Restaurant Management

This course is associated with the following programs:

• Culinary Management - Associate Degree New
• Culinary Specialist - Technical Diploma
• Hospitality and Event Management - Associate Degree
• Restaurant Management - Technical Diploma

1. Describe Food Service Management including the Operating Control Cycle and Management Tasks
2. Describe the basic steps in the Food/Beverage Operation Control Process
3. Describe Menu engineering as it pertains to item selection, pricing, contribution margin and strategy
4. Identify factors used to project revenues and develop food/beverage budgets
5. Explain how standard food/beverage costs and ideal cost evaluate operation results in restaurants
6. Describe effective purchasing practices and factors affecting product selection
7. Identify the objectives/process of a storage and issuing control systems
8. Review the methods and control procedures for food production and serving
9. Calculate cost of sales for food and beverage operations
10. Explain how managers compare standards with actual results to determine corrective actions
11. Describe revenue control procedures
12. Identify precautions managers can take to reduce theft
13. Explain and identify the tools managers use in planning for labor cost control
14. Explain how managers determine labor standards, reconcile budgeted labor costs and use staffing guides