Operations Management in Food Service

Masters in Business Administration

MBA 619

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

SYLLABUS

COURSE OVERVIEW: Welcome to Operations Management in Food Service, 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.

If you were to study a financial overview of the restaurant industry, you would find the figures are as startling as they are impressive: 800,000 food locations across the United States, 12 million people employed, 50 billion meals eaten annually, 120 billion in revenues, 6% annual growth rate, and 37 percent of all adults having worked in the food industry at some time in their lives.

With so much money at stake, the competition is ferocious. Except this competition is like war, and it's a war that a restaurant must win, for if it doesn't, the consequences will be enormously far-reaching. The restaurant manager who is aware of the war and how fight it will be in a position to take advantage of the opportunities to increase volume and profitability as weaknesses occur in the marketplace.

This course deals with the war; not only how to fight it, but how to win it. It illustrates two reasons why restaurants fail; a failure to increase sales and a failure to control costs. It explains how to develop a marketing plan and a promotional process. It details how to design the interior of a restaurant and how to deliver high-quality service. It explains the importance of a food and beverage division and how to devise a proper management structure inside the kitchen. It shows how to organize a proper sanitation system and a food safety program. And, lastly, it describes the daily wars that occur for restaurant volume, from the hand-to-hand fighting for customers to the trench warfare in discounting prices.

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: Restaurant Management: Customers, Operations, And Employees. Robert Christie Mill. Upper Saddle River, New Jersey; Prentice Hall: 2001. ISBN # 131136909.

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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, "Restaurant Management: Customers, Operations, And Employees by Robert Christie Mill."

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 crucial elements needed for the successful operation of a restaurant.
2). Conduct comprehensive assessments on the various ethnic groups and target a specific market group.
3). Understand menu pricing as it relates to profitability.
4). Discuss how a specific market plan relates to increased customer counts.
5). Identify proper training programs for personnel.
6). Discuss various ways in preventing foodborne diseases.
7). Discuss issues on front of house design and how it relates to profitability.
8). Define and discuss specific ways to receive and store various food products.
9). Effectively analyze financial statements.
10). Develop skills for selecting kitchen equipment.
11). Discuss the future of a restaurant.

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

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