CA 243 - Restaurant Management

Credits: 3
LEC hours per week: 3
Students will become familiar with the operational, marketing, and managerial aspects of restaurant management with an emphasis on menu development and service management. Although the focus is on storeroom inventory control systems and prime cost control when managing a restaurant, analysis of menu evolution for food service operations and basic table service are included.
Course Outcomes:

Explain the history of food service as an industry.
Determine customer service guidelines, styles, and training events.
Design an in-house or food truck food service operation based on research and analysis.
Create a menu, utilizing menu design terms, design layouts, and principles of menu development.
Describe food purchasing, receiving, and storing including P.O.S. (Point of Sale) systems of ordering.
Explain internal cost controls and financial management.
Analyze advertising and marketing related to food and beverage operations.
Employ storeroom inventory systems.
Apply culinary arts math principles.
Understand the ordering and receiving of goods.
Investigate recipe development and costs.

Course Topics:

Organization and decision-making for food and beverage operations
Menu and facilities development
Basic kitchen and dining room design
Basic advertising and marketing strategies
Food purchasing, receiving, and storing
Productivity and quality management
Culinary math principles
Recipe development and costing
Vendor bids, contracts and negotiations