2. OBJECTIVE To provide students with an overview and understanding of the basics of restaurant management and career opportunities in the sector.

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1 SCHOOL OF HOSPITALITY DEPARTMENT OF RESTAURANT FOOD AND BEVERAGE MANAGEMENT COURSE TITLE: RESTAURANT MANAGEMENT COURSE CODE: HP FB RM semester credits 1. DESCRIPTION This course examines the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organization and comparison between single or partnership managements will be discussed. Personnel organization and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organized. This class includes experiential learning with CEMI. Educational learning environment & Teaching Method In addition to regular lecture hours, students will be involved in learning by doing through real projects and integration with the local population and territory in order to remove cultural and learning barriers as well as to develop a strong likelihood for success in life. 2. OBJECTIVE To provide students with an overview and understanding of the basics of restaurant management and career opportunities in the sector. By the end of the course students should be able to: Analyze the logical progression from concept to operating a restaurant; Be acknowledgeable of what restaurant business is all about; Be acquainted with the different types of Restaurants, different types of service. To construct and manage a menu and a wine list. To define, planning and equipping the front of the house and the Kitchen Make a Business Plan, analyze and apply the correct pricing methods Understand the importance of the Team Building and Leadership Understand the importance of service and guest relations. Understand the importance of the Technology in the Restaurant Industry Setting the Standards for the front of the house operations

2 3. REQUIREMENTS There are no particular prerequisite. Some math and computer skills abilities would be helpful, in particular a familiarity with Excel. At all times cell phones must be turned off (both during lectures and visits) and eating is not allowed in class. Punctuality is essential and any student, who is more than 15 minutes late without a valid reason, will be not allowed into the class. Individual study of the notes, the readings, the handouts etc. at home is required after every lecture, at least on a weekly basis. On your lecture schedule you will information on each meeting s readings: a good pre-reading activity of the material is highly recommended to better follow in-class explanations. Students will be asked to research, read and study quite often at the School Library, please make sure you are familiar with it from the very starts of the course. For the material you will need to type, please check the school computer facilities. A responsible and active class participation is expected at all times and activities. 4. METHOD The course consists of lectures, audio-visual material, brainstorming in small groups, students oral presentations, readings, and short discussions. It also includes personal research, assignments and interviews. This course requires that you participate in class discussions. This means that you contribute to class discussions by relating your experiences, asking questions, and making comments appropriate to the topics being discussed. Class participation is expected of all students and is one of the graded units. require students to demonstrate knowledge of course terminology, to be able to identify and explain course concepts, and to respond to application essay/short answer questions. 5. TEXT BOOK FURTHER READINGS The Restaurant from concept to operation - by John R. Walker Wiley You may purchase the book at Paper Back Exchange in Via delle Oche Each student must provide the text book for the successful completion of the course. FURTHER READINGS Coltman, M.M. & Jagels, M.G.: Hospitality Management Accounting, John Wiley Ed., N.Y., 2001, 7 th ed. (indicated above as Coltman & Jagels) Kotler, P., Bowen, J., Makens, J.: Marketing for Hospitality and Tourism, Prentice Hall Ed., 1999, 2 nd ed. (indicated above as Kotler, Bowen & Makens) Roger Fields.: Restaurant Success by the numbers a money-guy s guide to opening the next new hot spot Ten Speed Press 2007 Mill, R. C.: Restaurant Management. Customers, Operation and Employees. Prentice Hall Ed., 2001, 2 nd ed. (indicated above as Mill) Miller, J.E., Hayes, D.K., Dopson L.R.: Food and Beverage Cost Control, John Wiley Ed., N.Y., 2002, 2 nd ed. (indicated above as Miller, Hayes & Dopson) Donald E. Lundberg 2 nd edition Allen Management and Organization Mc Graw Hill ed., COURSE SITE VISITS AND FIELDTRIP See annex at the end of this syllabus. Details will be given by instructor the very first day of class.

3 7. MATERIAL LIST one notebook one pen the textbook 8. ADDITIONAL FEES: Course fees cover course-related activities and support the instructor's teaching methodologies. Books costs are not included in the fee. Students will be informed on the payment of these fees by their instructors on the first day of class. Course fees are not refundable. 9. EVALUATION GRADING SYSTEM Final Grade Breakdown 10% Attendance 25% Class Participation 35% Final Exam (Written and Wine Tasting) 30% Student Project: Paper and Presentation Please note that a detailed explanation of the above is found in Section 10 (Attendance and Participation) and Section 11 (Exams-Papers). Grading Scale A = % A - = 92 90% B+ = 89 87% B = 86 83% B-= 82 80% C+ = 79 77% C = 76 73% C-= 72 70% D = 69 60% F = 59 0% 10. ATTENDANCE PARTICIPATION Academic integrity and mutual respect between instructor and student are central to our academic policies. This is reflected in the attendance policy. Class attendance is mandatory and counts towards the final grade. Coming late and leaving earlier affects the attendance and participation grade. It is important that students come to class on time. Two delays will be considered as one absence. It is always the student's responsibility to know how many absences they have in a course. After the first absence your attendance and participation grade will be impacted. Please note that missing certain field trips may count for more than one absence. After the third absence the instructor may lower the final grade by one letter grade. (Example: Final grade average 90% A - will become a B on the grade report). After the fourth absence you will receive an automatic failure. Students with excessive absences will be asked to withdraw with a W (if before the deadline) or leave the course with a WF. It is the student's responsibility to know how many absences they have in a course. If you are in doubt, talk to your instructor! Late Arrival and Early Departure Arriving late or departing early from class is not acceptable. Two late arrivals or early departures or a combination will result in an unexcused absence. Travel is not an exceptional circumstance. Travel (or delays due to travel) is NEVER an excuse for absence from class.

4 Participation: A positive grade in participation will be the result of cooperation during group work, being responsible in class, taking care of working table, respect of kitchen rules and completion of homework assignments. 11. EXAMS PAPER The exam counts for 35% of the final grade and is divided into three sections. The Paper counts for 30% of the final grade. It consists in a research paper (60%) and in an oral presentation (40%). Final Exam: Final Exam counts for 35% of the final course grade. For exam time and date see the schedule below. The time and date of the exam cannot be changed for any reason. Format: the exam is divided in three sections: Part I: 10 Multiple choice questions. Each perfect answer will give 2 points, summing up to 20 points in case of 20 perfect answers. Part II: a short-answers questionnaire (10 questions in total). Students will have to answer with concise explanations, main ideas, key words, names, etc Each correct and complete answer will be given 5 points, summing up to 50 points in case of 10 perfect answers. Part III: two essays questions; each correct and complete answer will be marked 15 points (content, vocabulary, personal) summing up to 30 points in case of 2 perfect answers. Remember that the dates of the exams cannot be changed for any reason, so please organize your personal schedule accordingly. 1. Paper It counts for 30% of the final grade. The paper should be 6 pages long including bibliography and sources. The title for the Paper / Project will be assigned by the professor. Material for research will be available at Apicius library. Length requirement for paper: 6 pages typed (double spaced) Please make sure that the Paper includes a bibliography Your Final Paper and Project is due on the 14 th week (no exceptions). Your grade will be based on the paper itself (60 %) and a brief presentation you will give to the class (40 %) summarizing your topics and/or interesting findings. 2. Front of the house shifts are mandatory in order to successfully complete the course. See attached schedule. 12. LESSONS Lesson 1

5 Presentation and introduction to the course; Introduction to the class syllabus Kinds and Characteristics of Italian Restaurants - Restaurants of Florence - Starred Restaurants Objective Discuss the reason why some people open restaurants List some challenges of restaurant operations List and describe the various kinds of restaurants Pg.6-59 Lesson 2 Concept, Location and Design Objective Recognize the benefits of a good Restaurant Name Explain the relationship between concept and market Identify the factors to be considered when choosing a restaurant s location Identify the factors to considered when developing a restaurant concept Class will be divided in groups. Each group must discuss and analyze the vision, concept and design of Ganzo School Restaurant- The Creative Learning. Of Apicius International School of Hospitality Analysis of location and competitors of Ganzo Pg Lesson 3 The Menu Objective Identify the factors to consider when planning a menu List and describe some common menu types Discuss methods for determining menu item pricing Identify factors to consider when determining a menu s design and layout Note Lesson 4 Class will be divided in groups. Each group must create its own menu, discussing it in class. For creating the menu, each group must follow these rules: 1)choosing from the main menu types discussed in class 2)according with the vision, concept and competitors of Ganzo. Search on Internet various vegan, vegetarian and raw fare recipes. Choose one of each type to share with the class. Be sure to consider the availability of ingredients, seasonality, and appeal Pg Definition of topics for the student project In Class

6 Bar and Beverages Different Types of Wines Wine List Objective Identify factors to consider when planning a wine list List and describe some common wine list types Discuss methods for determining wine list item pricing Lesson 5 Class will be divided in groups. Each group must create a wine list by the Glass, discussing it. For creating the wine list, each group must follow these rules: 1)Choosing from the main wine list types discussed in class; 2)according with the vision, concept and competitors of Ganzo Create a list of Cocktails for Ganzo Aperitivo. Pg In Class Planning and equipping the kitchen Objective Open kitchen Kitchen Floor covering Kitchen equipment Equipment Stars Maintaining kitchen equipment Class will work on the final project. Lesson 6 Pg Operations, Budgeting, Control Objective Describe front-of- the- house operations Describe back- of- the- house operations Identify ways to control food, beverage and labor cost Class will be divided in groups: Create your special front of the house operations according with your final project Search the Internet for additional ways of controlling restaurant expenses that are not described in the chapter. Bring your findings to share with the class. Pg Lesson 7 MIDTERM EXAM Lesson 8

7 SESSION BREAK Lesson 9 Restaurant Leadership and Management Organization, Recruiting Servers and Chefs. Staffing restaurants. Objective Describe the characteristics of effective leaders Know several important management concepts Describe the processes for creating job and task analyses Describe the components of a job description, and list the guidelines for creating one - Recruit the right staff to make a restaurant successful Class will be divided in groups. Each group must create a list of questions that you would ask during the interviews to share with the class Identify the different positions for the Front of the House and the Back of the House of Ganzo School Restaurant- The Creative Learning lab of Apicius International School of Hospitality Pg Lesson 10 Employee Training and Development Objective List the goals of an orientation program List guidelines for effective trainers Describe characteristics of effective managers Describe elements of an effective training programs Class will work on the final Project Make a list of at least five effective training techniques and another list of five ineffective training techniques to share with the class Lesson 11 Pg.349/369 In Class Italian Service Vs. American Service. Guest Relations Objective Identify the different types of service - including the main differences between the Italian and the American services Describe characteristics of effective servers and greeters Identify the commandments of customer service List guidelines for handling complaints Class will be divided in groups. In every group part of the students will play the role of servers and others will play the role of guests. Be sure to take notes on proper and improper actions taken by the servers.

8 Find the more appropriate table setting for Ganzo restaurant describing the standards of the operations. Lesson 12 Pg.371/384 Restaurant Marketing Plans Technology in the Restaurant Industry Objective Discuss the importance of the four Ps of the Marketing Mix Describe some promotional ideas for a Restaurant Identify the main types of restaurant industry technologies Identify factors to consider when choosing technology for a restaurant Lesson 13 Class will be divided in groups. Brainstorm for ideas of how to market your new restaurant to potential investors Brainstorm for ideas on how to market the restaurant to potential guests Pg.391/413 Pg.422/429 Restaurant Business Plan Objective Identify the major elements of a Business Plan How to develop a Business Plan Class will be divided in groups: Develop a Business Plan Pg.418/422 Lesson 14 Objective Legal and Tax matters Describe the various forms of business ownership Discuss the advantages and disadvantages of each form of business Class will be divided in groups: Prepare a Final approach for your project Pg.487/512 Lesson 15 FINAL EXAM

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