HOSP
410 Restaurant Management Entire Course
Devry
HOSP 410 Week 1 Discussion
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Introduction to Restaurants
(graded)
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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.
DQ
2
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Kinds and Characteristics of
Restaurants (graded)
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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.
Devry
HOSP 410 Week 2 Discussion
DQ
1
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Concept, Location, and Design
(graded)
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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.
DQ
2
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The Menu (graded)
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The
menu serves as a great selling tool, and it is the face of 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.
Devry
HOSP 410 Week 3 Discussion DQ 1 & DQ 2 Latest
DQ
1
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Financing and Leasing
(graded)
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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?
DQ
2
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Legal and Tax Matters
(graded)
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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.
Devry
HOSP 410 Week 4 Discussion DQ 1 & DQ 2 Latest
DQ
1
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Bar and Beverage (graded)
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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?
DQ
2
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Restaurant Operations
(graded)
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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.
Devry
HOSP 410 Week 5 Discussion DQ 1 & DQ 2 Latest
DQ1
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Restaurant Leadership and
Management (graded)
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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).
DQ2
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Organization, Recruiting, and
Staffing (graded)
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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.
Devry
HOSP 410 Week 6 Discussion DQ 1 & DQ 2 Latest
DQ
1
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Employee Training and
Development
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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?
DQ
2
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Service and Guest Relations
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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?
Devry
HOSP 410 Week 7 Discussion DQ 1 & DQ 2 Latest
DQ
1
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Technology in the Restaurant
Industry (graded)
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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?
DQ
2
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Restaurant Business and
Marketing Plans (graded)
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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?
Chapter
Question
ch 5
Chapter
10 – Internet Exercise (p. 312)
Chapter
11 – Internet Exercise (p. 347)
ch
6
Chapter 12 – Employee Training and Development
Chapter 12 – Employee Training and Development
Chapter
13 – Service and Guest Relations
ch 1
Chapter
Questions
Chapter
1 – Review Questions 1, 4, 5 (p. 22)
Chapter
2 – Review Questions 1, 5, 6 (p. 60)
ch
2
Chapter
Questions
Chapter
3 – Review Questions 5, 8, 11 (p. 109)
Chapter
4 – Review Questions 1, 4, 7 (p. 144)
ch 3
Chapter
Questions
Chapter
16 – Review Questions 1, 4, 8 (p. 485)
Chapter
17 – Review Questions 2, 3, 9 (p. 513
case
study
Week
4 Case Study (50 pts.)
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.
1. An overview of the F&B trend, and why you think it is relevant to your concept.
2. Advantages and disadvantages associated with the trend.
3. How do you think this trend will positively affect the financial growth of your concept?
4. Step-by-step implementation of the trend you are adopting based on the articl
Course
Project> Grading Rubrics
Restaurant Concept Project
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
1. You must name his vision and come up with all the details for the concept.
2. Money is no object; you can spend as much as it takes to finalize your restaurant concept.
3. Your project must incorporate the items listed below. Each week (except Week 4), deliverables will be turned in for grading.
4. 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.
5. 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.
6. Please include a table of contents, introduction, and conclusion.
7. Write the report in the order listed below.
8. 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.
9. Review the Grading Rubrics for every assignment to familiarize yourself with assignment and grading expectations. Rubrics are located in Doc Sharing.
10. Remember, don’t procrastinate! Post questions in the Q & A Forum.
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Deliverable Due
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Item Due
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Points
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Week 1
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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).
·
Please submit this as one document in the Week 1 Course
Project Dropbox.
·
Remember to use APA format.
For
information on how this section will be graded, please review the grading
rubric posted in Doc Sharing.
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24
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Week 2
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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?
·
To meet paper length requirements, it is a good idea to aim
for approximately one page per topic.
·
Please submit this as one document in the Week 2 Course
Project Dropbox.
·
Remember to use APA format.
For
information on how this section will be graded, please review the grading
rubric posted in Doc Sharing.
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24
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Week 3
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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?
·
To meet the paper length requirements, it is a good idea to
aim for about one page for each of the topics.
·
Please submit this as one document in the Week 3 Course
Project Dropbox.
·
Remember to use APA format.
For
information on how this section will be graded, please review the grading
rubric posted in Doc Sharing.
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24
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Week 5
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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?
·
To meet the paper length requirements, it is a good idea to
aim for about one page for each of the topics.
·
Please submit this as one document in the Week 5 Course
Project Dropbox.
·
Remember to use APA format.
For
information on how this section will be graded, please review the grading
rubric posted in Doc Sharing.
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24
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Week 6
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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.
·
To meet the paper length requirements, it is a good idea to
aim for about one page for each of the topics.
·
Please submit this as one document in the Week 6 Course
Project Dropbox.
·
Remember to use APA format.
For
information on how this section will be graded, please review the grading
rubric posted in Doc Sharing.
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24
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Week 7
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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.
·
Your project should now be complete.
·
Remember to include the Title page, Table of Contents,
Introduction, and Conclusion.
·
Remember to use APA format throughout the paper and submit an
APA reference page at the end of the project (separate page).
·
Please submit this as one document in the Week 7 Course
Project Dropbox.
For
information on how this section will be graded, please review the grading
rubric posted in Doc Sharing.
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150
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Grading Rubrics
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Category
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Points
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%
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Description
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Course Project Drafts (Week
1)
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24
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9%
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|
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Course Project Drafts (Week
2)
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24
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9%
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|
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Course Project Drafts (Week
3)
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24
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9%
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|
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Course Project Drafts (Week
5)
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24
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9%
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|
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Course Project Drafts (Week
6)
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24
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9%
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Course Project Final Paper
(Week 7)
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150
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55%
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Total
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270
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100
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A quality paper will meet or
exceed all of the above requirements.
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