4.30A      Programs In This Cluster

·     Restaurant Management

4.30B       Overall Goals For This Cluster

Short Term:  

·     The goal of the Restaurant Management Program is dedicated to achieve success in training students in Foodservice.  By combining education and hands-on experience the knowledge needed to build careers in the Foodservice Industry is obtained.

·     Broaden educational and training opportunities for the diverse population–specifically the disadvantaged to integrate into the Foodservice Industry.

·     Develop transitional training programs for the displaced and disabled–specifically displaced workers, welfare recipients (CalWORKs), and people with disabilities; train workers in real life work situations with emphasis on training tasks and competencies.

Long Term:  

·     Provide adequate facility and staffing to accomplish goals.

·     Develop means to become financially self-sufficient.

·     Develop and market a Catering College; there are no culinary programs in High Desert- and no Catering Colleges anywhere; tremendous demand for such training.

4.30C       Specific Goals, Objectives And Resource Needs For This Cluster

Short Term Objectives:  

·     Change and fine-tune curriculum to SAC training environment: redesign two courses; develop six new courses needed for task-oriented training (CalWORKs).

·     Incorporate evaluation procedure for supervisory training including decision-making, problem-solving, and attitude development.

Long Term Objectives:  

·     Provide Lab Facility to teach and develop fundamentals of Foodservice.

·     Establish defined Training Stations with Instructor or Aide present.

Resources Required - Short Term:  

Personnel  

·     1 part-time Instructor as required by program growth.

Facilities/Equipment  

·     Replacement of Smallwares, Silverware.

·     Linen service or purchase.

·     Expanded use of Catering Facilities.

Other Requirements  

·     Cash/Bank System for Faculty Dining Area.

·     Improved method of vendor payments.

·     Vehicle to pay workers for catering opportunities outside of curriculum hours.

Professional Development  

·     Attend the National Restaurant Association Annual Conference.

·     Membership in CHRIE (Council of Hotel Restaurant Institutional Educators).

Resources Required - Long Term:  

Personnel  

·     1 Full-time Instructor as required by program growth.

·     2 Part-time Instructors as needed to accommodate growth.

Facilities/Equipment  

·     10 Kitchen Lab Stations with adjoining classrooms (2).

·     Catering Truck for expanded catering opportunities and safe foodhandling.

Other Requirements  

·     Integrate Contract Ed dollars into educational budget.

Professional Development  

·     Foodservice Management Professional Certification of all Full-time Instructors.

·     Attend meaningful Conferences.

Short Term Objectives:  

·     Plan and organize a Foodservice training program for the disadvantaged.

·     Submit proposals for grants.

Long Term Objectives:  

·     Provide transitional training enabling the disadvantaged to become successful in the workplace.

·     Establish a real-life Restaurant Environment in which the disadvantage can train and work; this would allow the disadvantaged to be interviewed, hired, and compensated for work, making the transition to the workforce smoother and percentage of success greater.

Resources Required - Short Term:  

Personnel  

·     General Manager, Dining Room Mgr., Kitchen Mgr.

Facilities/Equipment  

·     Fully functional restaurant with seating for 50 to 150 customers; could be rented.

Other Requirements  

·     Job development.

·     Clinical Psychologist as consultant or on call.

Professional Development  

·     Attend courses, conferences, networking with specialists in dealing with diverse personalities.

Resources Required - Long Term:  

Personnel  

·     One Transitional Specialist to assist in job placement, job development in community, and transitional support for students entering workforce.

·     Five full-time aides to assist in one-on-one instruction.

Facilities/Equipment  

·     Develop alternative plan that utilizes SAC facility to the fullest; scenario #1: utilize food court area when/if present clients fail/leave to train the disadvantaged.

·     Cappuccino/expresso Cart that would be portable and used throughout the campus.

Other Requirements  

·     Develop budget that allows for revenue generated to be re-integrated  into program.

Professional Development  

·     Join CHRIE (Council of Hotel, Restaurant, and Institutional Educators).

·     Join NASCUF (National Association of College, University Foodservice).

Short Term Objectives:  

·     Research problem- to create a Catering College tailored after successful Private Culinary Schools.

·     Develop a full blown business plan.

Long Term Objectives:  

·     Implement plan.

·     Market Catering College.

Resources Required - Short Term:  

Personnel  

·     Staff to research problem.

·     Faculty to develop business plan.

Facilities/Equipment  

·     Proper catering equipment.

·     Utilize SAC catered events to develop curriculum.

Other Requirements  

·     Budget to develop and print high tech brochures for marketing.

·     Advertising budget to recruit students.

Professional Development  

·     Attend National and State Conventions.

·     Visit Culinary Schools.

Resources Required - Long Term:  

Personnel  

·     1 Full-time Instructor as required by program growth.

·     2 Part-time Instructors as needed to accommodate growth.

·     5 Aides as required by program growth.

Facilities/Equipment  

·     Scenario #1: SAC Kitchen, Conference Center, Common Area, and Outside Areas of VVC.

·     Scenario #2: Conference Center for 500 or more guests.

·     Fully contained Catering Van for off premise catering.

Other Requirements  

·     Proper insurance to do the job.

Professional Development  

·     None identified.

4.30D       Summary Of Requirements For This Cluster

Short Term (1998-2000):  

Personnel  

·     Additional  full-time Instructor as required by program growth.

·     Three full-time staff or six part-time aides as needed for growth.

·     Director of Restaurant Management to oversee planning, development, and interweaving of multiple courses, curriculums, and programs simultaneously;  to develop and administer fiscal considerations of the program.

Facilities/Equipment  

·     Establish annual budget to replace/add to smallwares, silverware, glasses, and pots and pans.

·     Do analysis on lease/purchase of linen and implement.

·     Utilize SAC Conference Center for training in catered events; for expanded revenue opportunities; absorb the Food Court Area for training the disadvantaged- and feed the Student Population; expand the Faculty/Staff Dining Area to accommodate demand.

Other Requirements  

·     Devise vehicle to pay workers for catering opportunities outside of curriculum.

·     Improve method of vendor payments.

·     Implement Cash/Bank system for training and increased income.

·     Develop a budget framework to regenerate income back into program from revenues generated by contract ed, training, in-house and outside catering, student dining, and the Desert Rock Café (Faculty/Staff Dining).

Professional Development  

·     Join Industry and Educational Associations related to Foodservice.

Long Term (2001-2005+):  

Personnel  

·     Provide Personnel and Staffing for Restaurant Training Site for Disadvantaged.

·     Provide Personnel and Staffing for Catering College.

·     Add part-time instructors as required by program growth.

Facilities/Equipment  

·     Purchase a Catering Vehicle.

·     Purchase or lease a Cappuccino/expresso cart.

Other Requirements  

·     Address Insurance Concerns and considerations.

Professional Development  

·     Provide adequate travel, conference budget.