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:
- Introducing food and beverage management;
- Classifying food and drink service operations;
- Restaurants and events – the direct market;
- Contract food service, travel and public sector catering – the indirect market;
- Developing the concept;
- The menu;
- Purchasing and storage;
- Production and service;
- Controlling the operation;
- Staffing issues;
- Food and beverage marketing;
- Managing quality in food and drink service operations;
- Trends and developments;
- Introducing food and beverage management;
- Classifying food and drink service operations;
- Restaurants and events – the direct market;
- Contract food service, travel and public sector catering – the indirect market;
- Developing the concept;
- The menu.
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