General Information 

Professor Information

Instructor Profile Picture

Instructor

Michael Cheng, Ph.D., CHE

Office

HM 212

E-mail

micheng@fiu.edu

phone

507-401-6676

Office Hours

Tues, 9 - 11 AM

Turn Around Time

Within 24 hours

IG

@Prof.Cheng

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 you will review the procedures for establishing strategies and plans for operation. You will then analyze the production and personnel needs of a restaurant in light of an existing marketing plan and an established menu and provide recommendations. You will explore the various human resource issues within the restaurant industry including hiring, motivating, and scheduling employees.

Course Objectives

Upon completing this course, students will be able to:

  1. Identify the various functional areas (including: marketing, operations, financial, and human resources) within a restaurant that managers must understand.

  2. Discuss these various functional areas through both academic and industry lenses.

  3. Analyze “real-life” scenarios utilizing the concepts from the course.

  4. Formulate recommendations for “real-life” scenarios based on the concepts from the course.

  5. Create a hospitable and collegial classroom environment.

Important Information

Policies

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. For additional information, please visit FIU's Policy and Procedure Library.

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

Important COVID-19 Information

As cases and hospitalizations due to the Delta variant continue to increase in our community, we must unite and take necessary steps to prevent further spread. 

  1. Daily and before arriving to campus, complete the P3 app. If you are not given the green check mark to enter campus, then return home, and contact me by email.
  2. Please check your FIU email account and your Canvas course at least once a day.  Email and Canvas are the best ways for the university, and your professors, to contact you.
  3. If you do not feel well, have tested positive for COVID-19, or have been in contact with a person with COVID-19 while not yet being fully vaccinated, please do not come to class, immediately complete the P3 app to notify the COVID Response Team or call them at 305-348-1919, and contact me by email as soon as you can. In order to receive an excused absence for P3 failure/COVID-19, you must contact the COVID Response Team at 305-348-1919.  If you are directed to isolate or quarantine because of COVID-19, your absences will be considered excused. The make-up policies are outlined in this syllabus.
  4. Per recent CDC guidelines, a vaccinated, asymptomatic individual exposed to a COVID-19 positive person does not need to isolate or quarantine. Nevertheless, it is strongly encouraged to continue to wear a mask. Furthermore, it is recommended to get tested 3-5 days after a known exposure. However, if at any time you become symptomatic, you need to test immediately. If the test returns positive, you will need to follow the COVID-19 positive protocol at that time.
      1. “Asymptomatic” means (of a condition or a person) producing or showing no symptoms.
      2. “Symptomatic” means exhibiting or involving symptoms.
      3. People with COVID-19 have had a wide range of symptoms reported – ranging from mild symptoms to severe illness. Symptoms may appear 2-14 days after exposure to the virus. Anyone can have mild to severe symptoms. People with these symptoms may have COVID-19:
        • Fever or chills
        • Cough
        • Shortness of breath or difficulty breathing
        • Fatigue
        • Muscle or body aches
        • Headache
        • New loss of taste or smell
        • Sore throat
        • Congestion or runny nose
        • Nausea or vomiting
        • Diarrhea
  5. Please take every precaution to keep yourself and others healthy. Per CDC guidelines, you are encouraged to get vaccinated and strongly advised to wear a mask indoors and in public including all FIU facilities.  
  6. Missing excessive days may lead to failing a class or a grade of incomplete.
  7. For me to assist you in achieving your goals, it is important for you to contact me as soon as you experience any events that might disrupt your course participation. For up-to-date information about COVID-19, please see the repopulation.fiu.edu FAQs.
  8. Please be advised that class content may be subject to streaming or course capture for future access by students in this course. Your attendance/participation in this course constitutes consent to such recording.

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.

Privacy Policy Statements for Partners and Vendors

Please visit our Technical Requirements webpage for additional information.

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.

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

Web Accessibility Statements for Partners and Vendors 

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

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:

Cheating

  • The unauthorized use of any materials, information, study aids or assistance from another person on any academic assignment or exercise, unless explicitly authorized by the course Instructor; 
  • Assisting another student in the unauthorized use of any materials, information, study aids, unless explicitly authorized by the Instructor; and 
  • Having a substitute complete any academic assignment or completing an academic assignment for someone else, either paid or unpaid; and

Plagiarism

  • The deliberate use and appropriation of another are work without any indication of the source and the representation of such work as the Student's own.
  • Assisting another student in the deliberate use and appropriation of another’s work without any indication of the source and the representation of such work as the student’s own. 

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

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.

Inclusivity Statement

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.

Course Prerequisites

There are no prerequisites for this course.

Textbook and Course Materials

The Professional Restaurant Manager
title : 
The Professional Restaurant Manager
authors : 
David K. Hayes, Allisha A. Miller, Jack D. Ninemeier
publisher : 
Prentice Hall, Dec-2012
publish date : 
Dec-2012
isbn 10 : 
0132739925
isbn 13 : 
9780132739924
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
Setting the Table
title : 
Setting the Table
authors : 
Danny Meyer
publisher : 
Harper Perennial, Jan-2008
publish date : 
Jan-2008
isbn 10 : 
0060742763
isbn 13 : 
9780060742768
A landmark, bestselling business book and a fascinating behind-the-scenes history of the creation of Danny's most famous eating establishments, Setting the Table is a treasure trove of valuable, innovative insights applicable to any business or organization.

Case Simulations Assignments

You will be required to sign-up for this online restaurant simulation, VB College Restaurant. The cost is already included as part of the course, so you DO NOT need to pay anything extra. 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 after we cover the material in class. Details will be provided on how to sign up for the simulation.

To access VB College Restaurant, please go to https://vb.knowledgematters.com/. You will need to create an account, following the directions on the site.

The course key is:  RH8PR2

Written Assignments

Assignment 1:  Intellectual Honesty Confirmation Letter (0 points) 

Please read the syllabus thoroughly. After reading the syllabus in its entirety, please prepare a professional business letter with appropriate headings addressed to me communicating your acceptance, acknowledgement, and confirmation of the syllabus content. The letter should specifically affirm your acceptance and commitment to the Intellectual Honesty Statements and the FIU Academic Pledge. Please use my appropriate title and the school address in the headings. 300 word minimum.

Assignment 2: Miami Spice (100 points)

As this is a dining services management class, I am giving you the opportunity to go out, dine at a sit-down restaurant, and evaluate your experience. If you are unable to dine out during this class session, then your opportunity would be to order delivery or pick up. I hope that having gone through a portion of the class before this assignment; you will be able to dine using a critical eye. Please copy and paste these questions into your paper and then elaborate on each area with your answers/ feedback: 

  • What are your observations about the restaurant atmosphere or website/ordering process?
  • What are your observations about the restaurant table setting or it’s “to-go” packaging…How is the food presented?
  • What are your observations about the printed menu if onsite or online if ordered that way?  Format/Layout? Pricing? Menu language?
  • What are your observations about food quality? Portion, Taste, Temperature, Presentation
  • What are your observations about the guest service either in person or via the delivery/pickup? Greeting, Friendliness, Timing, Suggestive selling, Service Method, Safety/Sanitation, Payment efficiency
  • What are the top 3 things you like about the experience?
  • What are the top 3 areas you would highlight for improving the experience?
  • The submission should include any pictures that highlight your experience, as well as any pictures from that restaurant’s own website.
  • You will write and submit a report about the experience minimum 1000 words.

Assignment 3: Danny Meyer Reflection Paper (100 points)

You will write a report concerning Setting the Table by Danny Meyer.  It will cover chapters 1 – 13.  It will be submitted through canvas. It is to be 4-6 pages double-spaced, 12-point font with proper citations. Minimum of 1250 words.

  1. Discuss your major takeaways from the book. How will you apply the theories and practices outlined in the book?
  2. Identify at least five (5) major topics that you feel are the most important to you.
  3. Identify or create two potential scenarios as a Restaurant Leader when you would be able to use the information in the book. 

Please see Canvas for more assignment details.

Assignment 4: Final Reflection/Final Exam (200 points)

  • Lecture/Discussion- Identify at least five (5) of the most important major concepts learned during class meetings/discussions. List each one in order of importance and articulate how you will apply each concept as a management team member or as a consultant within the restaurant segment. (Expectations: Apply your knowledge and what you feel are the important five concepts/topics that will apply to your selected career path in the hospitality industry)
  • Assignments & Projects: Identify at least five (5) of the most important major concepts/topics (Take a ways) learned as a result of completing the  assignments. List each one in order of importance and articulate how you will apply each concept as a management team member or as a consultant within the hotel segment. (Expectations: Identify what was important to you and your career path. If one particular topic resonated, more with you feel free to use more examples of that topic/assignment)  
  • Summary- Draw these ten (10) concepts into a summary paragraph that articulates your preparation for management/leadership, consultancy or higher education in hospitality management (your choice). (Expectations: Minimum 1250 words, business writing style/language, formatting and grammatically correct. This assignment is about reflection and your own professional thoughts of your experience in HFT 3263 – Dining Services Management)

Your Written Work

A special note about your written work: This class will require significant written work. If writing is not your favorite thing that is perfectly acceptable, but it does mean you must start your writing assignments early, revise them more diligently, and make time to consult with a tutor.  You are encouraged to create an Office Word template for assignments in order to save you time and aggravation when completing assignments.

All assignments are to be submitted electronically according to the instructions on within Canvas. Assignments will not be accepted via email, Facebook, text or any other means other than as indicated on Canvas.

Assignments must be formatted as follows:

  1. All assignments must be typed
  2. Assignments must be submitted as ONE document, Word document preferred with no attachments. I prefer that supporting files such as excel, jpeg, youtube, vimeo and all others are embedded within the document. You may hyperlink or copy and paste content into the body. Attachments must be saved with the class name, group or individual name and assignment and attached as such.
  3. Use a 12 point plain font such as Arial.
  4. Use 1" margins on all 4 sides
  5. Justify so the left edges of the typing are perfectly straight
  6. Head the first page this way, single spaced in the upper right corner
    • your last name, your first name
    • your class (ex. HFT 3263)
    • due date
    • name of assignment (ex.  Menu Planning Exercise )
  7. Use a header with the page number and your last name or group name (p 2 – p last.).

Work that does not meet these requirements will be handed back without comment.  If you redo the assignment it will then be late and the late submission policy will apply (see below). These are mechanical things that will help me grade and return your assignments more efficiently. Please take the time to learn and follow the instructions for each assignment.

Late work

  1. Late assignments lose 50% of the final grade after the specified due date whether it is a minute late or a week late. 
  2. As a courtesy, I will accept written work up to 1 week late with the above penalty. Late assignments must be submitted through Canvas using the appropriate link.
  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.

No assignments will be accepted more than 1 week late and that assignment will close after the 1 week courtesy week. Any assignment not submitted will receive a zero.

Make up work

On occasion, and as the opportunity arises, I will provide extra credit opportunities to allow you to make up some lost points.

Expectations of This Course

This is an in-person course, which means most (if not all) of the course work will be conducted in class. 

Students are expected to:

  • introduce yourself to the class during the first week;
  • interact with instructor and peers;
  • review and follow the course calendar and weekly outlines;
  • submit assignments by the corresponding deadline

The instructor will:

  • respond to emails within 24 hours
  • grade assignments within 7 days of the assignment deadline.

Attendance and Tardy Policy

Remember, there are points on the table for attendance, participation and communication! You start with all 10 as your initial grade. In order to retain all 10 points, you must be on time in class, stay for the whole class, and come to every class for the entire semester in order to maintain these points. You must participate in class discussions and have at least 2 questions ready for each class on the material to be reviewed. Failure to attend class, be timely, or have your questions ready will result in deductions from this score. The only excused absences that will not count against you are religious or a University excused absence. Religious absences must be requested 2 weeks prior to the event per the University guidelines and I will have additional make-up assignments/papers to ensure your missed time is made up equitably.

Course Detail

Course Communication

Communication in this course will take place via the Canvas Inbox. Check out the Canvas Conversations Tutorial or Canvas Guide to learn how to communicate with your instructor and peers using Announcements, Discussions, and the Inbox. I will respond to all correspondences within 24 hours.

You are welcome to email me either through Canvas or directly to my FIU email. You are also expected to write in a professional manner, meaning there should be a salutation, body, and signature. I will do my best to respond to emails on a weekday within 24 hours. I will return emails sent over the weekend on the next business day. 

Grading

Course Requirements
Number of Items
Points for Each
Total Points Available
Weight
VB College Restaurant145070056%
Discussion/Participation
151015012%
Assignments
410040032%
Total


1250100%

Grading Schema

Name From To
A
100%
95%
A-
< 95%
90%
B+
< 90%
87%
B
< 87%
83%
B-
< 83%
80%
C+
< 80%
77%
C
< 77%
70%
D
< 70%
60%
F
< 60%
0%

Course Calendar

Weekly Schedule

May change according to class progress or availability of speakers:

DATETOPIC / CHAPTERSIN-CLASSASSIGNMENTS
Class 1 – Aug 24

Introductions

Syllabus Review

VB College Restaurant Intro

The Professional Restaurant Manager: Ch. 1

Introductions

Review syllabus

Lecture and Discussion

Discussion: Trends

Create account in VB College Restaurant at vb.KnowledgeMatters.com

Tune in to Cafecito Chat on Miami Spice, 3 - 4 pm, Aug 25 at http://go.fiu.edu/MiamiSpice

Assignment 1
Class 2 – Aug 31

Welcome Back BBQ on HM patio

Review previous week's key points 

VB College Restaurant – Market Research and Location Selection

VB College Restaurant: Restaurant Market Research

VB College Restaurant: Location Selection

Class 3 – Sept 7

The Professional Restaurant Manager: Ch. 2 & 3 

Review previous week’s key points

Lecture and Discussion

Discussion: Owning a Restaurant

VB College Restaurant: Location Selection
Class 4 – Sept 14

The Professional Restaurant Manager: Ch. 4 

GUEST SPEAKER: John Masi

Review previous week’s key points

Lecture and Discussion

Discussion: Management Basics

VB College Restaurant: Staffing
Class 5 – Sept 21

The Professional Restaurant Manager: Ch. 5

Review previous week’s key points

Lecture and Discussion

Discussion: Menu

VB College Restaurant: Menu Design
Class 6 – Sept 28

The Professional Restaurant Manager: Ch. 6

Review previous week’s key points

Lecture and Discussion

Student prepared Questions

Discussion: Facility and Design

VB College Restaurant: Layout
Class 7– Oct 5

The Professional Restaurant Manager: Ch. 7

Review previous week’s key points

Lecture and Discussion

Discussion: Purchasing

VB College Restaurant: Purchasing

Assignment 2
Class 8 – Oct 12

The Professional Restaurant Manager: Ch. 8

Field Trip: Fontainebleau Miami Beach

GUEST SPEAKER: Thomas Connell, VP of Operations, Culinary, Food and Beverage

Location: Fontainebleau Miami Beach, 4441 Collins Ave, Miami Beach, FL 33140

None
Class 9 – Oct 19

The Professional Restaurant Manager: Ch. 9

Serving Guests

GUEST SPEAKER: TBD

Review previous week’s key points

Lecture and Discussion Discussion: 

VB College Restaurant: Advertising

VB College Restaurant:   Digital Marketing


Class 10 – Oct 26

The Professional Restaurant Manager: Ch. 10

Field Trip: TBD

GUEST SPEAKER: Gabe Urrutia

None
Class 11 – Nov 2

The Professional Restaurant Manager: Ch. 11

Review previous week’s key points

Lecture and Discussion

Discussion: Controlling Costs

VB College Restaurant: Financial Statements
Class 12 – Nov 9

The Professional Restaurant Manager: Ch. 12


Review previous week’s key points

Lecture and Discussion

Discussion: Managing Revenue

VB College Restaurant: Pricing
Class 13 – Nov 16

The Professional Restaurant Manager: Ch. 13

Review previous week’s key points

Lecture and Discussion

Discussion: Profit

VB College Restaurant: Menu Engineering
Class 14 – Nov 23

Danny Meyer, Setting The Table: Ch. 1 - 3

Lecture

Discussion

VB College Restaurant:Turnaround

Class 15 – Nov 30

Danny Meyer, Setting The Table: Ch. 4 & 5

Lecture

Discussion


VB College Restaurant: Restaurant Mogul

Assignment 3
Finals WeekNo ClassFinal Reflection PaperAssignment 4