Dining Services Management
General Information The template
Wenbo Huang PhD, CHE
TUC-FIU BUilding C419
Turn Around Time
Within 24 hours
Course Description and Purpose
This course provides an analysis of principal operating problems facing managers in the food service industry. Various control systems necessary for profitability and quality are examined. Students will develop a basic business plan for a new restaurant operation, identifying concept, location, cuisine, menu and pricing, working in a team format on a semester long project. Quality customer service is a focus of this course as students develop restaurant service plans focused on specific service levels and styles of restaurant operations. Sanitation and safety issues are addressed in addition to responsible beverage service and opportunities to incorporate ‘greening’ a restaurant operation into concept and business plan development..
At the conclusion of this course, students will be able to:
Managers must be problem solvers. This course raises problems common to the industry and offers insights into how successful managers go about solving those problems.
Professor may take a role call at any time during the class. You will lose 1 point for your first absence but 2 points for second absence, and 3 points for your third absence. A total of 4 absences will cause a F.
Arriving Late, Leaving Early, Coming and Going:
Classes start on time and students must arrive to class prior to the class start time and stay in the classroom during the entire class period. Arriving late or leaving class early will have an impact on the course grade at the discretion of the instructor.
It is assumed that students have attained a level of maturity that motivates them to take responsibility for achieving the learning objectives of this course by using the learning tools provided. This course is designed to be completed successfully through the use of three learning tools:
1) doing the homework assignments on a timely basis
2) doing the reading assignments on a timely basis, and
3) attending all classes, taking appropriate notes and PARTICIPATING IN CLASS DISCUSSIONS. Since managers frequently engage in group presentations, as future managers you are expected to gain experience in developing and expressing your ideas before a group of your peers in the class. This being a learning environment, it is the instructor's intent to use class participation to enhance respect for each individual and help develop their self-confidence in a friendly setting.
A student who does not use all three of the above tools appropriately and in a timely fashion runs the risk of falling behind and being unable to keep up with the rest of the class. More importantly, the student is wasting an opportunity to improve himself/herself.
(A) If, after doing the reading and homework assignments, a student does not understand a topic that has been explained in class, it is the student's responsibility to visit the instructor during office hours to seek additional instructional assistance, or to seek such assistance from classmates, or from any other source that is available.
(B) It is impossible to cover all assigned reading materials in class. Therefore it is of particular importance that a student request further explanation of any assigned material that the student does not understand, and that is not covered in class. Students are responsible, in the relevant classes, and on the relevant examinations, for the corresponding material in the reading and homework assignments regardless of whether it is, or is not, covered in class.
(C) In the unfortunate event that a student is obliged to miss a class for circumstances beyond his/her control, the student is responsible for taking any exceptional steps necessary to learn the material discussed in that class. Such steps may include obtaining assistance from classmates and/or requesting assistance from the instructor during office hours, going to tutoring sessions, or from any other available source.
Academic Misconduct Statement
Florida International University is a community dedicated to generating and imparting knowledge through excellent teaching and research, the rigorous and respectful exchange of ideas, and community service. All students should respect the right of others to have an equitable opportunity to learn and honestly demonstrate the quality of their learning. Therefore, all students are expected to adhere to a standard of academic conduct, which demonstrates respect for themselves, their fellow students, and the educational mission of the University. All students are deemed by the University to understand that if they are found responsible for academic misconduct, they will be subject to the Academic Misconduct procedures and sanctions, as outlined in the Student Conduct and Honor Code. Academic Misconduct includes:
Panthers Care & Counseling and Psychological Services (CAPS)
If you are looking for help for yourself or a fellow classmate, Panthers Care encourages you to express any concerns you may come across as it relates to any personal behavior concerns or worries you have, for the classmate’s well-being or yours; you are encouraged to share your concerns with FIU’s Panthers Care website.
Counseling and Psychological Services (CAPS) offers free and confidential help for anxiety, depression, stress, and other concerns that life brings. Professional counselors are available for same-day appointments. Don’t wait to call (305) 348-2277 to set up a time to talk or visit the online self-help portal.
This course will serve to embrace the diversity and inclusivity found within Florida International University. We appreciate and respect diversity, equality, equity, cooperativeness, community, and sustainability within our online courses. We are committed to the ongoing education of our students and their participation within the course regardless of gender, ethnicity, age, sexual orientation, geographical location, religion, and disability. We strive in encouraging collaboration by preparing our students to value the differences in others. At the core of our intentions is the encouragement of acceptance and appreciation of differences within our student population and community.
The following conduct is prohibited by the Student Conduct and Honor Code. Lack of familiarity with University policy is not a defense to a violation of this Code. Unless specifically noted, the intent is not a required element to establish a policy violation. The following conduct violation or any attempt to violate the Code will be used in charging all Students or Student Organizations;
Section 5 | Conduct Violations - g. Computer Misuse
Copyright Statement: The materials and content in this online course are provided solely for student use during the course. Course materials may not be shared outside of the course or with any third party without the explicit permission of the instructor or content publisher. Visit FIU Library’s Copyright Lib Guide to learn more about copyright law and restrictions.
If the course does not have prerequisites: There are no prerequisites for this course.
Proctored Exam Policy
Please note that the information contained in this section applies only if your course requires a proctored exam.
Through a careful examination of this syllabus, it is the student’s responsibility to determine whether this online course requires proctored exams. Please visit our Student Proctored Exam Instructions. webpage for important information concerning proctored exams, proctoring centers, and important forms.
Textbook and Course Materials
The Professional Restaurant Manager
David Hayes, Allisha Miller, and Jack Ninemeier
SBN 10: 0-13-273992-5
ISBN 13: 978-0-13-273992-4
Expectations of This Course
In this semester we will have 5 weeks online classes and 10 weeks face to face classes. Expectations for performance in this course are the same for a traditional course. This course requires a degree of self-motivation, self-discipline, and technology skills.
Students are expected to:
The instructor will:
Keep in mind that your discussion forum postings will likely be seen by other members of the course. Care should be taken when determining what to post.
Discussion Forum Expectations:
In order to mitigate any issues with your computer and online assessments, it is very important that you take the "Practice Quiz" from each computer you will be using to take your graded quizzes and exams. It is your responsibility to make sure your computer meets the minimum hardware requirements.
All assessments will auto-submit when (1) the timer runs out OR (2) the closing date/time is reached, whichever happens first. For example, if a quiz has a closing time of 5:00 pm but the student begins the exam at 4:55 pm, the student will only have 5 minutes to complete the quiz.
Assessments in this course are not compatible with mobile devices and should not be taken through a mobile phone or a tablet. If you need further assistance please contact FIU Canvas Help Team.
Zoom Video Conference
Zoom is a video conference tool that you can use to interact with your professor and fellow students by sharing screens, chatting, broadcasting live video/audio, and taking part in other interactive online activities. We will be utilizing this tool to conduct [insert meeting purpose here].
Zoom Meetings will be held on the following dates/time:
Zoom meetings can be accessed via the Zoom link in the course navigation menu. Once you click on the Zoom link, it will route you to join the meeting for the respective class session. You will also be able to view upcoming meetings, previous meetings that you have already joined, and meeting recordings. Before joining an actual class session:
If you encounter any technical difficulties, please contact the FIU Canvas Help Team. Please ensure you contact support immediately upon the issue occurring.
[Insert notes about grading here]
|Number of Items
|Points for Each
|Total Points Available
HFT 3263 Restaurant Management Course Outline
Week 1 Aug. 22-28: Introduction to the Course, Introduction to the Restaurant Business
Week 2 Aug.29-Sep.4: Characteristics of Restaurant Operation
Week 3 Sep.5-11: Developing a Restaurant, Restaurant Chain Operation an Business Plan
Week 4 Sep.12-18: Menu Planning
Week 5 Sep.19-25: Menu Engineering
Week 6 Sep. 26- Oct.2: Purchasing and Receiving Management
Week 7 Oct. 3-9: National Day Holidays
Week 8: Oct. 10-16: Storage Management and Inventory Control
Week 9 Oct. 17-23: Food and Beverage Cost Control
Week 10 Oct. 24-30: Food and Beverage Cost Control
Week 11 Oct. 31-Nov. 6: Sanitation and Safety
Week 12 Nov. 7-13: Managing Service
Week 13 Nov. 14-20: Beverage Management
Week14 Nov. 21-27: Group Project Presentations
Week 15 Nov. 28-Dec. 3: Group Project Presentations
Week 16 Dec. 4-10 : Final Test Week