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HOSP201 - Restaurant Operations Management

Course Details

Course Code: HOSP201 Course ID: 2906 Credit Hours: 3 Level: Undergraduate

A study of operation and management of a full-service restaurant, course topics include operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development. Various aspects of production and service are experienced, discussed, and demonstrated. Students become familiar with all aspects of a restaurant operation.





Prerequisites

Course Schedule

Registration Dates Course Dates Session Weeks
06/24/19 - 11/29/19 12/02/19 - 01/26/20 Fall 2019 Session D 8 Week session
08/26/19 - 01/31/20 02/03/20 - 03/29/20 Winter 2020 Session I 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

1. Summarize procedures within restaurant operations

2. Apply operational procedures to achieve specific results

3. Examine the influence of history of restaurants on contemporary restaurants

4. Justify use of managerial functions to affect profitability

5. Develop strategies to improve restaurant performance

Reading Assignments:

The textbook and additional journals as assigned in the lessons

Forum Assignments:

Detailed forum expectations and grading rubrics are posted in the forums and in the classroom lessons.

Homework Assignments and Final Project:

There are assignments due throughout the course, and a final project due at the end of the course. Specific details for each assignment can be found in the Assignments section of your online classroom.

Quizzes

Online quizzes are comprised of multiple choice, short answer and true/false questions.

NameGrade %
Forums 25.00 %
Intro and Acknowledge 2.78 %
Forum Week 1 2.78 %
Forum Week 2 2.78 %
Forum Week 3 2.78 %
Forum Week 4 2.78 %
Forum Week 5 2.78 %
Forum Week 6 2.78 %
Forum Week 7 2.78 %
Forum Week 8 2.78 %
Forum 3: Menu Evaluation 1.25 %
Forum 4: Break Even Analysis 1.25 %
Assignments 25.00 %
Assignment 2: Menu planning process 6.25 %
Assignment 4: Managerial knowledge 6.25 %
Assignment 5: Controlling labor 6.25 %
Assignment 6: Profit chain 6.25 %
Assignment 7: Managing performance 6.25 %
Quizzes 20.00 %
Week 2 Quiz: History/Marketing/Menu Planning 10.00 %
Week 6 Quiz: Accounting/Finance/Labor Cost Controls 10.00 %
Term Project 30.00 %
Term Project: Entrepreneurial Restaurant Owner 30.00 %

The VitalSource e-book is provided via the APUS Bookstore.

Please visit http://apus.libguides.com/bookstore for more information.

Websites and additional reading

In addition to the required course texts, please read your weekly classroom lessons which may include supplemental resources for the week.

Book Title:Restaurant Operations Management : Principles and Practices - the VitalSource e-book is provided inside the classroom
ISBN:9781256526469
Publication Info:VS-Pearson
Author:Ninemeier, Jack D. / Hayes, David K
Unit Cost:$86.59
Electronic ISBN:9781269456685
Electronic Unit Cost:$37.80

Previous Syllabi

Not current for future courses.