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Restaurant Operation Control and Profitability Planning

Restaurant Operation Control and Profitability Planning

Code: FES3RB012B
Extent: 5 ECTS (135 h)
Timing: Semester 3-4 (5)
Language: English
Level: Professional studies
Type:  Professional Specialisation Studies

Prerequisites
Basics of Business Mathematics and Financial Accounting and Reporting. The course is part of the Professional Specialisation Studies (PSS) Customer Orientated Development in Restaurants.

Learning outcomes
The student will master the traditional managerial accounting techniques and concepts and knows the basic profitability and productivity ratios in the hospitality business.

Upon successful completion of the course, the student
- has insight into the middle management expertise, understands the challenges he/she will encounter and is determined to work in a supervisory position
- identifies the connections between different departments within the restaurant environment
- knows the principles of collective agreement and can produce a roster
- can make decisions and justify them
- possesses good skills and hands-on expertise in cost and profitability accounting and pricing
- understands the effectiveness and key figures of the hotel, restaurant and tourism industry and can put them into practical use

Course contents
-
command of service procedures, sales and products in restaurants
- role of the supervisor and challenging working situations
- managing the profitable use of labor in the hospitality industry
- restaurant scheduling process according to certain rules and other issues needed to be considered
- reports as a supervisory tool
- cost volume profit (CVP) analysis
- internal income statement of the hospitality business
- management ratio analysis
- pricing

Cooperation with the business community and other organisations
Students are encouraged to actively present their own thoughts and knowledge from their working experiences. All the assignments are working life related and based on practical cases.

International
Students have to follow international business customs and practices, e.g. Uniform System of Accounts, while analysing effectiveness and profitability.

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

a) Classroom learning:
Lectures and examinations 56 h
Self-studies 78 h
The assessment of one’s own learning 1 h

b) Part time learning:
Lectures and examinations 36 h
Self-studies 98 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.

Teachers with the main responsibility for the course
Pekka Lampi
Pekka Heikkilä

Course materials
MaRa the Finnish Hotel and Restaurant Association and Service Union United PAM. Collective agreement in the hotel and restaurant industry.
Schmidgall, R. 2005. Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Association, USA.  
And the other study material announced by teachers.

Assessment
Assignments
Examinations

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 restaurant control and cost and profit planning issues. He/she has the skills to maintain profitable business operations with peers.
Skills:
The student is able to search information and use operational management reports 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 restaurant control and cost and profit planning issues. He/she has the skills to maintain profitable business operations.
Skills:
The student is able to search information and use operational management reports 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 restaurant control and cost and profit planning issues. He/she is able to develop further the business operations.
Skills:
The student is able to search information and use operational management reports 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.