Course Code: HOSP201 Course ID: 2906 Credit Hours: 3 Level: Undergraduate
A study of operation and management of a full-service restaurant, course topics include operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development. Various aspects of production and service are experienced, discussed, and demonstrated. Students become familiar with all aspects of a restaurant operation.
|Registration Dates||Course Dates||Session||Weeks|
|12/28/20 - 06/04/21||06/07/21 - 08/01/21||Spring 2021 Session D||8 Week session|
|02/22/21 - 07/30/21||08/02/21 - 09/26/21||Summer 2021 Session I||8 Week session|
After successfully completing this course, you will be able to:
1. Summarize procedures within restaurant operations
2. Apply operational procedures to achieve specific results
3. Examine the influence of history of restaurants on contemporary restaurants
4. Justify use of managerial functions to affect profitability
5. Develop strategies to improve restaurant performance
|Intro and Acknowledge||2.78 %|
|Forum Week 1||2.78 %|
|Forum Week 2||2.78 %|
|Forum Week 3||2.78 %|
|Forum Week 4||2.78 %|
|Forum Week 5||2.78 %|
|Forum Week 6||2.78 %|
|Forum Week 7||2.78 %|
|Forum Week 8||2.78 %|
|Forum 3: Menu Evaluation||1.25 %|
|Forum 4: Break Even Analysis||1.25 %|
|Assignment 2: Menu planning process||6.25 %|
|Assignment 4: Managerial knowledge||6.25 %|
|Assignment 5: Controlling labor||6.25 %|
|Assignment 6: Profit chain||6.25 %|
|Assignment 7: Managing performance||6.25 %|
|Week 2 Quiz: History/Marketing/Menu Planning||10.00 %|
|Week 6 Quiz: Accounting/Finance/Labor Cost Controls||10.00 %|
|Term Project||30.00 %|
|Term Project: Entrepreneurial Restaurant Owner||30.00 %|
The VitalSource e-book is provided via the APUS Bookstore.
Please visit http://apus.libguides.com/bookstore for more information.
Websites and additional reading
In addition to the required course texts, please read your weekly classroom lessons which may include supplemental resources for the week.
|Book Title:||Restaurant Operations Management : Principles and Practices - the VitalSource e-book is provided inside the classroom|
|Author:||Ninemeier, Jack D. / Hayes, David K|
|Electronic Unit Cost:||$35.00|
Not current for future courses.