This document provides a course syllabus for Restaurant Management (FBM-441). The key details include: - The course is taught on Mondays and Wednesdays from 3-5pm in room 03206. - Topics covered include restaurant design, marketing, financing, operations, staffing and more. - Assessment includes exams, assignments, class projects and a practical test. - Required textbooks are listed for reference. - The schedule outlines weekly topics and associated readings.

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FBM-441 ก ก
FBM-441 Restaurant Management 1(2-4-8)
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F ก Mr. Pavit Tansakul
ก 3 F 127 ( F )
F 0-7567-2248 F 081-082-7273
E-mail Address: tpavit@wu.ac.th, tpavit@hotmail.com
กก F : F 09.00-12.00 . ( F F)
F FF ( F ก )
F ก F Miss Sirinan Pantaruk
ก 3 F ก F ก F ( F )
F 0-7567-2227 ( F 2227)
E-mail Address: sirinan.pa@wu.ac.th
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15.00 . - 17.00 . 3 F 03206
กF 15.00 . - 19.00 . 3 F 03214 F
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Introduction to restaurant and food service business, types of restaurants and organization
structure, trends of food and beverage business. Managerial issues of the restaurant business
include restaurant design, interior design, planning, location considerations, equipment, food
production and food service facilities, consumer behaviors and marketing implications, financial
management and personnel management
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:: Course Syllabus: FBM-441 Restaurant Management ::

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8.1 Davis, B., Lockwook, A., Pantelidis, L. & Alcott, P. (2008). Food and Beverage
Management, 4th Ed, Butterworth-Heinemann, Slovenia.
8.2 Dennis R.L., and John A.C. (1999). Food and Beverage Service. 4th Ed. London: Hodder
and Stoughton Educational
8.3 Katsigris C. and Thomas C., (2009). Design and Equipment for Restaurant and
Foodservice: A Management View. 3rd Ed. New Jersey: John Wiley & Sons
8.4 Lendal H.K. and Valentino L., (2007). Presenting Service: The Ultimate Guide for the
Foodservice Professional. 2nd Ed. New Jersey: John Wiley & Sons
8.5 Mill, R.C. (2007). Restaurant Management: Customers, Operations and Employees, 3rd Ed.
New Jersey: Prentice Hall
8.6 Walker, J.R. & Lundberg, D.E. (2005). The Restaurant: From Concept to Operation, 4th
Ed. New York: John Willy & Sons Inc.
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:: Course Syllabus: FBM-441 Restaurant Management ::

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:: Course Syllabus: FBM-441 Restaurant Management ::

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Course Introduction Introduction to Foodservice Industry 8.5 Chapter 1
• Class Activities • Liabilities of Restaurant Operation 8.6 Chapter 1
1
• Test on Previous Knowledge • Culinary History and Industry Trends
• Brainstorming Restaurant • Common Denominators and Success Factors
Kind and Characteristic of Restaurant 8.6 Chapter 2 Concept, Location, and Design (1) 8.3 Chapter 1, 2
• Various kind of Restaurant Operations • Restaurant Concepts, Atmosphere, Design 8.5 Chapter 2
2 • Restaurants: QSR, Mexican, Steakhouse, • Sequence of Restaurant Development 8.6 Chapter 3
Fine-Dining, Seafood, Italian, Chinese, Theme, • Economic of Site Selection
Chef-owner, Cafe, Bakery etc. • Concept of Location and Criteria
Concept, Location, and Design (2) 8.3 Chapter 1, 2 Restaurant Business and Marketing Plan (1) 8.5 Chapter 3
• Economic of Site Selection, Atmosphere, Design 8.5 Chapter 2 • The Business Plan and Marketing Plan Strategies 8.6 Chapter 4
3 8.6 Chapter 3
• Sequence of Restaurant Development • Developing a Marketing Plan
• Concept of Location and Criteria • Promoting the Operation
Restaurant Business and Marketing Plan (2) 8.5 Chapter 3 Financing and Leasing (1) 8.5 Chapter 11
• The Business Plan and Marketing Plan Strategies 8.6 Chapter 4 • Sufficient Capital, Preparing for Loan, Leasing 8.6 Chapter 5, 6
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• Developing a Marketing Plan Legal and Tax Matters
• Promoting the Operation • Legal Aspect of Business, Expenses and Taxes
Financing and Leasing (2) 8.5 Chapter 11 ก ก ก F
• Sufficient Capital, Preparing for Loan, Leasing 8.6 Chapter 5, 6 ก F 6-8 2553 F
5 6-8 2553
Legal and Tax Matters *** ก ก ก F F F
• Legal Aspect of Business, Expenses and Taxes ก ก ก
:: Course Syllabus: FBM-441 Restaurant Management ::

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The Menu (Designing and Pricing) 8.5 Chapter 5 Food and Beverage Purchasing 8.5 Chapter 8
• Menu Types and Items 8.6 Chapter 7 (From the Supplier to Customer) 8.6 Chapter 9
• Menu Analysis • Steps in Foodservice Process (Purchasing,
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• Importance of Menu and Nutrition Value Receiving, Storage, Issuing, Preparing, Cooking,
• Menu Design Service and Dishwashing)
• Pricing Methods • Food Purchasing System and Types
:: Mid-Term Examination ::
Planning and Equipping the Kitchen 8.3 Chapter 3 Project Consultant # 1 ( ก ) 8.5 Chapter 8
7 • Space Analysis, Kitchen Equipments 8.5 Chapter 9 • ก F ก , , ก 8.6 Chapter 9
• Equipment Selection, Types, Maintenance 8.6 Chapter 10 F ก ,ก ก กF กF ก
Restaurant Operations and Control 8.6 Chapter 11 Preparing for Service: Mise En Place
8 • Restaurant Operation • Reservation, Getting Ready (Mise En Place)
• Labors, Expenses, Guest Check, Seat Turnover • Clearing and Setting Table
Organization, Recruiting, and Staffing 8.5 Chapter 12 Serving the Meal
• Task and Job Analysis, Job Descriptions 8.6 Chapter 12 • Step in Serving (Greeting and Seating, Taking
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• Staffing the Restaurant, Employee Selection Order, Serving Guest, Clearing table, Present
check, farewell)
:: Course Syllabus: FBM-441 Restaurant Management ::

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Employee Training and Development 8.5 Chapter 13, 14 Project Consultant # 2 ( ก )
10 • Orientation, Training, Development, Leadership 8.6 Chapter 13 • กF F ก 2
• Training Methods, Carrier Development • F ก
Service and Guest Relations 8.5 Chapter 15 Practical Test: Restaurant Service Sequences 10%
• The Service Encounter, Foodservice Team 8.6 Chapter 14 • Greeting and Seating, Taking Order, Serving
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• Setting the Table, Taking the Order Guest, Clearing table, Present check, farewell)
• The Difficult Customer
Class Project Presentation Restaurant Operation and Management 30%
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:: Final Examination 30 ก 2553 ::
:: Course Syllabus: FBM-441 Restaurant Management ::