Week 1
Introduction to Restaurants (graded) |
The
restaurant industry is often mistaken to be thought of as an easy
business to run. We will begin this week’s discussion with your opinion
on this matter. Do you think restaurants are easy to run? Why or why
not? Please elaborate on your answer, and feel free to share some
examples
Kinds and Characteristics of Restaurants (graded) |
In
the restaurant industry, there are diverse types of restaurant
ownership. What is the fastest growing trend of characteristics of
restaurants today? Back up your answer with some research either from
our textbook or any other reliable sources. Don’t forget to always cite
your source in APA format at the end of your post.
Week
2 discussion
Concept, Location, and Design (graded) |
Concept,
location, and design are major elements in the success of a restaurant.
Discuss current concept trends and why you believe these trends are
successful in today’s world of restaurants.
The Menu (graded) |
The menu serves as a great selling tool, and it is thefaceof
the restaurant. Begin by explaining why the menu is considered to be a
strong selling tool, and how front of the house staff can increase their
check average by selling the menu effectively.
This section lists options that can be used to view responses.
Week
3 discussion
Financing and Leasing (graded) |
Finance
and leasing are very important to the overall success of a restaurant.
It starts with securing capital funds. What are some key areas of
consideration when presenting a financial plan to a group of investors?
What are some do’s and don’t’s?
Legal and Tax Matters (graded) |
Understanding
taxes is not only important to the success of the restaurant, it is
also important for the owner to avoid tax mistakes that can cost a lot
of money in penalties. What are some examples of legitimate business
expenses that are tax deductible? Be sure to visit the corresponding
chapter for information, and don’t forget to cite your sources in your
posts.
Week
4 discussion
Bar and Beverage (graded) |
The
bar is a profitable area for a restaurant. It is also one of the
highest liability areas of a restaurant. In recent years, there is
growing awareness of drinking and driving. We will begin this week’s
discussion with the liability restaurants face when serving alcoholic
beverages. To what extent do you believe a restaurant owner is liable
when serving alcoholic beverages? How about bartenders and servers?
This section lists options that can be used to view responses.
Q
Restaurant Operations (graded) |
In this discussion thread,
we will review a variety of operational topics as related to restaurants: from
controlling costs to food safety and sanitation, and also proper purchasing.
What are some main areas of control in a restaurant? Give a few examples, and
explain how these areas of control are unique to a restaurant business.
Week
5 discussion
Restaurant Leadership and Management (graded) |
Many
studies have been conducted about leadership and management. Leadership
in restaurants presents unique challenges. We will begin our discussion
this week exploring some of those challenges. What are some unique
challenges in leadership of restaurants? Give examples and support your
answer with research (properly cite research).
Organization, Recruiting, and Staffing (graded) |
Staffing
the restaurant properly is key to the overall success of the
organization. Identify at least three different jobs you would find in a
restaurant? List some tasks associated with those jobs.
Week
6 discussion
Employee Training and Development |
Proper
employee training and development in the restaurant industry is
lacking. We will begin this week’s discussion understanding the reasons
behind it. What are some reasons for the shortcomings of employee
training and development in the restaurant industry?
Service and Guest Relations |
Service
is an integral part of a restaurant. Most customers will not return to a
restaurant if they had inadequate service. What are some essential
steps of service that must be evident in any type of restaurant, and why
do you think these steps of service are so important?
Week
7 discussion
Technology in the Restaurant Industry (graded) |
Technology
is ever-evolving. In today’s technological world, it seems like
technology is changing with a blink of an eye. We will start our
discussion this week by sharing some new technologies in the restaurant
industry. Discuss some new technologies you have seen recently in
restaurants. What did you like about it? What didn’t you like?
Restaurant Business and Marketing Plans (graded) |
In your opinion, how important is it for a single restaurant to have a marketing plan? Is it worth their time? Why or why not?
Course Project: Restaurant Concept Project
Objectives|Guidelines|Grading Rubrics
Objectives
Throughout this course, you will be writing an individual Course Project in which you will develop a restaurant concept. The premise of the project is that you have just been told that a billionaire is considering your team to develop his newest venture; a new restaurant concept.
Guidelines
Your report will be based on the guidelines from Chapter 3, page 82 of your text, Figure 3.2, which is a timeline showing the sequence of restaurant development.
GUIDELINES
- You must name his vision and come up with all the details for the concept.
- Money is no object; you can spend as much as it takes to finalize your restaurant concept.
- Your project must incorporate the items listed below. Each week (except Week 4), deliverables will be turned in for grading.
- All outside reference material must be cited using the APA citation method.You should have a minimum of five outside sources. Your textbook is considered one source. Do NOT forget to cite and enclose quotes in quotation marks, which are copied from your text, websites, news articles, magazines, and so forth.
- Familiarize yourself with DeVry’s plagiarism policy located in the Policies tab under Course Home. Failure to comply with these standards may be grounds for an Academic Integrity Violation. This is a large portion of your grade; do not risk a zero by copying from ANY source without quoting and citing it properly.
- Please include a table of contents, introduction, and conclusion.
- Write the report in the order listed below.
- In general, this project report must be at least 12-15 pages of actual report (not to include the title page, table of contents, and references), double-spaced, in 12 point font.
- Review the Grading Rubrics for every assignment to familiarize yourself with assignment and grading expectations. Rubrics are located in Doc Sharing.
- Remember, don’t procrastinate! Post questions in the Q & A Forum.
| Deliverable Due | Item Due | Points |
|---|---|---|
| Week 1 | Part 1 What is the name of your vision? You can include this on your title page. A rough outline of your paper. Introduction for your paper (this should be at least one page and should clearly reflect your vision as if you are trying to sell it).
For information on how this section will be graded, please review the grading rubric posted in Doc Sharing. | 24 |
| Week 2 | Part 2 Concept Development (see Chapter 3): What is the concept behind your decision? Site Selection (see Chapter 3): Where will your restaurant be located? Why did you choose this location? Menu Development (see Chapter 4): What type of menu will you use? How did you decide on pricing?
For information on how this section will be graded, please review the grading rubric posted in Doc Sharing. | 24 |
| Week 3 | Part 3 Financial Analysis (see Chapter 16): Develop a financial budget estimate of the cost to start up your new venture. Figure 16.2 on page 452 shows a great way to estimate startup costs. Licenses and Approvals (see Chapter 16): Identify the necessary permits and licenses you will need (local and state requirements). Design, Furnishings, and Equipment (see Chapters 3 and 5): Describe the layout of your restaurant. If you are able to come up with a sketch, that would be great, but it is not required. What type of equipment will you need?
For information on how this section will be graded, please review the grading rubric posted in Doc Sharing. | 24 |
| Week 5 | Part 4 Employment of Key Personnel (see Chapter 11 and 12): Who are the key personnel you will need to employ? Selection and Training of Key Personnel (see Chapter 11 and 12): How will you select and train key personnel?
For information on how this section will be graded, please review the grading rubric posted in Doc Sharing. | 24 |
| Week 6 | Part 5 Market Analysis (see Chapter 15): Explain the kind of restaurant and where it fits into the overall industry. Who is your target population? Competition Analysis (see Chapter 15): Analyze the competition’s strengths and weaknesses. Figure 15.6 in the text shows a great comparison benefit matrix.
For information on how this section will be graded, please review the grading rubric posted in Doc Sharing. | 24 |
| Week 7 | Course Project Due This is your opportunity to correct and fine-tune any outstanding parts of your project. This final part of the course project will be graded based on your entire work from beginning to end; therefore, if you do not make any corrections from the different drafts, you will lose points. Remember that you are submitting this final part of the project as if it was a proposal to financial investors, and you are looking to get the funds to open your dream restaurant. Make sure this part is professional, well-written, and organized.
For information on how this section will be graded, please review the grading rubric posted in Doc Sharing. | 150 |
Grading Rubrics
| Category | Points | % | Description |
|---|---|---|---|
| Course Project Drafts (Week 1) | 24 | 9% | |
| Course Project Drafts (Week 2) | 24 | 9% | |
| Course Project Drafts (Week 3) | 24 | 9% | |
| Course Project Drafts (Week 5) | 24 | 9% | |
| Course Project Drafts (Week 6) | 24 | 9% | |
| Course Project Final Paper (Week 7) | 150 | 55% | |
| Total | 270 | 100 | A quality paper will meet or exceed all of the above requirements. |
Chapter Questions
Chapter 1 – Review Questions 1, 4, 5 (p. 22)
1. Give three reasons why someone would want to own and operate a restaurant.
4. How important do you think it is to have restaurant experience before entering the business as an owner/operator?
5. Give three reasons people patronize restaurants.
Chapter 2 – Review Questions 1, 5, 6 (p. 60)
Review Questions
1. Briefly describe the kinds and characteristics of restaurants.
5. What are the highlights of Mexican restaurant menus?
6. Name elements that make for “fine dining.”
week 2 assignment
Chapter
Questions
Chapter 3 – Review Questions 5, 8, 11
(p. 109)
·
5. What is the relationship between your logo
and your restaurant concept?
·
8. List five factors that together help
formulate a restaurant concept.
·
11. Can a particular site be wrong for one
restaurant, right for another? Explain.
Chapter 4 – Review Questions 1, 4, 7
(p. 144)
1. How would you prioritize the considerations in menu
planning for your restaurant?
4. Discuss how the equipment and menu must harmonize to
create a smooth operation.
7. How seriously should restaurant operators become involved
with the nutritional content of foods the chefs serve?
week 3 assignment
Chapter 16 – Review Questions 1, 4, 8 (p. 485)
1. In drawing up
a sales budget for a casual Italian restaurant, what percentage of
weekly sales should be forecasted for Friday and Saturday evenings?
4. Aside from its value in planning, why is it essential to do a budget forecast of sales, costs, and profit?
8.
The procedure in seeking a loan from the Small Business Administration
is fairly elaborate. What is the usual sequence for this process?
Chapter 17 – Review Questions 2, 3, 9 (p. 513)
2. What are some dangers of operating a restaurant as a partnership?
3. If you wanted to operate your restaurant as a corporation but be taxed as an individual, how could you arrange this?
9. As a limited partner in a restaurant, what part do you have in making management and financial decisions?
Week 4 Case Study (50 pts.)
Visit the Nation’s Restaurant News website atwww.nrn.com.
From the website home page, go to Food & Beverage, News & Trends.
For this case study, you will need to find a current article that is relevant to your concept in the course project.
Write a report that includes the following.
- An overview of the F&B trend, and why you think it is relevant to your concept.
- Advantages and disadvantages associated with the trend.
- How do you think this trend will positively affect the financial growth of your concept?
- Step-by-step implementation of the trend you are adopting based on the article.
This
case study assignment should be at least three pages following APA
formatt. At the end of your work, an additional page should include APA
formatted reference page. The grading rubric is posted in Doc Sharing.
week 7 assignment
