RESTAURANT MANAGEMENT PRACTICES

400.00

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Description

COURSE OBJECTIVES

  • To develop students’ professional and technical competences in preparation for responsibility in typical restaurant and foodservice enterprise settings.
  • To develop communication proficiencies, ethical awareness, and industry specific managerial and leadership skills applicable to the operations of restaurants and foodservice organizations.
  • To develop students’ knowledge in quality food safety standards, menu design and analysis as well as the role of food in promoting healthy lifestyles.

COURSE OUTCOMES

  • Students will have the ability to evaluate current relevant issues in the foodservice industry that may include sustainability, environmental, and/or cultural issues applying a critical thinking process of identifying, analyzing and developing solutions as they apply to general operations of the foodservice industry.
  • Students will have the ability to apply the concepts and techniques of sanitation to a food service environment as well as a practical ability to design and prepare recipes for a menu while balancing nutrition, the use of fresh products, and the final product’s texture, color, and flavor etc.
  • Students will have the ability to apply a critical thinking process of identifying, analyzing and developing solutions as they apply to financial management and fiscal accountability in the foodservice and restaurant industry, demonstrating the use of proper purchasing, storage and costing techniques to profitably operate a food service establishment.
  • Students will be able to evaluate organizational development, human resources, laws and legal codes that have been established by regulatory authorities with specific application to food and beverage industry.
  • Students will be able to demonstrate an understanding of the knowledge needed to be a supervisor in a food service establishment with a practical ability to value the impact and challenges of managing alcoholic beverage sales and service in food service operations.

COURSE CONTENT

  1. FOOD AND BEVERAGE MANAGEMENT OPERATIONS                  

>>>This course examines the structure and management of a food and beverage operation with special attention given to the cost flow within the operation, basic menu design, purchasing, receiving, storeroom operations and production planning and control. Students will also understand and be able to apply the concept of food cost, issues in menu pricing, and elements of food service facility layout and design.

  1. ACCOUNTING APPLICATIONS FOR RESTAURANT OPERATIONS          

>>> This course emphasizes the operation and integration of accounting applications with an emphasis on managerial accounting and its adaptation to industry standards. Point of sale, payroll, inventory, front desk and general ledger functions will be discussed, and hands-on applications will be explored. Topics to be explored includes budgeting, purchasing, staffing, applying the concepts of Accounting in analyzing performance of a restaurant etc.

  1. COMPUTER SKILLS FOR RESTAURANT OPERATIONS                    

>>> This course will familiarize the student with basic software applications needed in the operation of an institutional food service or restaurant setting. This will include databases, spreadsheets and word processing. The student will gain technical skills on the process of collecting information to be used in institutional foodservice with an overview of programs used to develop tray tickets and a hardware application to assist in this process.

  1. SAFETY & SANITATION PRACTICES FOR RESTAURANTS                   

>>> This course covers sanitation and safety concepts, regulations, and procedures for food service and restaurant operations.

  1. EFFECTIVE SUPERVISION IN RESTAURANT OPERATIONS                 

>>>This course teaches the skills that can help students develop effective supervision and management skills that are essential to success in a typical restaurant setting with topics including shift management, store management, human relations, effective communications, conflict and change management as well as time management techniques.

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