1. UNIVERSIDAD INTERAMERICANA DE PANAMÁ EESSCCUUEELLAA UUIIPP--GGLLIIOONN
GUIA DEL CURSO PARA ESTUDIANTES Y PROFESORES
Materia y Código: Food and beverage management
Docente: Francisco Fernando Muñoz Santos
Cuatrimestre y año: 2 cuatrimestre 2014
Teléfonos – email del profesor: fmunoz@uip.edu.pa
208-4491
Día y hora: Grupo 2 LUNES 8:00 a 10:15
Descripción del curso:
Students will succeed in mastering basic managerial skills such as: planning, organizing, coordinating staff, managing, monitoring and evaluating the performance of a group food and beverage project in order to reach success at the operation of their own restaurant. Objetivos Generales: Students will develop the skills to analyze the quality and profitability of meals and drinks from a strategic approach.
Objetivos Específicos:
 Implementing food safety programs at a restaurant to keep client’s loyalty and develop strategies to reach international market competitiveness, specifically at protecting hygiene and people’s health.
 Adapting the strategic administration theory to the production process of a food and beverage enterprise. Becoming competitive on administration global planning by implementing the Balanced scorecard and the Strategic map to the food and beverage operative plan.
Cronograma de temas:
No. Semana – Fecha
Tema de la Clase
Actividades
Técnicas Didácticas
Recursos
8 SEP
Subject introduction
Concept of management
Induction
Warm up
Diagnosis test
Critical incidences
Feedback
Handout
Slide
Bibliography
Boxnet
Management skills
Development of Abilities
Overview
Fishbowl
Teacher presentation
Feedback
Handout
Tent Cards
Prezi.com
E-brary:
Effective
Operations and Controls for the Small Privately Held Business
Reider, Rob
Wiley USA 2008
15 SEP
Cost – volume profit analysis
Problem solving
Overview Commented reading
Exercises of calculation
Feedback
Bibliography
Handouts
Test
Libro PDF:
Food and beverage cost control. Lea Dobson. Wiley 2008 USA.
Forecasting Sales
Case studies
Overview Commented reading
Exercises of calculation
Feedback
Bibliography
Handouts
Video
Libro PDF:
Food and beverage cost control. Lea Dobson. Wiley 2008 USA
22 SEP
Budget
Business plan
Overview Commented reading
Exercises of calculation
Feedback
Bibliography
Handouts
Video
Test
Box net
Libro PDF:
Food and beverage cost control. Lea Dobson. Wiley 2008 USA
29 SEP
PARTIAL 01
First demonstration
06 OCT
Balanced scorecard
Case studies
Warm up
Discussion
Case study analysis
Team work
Feedback
Bibliography
Handouts
PC’S
Boxnet
Libro CRAI
Balanced scorecard.
13 OCT
Strategy Clock
Understanding competitors
Overview
Interview
Students presentation
Feedback
Questionnaire
Microsoft Excel
Slides
Webgraphy
Boxnet
20 OCT
HACCP
Evidencing hygiene in restaurants
Overview
Students
Prezi.com
Bibliography

2. Presentations
Clinic
Feedback
Guided visit
HACCP
Mortimore, Sara E. Wallace, Carol Cassianos, Christos
Wiley Chichester, GBR
2008
27 OCT
PARTIAL 02
Second demonstration
17 NOV
Management indicators
Case study
Warm up
Case study
Teacher presentation
Discussion
Feedback
Test
Multiple choice case
Prezi.com
Box net
24 NOV
Financial Statements
Problem solving
Overview Commented reading
Exercises of calculation
Feedback
Bibliography
Handouts
PC’S
Boxnet
01 DIC
Understanding cost
Business Plan
Overview Commented reading
Students presentation
Feedback
Bibliography
Handouts
PC’S
Boxnet
15 DIC
Final PROJECT
Bibliografía disponible en CRAI:
Título
Autor
Editora – Año
Food and beverage cost control;
Food and beverage management
Strategic questions in food and beverage management
The strategy focused organization: balanced scorecard.
MILLER, Jack E.
DAVIS, Bernard
WOOD, Roy C.
KAPLAN, Robert
Ed. Wiley; New York; 2002.
Butterworth-Heinemann; Oxford, [England]; Boston; 2001; 3rd
Ed. BH; Oxford; 2009 .
Harvard Business Press 2001, USA. 1ST EDITION.
E-brary:
Effective Operations and Controls for the Small Privately Held Business. Reider, Rob Wiley USA 2008
BOXNET
https://gihe.app.box.com/s/t3tvnyqjc9/5/14151166
REQUISITOS DEL CURSO
Artículo 122.- Los estudiantes de los programas de UIP-GLION tienen la obligación de usar el uniforme del proveedor asignado por el decanato. Cada uniforme será el adecuado para cada tipo de actividad, de acuerdo a lo siguiente:
I. Uniforme ejecutivo.- Para ser utilizado en los cursos teóricos como food and beverage management, constará de:
MUJERES
- Traje ejecutivo azul (saco con falda y/o pantalón.
- Blusa blanca de manga larga
- Corbatín institucional
- Zapatos negros ejecutivos
- Color del cabello natural y recogido, sin utilizar tintes extravagantes
- Maquillaje y joyería discretos
HOMBRES
- Traje azul ejecutivo
- Camisa blanca de manga larga
- Corbata institucional
- Zapatos negros ejecutivos
- Cabello corto y de color natural, sin utilizar tintes extravagantes
- Reloj discreto, sin aretes barba ni bigote.
Evaluaciones:
Parcial 1= 20%
Parcial 2= 20%
Demostración 1 30%
Demostración 2 30%
Proyecto final 10 pts extra
TOTAL = 100%