SRJC Course Outlines

6/17/2024 1:22:22 AMCUL 256.10 Course Outline as of Spring 2007

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.10Title:  RESTAURANT OPERATIONS  
Full Title:  Restaurant Operations
Last Reviewed:1/27/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled3.0017.5 max.Lecture Scheduled52.50
Minimum3.00Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total3.00 Contact Total52.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  105.00Total 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:  HOSP256.10
Formerly: 

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

Prerequisites/Corequisites:
Course Completion of CUL 250 ( or CULT 250) and Course Completion of CUL 250.1 ( or CULT 250.1)


Recommended Preparation:
Course Completion of ENGL 100 and Course Eligibility for MATH 150A OR Course Completion of EMLS 100 ( or ESL 100) and Course Eligibility for MATH 150A

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Theories and practices for restaurant management, including restaurant finances, cost control, menu development, human resources and legal issues, guest service essentials, hiring, training, supervision, and alcoholic beverage service and standards.
(Grade Only)

Prerequisites:Course Completion of CUL 250 ( or CULT 250) and Course Completion of CUL 250.1 ( or CULT 250.1)
Recommended:Course Completion of ENGL 100 and Course Eligibility for MATH 150A OR Course Completion of EMLS 100 ( or ESL 100) and Course Eligibility for MATH 150A
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

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
Untitled document
Upon completion of this course, the student will 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. Given specific criteria, create a realistic budget for a restaurant.
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. Implement effective cash and credit handling procedures.
10. Create a profit and loss statement.
11. Describe the roles of a restaurant manager.
12. Implement proper labor cost controls through effective hiring and
scheduling methods.
13. Ensure that all government tax laws and regulations are adhered to.
14. Apply for an ABC (Alcoholic Beverage Control) license and satisfy all
laws pertaining to the sales and service of alcoholic beverages.
15. Establish an employee training program.
16. Develop a productive work environment using effective leadership and
supervision strategies.
17. Implement effective guest service procedures.

Topics and Scope
Untitled document
I. Introduction
 A. The food service industry
 B. Industry trends
 C. Why restaurants fail
 D. Success factors
   1. Right concept
   2. Execution
   3. Service
   4. Meeting customer expectations
II. Pricing and Designing the Menu
 A. Importance of the menu
 B. Menu types
 C. Menu pricing
 D. Pricing methods
 E. Menu analysis and measuring menu strength
 F. Menu design and layout
 G. Developing the menu for profit
III. The Physical Facility
 A. Front of the house
   1. Layout
   2. Atmosphere
 B.  Back of the house: workplace design
 C. Sanitation and food safety
IV. Kitchen Equipment and Interiors
 A. Equipment selection
   1. Materials used
   2. Energy sources
   3. Specifications
 B. Equipment types
   1. Dry heat cooking equipment
   2. Steam equipment
   3. Fryers
   4. Small equipment
   5. Dishwashers
   6. Refrigeration equipment
 C. Interior surfaces
 D. Equipment maintenance
 F. Energy management
V. Financial Operations
 A. Budgeting and controlling costs
  1. Forecasting sales
  2. Budgeting costs
  3. Gross Profit
  4. Controllable expenses
  5. Productivity analysis and cost control
  6. Seat turnover
  7. Controlling theft and accidental loss
  8. Guest check and cash control
  9. Cash control without cashiers
 B. Financial management
  1. Uniform system of accounts for restaurants
  2. Break-even point analysis
  3. Cash flow budgeting
  4. Payroll costs
C. Structure and analysis of labor
   1. Labor cost management
   2. Task and job analysis
      a. Jobs
      b. Positions
      c. Scheduling
D. Inventory management
   1. Purchasing
   2. Receiving
   3. Storage
   4. Collaborating with chef
VI. Laws and Regulations Affecting Restaurants
 A. Local, state and federal taxes
 B. Federal and California laws governing employment
 C. Legal aspects of contract services
 D. Discharging employees
 E. Reporting of tips to the Internal Revenue Service
 F. Wage and hour audit
VII. Bar and Beverages
 A. Alcoholic beverage licenses
 B. How to apply for a license
 C. Overview of Alcoholic Beverage Control (ABC)
 D. Third-party liability
VIII. Human Resources and Legal Issues
 A. Regulatory environment: Equal employment opportunity
   1. Federal laws
   2. Bona Fide Occupational Qualification (BFOQ)
   3. Sexual harassment
   4. Affirmative action
 B. Staffing the Restaurant
   1. Recruitment
   2. Selection
   3. Job descriptions
 C. The hiring process
   1. Interviewing
     a. Questions to avoid on the application form and during the
        interview
     b. Multiple employment interview
   2. Telephone references
   3. Background investigation
 D. Personnel selection
   1. Employment testing
   2. Substance abuse screening
   3. Pre-employment physicals and drug examinations
 E. Employment of minors
 F. Employment of undocumented workers
IX. Supervision and Leadership
 A. Employee training and development
   1. The need for a system and training
   2. Responsibility for training
   3. Orientation
   4. Training methods
   5. Professional training and development program
 B. Leaders and managers
   1. Leadership theories
   2. Team building
   3. Motivating employee performance
     a. Manager's role
     b. Theories of motivation
 C. Performance appraisal
 D. Organizational climate
   1. Dimensions of
   2. Developing a productive organizational climate
 E. Supervision of shift operations
X. Customer Service Essentials
 A. The service encounter
 B. Service personnel as a team
 C. Customer service employee positions

Assignments:
Untitled document
1. Reading assignments, 5-15 pages per week.
2. Written reports:
a. Report on restaurant food service trends in the last 20 years
  (2-3 pages).
b. List factors contributing to success or failure of a restaurant.
  Write a 1-2 page summary report.
c. Compare California and federal law regarding employment issues
  and write a 2-3 page summary of similarities and differences.
d. Conduct online research and compile a restaurant personnel
  notebook with job descriptions for 5 key restaurant personnel.
e. Interview 2-3 local restaurateurs regarding most desirable
  attributes of a restaurant professional. Write a 2-3 page
  summary.
3. Homework/problem solving assignments:
   a. Compare 2-3 restaurant menus and analyze how design, layout, and
      pricing pertain to the restaurant concept. Write a 3-5 page report.
   b. Analyze a sample profit and loss statement and write a 2-3 page
      summary of recommendations for bringing costs and sales in line for
      profitability and identifying which line items to adjust.
   c. Make a list of typical line items of income and expenses for a
      uniform system of accounts. Be prepared to discuss in class.
   d. List considerations in making an employee schedule comply with
      budget.
   e. Create an outline for back-of-house and front-of-house employee
      training programs for two different restaurant concepts.
4. Problem solving scenarios (representative assignments):
   a. Labor cost management
   b. Food cost management
   c. Inventory management
   e. Role play different guest service scenarios and troubleshoot
      solutions.
5. Quizzes (4-6).
6. Final exam.

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.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Homework/problem solving assignments.
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%
Multiple choice, True/false, Matching items, Completion, short answer; essay.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 10%
Attendance/participation.


Representative Textbooks and Materials:
Untitled document
Christie Mill, Robert. Restaurant Management: Customers, Operations and
Employees. Prentice Hall, 2nd Edition, 2001.
The Restaurant: from Concept to Operation, Third Edition. Walker John R.
and Lundberg, Donald E. John Wiley & Sons, Inc., 2000.

Print PDF