TTM_REST 101: Restaurant and Food Service Operations (Supreme)

About Course

The purpose of this course is to provide the student with an introduction to the world of restaurant and food service operations.

The course will provide an opportunity to understand

The structure, nature, and operating characteristics of Food Service.
Identify the role of Managers in the Food Service Industry and highlight their principal responsibilities.

As the Restaurant and Food Service Industry is often the entry-level position for numerous businesses in the Tourism Industry, this is an essential course for graduates of the Tourism Management program.

Describe kinds and characteristics of Food service operations and Ownership
Write a Business plan for a Restaurant
Compare and contrast Menus, Equipment, and Suppliers
Demonstrate best practices in Food Production and Sanitation
Exemplify excellence in Service and Guest relations
Research and choose adequate Food Service Operations Technology
Estimate Costs and Revenues, prepare a Budget
Recommend strategies to Organize, Recruit, Staff, and Train personnel

Course Content

Module I

Topic 1: Leadership in Food and Beverage Operations

00:00
LO1: Identify the major trends currently shaping the Food and Beverage Industry

00:00
LO2: Evaluate various Leadership styles and their impact on Food and Beverage Operations

00:00
LO3: Explain the Strategies for Effective Team Management in Food and Beverage settings

00:00
LO4: Knowledge Check
Case Study: Leadership in Food and Beverage Operations
Topic 2: Restaurant Industry

00:00
LO1: Describe the different types of Restaurant Operations and their unique characteristics

00:00
LO2: Explain the roles and responsibilities of different Staff Members within a Restaurant

00:00
LO3: List and explain the basic Elements of a Food and Beverage Operation

00:00
LO4: Knowledge Check
Case Study: Restaurant Industry
Topic 3: Business and Marketing Plans

00:00
LO1: Explain the essential components of a Business Plan for a Restaurant

00:00
LO2: Describe how to develop a comprehensive Marketing Plan to promote the Food and Beverage Operation

00:00
LO3: Knowledge Check
Case Study: Business and Marketing Plans
Topic 4: Menus: Food Production and Sanitation

00:00
LO1: Describe the Principles of Menu Planning and Food Production

00:00
LO2: List and explain different types of Menu

00:00
LO3: Design a Menu that meets both Customer preferences and Operational capabilities

00:00
LO4: Explain the importance of Food Safety and Sanitation practices in Food Service Operations

00:00
LO5: Knowledge Check
Case Study: Menus: Food Production and Sanitation
Topic 5: Bar and Beverage Production

00:00
LO1: Describe essential components of an efficient Bar Layout, including the selection and use of Bar Equipment

00:00
LO2: Identify various types of Beverages and their Production Processes

00:00
LO3: Develop a Beverage menu that aligns with a Restaurant’s theme and Customer preferences

00:00
LO4: Knowledge Check
Case Study: Bar and Beverage Production
Topic 6: Service and Guest Relations

00:00
LO1: Explain the Principles of effective Guest service in a Restaurant setting

00:00
LO2: Demonstrate strategies for handling Guest complaints and improving Service Quality

00:00
LO3: Analyze the impact of Guest relations on Customer retention and satisfaction

00:00
LO4: Knowledge Check
Case Study: Service and Guest Relations
Topic 7: Technologies in Food and Beverage

00:00
LO1: Explain the current Technologies used in Food and Beverage Operations

00:00
LO2: Evaluate the impact of Technology on Efficiency and Customer satisfaction in Food and Beverage services

00:00
LO3: Knowledge Check
Case Study: Technologies in Food and Beverage
Topic 8: Recruitment, Staffing, and Training Personnel

00:00
LO1: Explain the Process of Recruiting and Selecting staff for Food and Beverage Operations

00:00
LO2: Comphrend the Competency-based Interview along with examples

00:00
LO3: Knowledge Check
Case Study: Recruitment, Staffing, and Training Personnel
Topic 9: Budgeting, Financing, and Legal Matters

00:00
LO1: Describe the Financial Principles relevant to Managing a Restaurant’s Budget

00:00
LO2: Analyze Legal considerations and Compliance issues in Food and Beverage Operations

00:00
LO3: Develop a Budget Plan that ensures Financial sustainability for a Food and Beverage Operation

00:00
LO4: Explain the Legal requirements and responsibilities associated with serving Alcohol

00:00
LO5: Knowledge Check
Case Study: Budgeting, Financing, and Legal Matters
Module Based Quiz

About Course

What Will You Learn?

Course Content

Module I

Topic 1: Leadership in Food and Beverage Operations

LO1: Identify the major trends currently shaping the Food and Beverage Industry

LO2: Evaluate various Leadership styles and their impact on Food and Beverage Operations

LO3: Explain the Strategies for Effective Team Management in Food and Beverage settings

LO4: Knowledge Check

Case Study: Leadership in Food and Beverage Operations

Topic 2: Restaurant Industry

LO1: Describe the different types of Restaurant Operations and their unique characteristics

LO2: Explain the roles and responsibilities of different Staff Members within a Restaurant

LO3: List and explain the basic Elements of a Food and Beverage Operation

LO4: Knowledge Check

Case Study: Restaurant Industry

Topic 3: Business and Marketing Plans

LO1: Explain the essential components of a Business Plan for a Restaurant

LO2: Describe how to develop a comprehensive Marketing Plan to promote the Food and Beverage Operation

LO3: Knowledge Check

Case Study: Business and Marketing Plans

Topic 4: Menus: Food Production and Sanitation

LO1: Describe the Principles of Menu Planning and Food Production

LO2: List and explain different types of Menu

LO3: Design a Menu that meets both Customer preferences and Operational capabilities

LO4: Explain the importance of Food Safety and Sanitation practices in Food Service Operations

LO5: Knowledge Check

Case Study: Menus: Food Production and Sanitation

Topic 5: Bar and Beverage Production

LO1: Describe essential components of an efficient Bar Layout, including the selection and use of Bar Equipment

LO2: Identify various types of Beverages and their Production Processes

LO3: Develop a Beverage menu that aligns with a Restaurant’s theme and Customer preferences

LO4: Knowledge Check

Case Study: Bar and Beverage Production

Topic 6: Service and Guest Relations

LO1: Explain the Principles of effective Guest service in a Restaurant setting

LO2: Demonstrate strategies for handling Guest complaints and improving Service Quality

LO3: Analyze the impact of Guest relations on Customer retention and satisfaction

LO4: Knowledge Check

Case Study: Service and Guest Relations

Topic 7: Technologies in Food and Beverage

LO1: Explain the current Technologies used in Food and Beverage Operations

LO2: Evaluate the impact of Technology on Efficiency and Customer satisfaction in Food and Beverage services

LO3: Knowledge Check

Case Study: Technologies in Food and Beverage

Topic 8: Recruitment, Staffing, and Training Personnel

LO1: Explain the Process of Recruiting and Selecting staff for Food and Beverage Operations

LO2: Comphrend the Competency-based Interview along with examples

LO3: Knowledge Check

Case Study: Recruitment, Staffing, and Training Personnel

Topic 9: Budgeting, Financing, and Legal Matters

LO1: Describe the Financial Principles relevant to Managing a Restaurant’s Budget

LO2: Analyze Legal considerations and Compliance issues in Food and Beverage Operations

LO3: Develop a Budget Plan that ensures Financial sustainability for a Food and Beverage Operation

LO4: Explain the Legal requirements and responsibilities associated with serving Alcohol

LO5: Knowledge Check

Case Study: Budgeting, Financing, and Legal Matters

Module Based Quiz

Final Exam

Final Exam: Restaurant and Food Service Operations

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