CLM 405 | Course Introduction and Application Information

Course Name
Restaurant Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 405
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims to analyze all aspects of a developing and running a successful restaurant operation such as restaurant concept and design, menu creation, food production, budgeting, cost control, human resources management, usage of technology, marketing and financing
Learning Outcomes The students who succeeded in this course;
  • demonstrate skills on restaurant management, planning and control
  • describe the role of the menu as the foundation for control in a food service operation
  • identify the human resource management issues that are involved in operating a restaurant
  • specify the steps required to implement a cost control system
  • discuss the importance and function of an operating budget as a planning and control tool
  • recognize control systems necessary to monitor the purchasing, receiving, storing, issuing, production and service functions in a food service operation
Course Content This course examines the management of each of the major areas in restaurant management; purchasing, production, distribution & service, accounting, labor and profitability. This course covers staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, human resources, equipment and design, the menu, sanitation, and concept.

 



Course Category

Core Courses
Major Area Courses
Supportive Courses
X
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to Course Content & Assessment Introduction to Restaurant Industry John R. Walker, “The Restaurant: From Concept to Operation”, chap.1, Introduction, 7th edn, (Wiley,2014) 3-19
2 Types of Restaurants Concept, Location and Design John R. Walker, “The Restaurant: From Concept to Operation”, chap.2, Restaurant and Their Owners, 7th edn, (Wiley,2014) 24-56
3 Concept, Location and Design John R. Walker, “The Restaurant: From Concept to Operation”, chap.3, Concept, Location and Design, 7th edn, (Wiley,2014) 60-100
4 Menu Planning Planning and Equipping the Kitchen John R. Walker, “The Restaurant: From Concept to Operation”, chap.4, The Menu, chap.5, Planning and Equipping the Kitchen, 7th edn, (Wiley,2014), 142-167
5 Bar & Beverages John R. Walker, “The Restaurant: From Concept to Operation”, chap.7, Bar & Beverages, 7th edn, (Wiley,2014), 189-216
6 Purchasing, Production and Sanitation John R. Walker, “The Restaurant: From Concept to Operation”, chap.9, Food Production & Sanitation, 7th edn, (Wiley,2014), 253-274
7 Operations, Budgeting & Control John R. Walker, “The Restaurant: From Concept to Operation”, chap.8, Bar & Beverages, 7th edn, (Wiley,2014), 219-244
8 Visiting a Restaurant
9 Mid-Term exam
10 Leadership& Human Resources John R. Walker, “The Restaurant: From Concept to Operation”, chap.10, Restaurant Leadership & Management, chap.11, Organization, Recruiting and Staffing, 7th edn, (Wiley,2014) 279-290, 304-327
11 Training & Service Technology in the Restaurant Industry John R. Walker, “The Restaurant: From Concept to Operation”, chap.12, Training & Service, chap.13, Technology in the Restaurant Industry, 7th edn, (Wiley,2014), 330-358, 362-385
12 Restaurant Business & Marketing Plans John R. Walker, “The Restaurant: From Concept to Operation”, chap.14, Restaurant Business & Marketing Plans, 7th edn, (Wiley, 2014), 487-422
13 Financing & Leasing John R. Walker, “The Restaurant: From Concept to Operation”, chJohn R. Walker, “The Restaurant: From Concept to Operation”, chap.15, Financing & Leasing, 7th edn, (Wiley,2014) 425-458
14 Project presentations
15 Review of the semester
16 Final

 

Course Textbooks

John R. Walker, “The Restaurant: From Concept to Operation”, 7th edn, Wiley, 2014, ISBN 978-1-118-62962-8 

References

Sondra J. Dahmer, Kurt W. Kahl, “Restaurant Service Basics”, 2nd edn, Wiley, 2009, ISBN 978-0-470-10785-0

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
3
60
Contribution of Final Work to Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
10
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
24
    Total
150

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest