HRM 110 - Food Service Systems Management

1. Classify food service systems in the food service industry.
2. Identify the critical aspects of management control, including quality control, cost control, staffing, purchasing, internal controls, and accounting systems.
3. Describe professional management including preparation and analysis of financial statements in food service operations and its importance.
4. Demonstrate the principles of menu planning and design as well as marketing practices in food service and develop a marketing plan.

1. Describe the components of systematic food service management and how they work together for successful food service management.
2. Demonstrate preparation and analysis of financial statements in food service.
3. Describe human resources operations in the food service industry, including staffing, recruitment and election, orientation, scheduling, motivation, and training and development.
4. Explain marketing practices in food service and develop a marketing plan.
5. Explain the importance of customer service.
6. Describe the categories, maintenance, and sanitation of kitchen equipment in restaurant operations.

1. Foodservice Systems
   1. History
   2. Types of foodservice operations
   3. Utility and level of service
   4. Profitability
2. Management and Leadership Principles
   1. Management process
   2. Management skills
   3. Management functions
   4. Organizational structure
   5. Decision making
   6. Communication
   7. Leadership and Organizational Change
      1. Motivation and work
      2. Performance
3. Foodservice Management
   1. Role of management
   2. Components of foodservice management
   3. Integration of management operations
4. Management Controls                 
   1. Purchasing
      1. Ordering
      2. Receiving
      3. Storage
      4. Inventory control
      5. Preparation and portion control
      6. Beverage control
   2. Labor
      1. Labor costs
      2. Staffing and scheduling
      3. Factors that influence labor costs
   3. Sanitation
      1. Sanitation practices
      2. Safety
      3. Risks
      4. Quality assurance.
   4. Food Cost Accounting
      1. Food cost accounting function
      2. Cost of food
      3. Food cost percentage
      4. Standard food cost and application
   5. Budgets
      1. Budget controls
      2. Advantages/disadvantages of budgets
      3. Budget preparation
      4. Break even calculations
   6. Internal Controls
      1. Security
      2. Theft
      3. Cash control
      4. Key and lock control
      5. Guest check control
5. Financial Systems in Foodservice
   1. Description of financial statements
   2. Analyzing financial statements
   3. Analyzing sales
   4. Analyzing expenses
6. Human Resources in Food Service
   1. Job and task analysis
   2. Civil rights laws
   3. Recruiting, interviewing, selecting
   4. Employment testing
   5. Employee training and development
      1. Training considerations
      2. Orientation
      3. Professional training and development
      4. Major theories in motivation and learning
      5. Organizing people
7. Menu Development
   1. Type
   2. Menu planning
   3. Analysis
   4. Layout
   5. Designs
8. VIII..        Marketing
   1. Customer considerations
   2. Environment and social factors
   3. Economic and political factors
   4. Marketing plan
9. Service and Customer Relations
   1. Service encounter
   2. Food service viewpoint v. customer viewpoint
10. Equipment in the Kitchen
    1. Categories
    2. Specialty cooking equipment
    3. Kitchen maintenance
    4. Sanitation considerations