Course Materials

Week 1. Introduction and historical perspective of restaurant styles

• Read, Walker, J.R., (2008) The Restaurant: From Concept to Operation, Hoboken, N.J.
  • Chapter 1: Introduction
  • Chapter 2: Concept and design

Week# 2. Manager’s responsibilities

•  Read, Principles of Management, by University of Minnesota
• • Chapter 1: Management Principles

Week#3. Restaurant sanitation

• Read, Walker, J.R., (2008) The Restaurant: From Concept to Operation, Hoboken, N.J.
  • Chapter 10: Food production and sanitation
  • New York City Health Department, Food protection manual

Week#4. Principles of restaurant management

• Read, Barth, S.C., Hayes, D.K. (2009) Hospitality Law: Managing Legal Issues in the Hospitality Industry, New Jersey
• • Chapter 2- Government Agencies that impact the hospitality Industry
• Read, Tse, T.S.M. and Poon, You, Modeling no-shows, cancellations, overbooking, and walking in restaurant revenue management.

Week#5. Local, state, federal legal compliance

• Read, Walker, J.R., (2008) The Restaurant: From Concept to Operation, Hoboken, N.J.
  • Chapter 10. Legal and tax matters

Wee#6. Human resources

• Read, Principles of Management, by University of Minnesota
  • Chapter 4. Developing mission, vision, and values
• Read, Barth, S.C., Hayes, D.K. (2009) Hospitality Law: Managing legal issues in the hospitality industry, New Jersey
  • Chapter 7 Legally Selecting Employees
  • Chapter 8 Legally Managing Employees

Week#7. Financial cash and credit controls

• Read, Lueders, C. (2017) The secrets to restaurant management and staff training: The missing pieces to a highly successful restaurant operation, Florida
  • Chapter 9: Managers, general information
• Read, Introduction to financial control accounting
  • Chapter 7.1 Internal controls
• Read, The relationship between immediate turnover and employee theft in the restaurant industry

Week#8. Marketing and promotion

• Read, Seo, S., Miao, L., Almanza, B., & Behnke, C. (2018). How Have Restaurant Firms Responded to Food Safety Crises? Evidence From Media Coverage. Journal of Foodservice Business Research, 21(1), 83–105.
• Read, Canden, D., Lueder, S. (2012) Small Business Management in the 21^st century
  • Chapter 5. Business plan
  • Chapter 7. Marketing strategy
  • Chapter 8. Marketing plan
• Read, Why starting a restaurant during the pandemic was a smart move

Week#9. Managing food cost

• Read, Walker, J.R., (2008) The Restaurant: From Concept to Operation, Hoboken, N.J.
  • Chapter 14: Restaurant operations, budgeting and controls

Week#10. Events and banquets

• Read, Aggarwal, D.K. (2009) Banquet Management, Delhi
  • Chapter 1- Banquet Service
  • Chapter – 9 Organizing events and functions

Week#11. Beverage management

• Read, Cousins, J., Foskett, D, Pennington, A. (2011) Food and Beverage Management: For the hospitality, tourism and event industries, London
  • Chapter 6. Beverage provision
  • Chapter 7. Food and beverage service

Week#12. Facility management

• Read, McAdams, B., von Massow, M., Gallant, M., & Hayhoe, M.-A. (2019). A cross industry evaluation of food waste in restaurants. Journal of Foodservice Business Research, 22(5), 449–466.
• Read, Nugent, C, Ending food waste, one dish at a time, Time Off Food

Week#13. Current trends

• Read,Plunkett, D., Reid, O. ( 2013) Detail in contemporary bar and restaurant design
• Read,Shin, Y. H., Im, J., Jung, S. E., & Severt, K. (2018). Locally Sourced Restaurant: Consumers Willingness to Pay. Journal of Foodservice Business Research, 21(1), 68–82.
• Read, Waligore, A. (2017). truly eye-catching: For imaginative restaurant designs, watch this space. Interior Design, 88(8), 139–150.

Week# 14. Project presentations

Week#15. Project presentations

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