Issues in Food Service Management

Masters in Business Administration

MBA 618

Breyer State University
Instructor: David M. Kolenich Ph.D, MBA, BBA, BS.

SYLLABUS

COURSE OVERVIEW: Welcome to Issues in Food Service Management, a Masters Level course in the curriculum for the Degree, Master in Business Administration with a major in Food Service Management. I am pleased to instruct you in this course, which will be a foundational course for the remainder of your studies in the masters program.

This is an exciting course, a course that covers an exciting industry. The food industry has experienced exceptional growth over the last ten years and currently accounts for nearly 8% of United States employment. But, despite this growth, the success rate of new restaurants remains dismal at best--over 80% of them are insolvent within five years. Then why do some restaurants fail while others flower? The reasons are endless, but restaurants that fail usually have a checkmark by the following areas: weak locations, unappetizing menus, poor personnel decisions, inept inventory control, inadequate purchasing expertise, insufficient funds, and unsatisfactory public relation skills.

This course solves all of the above aforementioned problems by explaining that a resourceful management team is the key to running a successful restaurant. It illustrates how to set up a professional management structure for an upscale restaurant and shows how that structure operates. This course even goes one step further-a very important step. It allows you to learn first-hand from a former owner. You can study him as he eases through the shadows of a restaurant and, with a command here or a smile there, how he seemingly guides his operation with effortless precision. You can observe him closely he describes in specific detail how to set up an elite management team and then how to analyze the various areas of that management team--its structure, its attitude, its enthusiasm, its organization, its experience, its chain of command, and how it formulates and implements restaurant policies.

I know you will enjoy this course. Please learn as much as you can as you progress through it, as it does lay down a solid foundation for the rest of the curriculum. It is my pleasure to have you in the course.

TIME FRAME: This is a five-semester hour course. This course is allotted ten weeks of time. You must complete all of the requirements for the course successfully by the end of the ten-week period. The first day of week one will begin the day that you register for the course, or the day which you notify me that your textbook has arrived and you are ready to begin your studies. Please be cognizant of the time frame. It is rare that extensions of time are permitted, unless you have good justification. Upon successful completion of this course, you will be awarded five semester hours of credit.

TEXTBOOKS: There is one (1) required textbook for this course.

Book 1: Your New Restaurant. Vincent Mischitelli. Holbrook, MA.; Adams Media Corporation: 2000. ISBN # 1-58062-193-7.

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EXAMINATIONS: There is one examination for this course, a final exam that must be taken by the end of the 10th week in the course. The final exam covers the material in the book, "Your New Restaurant by Vincent Mischitelli."

The exam is programmed and is located in the classroom for this course. The examination is "open book" objective type. You will have one (1) day to complete your exam, once you access it from the classroom. To access the exam, you must send me an email and request to have access to the exam. Upon registration, you will receive my email address. I will then program your access in. You will receive an email back from me telling you that you are now authorized to go ahead and to access your exam. To access, you will come into the classroom, click on testing, and click on the exam you are taking. You will need your user ID and password to access the exam. The exam will appear on your screen. Once you access the exam, you have twenty-four hours to submit your answers. The program provides me the exact date and time that you accessed the exam. The program also notifies me of the exact date and time that you submitted your answers. Thus, the program is timing you. When you are ready, go back into the classroom and click in your responses and then click submit. Shortly, you will receive the exam in your email box with your computed score. You will also know what questions, if any, that you missed, and what the correct answer is. I also receive a copy of your exam and your score.

GRADING: The grading scale for this course is as follows:

90-100%    = A
80-89%      = B
70-79%      = C
Below 70% = Fail

The grading sheet for all written papers is as follows:

CONTENT: Weight 48%.
1. Content is comprehensive, accurate and/or persuasive.
2. Major points are stated clearly, and are supported by specific details, examples, and/or analysis.
3. Research is adequate for the topic.
4. The context and purpose of the writing is clear.

ORGANIZATION: Weight 28%.
1. The introduction provides sufficient background on the topic and previews major points.
2. The structure of the paper is clear and easy to follow.
3. The paper's organization emphasizes the central theme or purpose and is directed.
4. The conclusion reviews the major points.

FORMAT/GRAMMAR: Weight 12%.
1. Spelling is correct.
2. Word usage is correct.
3. Punctuation is correct.

READABILITY/STYLE: Weight 12%.
1. Sentences are complete, clear, and concise.
2. The tone is appropriate to the content and assignment.
3. Development of each paragraph provides one idea per paragraph and provides consistency and flow.

COMMUNICATION: You are encouraged to communicate with me. I am available as a teacher, coach, and mentor to assist you in meeting your goals for this course. Primarily, communication is through email. However, I am also available for conversation by telephone if you would like. Our classroom for this course has a "chat" room. I am also very willing to meet with you one-on-one in the chat room at your request. From time to time, depending on how many students are enrolled in this course at a particular time, we will have some scheduled group chats. You will receive more detailed information at the time such chat sessions are scheduled. Please keep my email address handy so that you can contact me whenever necessary. If at any time during this course you change your email address, please be sure to notify me right away.

WRITTEN ASSIGNMENTS: There is one written assignment for this course. This assignment is a fifteen-page (minimum) paper on a particular section of the book for this course. The section can be determined by you but must be approved by me. This paper must be double-spaced with 1.5-inch margins. I must download this paper by the end of the eighth week of the course. This paper will account for half of your grade.

ABOUT YOUR INSTRUCTOR: I, David M. Kolenich, Ph.D, MBA, BBA, BS., currently teach undergraduate and graduate courses at Breyer State University. I hold a Doctorate degree in Business Management, a Masters in Business Administration, a Bachelor of Science in Business Administration, and a Bachelor of Food Service Management. I have owned and operated my own restaurant, managed various other large volume restaurants and hotels, managed businesses related to the steel industry, bought and sold real-estate, and have been an officer in various labor relation committees for eight years. I have been an active handball player for over twenty years, winning many state and local tournaments. In 1987, I won the United States Handball Association's National "C" Crown. I am also an avid Table Tennis player, again, winning many tournaments. I am the author of two books, one in finance and one in fiction. Both are currently under review in New York.

I am Administrative Assistant to the President of Breyer State University, and the Dean of Faculty.

COURSE OBJECTIVES: Upon completion of this course, you will be able to:

1). Understand the importance of location in a food service facility.
2). Conduct comprehensive assessments on traffic patterns.
3). Understand profitability.
4). Discuss the effects of proper personnel decisions.
5). Identify differences in various advertising techniques.
6). Discuss specific methods for greater profitability through inventory control.
7). Implement a solid fiscal structure for a successful restaurant.
8). Develop a long-term business plan to increase customer counts.

ASSIGNMENTS: For specific assignments, please click on the link "Assignments."

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