4/23/2024 1:29:44 PM	CUL 256.10 Course Outline as of Fall 2020	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 256.10	Title:  RESTAURANT OPERATIONS
Full Title:  Restaurant Operations
Last Reviewed:1/27/2020

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	3.00		17.5 max.	Lecture Scheduled	52.50
Minimum	3.00	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	3.00			Contact Total	52.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  105.00

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:

Theories and practices for restaurant management, including restaurant finances, cost control, menu development, marketing, human resources and legal issues, guest service essentials, hiring, training, supervision, and alcoholic beverage service and standards.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or equivalent

Limits on Enrollment:

Schedule of Classes Information
Description:

Theories and practices for restaurant management, including restaurant finances, cost control, menu development, marketing, human resources and legal issues, guest service essentials, hiring, training, supervision, and alcoholic beverage service and standards.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or equivalent
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:		Effective:		Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Apply theories and practices for restaurant management, including restaurant finances, cost control, menu development, marketing, human resources and legal issues, guest service essentials, hiring, training, supervision, and alcoholic beverage service and standards.

 

Objectives:

At the conclusion of this course, the student should be able to:

1.   Evaluate a restaurant's concept to determine potential for success or failure.

2.   Create and price a menu for profitability.

3.   Identify key factors, including customer demographics, location and menu design, in

      designing a restaurant kitchen and dining room.

4.   Create a realistic budget for a restaurant given specific criteria.

5.   Project food and beverage sales and expenses on a daily, monthly and annual basis.

6.   Implement methods to increase employee productivity in the kitchen and the dining room.

7.   Manage a dining room to achieve maximum levels of service, efficiency and revenue.

8.   Select appropriate kitchen equipment and supplies.

9.   Analyze a profit and loss statement.

10. Ensure that all government tax laws and regulations are followed.

11. Create an effective marketing plan for a restaurant.

12. Satisfy all laws pertaining to the sales and service of alcoholic beverages.

13. Implement proper labor cost controls through effective hiring and scheduling methods.

14. Develop a productive work environment using effective leadership and supervision

      strategies.

15. Describe the roles of a restaurant manager.

16. Implement effective guest service procedures.

Topics and Scope

I. Introduction

    A. The food service industry

    B. Industry trends

    C. A restaurant's concept

    D. Why restaurants fail

    E. Success factors

II. Pricing and Designing the Menu

    A. Costing, pricing and profitability

    B. Inventory management

III. The Physical Facility

    A. Front of the house

    B. Back of the house: workplace design

    C. Sanitation and food safety

IV. Kitchen Equipment and Interiors

    A. Equipment selection

    B. Equipment types

    C. Interior surfaces

    D. Equipment maintenance

    E. Energy management

V. Financial Operations

    A. Budgeting and controlling costs

    B. Financial management

    C. Structure and analysis of labor

    D. Laws and regulations

VI.  Restaurant Marketing and Promotion

VII. Bar and Beverages

    A. Sales and proper service of alcoholic beverages

    B. Laws and regulations

VIII. Human Resources and Legal Issues - Laws and Regulations

IX.   Supervision and Leadership -  Restaurant Manager

X.    Guest Service Essentials

Assignments:

1. Reading assignments, 5-10 pages per week

2. Written reports:

    a. Describe a local restaurant's concept and how that concept is portrayed

    b. List factors contributing to success or failure of a restaurant; write a 1-2 page summary

         report

    c. Describe techniques to market a local restaurant

    d. Write a rationale of a weekly labor schedule

3. Problem solving assignments:

    a. Perform exercises costing out food portions and recipes

    b. Outline methods to solve typical operational problems in a restaurant

    c. Create a labor schedule for front and back of the house employees

    d. List considerations in making an employee schedule comply with budget

    e. Role play different guest service scenarios and troubleshoot solutions

4. Quizzes (4-6)

5. Final project

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 30 - 40%
Written reports on concept; success and failure; marketing; labor analysis; final project
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 20 - 30%
Recipe costing; labor schedule; customer service scenarios
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.		Exams 20 - 30%
4-6 Quizzes
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 20 - 30%
Attendance/participation

Representative Textbooks and Materials:

Instructor prepared materials

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