This program is for students interested in stepping out of the kitchen and into the front of the house.
You will learn the skills you need to run and manage a full-service restaurant.
Program Overview
Fundamentals and History
- History of the food service
- Today’s food service Industry
- Introduction to financial management
- Challenges in the food service Industry
- Advantages and disadvantages to starting a food service outlet
- Food service terminology
- Basic math calculations: percentages, averages
- Basic bookkeeping principles
Restaurant Types
- Family or commercial
- Coffee shop
- Cafeteria
- Gourmet
- Ethnic
- Fast food
- Delicatessen
- Buffet
- Institution
- Coffee car
Menu Planning
- General menu requirements
- Menu presentation
- Effect of menu on decision making
- Menu design
- Menu merchandising
- Menu analysis
Business Organization
- Proprietorship
- Partnerships
- Limited company
- Corporations
- Chains and franchises
- Professional help: bankers, accountants, etc
Food Service Feasibility
- Importance of site: general suitability, site specialists
- Visibility, suitability, accessibility
- Location factors
- Downtown versus shopping centre
- By-laws and zoning considerations
- Feasibility study
Premises and Equipment
- Leasing agreements, buy-outs
- Fixtures and equipment
- Rentals
- Sale / leaseback
- Rental agents
- Architects and contractors
- Leasehold improvements, blueprints, landlord negotiations
- Insurance
Equipment, Furnishings and Sanitation
- Cost of equipment
- Equipment based on needs
- Kitchen design
- Equipment requirements
- Professional assistance
- Sanitation and the Health Department
Market Analysis
- Market research
- Demographics
- Customer profiles
- Compiling data
Financial Planning Controls
- Financial statements
- Balance sheets: assets, liabilities, equity
- Income statements
- Retained earnings
- Forecasting, budgeting and analysis
- Financing options
- Cash receipts, disbursements, bank reconciliations
Purchasing
- Purchasing cycle
- Suppliers
- Receiving and storage
- Inventory and turnover
Human Resources
- Job descriptions
- Employee hiring
- Employee training
- Employee evaluation
- Employee records
- Scheduling and payroll
- Worker’s Compensation
Marketing and Advertising
- Trading area analysis and business environment analysis
- Competitor analysis
- Location
- Opportunity analysis
- Marketing plan
- Planning and budgeting
- Sales promotion
- Restaurant critics