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hft3263sillabus.docx
HFT 3263 – RESTAURANT MANAGEMENT
GeneralInformatioN_______________________________________________________
Instructor:
John Noble Masi Faculty of Culinary/Industry Consulting
Phone:
561-376-3726 (cell)
Office:
HM 341
Hours:
30 minutes before or after scheduled class time
Email:
Website:
Hospitality.fiu.edu
COURSE DESCRIPTION AND PURPOSE
Professor Information
Analysis of principal operating problems facing managers in the restaurant industry. Various control systems necessary for profitability and quality are examined.
In this course we will review the procedures for establishing strategies and plans for operation. The student then looks at how to analyze the needs of the restaurant in light of marketing plans and an established menu. The production resources and personnel organization possibilities are explored. Supervision issues are introduced along with discussions and problems concerning costing and financial issues.
LEARNING OUTCOMES
At the conclusion of this course, the student will be able to:
1. Identify the various functional areas (including: marketing, operations, financial, and human resources) within a restaurant that managers must understand.
2. Discuss these various functional areas through both academic and industry lenses.
3. Analyze “real-life” scenarios utilizing the concepts from the course.
4. Generate recommendations for “real-life” scenarios based on the concepts from the course.
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Teaching Philosophy: My role is more of guide and facilitator. The success of this class depends upon you. What this means for this class is that you, the student, will have to take responsibility for coming to class fully prepared. This will include reading the assigned chapters, viewing the appropriate power points, viewing assigned videos, taking quizzes, and turning in assignments. You are expected to have this work completed so that our time in class can be focused on discussing, clarifying, and utilizing the information.
Required Textbook and Technology:
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ASSIGNMENTS AND GRADING
Grading System
This course is set up on 100 points. In order to be eligible for full points, all work should be turned in by the due date and time. If work is late, it will be accepted up to 1 week late, but 50% will be deducted before the assignment is graded. After 2 weeks, any assignment will then be closed. The last assignment will be closed on the final date of the semester.
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Course Requirements |
Number of Items |
Points for Each |
Total Points Available |
Weight |
|
Assignments |
6 |
5 |
30 |
30% |
|
Restaurant Concept Plan-Part 1 Presentation slide file |
1 |
15 |
15 |
15% |
|
Restaurant Concept Plan-Part 2 Video recording of pitch/presentation |
1 |
15 |
15 |
15%
|
|
Participation, Attendance & Communication |
7 |
2.14 |
15 |
15% |
|
Danny Meyer ‘Setting the Table’ Paper |
1 |
15 |
15 |
15% |
|
Exams - Reflection & Applied Knowledge |
1 |
10 |
10 |
10% |
|
Total |
22 |
N/A |
100 |
100% |
|
Letter |
Range (%) |
Letter |
Range (%) |
Letter |
Range (%) |
|
A |
95 or above |
B |
83 - 86 |
C |
70 - 76 |
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A- |
90 - 94 |
B- |
80 - 82 |
D |
60 - 69 |
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B+ |
87 - 89 |
C+ |
77 - 79 |
F |
59 or less |
Assignments:
ALL ASSIGNMENTS: Participation, Attendance, Communication grade contribution
As part of your Assignment grade, 3 Open Ended Questions at the beginning of your document must precede each of your assignments. These questions can be related to material in either textbook, they can be topical regarding any recent or past hospitality article in print or online, or they can be directed towards a scheduled guest speaker. You are given all of your attendance points at beginning of the semester. If you should not submit the discussion questions at the beginning of each assignment, you will receive a deduction in that assignment grade. We will use your questions as the stepping-stone to “in-class” discussion and clarification.
Assignment 1: Intellectual Honesty Confirmation Letter Due September 1st
Please read the syllabus thoroughly. After reading the syllabus in its entirety, please prepare a professional business letter with appropriate headings addressed to me communicating your acceptance, acknowledgement, and confirmation of the syllabus content. The letter should specifically affirm your acceptance and commitment to the Intellectual Honesty Statements and the FIU Academic Pledge. Please use my appropriate title and the school address in the headings. Minimum 750 words.
Assignment 2:“Food” movie reflection Due September 8th
In an effort to give you additional “restaurant” experiences, I have selected a variety of movies that revolve around food and restaurants: Chef, Hundred Foot Journey, Big Night, Dinner Rush, Burnt or Spinning Plates. You will select and watch one that piques your interest, preferably one you have not seen before. You will the write a reflection paper. What lesson can be learned from the movie? What things shown will you look to do and what not to do moving forward? How will that influence you in your hospitality career? Minimum 750 words.
Assignment 3: Typsy Course Certificates: Due September 15th
I am using Typsy as a platform to deliver online video lesson content to you. This assignment allows you the opportunity to select 3 Typsy “Costing” Courses or related courses of your choosing to further your education. You will complete the course(s), write a short reflection, choose a recipe from the file I provide and cost that recipe with your new knowledge, and submit the certificates of completion as well as the reflection.
Assignment 4: Dine in/out and evaluate: Due September 22nd
As this is a restaurant management class, I am giving you the opportunity to go out, dine at a sit-down restaurant, and evaluate your experience. If you are unable to dine out during this class session, then your opportunity would be to order delivery or pick up. I hope that having gone through a portion of the class before this assignment; you will be able to dine using a critical eye. Please copy and paste these questions into your paper and then elaborate on each area with your answers/ feedback:
· What are your observations about the restaurant atmosphere or website/ordering process?
· What are your observations about the restaurant table setting or it’s “to-go” packaging…How is the food presented?
· What are your observations about the printed menu if onsite or online if ordered that way? Format/Layout? Pricing? Menu language?
· What are your observations about food quality? Portion, Taste, Temperature, Presentation
· What are your observations about the guest service either in person or via the delivery/pickup? Greeting, Friendliness, Timing, Suggestive selling, Service Method, Safety/Sanitation, Payment efficiency
· What are the top 3 things you like about the experience?
· What are the top 3 areas you would highlight for improving the experience?
· The submission should include any pictures that highlight your experience, as well as any pictures from that restaurant’s own website.
· You will write and submit a report about the experience minimum 1000 words.
Assignment 5: Dealing with stress Due September 29th
There are significant stresses placed on those that choose to work in any industry and more so now with the challenges of COVID 19. The best managers deal with stress effectively and limit its affect on their work and personal life. In this assignment, I would like your work to be split into 2 parts:
Part 1)I would like for you to share a personal experience that caused you stress, preferably at any work experience that you have had and how you dealt with that stress.
· What caused you stress?
· How did you personally deal with it?
· How did it affect others around you and if at work, how did it affect the business?
· What things had you been doing conscientiously/proactively to deal with stress prior to this experience?
Part 2) Research any article, book, online discussion on how best to deal with stress
· Share any specific statistics the resource shared on how stress affects the workplace or personal life
· Share any statistics that reinforce the positive effects of actions to reduce stress
· Share the top 3 takeaways from that article
· Share which of those stress-reducing techniques; if any that you might you incorporate in your life.
You will write and submit a report with minimum 750 words
Assignment 6: COVID 19 Impact Paper Due October 6th
Please listen to and review one or more of the Facebook Panel discussions FIU has held regarding COVID 19. Please summarize those discussions and highlight 3 main takeaways from those discussions on how hospitality organizations can best deal with this crisis. Additionally, research and share a link to any additional article on the subject, and share your 3 main takeaways from that article. Minimum 1000 words.
Restaurant Concept Plan:
Student individuals or teams (no more than four students per team) will present an idea for a new restaurant concept, or a major revitalization of an existing one. Each presentation delivered in preferably Powerpoint or Prezzi will include elements of the following
· Brand strategy
· Operational Plan
· Real estate location strategy
· Digital ordering and off-premises plan
· New-build and/or conversion ideas
· Marketing concepts
· Competitive analysis
· Demographic profile
· Expansion opportunities
· Capital plan
Teams will have 10-15 minutes to present their new restaurant concept in a video presentation. Please record on Zoom with the accompanying Powerpoint/Prezzi.
REQUIREMENTS
The restaurant concept should be in QSR, fast-casual, casual dining, fine-dining or take-out/delivery only.• Emphasis should be on the concept/marketing/development plan. It should include a ramp-up plan for development and include longer term projections.• Students should indicate how the concept will be structured? Will they be franchised or company-owned? Will they own their own properties, or lease?
SUBMISSION:
· Powerpoint or Prezzi Document
· Video of your Zoom presentation presenting this concept to me
· Any additional support materials which may include but not be limited to: 1)A more detailed MS Word doc 2) Copies of related articles supporting your concept 3)Detail on how you developed your plan and delegated responsibilities within your group 4)Peer review/feedback
GRADING CRITERIA-Presentations will be evaluated on a 30 POINT CRITERIA
PART 1-SLIDES FILE-15 points
· Overall Creativity: (up to 5 points) How creative was the group? Did they differentiate themselves from the other presentations?
· Overall Potential for Success: (up to 5 points) How successful would this concept be?
· Content/Plan:(up to 5 points) Operational plan; marketing and branding; location plan; competitive analysis; demographics and capital-initial funding and expansion plans.
PART 2 VIDEO- 15 points
· Video Presentation: (up to 7 points) What was the overall quality of the video? Did the “pitch” communicate the concept clearly?
· Delivery:(up to 8 points) Overall passion of speakers. Did the team complete the presentation in 10-15 minutes time? Was there a clear focus on full team? Was the delivery “professional”? Did the speakers limit the reading of slides and limit the use of ahs and ums?
Danny Meyer Reflection Paper
You will write a report concerning Setting the Table by Danny Meyer. It will cover chapters 1 – 13. It will be submitted through canvas. It is to be 4-6 pages double-spaced, 12-point font with proper citations.
1. Discuss your major takeaways from the book. How will you apply the theories and practices outlined in the book?
2. Identify at least five (5) major topics that you feel are the most important to you.
3. Identify or create two potential scenarios as a Restaurant Leader when you would be able to use the information in the book.
Please see Canvas for more assignment details.
Final Reflection/Final Exam
· Lecture/Discussion- Identify at least five (5) of the most important major concepts learned during class meetings/discussions. List each one in order of importance and articulate how you will apply each concept as a management team member or as a consultant within the restaurant segment.
(Expectations: Apply your knowledge and what you feel are the important five concepts/topics that will apply to your selected career path in the hospitality industry)
· Assignments & Projects: Identify at least five (5) of the most important major concepts/topics (Take a ways) learned as a result of completing the 5 assignments and or concept project. List each one in order of importance and articulate how you will apply each concept as a management team member or as a consultant within the hotel segment.
(Expectations: Identify what was important to you and your career path. If one particular topic resonated, more with you feel free to use more examples of that topic/assignment)
· Summary- Draw these ten (10) concepts into a summary paragraph that articulates your preparation for management/leadership, consultancy or higher education in hospitality management (your choice).
Expectations: 3-4 plus pages, business writing style/language, formatting and grammatically correct. This assignment is about reflection and your own professional thoughts of your experience in HFT 3263 – RESTAURANT MANAGEMENT.
EXTRA CREDIT
EXTRA CREDIT OPPORTUNITIES
Introduction on discussion board +2 points
No unread replies and reply to at least 1 other student. Using the discussion board, provide a short biography and introduce yourself to the class by providing the following information: The Basics Your full name Your picture (Recommended) Your major Your student status (Freshman, Junior, Sophomore, Senior, other) Degrees and affiliations Your employment status (employed/not employed) The detail on You and the Course Your interests/hobbies Your expectation from this course What you want to be doing in five years Links to two favorite web sites or apps Any personal information you want to share with your classmates (optional) 2 POTENTIAL POINTS AWARDED: 1 Point answering all questions and replying to 1 other student 1 Point answering all questions in sufficient detail on You and the Course-Not, one word, one sentence replies
Recap and Summary/Deeper Dive of any 2 Barstools and a Chef’s Knife Podcast +2 points The requirement here is to prepare a single file which should contain the following MINIMUM criteria and be submitted by the highlighted deadline based upon your observations in listening to the selected Podcast episode as well as your additional research of the guest speaker, their website and social media:
Specify the date and Episode number of which Episode you will be summarizing What are your general observations about the discussion? What are the top 3 things you took away from the Podcast? What are the top 3 specific suggestions you have additional comment or feedback that would enhance the discussion had in the Podcast based upon your additional work and research on the subject matter?
If you listen to us on ITunes here, please also give us a 5 rating! While not part of the assignment, the rating is definitely appreciated!
The submission must include any pictures/snips/captures of the website and/or links to any articles that highlight/reinforce your above comments
7 minute ZOOM conversation with professor +2 points
In an effort for you and me to get to know each other better, I have created this extra credit assignment. You will have the opportunity to make an appointment with me to have an informal chat. You will schedule some Zoom time on a mutually agreeable date/time and we will talk about anything, except class! I want to learn more about each of you… your experiences, your education plans, and your dreams for the future
Recap and Summary/Deeper Dive of any Guest Speaker and their restaurant +2 points
The requirement here is to prepare a single file that should contain the following MINIMUM criteria and be submitted by the highlighted deadline based upon your observations in their guest speaking as well as your additional research of their website and social media:
· What are your observations about the restaurant via the pictures?
· What are your observations about the restaurant’s table setting?
· What are your observations about the printed menu 0f the restaurant? Format/Layout? Pricing? Menu language?
· What are your observations about food quality? Portion, Taste, Temperature, Presentation
· What are your observations about the guest service? Greeting, Friendliness, Timing, Suggestive selling, Service Method, Payment efficiency
· What are the top 3 things you took away from the guest speaker’s Zoom conference?
· What are the top 3 specific suggestions you would highlight for improving the experience and/or food at the restaurant based upon your research? The submission must include any pictures/snips/captures of the website and/or customer pictures that highlight/reinforce your above comments
POLICIES
Communication Policy
You are welcome to email me either through Canvas or directly to my FIU email. ([email protected]) In your emails, please include the course and section numbers in the subject line. You are also expected to write in a professional manner, meaning there should be a salutation, body, and signature. I will do my best to respond to emails on a weekday within 24 hours. I will return emails sent over the weekend on the next business day.
Attendance and Tardy Policy
Remember, there are 10 out of 100 points on the table for attendance, participation and communication! You start with all 10 as your initial grade. In order to retain all 10 points, you must be on time in class or via Zoom, stay for the whole class, and come to every class for the entire semester in order to maintain these points. You must participate in class discussions and have at least 2 questions ready for each class on the material to be reviewed. Failure to attend class, be timely, or have your questions ready will result in deductions from this score. The only excused absences that will not count against you are religious or a University excused absence. Religious absences must be requested 2 weeks prior to the event per the University guidelines and I will have additional make-up assignments/papers to ensure your missed time is made up equitably.
Communicate, Communicate, & Communicate: 561-376-326
Make-up Policy
It is assumed that students will attend all classes, take all exams on the assigned day, and turn in all assignments on time. I will follow all university policies regarding classes missed due to religious holidays or university events. If you will miss because of a religious holiday, you must notify my 2 weeks prior, per University policy. The only other types of excused absences that I will consider allowing students to make up missing tests or the larger assignments for are illness or hospitalization verified with a doctor’s note and family emergencies with documentation. If at all possible, please contact me in advance of the missed assignment or test.
University Policies
· Please review the FIU's Policies webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU
· Please visit our ADA Compliance webpage for information about accessibility involving the tools used in this course.
· For additional assistance, please contact FIU's Disability Resource Center.
CLASS SCHEDULE: May change according to class progress or availability of speakers
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WEEK - DATE |
TOPIC/CHAPTERS |
IN-CLASS EXERCISE |
ASSIGNMENTS |
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Class 1-Aug 25 |
Syllabus Review RM Ch. 1, 2, 3 – The Restaurant Business The Business of Restaurants Intro Trend Spotting 2020+ |
Introductions Review syllabus Lecture and Discussion on new material Student prepared Questions Discussion: Trends |
Syllabus Discussion Academic Honesty Policy Read DM 1, 2, 3 Assignment 1 |
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Class 2 – Sep 1 |
RM Ch. 4 – Managing a Professional Staff RM Ch. 5 – It All Starts with the Menu Standardized Recipes AP vs. EP; Yield % Topic: Concept Development Recipe Costing and Menu Pricing
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GUEST SPEAKER: Alex Kuk: Temple Street Eatery Review previous week’s key points Lecture and Discussion on new material Student prepared Questions Discussion: Management basics |
Read DM 4, 5 Assignment 2 |
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Class 3 – Sep 8 |
“Leading People & Managing for Results” RM Ch. 6 – The Restaurant Facility RM Ch. 7 – Getting Ready for Production
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GUEST SPEAKER: Review previous week’s key points Lecture and Discussion on new material Student prepared Questions Discussion: People & Systems |
Read DM 6, 7 Assignment 3
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Class 4 – Sep 15 |
RM Ch. 8 & 9 – Quality Foods and Serving Guests
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GUEST SPEAKER: Keith and Dena Blauschild: The Cook and The Cork, Coral Springs
Review previous week’s key points Lecture and Discussion on new material Student prepared Questions Discussion: Beverage Industry |
Read DM 8, 9 Assignment 4
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Class 5 – Sep 22 |
RM Ch.10– Beverage Products & Service
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GUEST SPEAKER: Professor Brian Connors Review previous week’s key points Lecture and Discussion on new material Student prepared Questions Discussion: Differentiating yourself |
Read DM 10, 11 Assignment 5
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Class 6 – Sep 29 |
RM Ch. 11 – Cost Control RM Ch. 12 – Managing Revenue
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GUEST SPEAKER: Review previous week’s key points Lecture and Discussion on new material Student prepared Questions Discussion: Differentiating yourself |
Read DM 12, 13 Assignment 6
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Class 7– Oct 6 |
RM Ch. 13 – Managing for Profit |
Review previous week’s key points Lecture and Discussion on new material Student prepared Questions Lecture: Profitability |
Final Reflection Due Restaurant Concept Due Danny Meyer Paper Due |
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