HRT 106 - Food And Beverage Management

HISTORY AND CAREERS		10	0	0
Colonial America	Describe the food and beverage industry in colonial America.
Nineteenth century	Describe the United States food and beverage industry at the beginning of the nineteenth century.
	Describe the food and beverage industry in the United States during the middle nineteenth century.
Twentieth century	Describe the food and beverage industry in the United States at the beginning of the twentieth century.
Mid-twentieth century	Discuss the impact of increased mobility on the food and beverage industry of the mid-twentieth century.
Present	Describe the present range in types of serving establishments in the United States.
Restaurant careers	Name the jobs in the restaurant career field.
	Discuss the educational opportunities available to people desiring employment in the restaurant career field.
	Describe the resources available which list employment opportunities in the restaurant.
	Identify the trend in restaurant jobs.
	Discuss career ladders and increased salary opportunities in the restaurant career field.
	Discuss how to identify and overcome stereotyping (e.g., sexual, physically disabled) in the restaurant industry.
Beverage-serving careers	Name the jobs in the beverage-serving establishment’s career field.
	Discuss the educational opportunities available to people desiring employment in the beverage-serving establishments career field.
	Describe the resources available which list employment opportunities in the beverage-serving establishments career field.
	Identify the trend in beverage-serving establishments career jobs.
	Discuss career ladders and increased salary opportunities in the beverage-serving establishments career field.
	Discuss how to identify and overcome stereotyping (e.g., sexual, physically disabled) in the beverage-serving establishments industry.
EQUIPMENT LAYOUT AND DÉCOR		5	0	0
Types of equipment	Describe the types of equipment required to operate a restaurant.
	Develop a list of equipment required for a restaurant.
	Describe the types of equipment required to operate a beverage-serving establishment.
	Develop a list of equipment required to operate a beverage-serving establishment.
Layout	Describe the procedure used in developing an equipment layout for a restaurant.
	Develop an equipment layout for a restaurant.
	Describe the procedure used to develop an equipment layout for a beverage-serving establishment.
	Develop an equipment layout for a beverage-serving establishment.
Decor	Discuss the range of decor themes which restaurants use and the market appeal of each theme.
	Develop a decor theme for a restaurant.
	Discuss the range of decor themes which beverage-serving establishments use and the market appeal of each theme.
	Develop a decor theme for a beverage-serving establishment.
	Compare and contrast decor themes for restaurants and beverage-serving establishments for the upkeep costs involved.
MENU AND BEVERAGE LIST PLANNING		5	0	0
Terminology	Define the terms used to describe the restaurant menu planning process.
	Define the terms used to describe the process of preparing a beverage list.
Formulas	State the formulas used in planning menus and beverage lists.
Menu and beverage list analysis	Analyze the style, size, shape, colors, and content of menus and beverage lists.
Development	Develop a menu suitable to an established theme of a restaurant.
	Develop a beverage list suitable to an established theme at a bar or other beverage-serving operation.
DISTRIBUTION		15	0	0
Purchasing	Describe the factors involved in making a purchasing decision for a restaurant or beverage-serving establishment.
	Outline the sequence of steps for developing a purchasing decision.
	Name the types of purchasing decisions made by management of restaurants and beverage-serving establishments.
	Discuss ordering procedures used by restaurant managers.
	Discuss ordering procedures used by beverage -serving establishments.
	Explain the purpose of specification purchasing as applied in the restaurant and beverage-ordering industry.
	Describe the contents of a typical purchase order used by restaurants.
	Describe the contents of a typical purchase order used by a beverage-serving establishment.
	Prepare a purchase order of the type used in the restaurant trade.
	Prepare a purchase order of the type used in a beverage-serving establishment.

Receiving and checking	Outline the receiving controls involved in restaurant and beverage-serving supplies management.

	Describe the methods used in receiving and checking restaurant and beverage-serving supplies management.
	Discuss the procedures used to record receivables for restaurant and beverage-serving establishments.
	Receive, check, and record supplies for a restaurant and/or beverage-serving establishment.
Storage	Describe the minimum acceptable dry food storage area for a restaurant.
	Describe the minimum acceptable refrigerated storage area for a restaurant.
	Describe the minimum acceptable recyclable material and trash storage area for a restaurant.
	Layout a dry food storage area.
	Layout a refrigerated storage area.
	Layout a recyclable materials and trash storage area.
	Layout a secure area for beverage storage.
Controls	Describe the contents of inventory control sheets used by restaurants and beverage-serving establishments.
	Discuss inventory control procedures used by restaurants and beverage-serving establishments.
	Describe methods of preventing pilferage used by restaurants and beverage-serving establishments.
Sanitation	Give examples of food-borne diseases.
	State the requirements for maintaining personal hygiene when working in a restaurant and/or beverage-serving establishment.
	Discuss sanitation requirements for food storage, handling, and preparation.
	Name the typical sanitizing equipment needed for a restaurant and/or beverage-serving establishment.
	Describe the procedures used for rodent and insect control for a restaurant and/or beverage-serving establishment.
Safety	Describe precautions for preventing cuts and burns at a restaurant and/or beverage-serving establishment.
	Describe precautions for preventing fires at a restaurant and/or beverage-serving establishment.
	Describe precautions for preventing injuries from machines at a restaurant and/or beverage-serving establishment.
	Describe precautions for preventing falls at a restaurant and/or beverage-serving establishment.
	Describe precautions for preventing injuries from improper lifting at a restaurant and/or beverage-serving establishment.
MERCHANDISING		5	0	0
Table service	Describe the styles of restaurant table services.
Table setting	Define cover as it applies to restaurant table service.
Placement	Describe the types of linen placement found in the restaurant setting.
	Describe the types of flatware placement found in the restaurant setting.
	Describe the types of china placement found in the restaurant setting.
	Describe the types of glassware placement found in the restaurant setting.
	Describe the methods used in back-up preparation within the restaurant trade.
Accounting	Describe the procedure used to close out a register.
	Close out a register for a restaurant and/or beverage-serving operation.
	Describe the procedure used to verify credit cards.
	Discuss alternate payment procedures when credit cards are rejected.
	Describe the procedure for analysis of labor cost of a restaurant or beverage-serving establishment.
	Perform a labor cost analysis of a restaurant or beverage-serving establishment.
SERVICE PROFESSIONALISM		10	0	0
Customer service	Identify the factors which establish a restaurant or beverage-serving establishment's customer service rating.
	Discuss customer expectations for a restaurant or beverage-serving establishment.
Image	Describe process of developing an image for a restaurant or beverage-serving establishment.
Advertising	Identify the elements of an advertisement for a restaurant or beverage-serving establishment.
	Define the term suggestive selling as it applies to restaurant and bar operations.
Personnel policies	Describe personnel policies which promote quality and courteous service at restaurants and bars.
	Discuss procedures for handling violations of restaurants and bar personnel policies.
Personnel training	Discuss personnel training requirements for a restaurant or bar.
	Identify resources for a personnel training program in the restaurant and bar trade.
Management techniques	Describe the qualities of an effective manager for the restaurant and bar trade.
	Describe the procedure used to develop a work schedule for a restaurant or bar.
	Develop a work schedule for a restaurant or bar.
	Discuss procedures for delegating work responsibilities for a restaurant or bar.

Suggested Resources

Suggested Resources include textbooks shown below or most current edition.

Brown, D. R. (1989). The restaurant managers handbook. Lauderhill, FL: Atlantic.

Egerton-Thomas, C. (1989). How to open and run a successful restaurant. New York: John Wiley & Sons.

Green, E. F., et al. (1987). Profitable food & beverage management: Operations. Venks, OK: Williams Book Co.

Green, E. F., et al. (1987). Profitable food & beverage management: Planning. Venks, OK: Williams Book Co.

Ninemeier, J. D., et al. (1986). Planning & control for food & beverage operations (2nd ed.). New York: American Hotel & Motel Assn.

Rey, A. M., & Wieland, F. (1985). Managing service in food & beverage operations. New York: American Hotel & Motel Assn.

Competency Areas	Hours
History and Careers	Class	5
Equipment Layout and Decor	D. Lab	0
Menu and Beverage List Planning	P. Lab/O.B.I.	0
Distribution	Credit	5
Merchandising
Service Professionalism

Prerequisite:	Provisional admission
Corequisite:

D.Lab

HISTORY AND CAREERS

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