HRTM 1160 Syllabus

Subject Code

HRTM

Course Number

1160

Course Title

Food and Beverage Management

Prerequisites

Corequisites

Terms Offered

Credit Hours

Course Description

This course provides students with a study of food and beverage operations and management. Instructors place emphasis on the successful operation of a food and beverage establishment. Topics include restaurants, owners, locations, and concepts; business plans, financing, and legal and tax matters; menus, kitchens, and purchasing; and restaurant operations and management.

A work ethic grade is assigned for this course. For more information see Work Ethics.

Course Outcomes

Introduction to the Restaurant Industry

  • Discuss reasons why some people open restaurants.
  • List the challenges of restaurant operation.
  • Outline the history of restaurants.
  • Compare the advantages and disadvantages of buying, building, and franchising restaurants.

Kinds and Characteristics of Restaurants and Their Owners

  • List and describe the various kinds and characteristics of restaurants.
  • Compare and contrast chain, franchised, and independent restaurant operations.
  • Describe the advantages and disadvantages of chef-owned restaurants.
  • Define what a centralized home delivery restaurant is and what it offers.

Concept, Location, and Design

  • Recognize the benefits of a good restaurant name.
  • Explain the relationship between concept and market.
  • Explain why a restaurant concept may fail.
  • Discuss the qualities of successful restaurant concepts.
  • Identify factors to consider in choosing a restaurant's location.
  • Identify factors to consider when developing a restaurant concept.
  • List restaurant knockout criteria.

Restaurant Business and marketing Plans

  • Identify the major elements of a sound business plan.
  • Develop a restaurant business plan.
  • Conduct a market assessment.
  • Discuss the importance of the four Ps of the marketing mix.
  • Develop some promotional ideas for a restaurant.

Financing and Leasing

  • Forecast restaurant sales.
  • Prepare an income statement and a financial budget.
  • Identify requirements for obtaining a loan in order to start a restaurant.
  • Discuss the strengths and weaknesses of the various types of loans available to restaurant operators.
  • List questions and the types of changes a lessee should consider before signing a lease.
  • Discuss the strengths and weaknesses of the various types of loans available to restaurant operators.

Legal and Tax Matters

  • Describe the various forms of business ownership.
  • Discuss the advantages and disadvantages of each form of business.
  • Recognize the legal aspects of the restaurant business.
  • Discuss various types of government regulations on foodservice establishments.

The Menu

  • Identify factors to consider when planning a menu.
  • List and describe some common menu types.
  • Discuss methods for determining menu item pricing.
  • Identify factors to consider when determining a menu's design and layout.

Planning and Equipping the Kitchen

  • Identify factors to consider when planning a kitchen's layout.
  • Discuss the benefits and drawbacks of an open kitchen.
  • Explain selection factors for purchasing kitchen equipment.
  • Identify various cooking techniques.

Food Purchasing

  • Explain  the importance of product specifications.
  • List and describe the steps for creating a purchasing system.
  • Identify factors to consider when establishing par stocks and reordering points.
  • Explain selection factors for purchasing meat, produce, canned goods, coffee, and other items.

Food Production and Sanitation

  • Discuss America's culinary heritage.
  • Explain the main elements in receiving and storing perishable and nonperishable items.
  • Describe the key points in food production.
  • Discuss the various types of food poisoning and how to avoid them.
  • Develop and maintain a food protection system.

Service and Guest Relations

  • Describe characteristics of effective servers and greeters.
  • Identify the seven commandments for customer service.
  • List guidelines for handling customer complaints.

Bar and Beverages

  • Explain how to obtain an alcoholic beverage license.
  • Identify factors to consider when developing the design and layout of a bar.
  • List guidelines for suggesting wines to accompany menu items.
  • Identify a restaurant's legal liability regarding the sale of alcoholic beverages.
  • List ways in which bartenders and others can defraud the restaurant bar and beverage operation.

Technology in he Restaurant Industry

  • Identify the main types of restaurant industry technologies.
  • List and describe the main types of restaurant software programs.
  • Identify factors to consider when choosing technology for a restaurant.

Restaurant Operations, Budgeting, and Control

  • Describe front-of-the-house operations.
  • Describe back-of-the-house operations.
  • Calculate food, beverage, and labor cost percentages.
  • Identify ways to control food, beverage, and labor costs.
  • Discuss methods of guest check control.

Organization, Recruiting, and Staffing the Restaurant

  • Describe the processes for creating job and task analyses.
  • Describe the components of a job description, and list the guidelines for creating one.
  • Identify legal issues surrounding hiring and employment.
  • Determine the legality of potential interview questions.

Employee Training and Development

  • List the goals of an orientation program.
  • Compare and contrast behavior modeling and learner-controlled instruction.
  • List guidelines for effective trainers.
  • Describe characteristics of effective managers.
  • Describe elements of an effective training program.