COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Quick Service Restaurant Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 490
Fall/Spring
3
0
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives This course aims to scrutinise keypoints of a successful quick service restaurant operation. Key points include; Quick service restaurant concept and branding, menu design, budget, cost control, human resource management, equipments and supply chain process.
Learning Outcomes The students who succeeded in this course;
  • At the successful completion of the course the students will be able to demonstrate skills on quick service restaurant management, planning, control and food
  • Identify the differences and similarities between commercial and noncommercial food service operations.
  • Describe the steps required to implement a cost control system.
  • Describe the importance and function of an operating budget as a planning and control tool.
  • Describe the role of the menu as the foundation for control in a food service operation.
  • Describe control systems necessary to monitor the purchasing, receiving, storing, issuing, production and service functions in a food service operation.
  • Describe the interpretation of cost control and financial data and corrective actions necessary to manage an effective food service operation.
  • Describe revenue control and theft prevention procedures.
  • Discuss labor cost control procedures.
  • Describe the human resource management issues that are involved in operating a quick service restaurant.
Course Description In this course, the basic understanding of fast service restaurant management will be examined at process base. Fast Food Restaurant concept development and operation management will be explained with case studies.
Related Sustainable Development Goals

 



Course Category

 Core Courses
Major Area Courses
Supportive Courses
X
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.5-15
2 Buying and Selling quick service restaurants A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.20-27
3 Franchising quick service restaurants A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.32-47
4 Cost controls A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.50-65
5 Kitchen control A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.66-72
6 Operational costs and supplies A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.75-83
7 Employees, public relations A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.84-92
8 Marketing A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.93-102
9 Midterm
10 Bar management A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.102-105
11 Menu planning, and food safety A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.105-115
12 Dining room operations A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.115-123
13 Stok Control, Audit, and Budgeting A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.123-137
14 Human Resources A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin p.138-152
15 Review
16 Review of the Semester  
Course Notes/Textbooks

A Comprehensive Guide to Successfully Owning and Running a Restaurant, 2003, John James, Dan Baldwin ISB 1-58062-781-1
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
1
50
Seminar / Workshop
Oral Exam
Midterm
1
40
Final Exam
Total

Weighting of Semester Activities on the Final Grade
100
Weighting of End-of-Semester Activities on the Final Grade
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
16
2
32
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
1
25
Seminar / Workshop
Oral Exam
Midterms
1
25
Final Exams
    Total
130

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts

 X
2

Carries best practices in terms of work and food security, safety and hygiene in food production

 X
3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

 X
4

Recognizes and evaluates the impact of gastronomy on culture and society

 X
5

Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member
6

Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.

 X
7

Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts

 X
8

Uses the technological tools related to Gastronomy and Culinary Arts effectively

 X
9

Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach
10

Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)
11

Speaks a second foreign at a medium level of fluency efficiently
12

Relates the knowledge gained through the history of humanity to the field of expertise

 X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest