TTM_REST 101: Restaurant and Food Service Operations

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About Course

 

The purpose of this course is to provide the student with an introduction to the world of restaurant and food service operations.

The course will provide an opportunity to understand

  • The structure, nature, and operating characteristics of Food Service.
  • Identify the role of Managers in the Food Service Industry and highlight their principal responsibilities.

As the Restaurant and Food Service Industry is often the entry-level position for numerous businesses in the Tourism Industry, this is an essential course for graduates of the Tourism Management program.

What Will You Learn?

  • Describe kinds and characteristics of Food service operations and Ownership
  • Write a Business plan for a Restaurant
  • Compare and contrast Menus, Equipment, and Suppliers
  • Demonstrate best practices in Food Production and Sanitation
  • Exemplify excellence in Service and Guest relations
  • Research and choose adequate Food Service Operations Technology
  • Estimate Costs and Revenues, prepare a Budget
  • Recommend strategies to Organize, Recruit, Staff, and Train personnel

Course Content

Module I

  • Topic 1: Leadership in Food and Beverage Operations
    04:00
  • LO1: Identify the major trends currently shaping the Food and Beverage Industry
    05:47
  • LO2: Evaluate various Leadership styles and their impact on Food and Beverage Operations
    06:48
  • LO3: Explain the Strategies for Effective Team Management in Food and Beverage settings
    03:41
  • LO4: Knowledge Check
  • Case Study: Leadership in Food and Beverage Operations
  • Topic 2: Restaurant Industry
    03:59
  • LO1: Describe the different types of Restaurant Operations and their unique characteristics
    04:56
  • LO2: Explain the roles and responsibilities of different Staff Members within a Restaurant
    13:02
  • LO3: List and explain the basic Elements of a Food and Beverage Operation
    06:42
  • LO4: Knowledge Check
  • Case Study: Restaurant Industry
  • Topic 3: Business and Marketing Plans
    03:51
  • LO1: Explain the essential components of a Business Plan for a Restaurant
    05:47
  • LO2: Describe how to develop a comprehensive Marketing Plan to promote the Food and Beverage Operation
    06:36
  • LO3: Knowledge Check
  • Case Study: Business and Marketing Plans
  • Topic 4: Menus: Food Production and Sanitation
    04:27
  • LO1: Describe the Principles of Menu Planning and Food Production
    07:58
  • LO2: List and explain different types of Menu
    03:56
  • LO3: Design a Menu that meets both Customer preferences and Operational capabilities
    05:28
  • LO4: Explain the importance of Food Safety and Sanitation practices in Food Service Operations
    11:00
  • LO5: Knowledge Check
  • Case Study: Menus: Food Production and Sanitation
  • Topic 5: Bar and Beverage Production
    04:05
  • LO1: Describe essential components of an efficient Bar Layout, including the selection and use of Bar Equipment
    05:34
  • LO2: Identify various types of Beverages and their Production Processes
    05:47
  • LO3: Develop a Beverage menu that aligns with a Restaurant’s theme and Customer preferences
    04:26
  • LO4: Knowledge Check
  • Case Study: Bar and Beverage Production
  • Topic 6: Service and Guest Relations
    04:13
  • LO1: Explain the Principles of effective Guest service in a Restaurant setting
    04:08
  • LO2: Demonstrate strategies for handling Guest complaints and improving Service Quality
    06:34
  • LO3: Analyze the impact of Guest relations on Customer retention and satisfaction
    02:55
  • LO4: Knowledge Check
  • Case Study: Service and Guest Relations
  • Topic 7: Technologies in Food and Beverage
    04:02
  • LO1: Explain the current Technologies used in Food and Beverage Operations
    06:14
  • LO2: Evaluate the impact of Technology on Efficiency and Customer satisfaction in Food and Beverage services
    03:00
  • LO3: Knowledge Check
  • Case Study: Technologies in Food and Beverage
  • Topic 8: Recruitment, Staffing, and Training Personnel
    03:36
  • LO1: Explain the Process of Recruiting and Selecting staff for Food and Beverage Operations
    03:33
  • LO2: Comphrend the Competency-based Interview along with examples
    05:35
  • LO3: Knowledge Check
  • Case Study: Recruitment, Staffing, and Training Personnel
  • Topic 9: Budgeting, Financing, and Legal Matters
    04:55
  • LO1: Describe the Financial Principles relevant to Managing a Restaurant’s Budget
    05:15
  • LO2: Analyze Legal considerations and Compliance issues in Food and Beverage Operations
    06:49
  • LO3: Develop a Budget Plan that ensures Financial sustainability for a Food and Beverage Operation
    08:10
  • LO4: Explain the Legal requirements and responsibilities associated with serving Alcohol
    09:47
  • LO5: Knowledge Check
  • Case Study: Budgeting, Financing, and Legal Matters
  • Module Based Quiz

Final Exam

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