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MGMT 384 - Entrepreneurship & Management in The Restaurant Industry - Shireen Waheed PDF
MGMT 384 - Entrepreneurship & Management in The Restaurant Industry - Shireen Waheed PDF
MGMT 384‐ Entrepreneurship & Management in the Restaurant Industry
Spring Semester 2018
(Tentative‐Under review)
Instructor Shireen Waheed
Room No. SDSB room no 441
Office Hours TBA
Email shireen.waheed@lums.edu.pk ;wshireen@gmail.com
Telephone 5117
Secretary/TA Sec: Nabeela Shahzadi/ TA: TBA
TA Office Hours TBA
Course URL (if any) suraj.lums.edu.pk/~ro/
COURSE BASICS
Credit Hours 3
Lecture(s) Nbr of Lec(s) Per Week 2 Duration 75 minutes
Recitation/Lab (per week) Nbr of Lec(s) Per Week Duration
Tutorial (per week) Nbr of Lec(s) Per Week Duration
COURSE DISTRIBUTION
Core
Elective Elective
Open for Student Category TBA
Close for Student Category
COURSE DESCRIPTION
The course has been designed to expose students to the diverse food and beverage industry and introduce them to the principles
of food service operations.
Attention is initially focused on major industry segments and business practices. Subsequently in depth consideration is given to all
the components of the food service system: human resources, menu development, production, service, controls, quality assurance,
marketing and financial management.
Along with teaching the management tools specific to this industry, local and international cases shall be studied and site visits to
select food and beverage establishments shall take place to facilitate the learning.
The students will undertake a project in which they will create a food and beverage concept of their own based on their learning
from the course.
As this is an elective course, students would be expected to apply the core principles of management sciences to a particular
industry.
COURSE PREREQUISITE(S)
None
Lahore University of Management Sciences
COURSE OBJECTIVES
Expose students to the diverse food and beverage industry, business practices and principles of food service
operations.
In depth understanding of the following key components of the food service system through textual resources,
cases and experiential learning (site visits):
Operations, Human resource management, Menu development, Production, Marketing, Service, Controls and
quality assurance,
Financial management.
A key element of the course is the project in which the students learn how to develop a food and beverage
concept.
UNDERGRADUATE PROGRAM LEARNING GOALS & OBJECTIVES
General Learning Goals & Objectives
Goal 1 –Effective Written and Oral Communication
Objective: Students will demonstrate effective writing and oral communication skills
Goal 2 –Ethical Understanding and Reasoning
Objective: Students will demonstrate that they are able to identify and address ethical issues in an organizational
context.
Goal 3 – Analytical Thinking and Problem Solving Skills
Objective: Students will demonstrate that they are able to identify key problems and generate viable solutions.
Goal 4 – Application of Information Technology
Objective: Students will demonstrate that they are able to use current technologies in business and management
context.
Goal 5 – Teamwork in Diverse and Multicultural Environments
Objective: Students will demonstrate that they are able to work effectively in diverse environments.
Goal 6 – Understanding Organizational Ecosystems
Objective: Students will demonstrate that they have an understanding of Economic, Political, Regulatory, Legal,
Technological, and Social environment of organizations.
Major Specific Learning Goals & Objectives
Goal 7 (a) – Program Specific Knowledge and Understanding
Objective: Students will demonstrate knowledge of key business disciplines and how they interact including
application to real world situations.
Goal 7 (b) – Understanding the “science” behind the decision‐making process (for MGS Majors)
Objective: Students will demonstrate ability to analyze a business problem, design and apply appropriate
decision‐support tools, interpret results and make meaningful recommendations to support the decision‐maker
Indicate below how the course learning objectives specifically relate to any program learning goals and objectives.
PROGRAM LEARNING GOALS COURSE LEARNING OBJECTIVES COURSE ASSESSMENT ITEM
AND OBJECTIVES
Goal 1 –Effective Written and Oral 4) Improve students’ communication skills Written assignments/quizzes and project
Communication through a written assignment that involves presentation.
writing a professional quality policy brief and
oral presentations, all of which will lead to the
development of expertise in a specific policy
area of their choice.
Goal 2 –Ethical Understanding and 2) Help students develop a nuanced Class participation, written and oral
Reasoning understanding of why public policy is a assignments/quizzes.
Lahore University of Management Sciences
contested space by introducing them to the
competing and complementary agendas of
different policy stakeholders in local and
transnational policy spaces.
Goal 3 – Analytical Thinking and 3) Encourage critical thinking and problem Class participation, written and oral
Problem Solving Skills solving through independent policy projects assignments/quizzes including the policy
and application to the local context. project.
Goal 4 – Application of Information
Technology
Goal 5 – Teamwork in Diverse and Yes since: Team project and presentation. Class
Multicultural Environments Instructor will guide students’ work in participation and assignments/quizzes.
teams and independently.
The course will survey policy literature
from multiple fields and regions and
apply it to the Pakistani context.
Goal 6 – Understanding 1) Provide students with a solid grounding in Class participation, written and oral
Organizational Ecosystems the literature, debates and language of assignments/quizzes.
this interdisciplinary field.
2) Help students develop a nuanced
understanding of why public policy is a
contested space by introducing them to
the competing and complementary
agendas of different policy stakeholders.
Goal 7 (a) – Program Specific Yes, all course learning objectives will apply Class participation, written and oral
Knowledge and Understanding here. assignments/quizzes including the policy
project.
Goal 7 (b) – Understanding the
“science” behind the decision‐
making process
LEARNING OUTCOMES
To understand the mechanism of the restaurant industry and its essential components.
To be able to develop food and beverage concepts which comply with international industry standards.
To get an understanding of the imperatives of managing a food and beverage operation.
GRADING BREAKUP AND POLICY
Quiz(s): 30%
Class Participation: 10%
Project: 30%
Final Examination: 30%
Lahore University of Management Sciences
EXAMINATION DETAIL
Yes/No: No
Combine Separate:
Midterm
Duration:
Exam
Preferred Date:
Exam Specifications:
Yes/No: Yes
Final Exam
Combine Separate:
Duration: 75 min
COURSE OVERVIEW
RECOMMENDED OBJECTIVES/
LECTURE TOPICS
READINGS APPLICATION
Introduction to the Course and a Course and industry
1
History of the Industry introduction.
The Food Service Industry Chapter 1 (Management of Food and To understand commercial
Beverage Operations, Jack D. Ninemeier) and non‐commercial food
2
service operations and their
numerous categories.
Organization of Food and Beverage Chapter 2 (Management of Food and To learn about managerial,
Operations Beverage Operations, Jack D. Ninemeier) production, and service
3
positions in the food service
industry.
Organizational Structuring and Chapter 2, 3 and 4 (Managing Service in To understand industry hiring
4 Recruitment Food and Beverage Operations, Ronald F competencies and job
Cichy/Philip J. Hickey, Jr.) descriptions.
Site Visit To review operations and the
application of the lectures to
5
date at a food and beverage
outlet.
Quiz 1 Chapter 3 (Management of Food and To understand the
Fundamentals of Management Beverage Operations, Jack D. Ninemeier) management process,
6
managerial responsibilities
and relationships.
Menu Development Chapter 5,6 (Management of Food and To review nutrition for food
Beverage Operations, Jack D. Ninemeier) service operations. To
Chapter 6 (Managing Service in Food and understand the types of
Beverage Operations, Ronald F menus and pricing. To learn
7, 8, 9
Cichy/Philip J. Hickey, Jr.) menu planning and how to
select menu items. To
understand menu design and
menu engineering.
10, 11 Standard Product Costs and Pricing Chapter 7 (Management of Food and
Lahore University of Management Sciences
Strategies Beverage Operations, Jack D. Ninemeier)
Site visit To review operations and the
application of the lectures to
12
date at a food and beverage
outlet.
Quiz 2
13
Student project update
Food and Beverage Marketing Chapter 4 (Management of Food and To understand industry
14, 15
Beverage Operations, Jack D. Ninemeier) specific marketing techniques.
Production Chapter 8, 9 (Management of Food and To understand food and
16, 17 Beverage Operations, Jack D. Ninemeier) beverage production
principles
Food and Beverage Service Chapter 10 (Management of Food and To understand various food
18 Beverage Operations, Jack D. Ninemeier) service categories and service
procedures.
Sanitation and Safety Chapter 11 (Management of Food and To understand proper food
Beverage Operations, Jack D. Ninemeier) handling and sanitation
19, 20 Chapter 9 (Managing Service in Food and procedures.
Beverage Operations, Ronald F
Cichy/Philip J. Hickey, Jr.)
Quiz 3
21
Student project update
Facility Design, Layout, Supplies and Chapter 12 (Management of Food and To learn about standard
Equipment Beverage Operations, Jack D. Ninemeier) equipment and supplies that
22, 23 Chapter 7 and 8 (Managing Service in are used in food and beverage
Food and Beverage Operations, Ronald F outlets. To understand layouts
Cichy/Philip J. Hickey, Jr.) and facility design.
Site visit To review operations and the
application of the lectures to
24
date at a food and beverage
outlet.
Financial Management Chapter 13 (Management of Food and To understand standard
Beverage Operations, Jack D. Ninemeier) financial management tools of
25, 26 Chapter 19 (Managing Service in Food the industry. To learn how to
and Beverage Operations, Ronald F manage labor and revenue
Cichy/Philip J. Hickey, Jr.) controls.
27 Project Presentations
28 Project Presentations
TEXTBOOK(S)/SUPPLEMENTARY READINGS
1. Management of Food and Beverage Operations, Jack D. Ninemeier
2. Managing Service in Food and Beverage Operations, Ronald F Cichy/Philip J. Hickey, Jr