CUL 101 - Principles of Restaurant Operations

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods
Fundamentals of operating and managing a restaurant, such as concept development; menu development and food purchases; kitchen equipment; and budgeting and cost control. Includes restaurant organization, job definitions and staffing, employee training, marketing, sales and promotion, customer relations and fundamentals of managing an off-premise catering service. In accordance with UNESCO certification, also includes ethical ingredients (local produce, protein, seafood, seeds, and grains); sourcing locally based on seasonality; sustainable kitchen practices; and offering menu items that complement the Southern Arizona growing region.

Prerequisite(s): CUL 105  and CUL 140 .
    

1. Explain and apply concept development principles in restaurant operations and catering services.
2. Discuss the significance of location, seating, visibility, accessibility, and design in restaurant operations.
3. Demonstrate the principles of menu preparation for dine-in and catering services, including menu types, design, analysis, and layout.
4. Demonstrate budget and cost control principles through practical exercises and case analysis.
5. Explain the significance of employment law as it relates to recruiting, interviewing, selection, termination, and employment testing in restaurant operations.
6. Describe types of kitchen equipment used in restaurant operations and discuss maintenance and sanitation of equipment.
7. Prepare a simulated marketing plan with emphasis on product and service, advertising and merchandising, sales, and public relations.
8. Describe considerations in food purchasing, storage, and product selection.

         A.   Definition

         B.   Life cycles

         C.   Utility and level of service

         D.   Profitability

II.       Concept Location and Design

         A.   Seating

         B.   Location information check list

         C.   Visibility

         D.   Accessibility

         E.   Design criteria

III.      Menu Development

         A.   Type

         B.   Analysis

         C.   Layout

         D.   Design

IV.     Budgeting and Controlling Costs

         A.   Forecasting

         B.   Budgeting costs

         C.   Expense control

         D.   Gross profit

V.      Staffing the Restaurant

         A.   Employment laws

         B.   Recruiting, interviewing, and selection

         C.   Termination

         D.   Employment testing

VI.     Kitchen Equipment

         A.   Categories

         B.   Specialty cooking equipment

         C.   Kitchen maintenance

         D.   Sanitation considerations

VII.    Marketing Plan, Sales, and Promotion

         A.   Marketing Plan

         B.   Sales

         C.   Promotion

VIII.    Food Purchasing

         A.   Systems

         B.   Storage

         C.   Selected product purchasing