Course curriculum

  • 1

    Welcome to the course!

    • A message from the instructor

    • How to use this course

    • Before we begin...

    • Course Curriculum

  • 2

    Module 1 - The Restaurant Industry

    • Module 1 Aims and Outcomes

    • What is the Restaurant Business

    • The Dining Market and the Eating Market - a massive difference

    • The Quick Service Restaurant Market (QSR)

    • Fast Casual Restaurants

    • Midscale Restaurants

    • Specialty and Themed Restaurants

    • Module 1 - Summary

    • Module 1 - Key Words and Concepts

    • Module 1 Review Questions

    • Module Submission Exercise # 1

    • Module Submission Exercise # 2

    • Module 1 Completion- Course Progress

  • 3

    Module 2 - Restaurant Operations

    • Aims and outcomes of this module

    • Restaurant Operations

    • Front of House, Back of House and Management

    • MAKING A PROFIT IN FOOD SERVICE OPERATIONS

    • LIFE IN THE RESTAURANT BUSINESS

    • Summary

    • Key Words & Concepts

    • Review Question

    • Module 2 Submission Exercise

  • 4

    Module 3 - Restaurant Industry Organization - Chain , Independent or Franchise?

    • Module 3 - Aims and Outcomes

    • CHAIN RESTAURANT SYSTEMS - lecture

    • Chain Rest Systems

    • INDEPENDENT RESTAURANTS - lecture

    • Independent Restaurants

    • FRANCHISED RESTAURANTS - lecture

    • Franchised Restaurants

    • SUMMARY

    • KEY WORDS & CONCEPTS

    • Review Questions

    • Submission Exercise # 1

    • Submission exercise # 2

    • Submission Exercise #3

  • 5

    Module 4 - Competitive Forces in Food Service

    • Module 4 - Aims and Outcomes

    • COMPETITIVE FORCES IN FOOD SERVICE - Lecture

    • Competitive Forces in Food Service

    • Marketing Mix

    • Competition with other Industries

    • Summary

    • Key Words & Concepts

    • Review Questions

    • Submission Exercise

  • 6

    Module 5 - On-Site Food Services

    • Module 5 - Aims and outcomes

    • On-Site Food Service

    • COMPARING ON-SITE AND COMMERCIAL FOOD SERVICES - Lecture

    • COMPARING ON-SITE AND COMMERCIAL FOOD SERVICES

    • MANAGED SERVICES

    • Business & Industry Food Service

    • College & University Food Service

    • Health Care Food Service

    • School & Community Food Services

    • Food Service in other segments

    • Summary

    • Key words & Concepts

    • Review Questions

    • Review Assignment #1

    • Review Assignment # 2

  • 7

    Module 6 - Issues Facing the Food Service Industry

    • Module 6 - Aims and Outcomes

    • Copy of CHAPTER 8 ISSUES FACING FOOD SERVICE

    • Copy of ISSUES FACING FOOD SERVICE - Introduction

    • Lecture Issues Facing Food Service - Food Safety

    • Issues facing Food Service - Food Safety, Tech, Vending and others

    • Copy of Summary

    • Key Words & Concepts

    • Review Questions

    • Submission Exercise # 1

  • 8

    Module 7 - The role of Service in the Hospitality Industry

    • Module 7 - Aims and Outcomes

    • Copy of CHAPTER # 20 Aims and Outcomes

    • A Study of Service

    • What is Service?

    • Types of Service

    • Rendering Personal Service

    • Managing the Service Transaction

    • How companies organize for Service

    • The employee as a product : THE IMPORTANCE OF PEOPLE