Zoom or Live class discssions, lectures, and/or recordings. List each one in order of importance, each in a labeled separate paragraph and articulate how you will apply each “take-a-way” as a hospitality leader. Hint: Think ‘big picture’ or as if you are looking at our operations from 30,000 feet above. Takeaways 6-10-Identify at least another five (5) labeled separate paragraphs describing the most important major “take-a-ways” learned as a result of completing our class project and the assigned weekly assignments. You may also reflect on extra credit work here if you did that. List each one in order of importance and articulate how you will apply each “take-a-way” as a hospitality leader and or concept owner. Begin your reflection with a brief Introduction paragraph and close your reflection with a Conclusion paragraph that draws these ten (10) “take-a-ways” into a summary paragraph that articulates your preparation for management/leadership role in a hospitality organization.
Expectations: Minimum of 1250 words, size 12 font and double spaced, business writing style/language, formatting and grammatically correct. This final is about reflection and your own professional thoughts of your experience in FSS 4234C. Share specifics. This is a focus on YOU! Course
Description and Purpose: A course in advanced food production and service techniques to provide the student with realistic production, service and managerial experience. Students will be rotated through production and service stations and, as managers, will be required to plan menus, supervise preparation and service, handle guest relations, and keep accurate accounting records on the profit and loss phases of the operation. Staffing, merchandising, cost control procedures and modern marketing are integral parts of the course. Course Objectives Upon completing this course, students will be able to: Acquire interpersonal relationship and managerial skills required in food preparation and dining room service. Perform in each of the defined front-of-the-house and back-of-the-house positions as defined by a production manager schedule. Function in a professional manner in a modern foodservice kitchen and dining room.
Evaluate professional foodservice standards for personnel in service and production positions.
Demonstrate professional interpersonal communication skills with colleagues, guests, and peers. Implement sound critical thinking skills. Evaluate the consequences and impact of calculations and decision.
Demonstrate the planning, organizing, staffing, controlling, and evaluating of peers. Understand and analyze restaurant financial reports and decisions.
