Restaurant Management


    General Information

    Professor Information

    Professor Photo
    Mark Traynor
    (305) 919-4577
    Biscayne Bay Campus, Building Room HM 341
    Mondays 1pm – 5pm and by appointment
    Message through Canvas Inbox only

    Course Objectives

    At the conclusion of this course, the student will be able to:

    Course Level Goals:

    • Course Goal 1: Understand the day-to-day operations of a restaurant and foodservice establishment.
    • Course Goal 2: Assess and describe the issues and challenges associated with opening and running a restaurant in the current global market.
    • Course Goal 3: Identify the knowledge that is needed for the long-term success and prosperity of a restaurant.
    • Course Goal 4: Developing an appreciation for the restaurant industry.

    Course Level Objectives:

    Objective 1: Topic - Foodservice Day-to-Day Operations

    (i) List the different segments of the restaurant industry.

    (ii) Identify the various key functional areas within a restaurant and connect them to aspects of the customer experience.

    (iii) Apply theoretical concepts to solve day-to-day operational problems related to the management of restaurants through using an online simulation

    Objective 2: Topic - Industry Trends and Challenges

    (i) Interact with other students and share learnings and opinions on the current trends and challenges that face the foodservice industry.

    (ii) Value the diversity among employees of the foodservice industry.

    (iii) Be aware of the various technology that is used to manage and market a restaurant.

    Objective 3: Topic - Foodservice Long-Term Success and Prosperity

    (i) Describe the basic key financial statements that a restaurant manager needs to understand.

    (ii) Make the required managerial decisions to make a restaurant a financially viable business.

    Objective 4: Topic - Appreciation for the Restaurant Industry.

    (i) Describe the evolution of the restaurant industry.

    (ii) Be aware of the breadth of the global restaurant industry and its impact employment and economies.

    Major & Curriculum Objectives Targeted


    • Students shall be able to relate where and how the restaurant industry developed in the United States and the principal documents, policies, procedures, and operational systems present in restaurant operations.


    • Good managers need to understand the differences in operational, financial, and organizational systems of the various market segments within the restaurant industry.  


    • Using this knowledge base, students will demonstrate how they apply their knowledge
    • The restaurant business operates on the principle of maximizing profit. Managers need to analyze the operational effectiveness and efficiencies inherent in a range of industry segments.  


    • A successful manager must integrate available information to formulate a business plan. Student shall demonstrate their ability to formulate a plan based upon a restaurant they have studied.

    Important Information

    Course Prerequisites

    There are no prerequisites for this course.


    Textbook Image
    The Professional Restaurant Manager
    David K. Hayes, Allisha A. Miller and Jack D. Ninemaker
    Pearson, 1st Edition, 2013
    ISBN-10: 0132739925
    ISBN-13: 9780132739924
    You may purchase your textbook online at the FIU Bookstore.

    Purchase options:

    • Print, new: $117.40
    • Print, used: $88.05
    • Print, new rental: $79.85
    • Print, used rental: $55.20
    • eBook, Buy: $70.00
    • eBook, rent (for 180 days): $23.00

    ProSim Restaurant - Knowledge Matters

    Register at

    Register for course with course key: NP5PM7‚Äč

    Price: $39.99

    Instructions on how to enroll in this class will be discussed in the first week of the semester on Canvas.


    Please review the FIU's Policies webpage. The policies webpage contains essential information regarding guidelines relevant to all courses at FIU, as well as additional information about acceptable netiquette for online courses.

    As a member of the FIU community you are expected to be knowledgeable about the behavioral expectations set forth in the FIU Student Code of Conduct.

    Technical Requirements & Skills

    One of the greatest barriers to taking an online course is a lack of basic computer literacy. By computer literacy we mean being able to manage and organize computer files efficiently, and learning to use your computer's operating system and software quickly and easily. Keep in mind that this is not a computer literacy course; but students enrolled in online courses are expected to have moderate proficiency using a computer.

    This course utilizes the following tools:

    1. Adobe Connect
    2. ProSim Restaurant
    3. Assignments
    4. Online podcasts and media content

    Please visit our Technical Requirements webpage for additional information.

    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.

    Accessibility And Accommodation

    The Disability Resource Center collaborates with students, faculty, staff, and community members to create diverse learning environments that are usable, equitable, inclusive and sustainable. The DRC provides FIU students with disabilities the necessary support to successfully complete their education and participate in activities available to all students. If you have a diagnosed disability and plan to utilize academic accommodations, please contact the Center at 305-348-3532 or visit them at the Graham Center GC 190.

    Please visit our ADA Compliance webpage for information about accessibility involving the tools used in this course.

    Please visit the  Canvas Accessibility webpage for more information.

    For additional assistance please contact FIU's Disability Resource Center.

    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 to 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 Handbook.

    Academic Misconduct includes: Cheating – The unauthorized use of books, notes, aids, electronic sources; or assistance from another person with respect to examinations, course assignments, field service reports, class recitations; or the unauthorized possession of examination papers or course materials, whether originally authorized or not. Plagiarism – The use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism.

    Learn more about the academic integrity policies and procedures as well as student resources that can help you prepare for a successful semester.

    Expectations Of This Course

    This is a hybrid course, which means a portion of the course work will be conducted in the classroom and also online. Expectations for performance in an online course are the same for a traditional course. In fact, online courses require a degree of self-motivation, self-discipline, and technology skills which can make these courses more demanding for some students.

    Students Responsibilities:

    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.
    1. 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.
    2. 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.
    3. 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.

    The instructor will:

    • Log in to Canvas daily from Monday-Friday, excluding holidays
    • Respond to discussion boards, blogs, and journal postings within 48 hours
    • Respond to student messages within 48 hours of reading them.
    • Grade assignments within 5 days of the assignment deadline.

    Course Modules

    1. The Restaurant Industry
    2. Developing the Restaurant Concept
    3. Preparing to Open a Restaurant
    4. Restaurant Service
    5. Controlling the Restaurant

    Course Detail

    Course Communication

    Students should expect weekly announcements from the professor with instructions, updates, and information regarding coursework and opportunities. External communication in this course will take place via the Message tool in Canvas. Please do not email me, instead send a message via the Message feature on Canvas. My work email receives a lot of traffic each day, for this reason I may not see your email, or get to it as promptly as you want. The message box on Canvas is exclusively for this class. Please do not mix up the Message feature with the Email feature on Canvas, the Email feature is an external communication tool that will send an email to my work account, thus, it may be lost amongst my daily emails. The Message tool is located on the Course Menu, on the left side of the course webpage. I will check my Message inbox between 9am-11am and again at 3pm-5pm, Monday to Friday each week, if you send me a message after 5pm then please expect me to read this emailing the following business day. Students should expect a response from the professor 24 - 48 hours on weekdays, unless a situation arises that prevents this opportunity. Any communication sent to the professor should be professional in nature, and include the student’s name, the course in which they are enrolled, a salutation and closing, and clear and concise message content.

    Visit our Writing Resources webpage for more information on professional writing and technical communication skills.

    Discussion Forums

    Industry Podcast Discussion Assignments

    I use current and up-to-date industry media sources such as the many Foodable TV podcast shows,, and the Restaurant Unstoppable podcast. You can access these podcasts via the links below, the podcast app on your smart phone, and iTunes. The link to the specific podcast episode will be provided to you on Canvas.

    You must listen to the entire podcast, and complete two tasks;

    1. Answer ALL of the discussion questions related to the podcast in the discussion forum on Canvas. Please number each response 1-3.
    2. Respond to at least one other student’s post (per individual discussion question) by the closing date for each industry podcast discussion assignment. Remember, each industry podcast discussion assignment has 3 questions to answer in total. This means that you must respond to another students posting for each of the three individual questions posted by me per industry podcast discussion assignment. Please number each response 1-3.

    There are 7 assignments in total, each worth 30 points. Each discussion forum will be open from Tuesday 2pm until Monday 11.45pm during the week that they are assigned to.

    Discussion Forum Expectations:

    Tips for Electronic Discussions (adapted from Creating Strong Contributions to Electronic Discussions)

    • Remember to use your subject line effectively.
    • Sign your posting to the discussion; this helps because it:
      • Lets classmates get to know who you are
      • Lets readers know who wrote a particular contribution
      • Supports and enhances your overall conversation online
    • Adopt the right tone.
      • Be specific in your writing. For example, include names and examples that explain or make known who you agree/disagree with, why you agree/disagree, and what you want to add to the conversation. This helps other readers follow your ideas and tie them back to the discussion.
      • Invite interaction and collaboration from others. Consider using phrases like "What do you think about my idea?" and "Do you agree with this?" Let readers know you want to hear their opinions.
      • Respect others' thoughts and ideas. Be constructive in challenging different views and explain where you disagree and why within the rules of "netiquette."
    • Techniques
      • Take a chance. Electronic discussions afford the opportunity to brainstorm and think online. The nature of an online discussion is more relaxed than other forms of written communication. Test ideas. See how others can help you look at and stretch your thinking.
      • Don't use fancy formatting or bullets. Remember that online are discussions are text-based. Stick to the basics:
        • Single-space within a paragraph and double-space between paragraphs.
        • Keep your paragraphs short.
      • Consider why it is called a "threaded discussion." Use the "reply" function to respond or reply to a posting. This helps keep the thoughts and threads of a discussion grouped together in order. Use the "new message" function for new thoughts or ideas.
      • Proofread and check the spelling. While online communication is more relaxed, it is not careless communication. Doing a quick proof of your work before you send it may alleviate the need to clarify your posting and save you some time and and potential embarrassment.
    • Keep your responses to less than 20 lines and at least 200 words. Use paragraphs to organize your thoughts. Remember: the longer your response is, the less effective your message becomes.
    • The posting must occur between Monday 12:01 AM and Sunday 11:45 PM for that particular week’s module. You must post by Sunday 11:45 PM for that week.
    • Each week’s postings will be graded by the instructor within 7 days of the Discussion Forum’s closing.
    • Your posting will be graded based on the rubric provided.
    • You must respond to at least one other classmate’s posting within 48 hours of the closing date for that week’s discussion assignment

    The Total Possible Points for each Discussion Question is 15 points


    Exceeds Expectations

    (5 - 2.6 points)

    Meets Expectations

    (2.5 - 1.1 points)

    Does Not Meet Expectations

    (1 - 0 point)

    Offers substantive comment or opinion

    5 Points

    Responses to questions are substantial, well thought-out, detailed and well-written.

    Responses to questions have detail and are written with minimal grammatical errors.

    Responses to questions lack significant detail and/or are not well-written.

    Discussions relates to the topic*

    5 Points

    Addresses the specific topic in explicit detail while citing sources

    Addresses the specific topic

    Strays from the specific topic, or fails to address the topic

    Student has responded to another student's posting (for each question per assignment)

    5 Points

    Student significantly responds to at least one other participant's comments.

    Student significantly responds to at least one other participant's comments however, the response lacks sustenance and/or only states whether they agree or disagree

    Student does not respond to at least one other participant's comments.


    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. Assessments in this course are not compatible with mobile devices and should not be taken through a mobile phone or tablet. If you need further assistance please contact FIU Online Support Services.

    Quiz Expectations:

    • There will be a weekly quiz, 7 in total for the entire semester, worth 20 points each.
    • The quiz will consist of 20 questions.
    • Each quiz will relate to the specific topic for the module/week, some weeks the question will come from more than one chapter of the textbook.
    • Students will be allowed one attempt per quiz.
    • Quizzes will be open from Tuesday 2 PM and Monday 11:45 PM.
    • The duration of each quiz will be 45 minutes in total.
    • Quiz results and feedback will be available immediately after the due date.


    Syllabus Agreement and Academic Honesty Assignment

    This assignment is designed to ensure that you, the student, have read and understand the syllabus. If you have questions regarding the course content or assignments then it is your responsibility to ask me questions, you can do this via the Inbox or schedule a meeting with me in person or by phone. This assignment represents an agreement between student and professor. I will do my best to uphold my end but I require you to do the same. You must read the entire syllabus, then you must log onto Canvas to complete the Syllabus Agreement and Academic Honesty Policy Test on Canvas (this can be found in Module 1). This must be completed by Sunday, midnight (11.45pm) of the first week of class.

    Syllabus Quiz (15 points)

    This assignment is designed to ensure that you, the student, have read and understand the syllabus. We will review it in class, however, you will also need to read it thoroughly on your own. If you have questions regarding the course content or assignments then it is your responsibility to ask me questions, you can do this via Message (on Canvas), during the professor’s office hours, or schedule a meeting in person, by phone, or by Skype. If you fail this quiz you will be required to take it again and as many times as possible until you pass it, you will not be allowed to progress any further in the course until you complete this assignment.

    ProSim Restaurant

    You will be required to sign-up for this online restaurant simulation. It will be at an additional cost of approximately $39.99. It is designed to provide you with simulated management experiences to help apply the principles learned in the course. ProSim Restaurant assignments will be due at 11.45pm on the dates specified in the table below. Under no circumstances will any of the ProSim assignments be reopened for completion after the closing date.

    Turnaround - ProSim Manager

    Students take over a struggling restaurant and restore it to profitability. To achieve this, they follow a systematic approach to identifying and solving problems. This approach is presented as a diagnostic flow chart. Students look sequentially at generating customer demand, fulfilling customer demand, and then fulfilling customer demand cost effectively. Finally, they apply their knowledge and the diagnostic process to turnaround a second struggling restaurant.

    Restaurant Mogul - ProSim Manager

    In this project, you will open multiple restaurants and build a profitable restaurant empire. You begin by following a series of steps to open your first restaurant. These include market research, location selection, menu design, pricing, purchasing, layout, staffing, and advertising. After following the steps, you will have created a restaurant that is generating revenue but operating at a loss. You will improve profitability by listening to customers and controlling costs. A troubleshooting flowchart is available if needed. After making your first restaurant profitable, you will open one or more additional restaurants to reach a total profit goal for their empire.


    Per the Intellectual Honesty Statement below, plagiarism is “the use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. Any student who fails to give credit for ideas, expressions or materials taken from another source, including internet sources, is responsible for plagiarism” (FIU, 2014). All assignments in this course should employ APA style citation. The Purdue Online Writing lab (found at provides extensive information on APA style citations, including a workshop, instruction, and examples. Students found guilty of committing plagiarism in any course assignment will receive a zero for that assignment, and may face more harsh university penalties. To emphasize: If you copy information directly from the internet or from a textbook, and fail to cite this as a direct quote using proper APA-style citations, you have committed plagiarism and will receive a zero for that assignment.


    Late Submission Assignments

    1. Assignments submitted with 24 hours after the assignment deadline will automatically lose 50% of the available points for that assignment.
    2. No assignments will be accepted more than 24 hours after the submission date
    3. I work very hard to grade papers quickly. Late assignments do not get handled with the same dispatch. They go to the bottom of my priorities. ON TIME IS THE WAY TO GO.
    4. Failing to submit 5 assignments in total throughout the semester will result in a Fail grade (F) for the course. This includes homework assignments, ProSim assignments, quizzes and discussion boards.
    5. Failing to log into the course in the first week of the semester will result in being dropped from the course.

    Attendance and Tardy Policy

    Class Presence and Participation

    Class presence and participation points are given to encourage your active class participation and discussion. You will be rewarded with a perfect weekly participation score as long as you come to class on time, actively contribute to the class discussion and fully participate and engage in the class.

    Grading of Participation:

    Grading Item Points
    Punctuality 1
    Actively participating and engaging in conversation and discussion within student groups 10
    Peer Review of Group Presentations 3
    Asking of questions during class 1
    Total 15

    Presence: Although it is not required, most students send their professor a brief e-mail to explain their absence in advance, this does not excuse you from the class but is courteous. All absences, excused or not are considered to be absences. If there are extenuating circumstances for missing class, we may discuss alternative measures for correcting the absence. All absences other than school activities, military service and medical emergencies for the student or their immediate family are considered unexcused.  No exceptions.

    All students will be given a 5-minute grace period upon which to enter the class. After which time, the classroom door will be closed and no student will be allowed to enter the classroom. If you are more than 5 minutes late, you will be considered absent for the day. In addition, students who are absent will not have their guest speaker reaction papers or quizzes associated with that particular class graded, and will subsequently lose all the points available for these particular assignments. It is arrogant and unacceptable to be habitually late to any meeting, including class.  It is equivalent to saying your time is more important than everyone else’s.

    Students who repeatedly arrive late to the lecture will have their Class Participation grade lowered. Attendance will be taken at the beginning of the class. Any false attendance signatures will result in zero participation grades for all parties involved. 3 or more unexcused absences will result in a failed quit grade in this class. Attendance is an important aspect of professionalism. You will need to have high, consistent attendance (including timely arrival and departure) in your role as a hospitality professional. Teamwork is an important aspect of this course. Your peers in class, and the teaching staff depend on you to make the class a positive learning experience. Therefore, everyone must be present and prepared if we are to be successful.

    Adobe Connect Pro Meeting

    Adobe Connect is an online meeting room where you can interact with your professor and fellow students by sharing screens, sharing files, chatting, broadcasting live audio, and taking part in other interactive online activities. No Adobe Connect meetings have been scheduled to date, if a meeting is scheduled then you will be notified of the time and date via email. If this time does not work with your schedule, then the meeting will be recorded and available for you to view on demand.

    Requirements for using Adobe Connect:

    1. Disable any window pop-up blocker.
    2. Adobe Flash Player is required to successfully run your Adobe Connect meeting. You can test your computer to make sure your computer and network connections are properly configured to provide you with the best possible Adobe Connect meeting experience.
    3. Use of a combination headset and microphone with USB connection is recommended to ensure quality sound and reduce technical difficulties

    Reference Adobe Connect (Tutorials & Help) to learn about the tool, how to access your meeting rooms and recordings.


    Course Requirements Number of Assignments Points per Assignment Total Points
    Syllabus Agreement and Academic Honesty Policy 1 5 5
    Syllabus Quiz 1 5 5
    ProSim Restaurant Assignments 10 15 150
    Attendance 8 15 120
    ProSim Restaurant Turnaround (mid-term) 1 50 50
    ProSim Restaurant Mogul (final) 1 100 100
    Weekly Quizzes (4 Quizzes worth 20-30 points) 4 (2) 20 (30) 140
    Industry Podcast Discussion Questions 7 15 105
    Group Presentations 1 50 50
    Total     725
    Extra Credit - Name Tags 7 3 21
    Letter Range (%) Letter Range (%) Letter Range (%)
    A 93 or above B 83 - 86 C 70 - 76
    A- 90 - 92 B- 80 - 82 D 60 - 69
    B+ 87 - 89 C+ 77 - 79 F <60

    Course Calendar

    Weekly Schedule

    Week - Date Topic Chapter Out of Class Work

    Week 1

    Module 1

    March 4 - 10

    Overview of course

    The Restaurant Industry


    The Restaurant Business

    Read Syllabus

    Chapter 1

    Course Syllabus Quiz

    ProSim – Market Research

    ProSim – Advertising

    ProSim - Location Selection

    Industry Podcast Discussion 1

    Weekly Quiz (CH 1, 2 & 3 (30 pts))

    Read Chapters 1 - 3

    Week 2

    March 11 - 17




    Week 3

    Module 1

    March 18 - 24

    The Restaurant Industry 


    Developing a Restaurant 

    The Legal Aspects of Restaurant Management

    Chapter 2

    Chapter 3

    Industry Podcast Discussion 2

    Weekly Quiz (Ch 5 & 6)

    ProSim – Menu Design

    ProSim – Layout

    Read Chapters 5 & 6

    Week 4

    Module 2

    March 25 - 31

    Developing a Restaurant Concept


    It All Starts with the Menu

    The Restaurant Facility

    Group Presentations (1 - 2)

    Chapter 5

    Chapter 6

    Industry Podcast Discussion 3

    Weekly Quiz (Ch 4, Ch 7)

    ProSim – Staffing

    Week 5

    Module 3

    April 1 - 7

    Preparing to Open a Restaurant


    Managing a Professional Staff

    Getting Ready for Production

    Group Presentations (3 - 4)

    Chapter 4

    Chapter 7

    ProSim – Purchasing

    Industry Podcast Discussion 4

    Weekly Quiz (Ch 8)

    Week 6

    Module 4

    April 8 - 14

    Restaurant Service


    Quality Foods

    Group Presentations (5 - 6)

    Mid-Term - ProSim – Turnaround

    Chapter 8

    Industry Podcast Discussion 5

    Weekly Quiz (Ch 9, Ch 10)

    Week 7

    Module 4

    April 15 - 21

    Restaurant Service


    Serving Guests

    Beverage Products and Service

    Group Presentations (7 - 8)

    Chapter 9

    Chapter 10

    ProSim - Menu Engineering

    ProSim – Pricing Statements

    Industry Podcast Discussion 6

    Weekly Quiz (Ch 11, Ch 12, Ch 13, 30 pts)

    Week 8

    Module 5

    April 22 - 27

    Controlling the Restaurant


    Cost Control

    Managing Revenue

    Managing for Profit


    Chapter 13

    ProSim - Financial Statements

    Industry Podcast Discussion 7

    Term Final – ProSim Restaurant Mogul