HTM 105 Restaurant Operations

Lecture Hours: 4
Credits: 4

Covers the food service industry, including its structure, organization, size, economic impact, regulatory industries, and peripheral industries. Explores the industry from the back-of-the-house (BOH) and front-of-the-house (FOH) perspectives to uncover traditional operational procedures and practices to maximize profitability. Discusses current industry operational topics.

Student Learning Outcomes:

Discuss the characteristics and infrastructure of the food and beverage industry.
Explain the relationship of the food and beverage industry, support industries and regulatory agencies.
Identify and assess customer concerns and expectations in the food and beverage industry.
Discuss current managerial problems, concerns and philosophies as well as role expectations in the food and beverage industry.
Review managerial skills required to make staffing decisions while following industry standards.
Understand the factors to consider when determining purchasing procedures to maintain effective operations.
Examine and review ethical and legal responsibilities as they relate to guests, employees and conduct within a food and/or beverage establishment to maintain high industry standards.

Content Outline

Restaurant Owners, Locations, and Concepts
- Introduction
- Characteristics of successful restaurateurs
- Concept, location, and design
Menus, Kitchens and Purchasing
- The menu
- Planning and equipping the kitchen
- Food purchasing
Restaurant Operations
- Bar and beverages
- Operations, budgeting, and control
- Food production and sanitation
Restaurant Management
- Restaurant leadership and management
- Organization, recruiting and staffing
- Employee training and development
- Service and guest relations
- Technology in the restaurant industry
Business Plans, Financing, and Legal and Tax Matters
- Restaurant business and marketing plans
- Financing and leasing
- Legal and tax matters