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Management of Restaurant Operations

Management of Restaurant Operations

• Code: SMB3RB009
• Extent: 3 ECTS (81 h)
• Timing: Semester 5
• Language: English
• Level: Professional studies
• Type: Compulsory

Prerequisites
Introduction to Studies and Hospitality Business, Hospitality Services module and Restaurant Processes module should be successfully completed.

Learning outcomes
The objective is to provide students with practical knowledge and tools on how to operate a profitable small or medium-size restaurant business.

Students will understand the importance of explicit industry analysis, market research and business planning in a successful trade. Also a large emphasis is put on accurate staff planning as well as motivating the staff to achieve the best results in business. In addition, students will be introduced to a process of finding the best purchasing channels. Business follow-up, as an important tool, takes place during the entire course.
As an assignment students will build a product plan for selected restaurant type.

Course contents
• Analysis of restaurant industry globally and in Finland with brief history of the hospitality industry.
• Target marketing and competition
• Staff policies
• Legislation
• Product planning
• Purchasing channels
• Business follow-up

Cooperation with the business community and other organisations
The course includes a visiting lecturer, e.g. a manager from a successful Finnish restaurant.
 
International
During the course, the international trends in restaurant business will be studied and analyzed.

Teaching and learning methods
It is possible to complete the course based on classroom learning or part time learning:

a) Classroom learning:
Lectures and Examination 48 h
Self-studies 32 h
The assessment of one’s own learning 1 h

b) Part Time Learning:
Lectures and Examination 12 h
Self-studies 68 h
The assessment of one’s own learning 1 h

Recognition of Prior Learning, RPL  (in Finnish AHOT)
The required skills and competences can be demonstrated by a skills examination.

Teacher/s with the main responsibility for the course
Pekka Lampi

Course materials
Roy C. Wood (ed.), 2000. Strategic questions in food and beverage management. Butterworth-Heinemann. Oxford.
Jack D. Ninemeier. 2010. Management of Food and Beverage Operations. American Hotel & Lodging Educational Institute. Lansing.

Handouts and other lecture material selected by the teacher.

Assessment
Examination 50 %
Assignment 50 %

The assessment of one’s own learning does not influence the grade. The assignment is the same for all courses/modules and the answers will also be used for course/module development. The assignment is completed online in WinhaOpaali.

Assessment criteria

Grade 1 (Min. 40%  competence level)
Knowledge:
The student knows some principles of the hospitality business and the structure of restaurant management. He/she has the skills to maintain profitable business operations with peers.
Skills:
The student is able to search information to some extent   He/she can discuss the needed procedures in development while maintaining a successful business.
Competence:
The student has limited motivation to take responsibility for his/her own professional development. The student shows some activity and initiative in the learning process.

Grade 3  (Min. 70% competence level)
Knowledge:
The student knows the principles of the hospitality business and the structure of restaurant management. He/she has the skills to maintain profitable business operations.
Skills:
The student is able to search information and pinpoint the needed procedures while maintaining a successful business.
Competence:
The student has motivation to take responsibility for his/her
own professional development. The student shows activity and initiative in the learning process.

Grade 5 (Min. 90% competence level)
Knowledge:
The student knows and understands the principles of the hospitality business and the structure restaurant management. He/she is able to develop further the business operations.
Skills:
The student is able to search information and implement the needed procedures in business development.
Competence:
The student has good motivation to take responsibility for his/her own professional development. The student shows activity and initiative in the learning process.