Restaurant Organization and Management
- Describe the importance of guest information and restaurant ambiance to a restaurant’s success,
and summarize rules for creating menus.
- Give examples of guest menu preferences in different parts of the United States and the rest of
the world, describe menu categories, and summarize the importance of menu design and menu
- Summarize the impact of computers and the Internet on restaurant controls; identify methods of
financial and operational control; list the control points of the food cost control cycle; and describe the Menu planning, forecasting, purchasing, receiving, storing and issuing control points of the cycle.
- Describe the producing, serving, and customer payment control points of the food cost control
cycle, outline methods of food cost analysis, and explain how managers can control labor and
beverage costs. _ Describe in general terms the size of the restaurant industry, list restaurant industry segments, and describe eating and drinking places.
- Describe food service outlets in lodging operations; the transportation, recreational, business and
industry, educational, health care, and retail food service markets; corrections and military food
service; and contract food management companies.
- Summarize some of the pitfalls of starting a new restaurant, cite reasons restaurants may fail,
and outline some of the issues involved in starting a new restaurant, such as developing a concept, selecting a site, and having a feasibility study done.
|Due By (Pacific Time)
||10/16/2015 11:00 am