Syllabus

Course information

Restaurant Management, HMGT 4901
Class hours: 3
Class credits: 3

Instructor information

Instructor: Professor Abreu
E-mail: rabreu@citytech.cuny.edu
Phone: (718) 260-5666

Department Mission Statement

The Hospitality Management Department of New York City College of Technology educates students for careers in the hospitality industry through foundational knowledge of hospitality operations and experiences that cultivate diverse perspectives, lifelong learning, collaboration, and community engagement.

Program Learning Outcomes

To graduate students who:

Evaluate examples of restaurant classifications, concepts and service styles (PLO#1)
Assess restaurant operating procedures systems and technologies (PLO#2)
Analyze sales and financial reports and integrate controls (PLO#3)
Illustrate the use of human resources policies and procedures for hiring, training and managing employees (PLO#5)

Course Description

An overview of restaurant concepts, core values and standard operating procedures including financial controls, planning, forecasting, legal compliance, and human resources management. Current trends, marketing and operational technologies will be analyzed.

Prerequisites

AAS Degree in Travel & Tourism or Hospitality Management

Course Objectives

Upon completion of HMGT 4901, students will be able to:

Identify and compare restaurant classifications, concepts and service styles
Differentiate restaurant operating procedures, systems and technologies
Interpret sales and financial reports
Explore marketing techniques and strategies that reflect the restaurant’s core values
Appraise policies and procedures for hiring, training and managing employees

Student Learning Outcomes	Method of Assessment
a. Evaluate examples of restaurant classifications, concepts and service styles (HMGT: Skill)	Quizzes, written assignments
b. Assess restaurant operating procedures, systems and technologies (HMGT: Skill)	Quizzes, written assignments
c. Analyze sales and financial reports and integrate controls (HMGT: Skill; Gen Ed: Inquiry/analysis; Integration)	Midterm, written assignments
d. Evaluate and apply marketing techniques to the restaurant’s core values (HMGT: Knowledge; Gen Ed: Skill/communication)	Written assignments, final project and oral presentation
e.) Illustrate the use of human resources policies and procedures for hiring, training and managing employees. (HMGT: Skill, knowledge; Gen Ed: Analysis)	Case study, written assignments
f. Gather, interpret, evaluate and apply information about service standards executed and experienced (HMGT Skill; Gen Ed, Integration)	Laboratory performance, weekly restaurant review reaction memo, service analysis, written assignments, final practical

Grading Procedure

Activity	Percent of total grade
Class participation/discussion board	20%
Discussion Board	30%
Midterm	20%
Case study (1)	5%
Written assignment (1)	5%
Final project	20%
Total	100%

Class Performance – 20 points

Participate online class discussion

Log in to class on time
Appropriate use of dining room terms
Improvement of service skills throughout the semester
Full points on discussion board will be awarded if you attend class

Online Discussion Board Exercise – 30 points

Weekly posting on discussion board by watching a video or reading an article. Answer the questions posed by instructor.

Case Study-5 points

It is expected that you read the case study posted on Blackboard and answer the questions in essay form, two pages double space, APA style.

Midterm exam – 20 points

The instructor will provide a written exam on the material covered in class

Written Assignment – 5 points

Instructor will provide a written assignment relevant to the industry.

You are to read the article
Answer the questions essay style, double space, APA style

Final Project – 20 points

The final analysis will be a compilation of the strategies and techniques learned throughout the semester.

Grading System

A 93 – 100

A- 90 – 92.9

B+ 87 – 89.9

B 83 – 86.9

B- 80 — 82.9

C+ 77 – 77.9

C 70 – 76.9

D 60 – 69.9

F 59.9 and below

Recommend Text(s)

Walker, J. R. (2014). The restaurant: From concept to operation. New York, NY

Bibliography

Fields, Roger (2014) Restaurant success by the numbers:a money-guy guide to opening the next new hot spot. Random House, LLC.

Lander, Nicholas (2012). The art of the restaurateur. Phaidon Press

Kamir, Babara (2016). Paris’ Old Favourite Restaurants. Parigramme

Ramond, S. Schidgall, David K. Hayes, Jack D. Ninemeir (2002). Restaurant financial basics. John Wiley & Sons

Student Accessibility

Qualified students with disabilities, under applicable federal, state, and city laws, seeking reasonable accommodations or academic adjustments must contact the Center for Student Accessibility for information on City Tech’s policies and procedures to obtain such services. Students with questions on eligibility or the need for temporary disability services should also contact the Center at The Center for Student Accessibility:

300 Jay Street, room L-237, 718 260 5143. http://www.citytech.cuny.edu/accessibility/

Professionalism and Participation

The Department of Hospitality Management follows industry standards in order to educate, develop and mentor future hospitality and tourism professionals. In order to successfully complete a course, students must consistently participate in class and meet deadlines

NYC College of Technology Statement on Academic Integrity

Students and all others who work with information, ideas, texts, images, music, inventions, and other intellectual property owe their audience and sources accuracy and honesty in using, crediting, and citing sources. As a community of intellectual and professional workers, the College recognizes its responsibility for providing instruction in information literacy and academic integrity, offering models of good practice, and responding vigilantly and appropriately to infractions of academic integrity. Accordingly, academic dishonesty is prohibited in The City University of New York and at New York City College of Technology and is punishable by penalties, including failing grades, suspension, and expulsion. As stated in the Academic Integrity Policy Manual,”academic dishonesty occurs when individuals plagiarize or cheat in the course of their academic work. Plagiarism is the presenting of someone else’s ideas without proper credit or attribution. Cheating is the unauthorized use or attempted use of material, information, notes, study aids, devices or communication during an academic exercise.”The complete text of the College Academic Integrity Policy Manual may be found on the College website.

Use of Electronic Devices

Students are not permitted to take calls or text message during class. Students may not use their cell phones as calculators. In some instances, an instructor may allow the use of personal electronic devices for in class activities.

Writing Style Statement

The hospitality management department requires that all written work must be prepared using APA Style Publication Manual of the American Psychological Association as a reference guide. This includes editorial formats, abbreviations, use of statistics, graphs, citations and references. Visit the City Tech Library website for APA Style Guides.

Class Meeting Schedule

Week	Lecture Topic	Assignments due
1	Introduction and historical perspective restaurant styles Overview of restaurant core values and impact on the operation	Discussion board
2	Manager’s responsibilities Financial controls, planning, forecasting, legal compliance and personnel management Service standards – casual vs. fine dining and the levels of service styles	Discussion board
3	Restaurant sanitation and safety Safety controls, policy and procedures Legal compliance of city, state and federal regulations Internal and external security controls	Discussion board Case study
4	Principles of restaurant management Organizing Staffing Directing Controlling Evaluating Customer service feedback	Discussion board
5	Local, state and national legal compliance and industry standards	Discussion board Written Assignment
6	Human resources, core values and standard operating procedures Hiring and training Awareness and prevention of harassment Union vs. non-union properties	Discussion board
7	Financial Cash and credit controls Reservations, revenue and point of sales systems Midterm examination	Discussion board
8	Marketing and promotion Social media, restaurant reviews	Discussion board Midterm
9	Managing food cost Revenue and forecasting controls Menu costing and pricing	Discussion board
10	Events and banquets Planning and organizing private parties	Discussion board
11	Beverage management Bar revenue management and controls	Discussion board
12	Facility management Equipment maintenance Small wares and supplies Service contracts	Discussion board
13	Current trends	Final project due
14	Final project and oral presentations
15	Final project and oral presentations

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