HRTM 116 - Food and Beverage Management ( version 213L ) Course Title Course Development Learning Support Food and Beverage Management Course Description Standard No Provides students with a study of food and beverage operations and management. Emphasis is placed 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; restaurant operations and management. Pre-requisites Pre-requisites: All Required Program Admission Co-requisites Co-requisites: None Course Length Minutes Contact Hour Semester Credit WLU Lecture: 225 45 Lab 2: Lab 3: Total: 225 45 3 Semester Credit Hours: Breakout Detail of Lab 3 Practicum/Internship Clinical 3 11.25 Competencies & Outcomes Order Description Lecture Lab 2 Lab 3 Total Min Credit Hrs Pract Intern Clinical 1 Introduction to the Restaurant Industry 1 1 1 Discuss reasons why some people open restaurants. 2 List the challenges of restaurant operation. 3 Outline the history of restaurants. Analysis 4 Compare the advantages and disadvantages of buying, building, and franchising restaurants. Analysis 2 Kinds and Characteristics of Restaurants and Their Owners 1 1 Order Description Learning Domain Level of Learning
1 List and describe the various kinds and characteristics of restaurants. 2 Compare and contrast chain, franchised, and independent restaurant operations. Analysis 3 Describe the advantages and disadvantages of chef-owned restaurants. 4 Define what a centralized home delivery restaurant is and what it offers. 3 Concept, Location, and Design 15 15 1 Recognize the benefits of a good restaurant name. 2 Explain the relationship between concept and market. 3 Explain why a restaurant concept may fail. 4 Discuss the qualities of successful restaurant concepts. 5 Identify factors to consider choosing a restaurant's location. 6 Identify factors to consider when developing a restaurant concept. 7 List restaurant knockout criteria. 4 Restaurant Business and Marketing Plans 15 15 1 Identify the major elements of a sound business plan. 2 Develop a restaurant business plan. Application 3 Conduct a market assessment. Application 4 Discuss the importance of the four Ps of the marketing mix. 5 Develop some promotional ideas for a restaurant. Application 5 Financing and Leasing 15 15 1 Forecast restaurant sales. Application 2 Prepare an income statement and a financial budget. Application 3 Identify requirements for obtaining a loan in order to start a restaurant. 4 Discuss the strengths and weaknesses of the various types of loans available to restaurant operators. 5 List questions and the types of changes a lessee should consider before signing a lease. 6 Discuss the strengths and weaknesses of the various types of loans available to restaurant operators.
6 Legal and Tax Matters 15 15 1 Describe the various forms of business ownership. 2 Discuss the advantages and disadvantages of each form of business. 3 Recognize the legal aspects of the restaurant business. 4 Discuss various types of government regulations on foodservice establishments. 7 The Menu 2 2 1 Identify factors to consider when planning a menu. 2 List and describe some common menu types. 3 Discuss methods for determining menu item pricing. 4 Identify factors to consider when determining a menu's design and layout. 8 Planning and Equipping the Kitchen 2 2 1 Identify factors to consider when planning a kitchen's layout. 2 Discuss the benefits and drawbacks of an open kitchen. 3 Explain selection factors for purchasing kitchen equipment. 4 Identify various cooking techniques. 9 Food Purchasing 15 15 1 Explain the importance of product specifications. 2 List and describe the steps for creating a purchasing system. 3 Identify factors to consider when establishing par stocks and reordering points. 4 Explain selection factors for purchasing meat, produce, canned goods, coffee, and other items. 1 Food Production and Sanitation 3 3 1 Discuss America's culinary heritage.
2 Explain the main elements in receiving and storing perishable and nonperishable items. 3 Describe the key points in food production. 4 Discuss the various types of food poisoning and how to avoid them. 5 Develop and maintain a food protection system. Application 11 Service and Guest Relations 1 1 1 Describe characteristics of effective servers and greeters. 2 Identify the seven commandments for customer service. 3 List guidelines for handling customer complaints. 12 Bar and Beverages 2 2 1 Explain how to obtain an alcoholic beverage license. 2 Identify factors to consider when developing the design and layout of a bar. 3 List guidelines for suggesting wines to accompany menu items. 4 Identify a restaurant's legal liability regarding the sale of alcoholic beverages. 5 List ways in which bartenders and others can defraud the restaurant bar and beverage operation. 13 Technology in the Restaurant Industry 5 5 1 Identify the main types of restaurant industry technologies. 2 List and describe the main types of restaurant software programs. 3 Identify factors to consider when choosing technology for a restaurant. 14 Restaurant Operations, Budgeting, and Control 1 1 1 Describe front-of-the-house operations. 2 Describe back-of-the-house operations. 3 Calculate food, beverage, and labor cost percentages. Application 4 Identify ways to control food, beverage and labor costs.
5 Discuss methods of guest check control. 15 Organization, Recruiting, and Staffing the Restaurant 75 75 1 Describe the processes for creating job and task analyses. 2 Describe the components of a job description, and list the guidelines for creating one. 3 Identify legal issues surrounding hiring and employment. 4 Determine the legality of potential interview questions. 16 Employee Training and Development 75 75 1 List the goals of an orientation program. 2 Compare and contrast behavior modeling and learner-controlled instruction. Analysis 3 List guidelines for effective trainers. 4 Describe characteristics of effective managers. 5 Describe elements of an effective training program. Competency Totals: Lecture 225 Lab 2 Lab 3 Total Min 225 Cred Hrs 3 Pract Intern Clinical