Restaurant Management


    General Information

    Professor Information

    Professor Photo
    Mark Traynor
    (305) 919-4577
    Biscayne Bay Campus, Building Room HM 341
    By appointment
    Message through Canvas Inbox only

    Course Description And Purpose

    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.

    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: SB6XX6

    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. Please go to the "What's Required" webpage to find out more information on this subject.

    This course utilizes the following tools:

    1. Adobe Connect
    2. ProSim Restaurant
    3. Assignment Dropbox

    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 an online course, which means most (if not all) of the course work will be conducted 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 are expected to:

    • Review the how to get started information located in the course content
    • Introduce yourself to the class during the first week by posting a self-introduction in the appropriate discussion forum
    • Take the practice quiz to ensure that your computer is compatible with Canvas
    • Interact online with instructor/s and peers
    • Review and follow the course calendar
    • Log in to the course five times per week
    • Respond to discussion boards, blogs, and journal postings
    • Respond to emails and messages within 72 hours
    • Submit assignments by the corresponding deadline

    The instructor will:

    • Log in to the daily from Monday-Friday, excluding holidays
    • Respond to discussion boards, blogs, and journal postings within 96 hours
    • Respond to student messages within 48 hours of reading them.
    • Grade assignments within 7 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 Monday 2pm until Sunday 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. 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 Monday 12:01 AM and Sunday 11:59 PM.
    • The duration of each quiz will be 45 minutes in total.
    • Quiz results and feedback will be available immediately after the due date.
    • At this time, the total score and all of the questions and answers will be provided. Please note that once you start the quiz you must complete it in one sitting, the clock is continuously counting down even if you “pause” the quiz.


    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 (10 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 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.


    Course Requirements Number of Assignments Points per Assignment Total Points
    Syllabus Quiz and Academic Honesty Policy  1 10 10
    Introduce Yourself Discussion Forum 1 15 15
    ProSim Restaurant Assignments 10 15 150
    ProSim Restaurant Turnaround (mid-term) 1 100 100
    ProSim Restaurant Mogul (final) 1 150 150
    Weekly Quizzes 6 (1) 20 (30) 150
    Industry Podcast Discussion Questions 8 15 120
    Total     695
    Letter Range (Points) Letter Range (Points) Letter Range (Points)
    A 646.5 or above B 577 - 604.5 C 486.5 - 535
    A- 625.5 - 646 B- 556 - 576.5 D 417 - 486
    B+ 605 - 625 C+ 535.5 - 555.5 F 416.5 or less

    Course Calendar

    Weekly Schedule

    Week - Date Topic Chapter Out of Class Work

    Week 1

    Module 1

    January 7 – January 13

    Overview of course

    The Restaurant Industry


    The Restaurant Business

    Read Syllabus

    Chapter 1

    Course Syllabus Quiz

    Weekly Quiz (Ch 1)

    ProSim – Market Research

    Industry Podcast Discussion 1

    Week 2

    Module 1

    January 14 – January 20

    The Restaurant Industry 


    Developing a Restaurant 

    The Legal Aspects of Restaurant Management

    Chapter 2

    Chapter 3

    Weekly Quiz (Ch 2 & 3)

    ProSim – Advertising

    ProSim – Location Selection

    Industry Podcast Discussion 2

    Week 3

    Module 2

    January 21 – January 27

    Developing a Restaurant Concept


    It All Starts with the Menu

    The Restaurant Facility

    Chapter 5

    Chapter 6

    Weekly Quiz (Ch 5 & 6)

    ProSim – Menu Design

    ProSim – Layout

    Industry Podcast Discussion 3

    Week 4

    Module 3

    January 28 – February 3

    Preparing to Open a Restaurant


    Managing a Professional Staff

    Getting Ready for Production

    Chapter 4

    Chapter 7

    Weekly Quiz (Ch 4, Ch 7)

    ProSim – Staffing

    ProSim – Purchasing

    Industry Podcast Discussion 4

    Week 5

    Module 4

    February 4 – February 10

    Restaurant Service


    Quality Foods

    Chapter 8

    Weekly Quiz (Ch 8)

    Industry Podcast Discussion 5

    Mid-Term - ProSim – Turnaround

    Week 6

    Module 4

    February 11 – February 17

    Restaurant Service


    Serving Guests

    Beverage Products and Service

    Chapter 9

    Chapter 10

    Weekly Quiz (Ch 9, Ch 10)

    ProSim – Menu Engineering

    ProSim – Pricing Statements

    Industry Podcast Discussion 6 

    Week 7

    Module 5

    February 18 – February 23

    Controlling the Restaurant


    Cost Control

    Managing Revenue

    Managing for Profit

    Chapter 11

    Chapter 12

    Chapter 13

    Weekly Quiz (Ch 11, 12 & 13)

    ProSim - Financial Statements

    Industry Podcast Discussion 7

    Term Final – ProSim Restaurant Mogul