MODULE LEARNING OUTCOMES - The TAR UC module delivers to the appropriate level as follows:

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1 MODULE DESCRIPTOR TITLE MODULE CODE Restaurant Management BHHM T0S CONFIRM LEVEL CONFIRM CREDITS 10 DATE OF APPROVAL 16 th / 17 th July 2014 MODULE AIM - Objectives Instil knowledge and the management of different categories in hospitality industry Emphasis on the understanding of how to operate restaurant from the hospitality industry into entrepreneur To equip students with hospitality industry evolution and latest developments particularly in the area of Food & Beverage. MODULE LEARNING OUTCOMES - The TAR UC module delivers to the appropriate level as follows: LO Ref Learning Outcome 1 Categorise different operational management aspects of the restaurant business. 2 Identify current and future trends that shape the hospitality industry. 3 Demonstrate and evaluate management functions 4 From a management perspective, identify and solve common problems that hospitality organisations encounter ASSESSMENT SUITABILITY The assessment consists of a piece of coursework and an exam, weighted at 0:0. This would be considered a slight over assessment for a 10 credit module at SHU. COMMENTS REGARDING INDICATIVE CONTENT The indicative content covers the key operational management dilemmas and brings together knowledge from other management modules - this is appropriate for both the level and the number of credits awarded. ANY ADDITIONAL REQUIREMENTS - None Required

2 BHHM2233 Restaurant Management 1. Name of Course Restaurant Management 2. Course Code BHHM Name(s) of academic staff Tan Wee Keong 4. Rationale for the inclusion of the course in the programme Restaurant operation contributes to the success of the hospitality business. It is essential for future hotelier to adopt an arsenal of skills and a vast body of knowledge towards the restaurant business. This course is designed with the mind set of providing steps to equip aspiring future hotelier to master a variety of start-up issues and gain the solid footing they ll need to ensure the smooth running of the business they embark on. Objectives Instill knowledge and the management of different categories in hospitality industry Emphasis on the understanding of how to operate restaurant from the hospitality industry into entrepreneur To equip students with hospitality industry evolution and latest developments particularly in the area of Food & Beverage.. Semester and Year offered Semester 3, Year 2 6 Total Student Learning Time (SLT) Total Student Face to Face Total Guided Learning Time (SLT) and Independent L=Lecture T=Tutorial P=Practical O=Others L 28 T 21 P 0 O Learning Credit Value 3 8. Prerequisite (if any) None 9. Learning outcomes Upon completion of this course, students should be able to: Total SLT 1. Classify types of operational aspects within the restaurant business. (C4, A1) 2. Identify forces that moulding the industry (C3, P1, A4) 4. Demonstrate management functions. (C3, A3). Outline management skills in solving problems that the hospitality organisations encounter. (C3, A4)

3 10. Transferable Skills: Transferable Skills How they are developed Planning, Organizing Developed and Cost Control tutorials and pair/group based coursework Presentation in either Developed oral or written form tutorials and pair/group based coursework Work effectively within Developed a team tutorials, pair/ group based coursework Analytical skills Developed case studies 11. Teaching-learning and assessment strategy Teaching-learning Strategy Pair/ Group Discussions Pair/ Group Work Independent reading Library research E-Learning Individual Presentation Assessment Group Discussion Individual Presentation Written Assignment Assessment group coursework group coursework group coursework quizzes coursework. based based based and 12. Synopsis This course focus on the management strategies implemented in restaurant operations and examines in detail the role of the manager in food service namely purchasing, distribution, production, service, accounting, labour, product and profit. 13. Mode of Delivery Lecture Tutorial 14. Assessment Methods and Types Coursework :0% Final Exam :0% 1. Mapping of the course to the Programme Aims PA3, PA4, PA, PA6 16. Mapping of the course to the Programme Learning Outcomes LO3, LO, LO6, LO8 17. Content outline of the course and the SLT per topic

4 Week Topic Student Learning Time (SLT) L T P O Total Guided and Independent Learning 1 Restaurant Development Concept of the Restaurant Location of the Restaurant Design of the restaurant Restaurant Operations Styles of restaurant Operations Restaurant Development 4- Menu Development Pricing Factors to consider when planning a menu Methods for determining menu prizing Factors to consider when determining a menu design and layout 6-7 Cost Control Cost Control and Financing Legal and Tax Matters Purchasing and Receiving 8 Employee Organization Organization recruiting and staffing Employee development and training Equipping the Kitchen Factors to consider when planning a kitchen layout Selection factors for purchasing kitchen equipment

5 11-12 Restaurant Marketing Identifying the major elements for a business plan The importance of 4Ps of marketing mix Promotional ideas for a restaurant Communication Systems in the Restaurant Business Customer service Restaurant ordering system Internal operational system Assessment Coursework Quiz Mid-term test Group assignment Final Exam Total Total Total SLT 120 Subject Credit 3 18 Main references supporting the course 1. Walker J.R The Restaurant: From Concept to Operation, th edn. NJ: Wiley and Sons, Additional references supporting the course 1. Gordon, R.T. and Brezinski, M.H The Complete Restaurant Management Guide. NJ: Wiley and Sons. 2. Mills R.C Restaurant management: customers, operations and employee. NJ: Wiley and Sons. 3. Ninemeier J.D Restaurant operations management: principles and practices. Culinary and Hospitality Industry Publications Services Other additional information: Nil CHECKED Date Reason May Checked Against SI 201

6 REVISIONS Date Reason