Course Outline for the Hospitality Administration Program

Fundamentals and History

• History of the Food Service
• Today’s food Service Industry
• Introduction to Financial Management
• Challenges in the Food Service Industry
• Advantages and disadvantages to starting a food service outlet
• Food service terminology
• Basic mathematic calculations: percentages, averages
• Basic bookkeeping principles

Restaurant Types

• Family or Commercial
• Coffee Shop
• Cafeteria
• Gourmet
• Ethnic
• Fast Food
• Delicatessen
• Buffet
• Institution
• Coffee Bar

Menu Planning

• General menu requirements
• Menu presentation
• Effect of menu on decision making
• Menu design
• Menu merchandising
• Menu analysis

Business Organization

• Proprietorship
• Partnerships
• Limited Company
• Corporations
• Chains and Franchises
• Professional help: banker, accountant, lawyer, consultants, government services

Food Service Feasibility

• Importance of site: general suitability, site specialists
• Visibility, Suitability, Accessibility
• Location Factors
• Downtown versus Shopping Centre
• By-laws and similar considerations: zoning, utilities, highways, property appraisal
• Feasibility Study

Premises and Equipment

• Leasing: agreements, clauses, bare leases, net and gross, offer and acceptance, conditions, renewal options, buy-out options, interest
• Fixtures and equipment
• Rentals: fixed rental, variable rental, percentage of sales, percentage of profit
• Sale / Leaseback
• Rental Agents
• Architect and Contractors: leasehold improvements, blueprints, preliminary work, landlord negotiations
• Insurance: building and contents, liability, crime insurance, business interruption

Equipment, Furnishings and Sanitation

• Cost of equipment
• Equipment based on needs: menu, storage areas, hours of operation, level of service, budget
• Kitchen design
• Equipment requirements: kitchen equipment, bar area, dining area, sales control equipment
• Professional assistance
• Sanitation controls, procedures and the Health Department

Market Analysis

• Market Research
• Demographics
• Customer Profiles
• Compiling data

Financial Planning & Controls

• Financial statements
• Balance sheets: assets, liabilities, equity
• Income statements
• Retained earnings
• Forecasting, budgeting and analysis
• Financing: equity financing, debt financing, interest, balloon payments, variable rate, lender competition, security, personal guarantees, guarantee release
• Cash receipts and disbursements, bank reconciliation’s

Purchasing

• Purchasing cycle
• Suppliers
• Receiving and storage
• Inventory: perpetual inventory, requisitions, quantity control, turnover

Human Resources

• Job Descriptions
• Employee selection, applications, interview techniques, probation, employment standards
• Employee Training
• Employee evaluation, pay raises, promotions, discipline, termination
• Employee records
• Scheduling and Payroll
• Worker’s Compensation

Marketing and Advertising

• Trading Area Analysis: attractions analysis, business environment analysis
• Competitor Analysis: sources of information
• Product Analysis: physical limitations, location, parking
• Opportunity Analysis: internal opportunities, external opportunities
• Marketing Plan: strategies, measuring results
• Planning and Budgeting
• Sales Promotion
• Restaurant critics