Apr 22, 2024  
2019-2020 Archived Catalog 
2019-2020 Archived Catalog

CULA-208 Management of Services

Credits 6 / 6 Contact Hours
Pre-requisite: Placement into RDNG-030 (ACSR-030), completion of ELAP-110 with a minimum grade of 2.0, or successful completion of RDNG-016 or ACLT-074 with a minimum grade of 3.0. Pre-requisite: CULA-107  and FMG.-102  and CULA-201 . Note: Approved uniform required for this class.
This course provides an educational experience in the management of fine dining establishments including the planning marketing and coordinating for service of food.

Course Outcomes
1. Define the term menu with 100% accuracy 2.  Identify the various types of menus with 100% accuracy 3. Develop a menu analysis with 99% accuracy 4. Design and Layout a menu with 99% accuracy 5. Plan and organize a series of menus with 100% accuracy 6. Plan a budget for the menu he/she is responsible for with 1 00% accuracy 7. Forecast costs and predetermine the amount of cash needed to present a menu with 98% accuracy 8. Determine gross profits from a budgeted menu with 98% accuracy 9. Adjust cost to control expenses in a menu with 98% accuracy 10. Determine pre-opening expenses in operating a menu with 98% accuracy 11. Identify a break-even point with 98% accuracy 12. Create controls for guest checks to prevent theft with 98% accuracy 13. Calculate amounts of seat turnovers with 98% accuracy 14. Identify theft and accident Loss with 98% accuracy 15. Define jobs and create an organization in the restaurant with 99% accuracy 16. Write job analysis and task performances with 99% accuracy 17. Identify various positions in the restaurant with 99% accuracy 18. Write job descriptions with 95% accuracy 19. Explain how to organize people and jobs in a restaurant with 95% accuracy 20. Develop a system for training and implement the system with 95% accuracy 21. Perform orientation for newly hired employees with 99% accuracy 22. Train or aide in the development of new employees with 95% accuracy 23. Explain the staffing laws as they relate to the food business with 95% accuracy 24. Recruit, select, interview new employees with 98% accuracy 25. Determine the process for employing minors with 98% accuracy 26. Identify persons without documents and avoid employment with 95% accuracy 27. Identify employment sources with 99% accuracy 28. Select suppliers for equipment with 99% accuracy 29. Select equipment for the restaurant with 99% accuracy 30. Determine how to de-skill the job by using equipment designed for more than one task with90% accuracy 31. Determine the categories of kitchen equipment with 99% accuracy 32. Meet, greet and cooperate with the health inspector, assist in the inspection of the facility with 99% accuracy 33. Explain the difference bet ween marketing and sales with 99% accuracy 34. Solve customer’s problems with 95% accuracy 35. Identify the preferred clientele market with 99% accuracy 36. Explain reasons why customers eat out with 99% accuracy 36. Explain service and how it impacts on the restaurant business with 99% accuracy 37. Explain hard sell verses soft sell with 99% accuracy 39. Keep food safe for customer consumption with 1 00% accuracy 40. Plan, cost, control and implement 4 or more menus in the Applewood Cafe 98% accuracy.