People Innovation Excellence

RESTAURANT MANAGEMENT (2 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: Identify a systems approach to a food service organization along with deep understanding of quality assurance and process improvement program; Describe the primary control of food service systems and impact all of components of the system; Perform management control that requires human, technical, and conceptual skills; Distinguish the good decision-making process and communication in the balance of food service systems model; Predict marketing wants and needs in designing products/ services that will be profitable and meet those wants and needs; Evaluate process of successful food service organization will serve quality products and services that satisfied employee and customers, and will be financially accountable.

Topics:

  1. Introducing food and beverage management;
  2. Classifying food and drink service operations;
  3. Restaurants and events – the direct market;
  4. Contract food service, travel and public sector catering – the indirect market;
  5. Developing the concept;
  6. The menu;
  7. Purchasing and storage;
  8. Production and service;
  9. Controlling the operation;
  10. Staffing issues;
  11. Food and beverage marketing;
  12. Managing quality in food and drink service operations;
  13. Trends and developments;
  14. Introducing food and beverage management;
  15. Classifying food and drink service operations;
  16. Restaurants and events – the direct market;
  17. Contract food service, travel and public sector catering – the indirect market;
  18. Developing the concept;
  19. The menu.

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