Scope and Sequence
Cluster:
Hospitality and Tourism
Course Name:
§130.224 Restaurant Management (One-Half to One Credit)
Course Description:
This course will emphasize the principles of planning, organizing, staffing, directing, and controlling the
management of a variety of food service operations. The course will provide insight into the operation of a
well-run restaurant. Students are encouraged to participate in extended learning experiences such as career
and technical student organizations and other leadership or extracurricular organizations.
Course Requirements:
Units of Study
This course is recommended for students in Grades 10-12. Recommended prerequisite: Principles of
Hospitality and Tourism. Students must have access to computers and the Internet and technical presentation
tools.
Knowledge and Skills
Student Expectations
Resources
I. Restaurant Industry Overview
A. History of restaurants
B. Types of restaurants
C. Restaurant trends
(1) The student gains academic
knowledge and skills required to
pursue the full range of career and
postsecondary education
opportunities within the restaurant
industry.
(A) organize oral and written
information
(D) infer how scientific principles
are used in the restaurant industry
• CE – Chapters 1.2, 1.4
• FPMSCC
• FPMSCG – Chapter 1
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A. History of restaurants
B. Types of restaurants
C. Restaurant trends
Units of Study
I. Restaurant Industry Overview
Knowledge and Skills
Student Expectations
(4) The student uses information
(E) evaluate Internet resources for
technology tools specific to
information
restaurant management to access,
manage, integrate, and create
information.
(9) The student demonstrates an
understanding that personal
success depends on personal
effort.
Resources
• National Restaurant Association
Educational Foundation
www.nraef.org
• National Restaurant Association
www.restaurant.org
• ServSafe www.servsafe.com
• Restaurant News Resource
www.restaurantnewsresource.com
• Texas Restaurant Association
www.restaurantville.com
(E) follow directions and procedures • CE – Chapter 1.3
independently
• FCCLA www.fcclainc.org
• DECA www.deca.org
II. Employability and Career Development
A. Career opportunities in
restaurant management
B. Education and training
C. Employability skills
(1) The student gains academic
knowledge and skills required to
pursue the full range of career and
postsecondary education
opportunities within the restaurant
industry.
(A) organize oral and written
information
(C) calculate correctly using
numerical concepts such as
percentages and estimations in
practical situations
• CE – Chapters 1.1, 1.3
• CE – Chapter 2
• FPMSCC
• FPMSCG – Chapter 2
• Restaurant News Resource
www.restaurantnewsresource.com
(D) infer how scientific principles
are used in the restaurant industry
(2) The student uses verbal and
nonverbal communication skills to
create, express, and interpret
information for providing a positive
experience for guests and
employees.
(A) develop, deliver, and critique
presentations
• FCCLA www.fccla.org
• ME – Chapters 8, 10, 11
(C) demonstrate proper techniques • Mind Tools www.mindtools.com
for answering restaurant phones
(D) interpret verbal and nonverbal
cues to enhance communication
with coworkers, employers,
customers, and clients
(E) apply active listening skills to
obtain and clarify information
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Units of Study
Knowledge and Skills
I. Restaurant Industry Overview
(7) The student uses leadership
(A) apply team-building skills
and teamwork skills in collaborating B) apply decision-making and
with others to accomplish
problem-solving skills
organizational goals and objectives.
(C) determine leadership and
teamwork qualities to aid in creating
a pleasant working atmosphere
(4) The student uses information
technology tools specific to
restaurant management to access,
manage, integrate, and create
information.
(9) The student demonstrates an
understanding that personal
success depends on personal
effort.
Student Expectations
(D) participate in community
leadership and teamwork
opportunities to enhance
professional skills
(E) evaluate Internet resources for
information
Resources
• CF – Chapter 8
• Kathy Schrock's Guide for
Educators -Evaluation Tools
school.discoveryeducation.com/sch
rockguide/eval.html
• Mind Tools www.mindtools.com
• Restaurant News Resource
www.restaurantnewsresource.com
(A) demonstrate a proactive
• CE – Chapter 1.3
understanding of self-responsibility • FCCLA www.fcclainc.org
and self-management
• Mind Tools www.mindtools.com
(B) identify behaviors needed to be
employable and maintain
employment such as positive work
ethics and positive personal
qualities
(C) analyze the effects of health
and wellness on employee
performance
(D) implement stress-management
techniques
(E) follow directions or procedures
independently
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Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
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Units of Study
Knowledge and Skills
Student Expectations
Resources
I. Restaurant Industry Overview
(10) The student develops
principles in time management,
decision making, effective
communication, and prioritizing.
(B) analyze various steps in the
career decision-making process
• FPMSCC
• FPMSCG – Chapter 34
• ME – Chapters 11, 37
• Mind Tools www.mindtools.com
(C) discuss the importance of
balancing a career, family, and
leisure activities
(12) The student understands the
use of technical knowledge and
skills required to pursue careers in
the restaurant industry, including
knowledge of design, operation,
and maintenance of technological
systems.
(A) define job-specific technical
vocabulary
(11) The student knows and
understands the importance of
employability skills.
(A) demonstrate skills related to
seeking employment in the
restaurant industry
• FPMSCC
• FPMSCG – Chapters 1, 2
• Restaurant News Resource
www.restaurantnewsresource.com
• CF – Chapters 5, 6, 7, 8
• FPMSCC
• FPMSCG
• ME – Chapters 7, 8, 10
(B) identify the required training and
• Achieve Texas
educational requirements that lead
www.achievetexas.org
toward an appropriate industry
• America’s Career Infonet
certification
www.acinet.org/acinet
(C) select educational and work
• Labor Market and Career
history highlights to include in a
Information (LMCI)
career portfolio
www.lmci.state.tx.us
• Monster www.monster.com
(D) update a personal career
•
National Research Center for
portfolio
Career and Technical Education
www.nccte.org
• National Restaurant Association
www.restaurant.org
• Restaurant News Resource
www.restaurantnewsresource.com
• Small Business Administration
www.sba.gov
• Texas Workforce Commission
www.twc.state.tx.us
• U.S. Department of Labor –
Occupational
Handbook
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter SchoolsOutlook
and Texas
Regional ESCs.
www.bls.gov/oco
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
• U.S. Department of Labor
4
www.dol.gov
Units of Study
I. Restaurant Industry Overview
Knowledge and Skills
www.acinet.org/acinet
• Labor Market and Career
Information (LMCI)
www.lmci.state.tx.us
• Monster www.monster.com
• National Research Center for
Student Expectations
Resources
Career and Technical Education
(E) complete required employment www.nccte.org
forms such as I-9, work visa, W-4, • National Restaurant Association
and licensures to meet employment www.restaurant.org
• Restaurant News Resource
requirements
www.restaurantnewsresource.com
(F) research the local and regional • Small Business Administration
labor workforce market to
www.sba.gov
determine opportunities for
• Texas Workforce Commission
advancement
www.twc.state.tx.us
(G) investigate professional
• U.S. Department of Labor –
development training opportunities Occupational Outlook Handbook
to keep current on relevant trends www.bls.gov/oco
and information within the industry • U.S. Department of Labor
www.dol.gov
(H) explore entrepreneurship
opportunities
III. Human Resource Operations
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Units of Study
Knowledge and Skills
A. Laws andIndustry
regulations
of
I. Restaurant
Overview
human resources
(4) The student uses information
(E) evaluate Internet resources for
technology tools specific to
information
restaurant management to access,
manage, integrate, and create
information.
B. Employee relations
C. Personnel management
process
D. Liability and damages
Student Expectations
Resources
• Food Safety Institute of America
www.foodsafetyinstituteofamerica.c
om
• Hazard Analysis and Critical
Control Point
www.foodsafety.gov/~lrd/haccp.html
• Kathy Schrock's Guide for
Educators – Evaluation Tools
school.discoveryeducation.com/sch
rockguide/eval.html
• Restaurant News Resource
www.restaurantnewsresource.com
• ServSafe www.servsafe.com
• National Restaurant Association
Educational Foundation
www.nraef.org
• National Restaurant Association
www.restaurant.org
• Texas Restaurant Association
www.restaurantville.com
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
6
Units of Study
Knowledge and Skills
Student Expectations
Resources
I. Restaurant Industry Overview
(5) The student understands roles
within teams, work units,
departments, organizations, and
the larger environment of the
restaurant industry.
(A) explain the different types and
functions of departments
• FPMSCC
• FPMSCG – Chapters 3, 4, 5, 38
• OSHA www.osha.gov
• Food and Drug Administration
www.fda.gov
• Restaurant News Resource
www.restaurantnewsresource.com
(B) investigate quality-control
standards and practices
(8) The student knows and
(A) demonstrate ethical reasoning
understands the importance of
in a variety of workplace situations
professional ethics and legal
in order to make decisions
responsibilities within the restaurant
industry.
(B) interpret and explain written
organizational policies and
procedures to help employees
perform their jobs
(C) develop guidelines for
professional conduct
• FPMSCC
• FPMSCG – Chapters 3, 4, 5, 34,
38
• ME – Chapter 6
• Food and Drug Administration
www.fda.gov
• OSHA www.osha.gov
• Restaurant News Resource
www.restaurantnewsresource.com
IV. Food Safety and Sanitation
A. Managing safety and
sanitation
B. Prevention of food-borne
illness
C. Hazard analysis and critical
control point (HACCP)
(4) The student uses information
(E) evaluate Internet resources for
technology tools specific to
information
restaurant management to access,
manage, integrate, and create
information.
• Kathy Schrock's Guide for
Educators – Evaluation Tools
school.discoveryeducation.com/sch
rockguide/eval.html
• National Restaurant Association
www.restaurant.org
• National Restaurant Association
Educational Foundation
www.nraef.org
• Restaurant News Resource
www.restaurantnewsresource.com
• ServSafe www.servsafe.com
• Texas Restaurant Association
www.restaurantville.com
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
7
Units of Study
Knowledge and Skills
Student Expectations
Resources
I. Restaurant Industry Overview
(6) The student understands the
importance of health, safety, and
environmental management
systems in organizations and their
importance to organizational
performance and regulatory
compliance.
(A) assess workplace conditions
with regard to safety and health
(B) analyze potential effects caused
by common chemicals and
hazardous materials
(9) The student demonstrates an
understanding that personal
success depends on personal
effort.
(E) follow directions and procedures • CE – Chapter 1.3
independently
• FCCLA www.fcclainc.org
• FPMSCC
• FPMSCG – Chapters 10, 11, 12,
13
• Food and Drug Administration
www.fda.gov
• www.foodsafety.gov
(C) demonstrate first aid and
• Food Safety Institute of America
cardiopulmonary resuscitation skills www.foodsafetyinstituteofamerica.c
om
(D) apply safety and sanitation
• Hazard Analysis and Critical
standards common to the
Control Point
workplace
www.foodsafety.gov/~lrd/haccp.html
(E) research sources of food-borne • OSHA www.osha.gov
illness and determine ways to
• Restaurant News Resource
prevent them
www.restaurantnewsresource.com
• ServSafe www.servsafe.com
(F) determine professional attire
and personal hygiene for restaurant
employees
V. Managing Restaurant Operations
A. Managing food and beverage (1) The student gains academic
production
knowledge and skills required to
pursue the full range of career and
B. Purchasing, receiving, and
postsecondary education
storage procedures
opportunities within the restaurant
industry.
C. Managing cost
i. Labor cost
ii. Food cost
(A) organize oral and written
information
(B) compose a variety of written
documents such as agendas,
menus, presentations, and
advertisements
D. Customer relations
(C) calculate correctly using
numerical concepts such as
percentages and estimations in
practical situations
E. Financial analysis
(D) infer how scientific principles
are used in the restaurant industry
• CE – Chapters 1.2, 1.4
• FPMSCC
• FPMSCG – Chapter 1
• National Restaurant Association
www.restaurant.org
• Restaurant News Resource
www.restaurantnewsresource.com
This
material isstrategies
© and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
F. Marketing
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
8
i. Labor cost
ii. Food cost
D. Customer relations
E. Financial
Units
of Studyanalysis
Knowledge and Skills
Student Expectations
Resources
(E) use mathematics and science
knowledge and skills to produce
quality food products
I. Restaurant
Overview
F. MarketingIndustry
strategies
(2) The student uses verbal and
nonverbal communication skills to
create, express, and interpret
information for providing a positive
experience for guests and
employees.
(B) analyze various marketing
strategies for a restaurant or food
venue
• FPMSCC
• FPMSCG – Chapter 39
• ME – Chapters 11, 17, 19, 20
(3) The student solves problems
using critical thinking, innovation,
and creativity independently and
in teams.
(A) generate creative ideas to solve • FPMSCC
problems by brainstorming possible • FPMSCG – Chapters 37, 40
solutions
(B) employ critical-thinking and
interpersonal skills to resolve
conflicts with individuals such as
coworkers, customers, clients, and
employers
(C) use principles of budgeting and
forecasting to maximize profit and
growth
(4) The student uses information
technology tools specific to
restaurant management to access,
manage, integrate, and create
information.
(A) use information technology tools • FPMSCC
to manage and perform work
• FPMSCG – Chapter 40
responsibilities
• National Restaurant Association
www.restaurant.org
(B) use technology applications to
• Restaurant News Resource
perform workplace tasks
www.restaurantnewsresource.com
(C) prepare complex multimedia
publications
(D) demonstrate knowledge and
use of point-of-sale systems
(E) evaluate Internet resources for
information
(5) The student understands roles (A) explain the different types and • FPMSCC
within teams, work units,
functions of departments
• FPMSCG – Chapters 16, 17, 19,
departments, organizations, and
34, 35, 36, 38
the larger environment of the
• National Restaurant Association
restaurant
industry.
www.restaurant.org
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter
Schools and Texas Regional ESCs.
• Restaurant News Resource
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
www.restaurantnewsresource.com
9
Units of Study
I. Restaurant Industry Overview
(5) The student understands roles
Knowledge
Skills
within teams,and
work
units,
departments, organizations, and
the larger environment of the
restaurant industry.
Student Expectations
(B) investigate quality-control
standards and practices
(C) differentiate between various
styles of restaurant services such
as table, buffet, and fast food
• FPMSCC
Resources
• FPMSCG – Chapters 16, 17, 19,
34, 35, 36, 38
• National Restaurant Association
www.restaurant.org
• Restaurant News Resource
www.restaurantnewsresource.com
(D) illustrate various place settings
using proper placement of dining
utensils
(9) The student demonstrates an
understanding that personal
success depends on personal
effort.
(10) The student develops
principles in time management,
decision making, effective
communication, and prioritizing.
(E) demonstrate the proper service
techniques in food service
operations
(E) follow directions and procedures • CE – Chapter 1.3
independently
• FCCLA www.fcclainc.org
(A) apply effective practices for
managing time and energy
(B) analyze various steps in the
career decision-making process
• FPMSCC
• FPMSCG – Chapter 34
• ME – Chapters 11, 37
(C) discuss the importance of
balancing a career, family, and
leisure activities
(12) The student understands the
use of technical knowledge and
skills required to pursue careers in
the restaurant industry, including
knowledge of design, operation,
and maintenance of technological
systems.
(B) analyze customer comments to • FPMSCC
formulate improvements in services • FPMSCG – Chapters 16, 17, 19,
and products and training of staff
34, 35, 36, 38
• National Restaurant Association
(C) detail ways to achieve high
www.restaurant.org
rates of customer satisfaction
• Restaurant News Resource
(D) use different types of payment www.restaurantnewsresource.com
options to facilitate customer
payments for services
(E) demonstrate technical skills
used in producing quality food
service
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Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
10
Units of Study
Knowledge and Skills
Student Expectations
Resources
I. RestaurantBooks
Industry Overview
Resources:
CE
Culinary Essentials, Glencoe/McGraw-Hill Division, 2002
0078226090
CF
Careers in Focus, Goodheart-Willcox, 2003
1566378826
FPMSCC
Food Production, Management and Services Curriculum Caddy, CEV
Multimedia, Ltd., 2004
1569186790
FPMSCG
ME
Food Production, Management, and Services Curriculum Guide, Reference Book, Student Activity Book, and
Tests, Curriculum Center for FCS, 2006
Marketing Essentials, Glencoe/McGraw-Hill Division, 2002
78769043
Resources: Web Sites
Achieve Texas
America’s Career Infonet
DECA
FCCLA
Food and Drug Administration
Food Safety Information
Food Safety Institute of America
Hazard Analysis and Critical Control
Point
Kathy Schrock's Guide for
Educators – Evaluation Tools
Labor Market and Career
Information (LMCI)
Mind Tools
Monster
National Research Center for
Career and Technical Education
National Restaurant Association
National Restaurant Association
Educational Foundation
OSHA
Restaurant News Resource
ServSafe
www.achievetexas.org
www.acinet.org/acinet
www.deca.org
www.fcclainc.org
www.fda.gov
www.foodsafety.gov
www.foodsafetyinstituteofamerica.com
www.foodsafety.gov/~lrd/haccp.html
http://school.discoveryeducation.com/schrockguide/eval.html
www.lmci.state.tx.us
www.mindtools.com
www.monster.com
www.nccte.org
www.restaurant.org
www.nraef.org
www.osha.gov
www.restaurantnewsresource.com
www.servsafe.com
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
11
Units of Study
Knowledge and Skills
Small
Business
Administration
I. Restaurant
Industry
Overview
Texas Restaurant Association
Food and Drug Administration
Texas Workforce Commission
U.S. Department of Labor –
Occupational Outlook Handbook
U.S. Department of Labor
www.sba.gov
www.restaurantville.com
www.fda.gov
www.twc.state.tx.us
Student Expectations
Resources
www.bls.gov/oco
www.dol.gov
This material is © and available at no cost or at cost for use by Texas Public School Districts, TEA approved Charter Schools and Texas Regional ESCs.
Others interested in use of these materials, please contact: copyrights@tea.state.tx.us
12