Hosp 410 restaurant management entire course

1. HOSP 410 Restaurant Management Entire Course
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HOSP 410 Restaurant Management Entire Course
Devry HOSP 410 Week 1 Discussion
Introduction
to
Restaurants
(graded)
The restaurant industry is often mistaken to be thought of as an easy business to run. We will begin this
week’s discussion with your opinion on this matter. Do you think restaurants are easy to run? Why or why
not? Please elaborate on your answer, and feel free to share some examples.
DQ 2
Kinds and
Characteristics
of Restaurants
(graded)
In the restaurant industry, there are diverse types of restaurant ownership. What is the fastest growing trend
of characteristics of restaurants today? Back up your answer with some research either from our textbook or
any other reliable sources. Don’t forget to always cite your source in APA format at the end of your post.
Devry HOSP 410 Week 2 Discussion
DQ 1
Concept,
Location,
and
Design
(graded)
Concept, location, and design are major elements in the success of a restaurant. Discuss current concept
trends and why you believe these trends are successful in today’s world of restaurants.
DQ 2

2. The
Menu
(graded)
The menu serves as a great selling tool, and it is the face of the restaurant. Begin by explaining why the
menu is considered to be a strong selling tool, and how front of the house staff can increase their check
average by selling the menu effectively.
Devry HOSP 410 Week 3 Discussion DQ 1 & DQ 2 Latest
DQ 1
Financing
and
Leasing
(graded)
Finance and leasing are very important to the overall success of a restaurant. It starts with securing capital
funds. What are some key areas of consideration when presenting a financial plan to a group of investors?
What are some do’s and don’t’s?
DQ 2
Legal
and Tax
Matters
(graded)
Understanding taxes is not only important to the success of the restaurant, it is also important for the owner
to avoid tax mistakes that can cost a lot of money in penalties. What are some examples of legitimate
business expenses that are tax deductible? Be sure to visit the corresponding chapter for information, and
don’t forget to cite your sources in your posts.
Devry HOSP 410 Week 4 Discussion DQ 1 & DQ 2 Latest
DQ 1
Bar and
Beverage
(graded)

3. The bar is a profitable area for a restaurant. It is also one of the highest liability areas of a restaurant. In
recent years, there is growing awareness of drinking and driving. We will begin this week’s discussion with
the liability restaurants face when serving alcoholic beverages. To what extent do you believe a restaurant
owner is liable when serving alcoholic beverages? How about bartenders and servers?
DQ 2
Restaurant
Operations
(graded)
In this discussion thread, we will review a variety of operational topics as related to restaurants: from
controlling costs to food safety and sanitation, and also proper purchasing. What are some main areas of
control in a restaurant? Give a few examples, and explain how these areas of control are unique to a
restaurant business.
Devry HOSP 410 Week 5 Discussion DQ 1 & DQ 2 Latest
DQ1
Restaurant
Leadership
and
Management
(graded)
Many studies have been conducted about leadership and management. Leadership in restaurants presents
unique challenges. We will begin our discussion this week exploring some of those challenges. What are
some unique challenges in leadership of restaurants? Give examples and support your answer with research
(properly cite research).
DQ2
Organization,
Recruiting,
and Staffing
(graded)
Staffing the restaurant properly is key to the overall success of the organization. Identify at least three
different jobs you would find in a restaurant? List some tasks associated with those jobs.

4. Devry HOSP 410 Week 6 Discussion DQ 1 & DQ 2 Latest
DQ 1
Employee
Training and
Development
Proper employee training and development in the restaurant industry is lacking. We will begin this week’s
discussion understanding the reasons behind it. What are some reasons for the shortcomings of employee
training and development in the restaurant industry?
DQ 2
Service
and
Guest
Relations
Service is an integral part of a restaurant. Most customers will not return to a restaurant if they had
inadequate service. What are some essential steps of service that must be evident in any type of restaurant,
and why do you think these steps of service are so important?
Devry HOSP 410 Week 7 Discussion DQ 1 & DQ 2 Latest
DQ 1
Technology
in the
Restaurant
Industry
(graded)
Technology is ever-evolving. In today’s technological world, it seems like technology is changing with a
blink of an eye.We will start our discussion this week by sharing some new technologies in the restaurant
industry. Discuss some new technologies you have seen recently in restaurants. What did you like about it?
What didn’t you like?
DQ 2
Restaurant
Business
and
Marketing
Plans

5. (graded)
In your opinion, how important is it for a single restaurant to have a marketing plan? Is it worth their time?
Why or why not?
Chapter Question
ch 5
Chapter 10 – Internet Exercise (p. 312)
Chapter 11 – Internet Exercise (p. 347)
ch 6
Chapter 12 – Employee Training and Development
Chapter 13 – Service and Guest Relations
ch 1
Chapter Questions
Chapter 1 – Review Questions 1, 4, 5 (p. 22)
Chapter 2 – Review Questions 1, 5, 6 (p. 60)
ch 2
Chapter Questions
Chapter 3 – Review Questions 5, 8, 11 (p. 109)
Chapter 4 – Review Questions 1, 4, 7 (p. 144)
ch 3
Chapter Questions
Chapter 16 – Review Questions 1, 4, 8 (p. 485)
Chapter 17 – Review Questions 2, 3, 9 (p. 513
case study
Week 4 Case Study (50 pts.)
Visit the Nation’s Restaurant News website at www.nrn.com.
From the website home page, go to Food & Beverage, News & Trends.
For this case study, you will need to find a current article that is relevant to your concept in the course
project.
Write a report that includes the following.
1. An overview of the F&B trend, and why you think it is relevant to your concept.
2. Advantages and disadvantages associated with the trend.
3. How do you think this trend will positively affect the financial growth of your concept?
4. Step-by-step implementation of the trend you are adopting based on the articl
Course Project> Grading Rubrics
Restaurant Concept Project
Objectives
Throughout this course, you will be writing an individual Course Project in which you will develop a
restaurant concept. The premise of the project is that you have just been told that a billionaire is considering
your team to develop his newest venture; a new restaurant concept.
Guidelines
Your report will be based on the guidelines from Chapter 3, page 82 of your text, Figure 3.2, which is a
timeline showing the sequence of restaurant development.

6. GUIDELINES
1. You must name his vision and come up with all the details for the concept.
2. Money is no object; you can spend as much as it takes to finalize your restaurant concept.
3. Your project must incorporate the items listed below. Each week (except Week 4), deliverables will be turned in
for grading.
4. All outside reference material must be cited using the APA citation method. You should have a minimum of five
outside sources. Your textbook is considered one source. Do NOT forget to cite and enclose quotes in quotation
marks, which are copied from your text, websites, news articles, magazines, and so forth.
5. Familiarize yourself with DeVry’s plagiarism policy located in the Policies tab under Course Home. Failure to
comply with these standards may be grounds for an Academic Integrity Violation. This is a large portion of your
grade; do not risk a zero by copying from ANY source without quoting and citing it properly.
6. Please include a table of contents, introduction, and conclusion.
7. Write the report in the order listed below.
8. In general, this project report must be at least 12-15 pages of actual report (not to include the title page, table of
contents, and references), double-spaced, in 12 point font.
9. Review the Grading Rubrics for every assignment to familiarize yourself with assignment and grading
expectations. Rubrics are located in Doc Sharing.
10. Remember, don’t procrastinate! Post questions in the Q & A Forum.
Deliverable
Due
Item Due Points
Week 1
Part 1
What is the name
of your vision?
You can include
this on your title
page.
A rough outline of
your paper.
Introduction for
your paper (this
should be at least
one page and
should clearly
reflect your vision
as if you are trying
to sell it).
 Please
submit this as one
document in the
Week 1 Course
Project Dropbox.
 Rememb
er to use APA
format.
For information on
24

7. how this section
will be graded,
please review the
grading rubric
posted in Doc
Sharing.
Week 2
Part 2
Concept
Development (see
Chapter 3): What
is the concept
behind your
decision?
Site Selection (see
Chapter 3): Where
will your restaurant
be located? Why
did you choose
this location?
Menu
Development (see
Chapter 4): What
type of menu will
you use? How did
you decide on
pricing?
 To meet
paper length
requirements, it is
a good idea to aim
for approximately
one page per
topic.
 Please
submit this as one
document in the
Week 2 Course
Project Dropbox.
 Rememb
er to use APA
format.
For information on
how this section
will be graded,
please review the
grading rubric
posted in Doc
Sharing.
24

8. Week 3
Part 3
Financial Analysis
(see Chapter 16):
Develop a financial
budget estimate of
the cost to start up
your new venture.
Figure 16.2 on
page 452 shows a
great way to
estimate startup
costs.
Licenses and
Approvals (see
Chapter 16):
Identify the
necessary permits
and licenses you
will need (local
and state
requirements).
Design,
Furnishings, and
Equipment (see
Chapters 3 and 5):
Describe the
layout of your
restaurant. If you
are able to come
up with a sketch,
that would be
great, but it is not
required. What
type of equipment
will you need?
 To meet
the paper length
requirements, it is
a good idea to aim
for about one page
for each of the
topics.
 Please
submit this as one
document in the
Week 3 Course
Project Dropbox.
 Rememb
24

9. er to use APA
format.
For information on
how this section
will be graded,
please review the
grading rubric
posted in Doc
Sharing.
Week 5
Part 4
Employment of
Key Personnel
(see Chapter 11
and 12): Who are
the key personnel
you will need to
employ?
Selection and
Training of Key
Personnel (see
Chapter 11 and
12): How will you
select and train
key personnel?
 To meet
the paper length
requirements, it is
a good idea to aim
for about one page
for each of the
topics.
 Please
submit this as one
document in the
Week 5 Course
Project Dropbox.
 Rememb
er to use APA
format.
For information on
how this section
will be graded,
please review the
grading rubric
posted in Doc
Sharing.
24
Week 6
Part 5
Market Analysis
24

10. (see Chapter 15):
Explain the kind of
restaurant and
where it fits into
the overall
industry. Who is
your target
population?
Competition
Analysis (see
Chapter 15):
Analyze the
competition’s
strengths and
weaknesses.
Figure 15.6 in the
text shows a great
comparison benefit
matrix.
 To meet
the paper length
requirements, it is
a good idea to aim
for about one page
for each of the
topics.
 Please
submit this as one
document in the
Week 6 Course
Project Dropbox.
 Rememb
er to use APA
format.
For information on
how this section
will be graded,
please review the
grading rubric
posted in Doc
Sharing.
Week 7
Course Project
Due
This is your
opportunity to
correct and fine-
tune any
outstanding parts
150

11. of your project.
This final part of
the course project
will be graded
based on your
entire work from
beginning to end;
therefore, if you do
not make any
corrections from
the different drafts,
you will lose
points. Remember
that you are
submitting this
final part of the
project as if it was
a proposal to
financial investors,
and you are
looking to get the
funds to open your
dream restaurant.
Make sure this
part is
professional, well-
written, and
organized.
 Your
project should now
be complete.
 Rememb
er to include the
Title page, Table
of Contents,
Introduction, and
Conclusion.
 Rememb
er to use APA
format throughout
the paper and
submit an APA
reference page at
the end of the
project (separate
page).
 Please
submit this as one

12. document in the
Week 7 Course
Project Dropbox.
For information on
how this section
will be graded,
please review the
grading rubric
posted in Doc
Sharing.
Grading Rubrics
CategoryPoints% Description
Course
Project
Drafts
(Week 1)
24 9%
Course
Project
Drafts
(Week 2)
24 9%
Course
Project
Drafts
(Week 3)
24 9%
Course
Project
Drafts
(Week 5)
24 9%
Course
Project
Drafts
(Week 6)
24 9%
Course
Project
Final
Paper
(Week 7)
150 55%
Total 270 100
A quality
paper will
meet or
exceed all of
the above
requirements.