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Canyon College

COURSE SYLLABUS:   RESTAURANT MANAGEMENT

Course Title: Department: Instructor: Prerequisites:

HT478 - Restaurant Management HT John D. Theodore, Ph.D., D.B.A., CMC - E-Mail - Vita Graduate standing and the successful completion of an undergraduate level program.

Course Description:

Learning Objectives:

This course will provide discussion and experiences leading to an understanding of restaurant management.

In addition to receiving sufficient knowledge on distance education current issues, the students will also learn:

1. Buying, Selling, and Franchising restaurants.
2. Cost controls, kitchen controls, menu planning, and food safety.
3. Bar management, operational costs and supplies, and dining room operations.
4. Employees, public relations, internal marketing, bookkeeping, audit, and budgeting

Required Text: Online Bookstore

The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation by Douglas Robert Brown. Atlantic Publishing Co., Third Edition, 2002/2003.
ISBN-13: 9780910627092   ISBN: 0910627096

Supplementary Resources:

Supplementary resources are found in the textbook. The students are encouraged to become familiar with at least twenty five of them.

Assessment:

1. Eight reading and homework assignments covering each chapter in the text.
2. One five-page essay mid-term examination.
3. One five-page essay final examination.
4. One seven-page project dealing with an issue of Restaurant Management.

Academic Requirements

1. All students are expected to "attend" the course by completing all course assignments in an academic manner and with complete preparation.
2. Grammar, punctuation, spelling, and overall composition will be included in the grading of all assignments.
3. Students are required to complete each unit within a one-week time frame. At the student's request, and successful completion of a unit in less than one week, the instructor will provide students with subsequent units of homework in advance.
4. Plagiarism will not be tolerated.

Method of Instruction

HT478 is a distance learning course offered through Canyon College. Because this class is a partially self-paced program in that you may complete a specific week's work at anytime during that week time-frame, it is essential that the student review all available materials located in the text, classroom, e-mail, and syllabus. Course examinations will be administered on-line during the fourth and eighth weeks of class. Prior to the submission of the first assignment each student is required to submit via e-mail to the instructor the following information:

• Name, e-mail address, course expectations, professional work experience, educational background and anything else you would like the instructor to know about you.

Course Schedule and Assignments

Week 1

• Unit 1: Introduction and Chapters One, Two, and Three. Submit a three page summary of the chapters.

Week 2

• Unit 2: Chapters Four, Five, and Six. Submit a four-page summary of the chapters.

Week 3

• Unit 3: Chapters Seven, Eight, and Nine. Submit a three-page summary of the chapters.

Week 4

• Unit 4: No chapter assignment. Present your five-page mid-term examination pertinent to any part of the “Franchising Restaurants”.

Week 5

• Unit 5: Chapters Ten, Eleven, Twelve. Submit a three-page summary of the chapters.

Week 6

• Unit 6: Chapters Thirteen, Fourteen, and Fifteen. Submit a three-page summary of the chapters.

Week 7

• Unit 7: Chapters Sixteen, Seventeen, Eighteen, and Nineteen. Submit a four- page summary of the chapters.

Week 8 - Final Exam

• Unit 8: Conclusion. Submit the seven-page essay final exam on any issue pertinent to “Audit and Cost Projections in Restaurants”.

Grading criteria:

Homework/Reading Assignments Midterm Exam Final Exam Term Paper

40 % 20 % 20 % 20 %

* This syllabus is subject to change at the discretion of the instructor.