1st Semester, S.Y. 2017- 2018
CMANOP
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Course Outline and Learning Plan
Faculty: Brian James Martin Gambalan, LPT Course Title: Restaurant Management and Operations
Course Code: CMANOP
Number of Units: 3 UNITS
Contact Hours per Week: 3 HOURS (with 18 hours laboratory) Pre-requisite subject/s: HCOMMCOOK
Course Content:
Timetable Course Content/Subject Matter Resource Materials 1 Orientation
Course requirements in Restaurant Management and Operations
Expectations for the entire semester
Classroom Policies
Course Outline Student Manual
2 What do we mean by the hospitality industry Introduction to Restaurant Business
Foskett, D., Paskins, P., &
Pennington, A. (2016) The theory of hospitality and catering (13th ed.). Hodder Education, an Hachette UK Company, London, UK 3 Marketing Foodservice
Market Research
Foskett, D., Paskins, P., &
Pennington, A. (2016) The theory of hospitality and catering (13th ed.). Hodder Education, an Hachette UK Company, London, UK Gregoire, M. (2017)
Foodservice organizations: a managerial and systems approach (9th ed.). Pearson, USA
Cousins, J. et al (2016) Food and beverage management
Angeles City
1st Semester, S.Y. 2017- 2018
CMANOP
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(4th ed.). Goodfellow
Publishers Limited, Oxford, UK 4-5 Location or Site Selection Foskett, D., Paskins, P., &
Pennington, A. (2016) The theory of hospitality and catering (13th ed.). Hodder Education, an Hachette UK Company, London, UK Gregoire, M. (2017)
Foodservice organizations: a managerial and systems approach (9th ed.). Pearson, USA
Cousins, J. et al (2016) Food and beverage management (4th ed.). Goodfellow
Publishers Limited, Oxford, UK 6 Financial Statements
Management of Financial Resources
Gregoire, M. (2017)
Foodservice organizations: a managerial and systems approach (9th ed.). Pearson, USA
7 Menu Design
The Menu
Gregoire, M. (2017)
Foodservice organizations: a managerial and systems approach (9th ed.). Pearson, USA
Foskett, D., Paskins, P., &
Pennington, A. (2016) The theory of hospitality and catering (13th ed.). Hodder Education, an Hachette UK Company, London, UK Cousins, J. et al (2016) Food and beverage management (4th ed.). Goodfellow
Publishers Limited, Oxford, UK
8 Pricing Cousins, J. et al (2016) Food
and beverage management
1st Semester, S.Y. 2017- 2018
CMANOP
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Publishers Limited, Oxford, UK MIDTERM EXAM
10 Purchasing
Procurement
Foskett, D., Paskins, P., &
Pennington, A. (2016) The theory of hospitality and catering (13th ed.). Hodder Education, an Hachette UK Company, London, UK Cousins, J. et al (2016) Food and beverage management (4th ed.). Goodfellow
Publishers Limited, Oxford, UK 11 Layout
Kitchen Design
Foskett, D., Paskins, P., &
Pennington, A. (2016) The theory of hospitality and catering (13th ed.). Hodder Education, an Hachette UK Company, London, UK Cousins, J. et al (2016) Food and beverage management (4th ed.)
12 Staffing and Scheduling
Management of human Resources
Foskett, D., Paskins, P., Pennington, A., (2016) The theory of hospitality and catering
Cousins, J. et al (2016) Food and beverage management (4th ed.). Goodfellow
Publishers Limited, Oxford, UK 13 - 14 Advertising
Menu Engineering
Foskett, D., Paskins, P., Pennington, A., (2016) The theory of hospitality and catering
Cousins, J. et al (2016) Food and beverage management
Angeles City
1st Semester, S.Y. 2017- 2018
CMANOP
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(4th ed.). Goodfellow
Publishers Limited, Oxford, UK 15 Leadership and Organizational Change Foskett, D., Paskins, P.,
Pennington, A., (2016) The theory of hospitality and catering
Cousins, J. et al (2016) Food and beverage management (4th ed.). Goodfellow
Publishers Limited, Oxford, UK Gregoire, M. (2017)
Foodservice organizations: a managerial and systems approach (9th ed.). Pearson, USA
16 Turnaround Restaurant Mogul
Pro-Sims Handouts 17 Application of All Restaurant Management and
Operations
FINAL EXAM References:
Barrish, D. (2013) The menu: development, strategy and applications (1st ed) Cousins, J. et al (2016) Food and beverage management (4th ed.). Goodfellow
Publishers Limited, Oxford, UK
Dopson, L. (2016) Food and beverage cost control (6th ed)
Eichelberger, E., (2014) Remarkable banquet service. Wiley, USA
Foskett, D., Paskins, P., & Pennington, A. (2016) The theory of hospitality and catering (13th ed.). Hodder Education, an Hachette UK Company, London, UK
Gregoire, M. (2017) Foodservice organizations: a managerial and systems approach (9th ed.). Pearson, USA
Lamba, K., (2014) Fundamentals of hospitality and food management
Lussier, R. (2016) Human resource management: functions, applications and skill development
Nigam, S., (2014) Encyclopedia of hotel, kitchen catering technology, food service and hospitality
Payne-Palacio, J. et al (2012) Foodservice management: principles and practices (12th ed)
Thomas, C. et al (2014) Design and equipment for restaurant and foodservice: a management view (4th ed)
1st Semester, S.Y. 2017- 2018
CMANOP
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