- Course Objective 1: Review and compare the different segments of the restaurant industry.
- Course Objective 2: Recognize and review the day-to-day operations of a restaurant and foodservice establishment.
- Course Objective 3: Assess and describe the issues, trends, and challenges associated in the current restaurant market.
- Course Objective 4: Investigate and analyze “real-life” scenarios to apply the concepts and strategies from the course to solve problems.
- Course Objective 5: Identify the knowledge that is needed for the long-term success and prosperity of a restaurant.
- 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.
- 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
- Check your FIU email account for an email from Typsy with an activation link.
- Click on the activation link in this email to activate your account. Please check your spam folder just in case the email from Typsy arrived there. If you did not receive an email from Typsy then please contact me ASAP so that
- To access each assignment click on the link in each assignment on Canvas, this will take you directly to the Typsy assignment.
- Adobe Connect
- ProSim Restaurant
- Assignment Dropbox
- Review the how to get started information located in the course content
- Read the course syllabus from front to back
- 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
- Complete all assignments and activities listed above by May 13, 2019 at 11:45pm
- 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
- 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
- The Restaurant Industry and Managing Staff
- Menu Design
- Restaurant Layout and Planning for Production
- Restaurant Service – Serving Guests
- Controlling Costs
- Financial Management – Managing Profit
- Industry Podcast 1 due 05/13/19
- Industry Podcast 2 due 05/20/19
- Industry Podcast 3 due 05/27/19
- Industry Podcast 4 due 06/03/19
- Industry Podcast 5 due 06/10/19
- You must listen/watch to the entire podcast/ video.
- Answer ALL of the discussion questions posted by me in one posting per discussion assignment on Canvas. Input your response directly into the textbox on Canvas, you do not need to upload any documents. Please number each response 1 – 3.
- Respond to at least one other student’s post per individual discussion question. Remember, each assignment has 3 questions to answer in total. You must respond to a different student’s posting for each of the three individual questions.
- Remember to use your subject line effectively
- Sign your posting to the discussion; this helps because it:
- Let classmates get to know who you are
- Let 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."
- 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 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.
- There will be a weekly quiz, 6 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 11:45 PM.
- The duration of each quiz will be 45 minutes in total.
- Quiz results and feedback will be available immediately after the due date.
- 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.
- Assignments submitted with 24 hours after the assignment deadline will automatically lose 50% of the available points for that assignment.
- No assignments will be accepted more than 24 hours after the submission date.
- 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.
- 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.
- No assignments will be accepted after the end date for the semester.
- Very Important- Failing to log into the course and complete all assignments in the first week of the semester (by May 13, 11:45pm) will result in being dropped from the course.
- Front of House Essentials
- Better Food Cost Management
- Table Service Fundamentals
- Delivery Passionate Service
- The Art of Menu Engineering
- Profit and Loss*
- Disable any window pop-up blocker.
- 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.
- Use of a combination headset and microphone with USB connection is recommended to ensure quality sound and reduce technical difficulties
- Teaching Sales Skills to Servers
- Social Media for Hospitality Businesses
- Time Management for Servers
- Effective Communication with Staff
- Instagram for Hospitality Management
- Quiz - Chapters 1 & 4
- ProSim Advertising
- ProSim Staffing
- Typsy - Front of House Essentials
- Industry Podcast Discussion
- Syllabus Quiz
- Introduce Yourself Discussion Forum
- Quiz - Chapter 5
- ProSim Menu Design
- ProSim Location selection
- Typsy - Better Food Cost Management
- Industry Podcast Discussion
- Quiz - Chapters 6 & 7
- ProSim Layout
- ProSim Purchasing
- Typsy - Table Service Fundamentals
- Industry Podcast Discussion
- Quiz - Chapter 9
- ProSim Market Research
- ProSim Turnaround
- Typsy - Delivering Passionate Service
- Industry Podcast Discussion
- Quiz - Chapters 11 & 12
- ProSim Pricing
- ProSim Menu Engineering
- Typsy - The Art of Menu Engineering
- Industry Podcast Discussion
- Quiz - Chapter 13
- ProSim Financial Statements
- ProSim Restaurant Mogul
- Typsy - Profit and Loss
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.
At the conclusion of this course, the student will be able to:
Course Level Goals:
Major and Curriculum Objectives Targeted
ProSim Restaurant - Knowledge Matters
Register at www.KnowledgeMatters.com
Register for course with course key: EZ9LC7
Instructions on how to enroll in this class will be discussed in the first week of the semester on Canvas.
This course utilizes Typsy, an online hospitality training tool. You do not need to create an account with or pay for Typsy. The school has purchased a license for all students enrolled at the school and I have created your account using your FIU email address. To access Typsy, follow these steps:
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 and 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:
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.
Accessibility Statements for Partners and Vendors
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.
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.
An extremely important consideration to make is the level of work and commitment this course will require. This course is Summer A course, a condensed course. While the semester is extremely short but extremely intensive, over the 6 weeks of the semester we will be covering 16 weeks worth of material. If you have travel arrangements (vacation or work), or have a busy schedule with work or other classes my recommendation is for you to reconsider taking the course in this format. You will most likely be required to work on the material for this course each and every day of the week, this includes readings, listening to podcasts, watching videos, and completing assignments.
Students are expected to:
The instructor will:
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 FIU 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 5 pm then please expect me to read this emailing the following business day. Students should expect a response from the professor within 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.
Industry Media Discussions
I use up-to-date industry media sources to create a discussion forum that provides you with relevant information regarding current trends and issues in the foodservice industry. You can access these podcasts/videos via the URLs in the assignment links uploaded to Canvas, the podcast app on your smart phone, YouTube, and iTunes. Examples of the sources used are:
There are 5 assignments in total, each worth 15 points. Each discussion forum will be open from Monday 12:01am until Sunday 11:45 pm during the week that they are assigned to.
How do you complete this assignment?
There is one Industry Discussion Question assignment per week, during weeks 1 – 5 of the semester (no Industry Discussion Question assignment for week 6). For each assignment there will be three separate questions regarding the video/podcast for you to answer. You have three tasks to do by the closing date for each industry media discussion assignment:
In summary, you will be inputting 6 responses in total: 3 in response to my questions and 3 more in response to 3 different students’ postings.
Discussion Forum Expectations:
Tips for Electronic Discussions (adapted from Creating Strong Contributions to Electronic Discussions)
The Total Possible Points for each Discussion Question is 15 points
(5 - 2.6 points)
(2.5 - 1.1 points)
Does Not Meet Expectations
(1 - 0 point)
Offers substantive comment or opinion
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*
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)
Student significantly responds to at least one other participant's comments per questions (a different student per each question).
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.
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 Online Support Services.
Late Submission Assignments
Syllabus Agreement and Academic Honesty Assignment
This assignment is designed to ensure that you, the student, have read and understand the syllabus. It will be reviewed in a video recording; 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 email 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 completing the Syllabus Agreement and Academic Honesty Policy Test on Canvas (this can be found in Module 1). This must be completed by 11:45pm on the Sunday at the end of the first week of class.
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 class. Many of these assignments will be due before we cover the material in class, which will also help you come to class prepared. ProSim Restaurant assignments will be due at 11:45 pm 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. A score below 65% in each ProSim assignment (including Turnaround and Restaurant Mogul) will be considered a fail grade (F) for that assignment and no points will be awarded for that assignment.
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.
In this course we will be using an online platform called Typsy. You will complete Courses in that application, this will involve viewing a series of videos and then completing a quiz at the end. Once you successfully complete the quiz you will receive a certificate for each course. You will submit a URL for your certificate to receive credit for completion. To locate the URL you must navigate the “copy this public URL to share” link at the top of the certificate page (see below).
The list of courses:
*Deadline is a Friday
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:
Reference Adobe Connect (Tutorials & Help) to learn about the tool, how to access your meeting rooms and recordings.
|Letter Grade||% Range||Letter Grade||% Range||Letter Grade||% Range|
|A||Above 93||B||83 - 86||C||70 - 76|
|A-||90 - 92||B-||80 - 82||D||60 - 69|
|B+||87 - 89||C+||77 - 79||F||< 60|
SPOT – due TBD
This is a survey regarding your experience in this class. You will find it in your MyFIU account towards the end of the semester. This is your opportunity to evaluate me and the course so that I may learn how to improve for the future.
Dine out and evaluate – due 06/10/19
As this is a restaurant management class, I am giving you the opportunity to go out and dine at a sit-down restaurant and evaluate your experience. Hopefully, having gone through a portion of the class before this assignment, you will be able to dine using a critical eye. You will write and submit a report about the experience.
“Food” movie/ Documentary reflection – due 06/10/19
In an effort to give you additional “restaurant” experiences, I have selected a variety of movies and documentaries that revolve around food and restaurants. You can select from this list and watch one that piques your interest. Alternatively, you can select one of your own choice. However, the show cannot be a cooking contest or drama driven show such as: Cake Boss, Chopped, Iron Chef. You will the write a reflection paper.
Additional Typsy Course Certificates – due 06/10/19
I am using Typsy as a platform to deliver online video lesson content to you. I have selected a variety of courses and lessons that will be mandatory for you to view and complete. This assignment allows you the opportunity to select a Typsy Course of your choosing to further your education. You will complete the course, and submit the certificate of completion. See the list of additional Typsy courses that are can be completed for extra credit, you can select any four to complete:
|Week - Date||Topic||Chapter||Out of Class Work|
May 6 - 12
Restaurant Industry and Managing Professional Staff
Overview of course
The Restaurant Business
May 13 - 19
Developing a Restaurant
The Legal Aspects of Restaurant Management
May 20 - 26
Restaurant Layout and Design and Ready for Production
It All Starts with the Menu
The Restaurant Facility
May 27 - June 2
Restaurant Service - Serving Guests
Managing a Professional Staff
Getting Ready for Production
June 3 - 9
June 10 - 14
Financial Management - Managing for Profit
Beverage Products and Service