Restaurant Business Management

Course Title: Restaurant Business Management (RBM)

Instructor: Aj. Jonalyn Olleres Alday

Course Code: RMB 150

Course Description:

Restaurant Business Management offers a comprehensive study of the intricate operations and strategies involved in successfully managing food and beverage establishments within various hospitality settings. This course delves into key areas such as food and beverage operations management within hotels, pricing strategies, inventory management, franchising models, commercial kitchen operations, and service standards for hotels and private clubs. Students will gain a deep understanding of the multifaceted responsibilities of restaurant management, including overseeing day-to-day operations, optimizing revenue streams, maintaining quality standards, and ensuring customer satisfaction. Through a combination of theoretical study, case analyses, and practical exercises, participants will develop the knowledge and skills necessary to thrive in the dynamic and competitive restaurant industry.

Objectives

After successful completion of this course, students will be able to:

1. Understand the principles and practices of food and beverage operations management within hotel environments.

2. Analyze and implement effective pricing strategies to maximize revenue while remaining competitive.

3. Develop proficiency in inventory management techniques to minimize waste and optimize resource utilization.

4. Evaluate the benefits, challenges, and best practices associated with restaurant franchising.

5. Gain practical insights into commercial kitchen operations, including layout design, equipment selection, and workflow optimization.

Competencies

After successful completed of this course, students will be competent to:

· Demonstrate the ability to develop and execute comprehensive food and beverage management plans tailored to specific hotel environments.

· Apply strategic pricing techniques to enhance profitability and market competitiveness in restaurant settings.

· Utilize inventory management systems effectively to monitor stock levels, control costs, and minimize waste.

· Evaluate franchising opportunities and devise strategies for successful implementation and growth within the restaurant industry.

· Implement best practices in commercial kitchen operations to optimize workflow, maintain quality standards, and ensure efficient service delivery.

Teaching Plan and Course Outline

About the Instructor

Profile:

With a Bachelor's degree in Hotel and Restaurant Management and over a decade of experience in the hospitality industry, I am a seasoned professional dedicated to delivering exceptional guest experiences. My expertise spans Food and Beverage Service, Reservations, Front Desk, Human Resources, and Luxury Cruise Line Management, providing a comprehensive understanding of hotel and restaurant operations.

Experience:

Food and Beverage Service: I have refined my skills in delivering impeccable service and memorable dining experiences, from managing restaurant operations to coordinating banquet events and supervising service staff.

Reservation Management: Proficient in optimizing occupancy rates and maximizing revenue through effective reservation management, I excel at anticipating guest needs and ensuring seamless, personalized experiences.

Front Desk Operations: With strong communication and customer service skills, I handle guest check-ins, check-outs, and inquiries with professionalism, ensuring a welcoming and efficient front desk experience.

Human Resources: Experienced in recruitment, training, and staff development, I foster positive work environments and promote employee engagement while ensuring compliance with labor regulations and industry standards.

Luxury Cruise Line Management: I have demonstrated leadership in managing restaurant reservations and menus on luxury cruise lines, coordinating with culinary teams, and curating exceptional dining experiences for guests.

Overall, I bring a wealth of knowledge, skills, and expertise to any hospitality role, and I am committed to sharing my excellence in guest service and operational efficiency. I am eager to leverage my experience to contribute to the success of my student's future journey in the Hospitality industry.

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