Peter A. D'Souza
Associate Professor
Department of Hospitality and Tourism
University of Wisconsin-Stout
E-mail: dsouzap@uwstout.edu

Restaurant Operations Management

COURSE DESCRIPTION

Designed for upper-level students. It is the application of the principles of food and beverage management in full service restaurants existing as independent units or as units within a commercial/noncommercial foodservice operation. This course will emphasize fine dining, fine cuisine and control systems.

OBJECTIVES

At the completion of this course, students will be able to:

1. Recognize quality standards in preparation and presentation of food and beverage to the public in a formal setting.
2. Identify the basic types of table service (American, Russian, and French) and understand their importance in operating a formal restaurant.
3. Demonstrate presentation and service of beverages that would complement the food served in a restaurant.
4. Calculate and implement food, beverage, and labor cost controls.
5. Manage a formal restaurant for a day and efficiently handle any crisis in the foodservice 
   operation.
6. Demonstrate knowledge and performance of the POS (Point of Sale) computer systems for  food and beverage control.
7. Demonstrate sensitivity to a multicultural environment in the management of a foodservice operation.
8. Demonstrate professionalism in the operation of a modern full service restaurant.
9. Provide efficient service, satisfactory customer relations, and meet the financial
   objectives/goals of the operation.

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