HTF 505 Restaurants from Concept to Operations
COURSE OUTLINE Fall 2020
1.0 Quantity Food Planning and Production
1.1
HTF 505 Restaurants from Concept to Operations
1.2
Fall 2020
1.3
Prerequisites: HTF 110
2.0 INSTRUCTOR INFORMATION:
2.1 Brian Heasman
2.2 Cell # 416-557-7711 I will reply to text messages within 24 hours Monday through Friday
and 48 hours over the weekend.
2.3 E-mail address: bheasman@ryerson.ca
2.4 Faculty/course web site(s): http://my.ryerson.ca
2.5 Office hours will be held Thursday’s 2-3pm virtually.
(Call/Email First Please), or other times as arranged in advance.
2.6 Methods of Posting Grades:
Grades on assignments, tests and exams, including final exams, may be posted on the
D2L site for the course or by numerically sorted student identification number after at
least the first four digits have been removed.
Students who wish not to have their grades posted must inform the instructor in writing
before September 30th 2020.
2.7
E-mail Usage & Limits: Emails will be answered within 24hours Mondays-Fridays and
within 48 hours on weekends. This will apply to text messages as well.
3.0
Calendar Course Description
This course covers the basic principles involved from development of the concept, business
planning and launching of a successful restaurant operation. Topics include menu planning, food
production, delivery systems and management controls. The creation of daily special menus will
provide a practical application of theory, including HACCP, the recipe/menu development
process.
Lecture: 3 hours via Zoom
1
4.0
Course Overview
This course is an introduction to the basic principals involved in the preparation and production
of quantity food.
5.0
Course Objectives
Upon completion of this course the student will be able to:
1. Discuss both the history and present state of the food industry as it relates to quantity
food production in a commercial setting.
2. Describe the various types of foodservices, operators and reasons why people are
attracted to the food industry.
3. Define the importance of concept, location, design and market demand in creating a
business plan for a restaurant with regards to viability.
4. Read and comprehend the daily & weekly reports, financial statements, leases and
other legal documents related to the restaurant industry.
5. Design a supplementary food menu for a restaurant concept, planning the purchasing
of products and equipment required.
6. Determine the control points in a restaurant operation and detect points of possible
quality concerns, loss, theft or scams.
7. Understand the HR functions in a restaurant including the organization chart,
recruiting, staffing, employee training and development.
8. Identify the key points of service quality and guest relations in building a loyal
customer base.
9. Study the use of technology for both the front and back of the house.
6.0 Course Evaluation
Value
No
Marks
attached
Format
Multiple
choice
Quiz 1
10%
Quiz 2
10%
Restaurant
Innovation
Assignment
15%
Multiple
Choice
Multiple
Choice
500 word
written
proposal for
an
innovative
Hospitality and
Tourism
Academic
Integrity Quiz
Due Date
Prior to
submission of
the Restaurant
Innovation
Paper Oct.21st
September
23rd
October 7th
October
21st
Return Date
September
23rd
October 7th
November
4th
Remarks
(30 Minutes)
(30 Minutes)
To be discussed
during class.
2
Quiz 3
Group Projects
Part A
Part B
Quiz 4
15%
15%
15%
20%
restaurant
concept
Multiple
choice and
short answer
October 28th
Presentation November 4th
in zoom
class
November
25th
APA
Multiple
December 2nd
choice and
short answer
November
11th
November
18th
(45 Minutes)
See project
description for
more details.
December 9th
December 9th
( 60 Minutes)
Note: All assignments are to be handed in at the beginning of class. Late papers will be
having a ten per cent penalty a day for up to three days then a grade of zero unless
accompanied by a medical certificate!
Assignments must be presented using the APA title page. A detailed Marking Guide will be
attached to each assignment that will outline the method of evaluation. Tests and assignments
will be returned to students in person and taken up during regular class time.
Group Projects:
Part A: Select a restaurant in the downtown core to evaluate the concept, location and design as
outlined in chapter 3 of the text. The introduction to the report should include a clear description
of the restaurant as suggested in the first two chapters of the text. A brief description of the
typical demographic of the regular customers should also be included. (Make contact with the
manager or owner of the restaurant to get an opportunity to interview them and possibly get
additional information for your report.)
Additional Reference: Profitable Menu Planning, Canadian Edition, John Drysdale, Paula Kerr,
Chapters 1&2.
3
Evaluation of Group Project:
Part A: Restaurant Description (15 marks)
•
•
•
Students will present an overview of their menu selection. (5 marks)
Areas to be highlighted will include: brand or concept, location, design, menu,
primary market and demographics of clientele (5 marks)
The group will discuss how Covid 19 and the current restaurant environment
has impacted their selections.
Part B: Menu Development (15 Marks)
Provide an analysis of the present menu, sales mix and the purpose of the
proposed new menu specials. (5 marks)
• Produce a costing, production schedule and estimated volume for the new
menu items. (5 marks)
• Support the menu changes you made for your restaurant with cost
effectiveness, matching the existing brand and factoring in the new business
environment during a pandemic.
7.0 Topics – Tentative Sequence and Schedule
•
W
Text
1
Sept 9th
2
Sept
16th
3
Sept
23th
Lecture Focus
Introduction to the Course & Industry
After an overview of the course and introduction of
the instructor, students will be given a quick
introduction to the business of quantity food
production and how it is the core activity in a
variety of foodservice sectors, especially the
restaurant industry.
Chapters 1 and 2 Introduction
Why people go into the industry and kinds and
characteristics of restaurants.
Chapter 3 Concept, Location and Design
Will review the wide range of restaurant concepts,
including chain and independent operations. The
importance of correlation between the name,
concept, market, location and level of service and
how this impacts the rate of success with be
covered.
Lab Topic
Discussion of the Innovation Paper
Discussion of Group Project: A & B
Branding: the importance of reaching the
5 senses.
Quiz 1 Multiple Choice (10 marks)
Covering Chapters 1 and 2 and topics
discussed in weeks 1 and 2.
4
4
Sept
30th
5
Oct.7th
Oct.
14th
6
7
8
9
10
Oct.21st
Oct.
28th
Nov.4th
Nov.11
Nov.18
11
Nov.
25th
Chapter 5 Business and Marketing Plans
Will cover the major elements of a business plan
for a restaurant, review a market assessment,
discuss the four P’s of the marketing mix and
discuss promotional ideas for a restaurant.
Chapter 8 Reporting, Finance and Legal Issues.
Review the daily, weekly and monthly reporting
requirements for monitoring a restaurant business
including the formal financial statements. Legal
aspects of business ownership and various forms of
doing business will be covered.
Chapter 4 THE FOOD MENU
Will discuss the factors to be considered when
planning menu for different types of operations.
Case Study: Menu Development in groups
Quiz 2 Multiple Choice (10 marks)
Covering Chapters 3 and 5 and topics
discussed in weeks 3 and 4.
Reading Week
Chapter 7 Planning and developing the kitchen.
The importance of planning the kitchen.
Purchasing: establishing par stocks, product
specifications and selection factors.
Innovation papers are due.
Innovation Paper is due.
Ten minute presentations on Part A of your group
assignments.
Quiz 3 Covering Chapters 4,7 and 8
Multiple choice and short answers. (15
marks)
Presentations
Part A all groups
Chapter 11 Budgeting and Control Chapter 12
Food Production and Sanitation
Inventory controls and costing. Responsibilities of
both the Back of the House and Front of the House
Chapter 13 Organization, Recruiting and
Staffing
Job descriptions, organizing people and their jobs.
Chapter 14 Training and Service
The complete training and development of staff.
Enhancing the guest experience.
Part B group written assignments are due.
5
12
Dec.2nd
Review of all the steps to creating a successful
restaurant.
An overview of all aspects of the industry and an
emphasis on how it will look moving forward.
Quiz 4 covering chapters 11,12,13 and 14
Multiple choice and short answers. ( 20
marks)
Final Examination Wednesday December 9th –
Saturday December 19th
No Final Exam
NOTE: Every effort will be made to manage the course as stated. However, adjustments may be
necessary during the year at the discretion of the professor. If so, students will be advised
though Ryerson email account and alterations will be discussed in class prior to implementation.
A written statement of revisions will be provided to the students in class, following the
discussion.
8.0 Teaching Methods
This course will incorporate the following teaching/learning methods:
Lectures, labs, demos, guest speakers, interactive projects and group work will support the
students’ independent reading and other research.
9.0
Texts & Reading Lists
Walker, John R., (2014) The Restaurant from Concept to Operation, Eighth Edition 2014, John
Wiley & Sons, Inc. Online Text
10.0 OTHER COURSE ISSUES
The Final Exam period for Fall 2020 semester extends from Wednesday December 9th through
December19th.
Assignments may be submitted to an electronic plagiarism detection service (i.e. Turnitin.com).
Students who do not want their work submitted to this plagiarism detection service must,
by the end of the second week of class, consult with the instructor to make alternate
arrangements.
11.0 VARIATIONS WITHIN THE COURSE
N/A
12.0 POLICIES & COURSE PRACTICES
Students are required to adhere to all relevant university policies found in their online
course shell in D2L and/or on the following URL: http://ryerson.ca/senate/courseoutline-policies
6
12.1 Course Management
● Every effort will be made to manage the course as stated. However, adjustments may be
necessary during the term at the discretion of the instructor. If so, students will be advised,
and alterations will be discussed prior to implementation
12.2 Academic Integrity and Plagiarism
Ryerson’s Policy 60 (the Student Code of Academic Conduct) applies to all students at the
University. The policy and its procedures are triggered in the event that there is a suspicion that
a student has engaged in a form of academic misconduct.
Forms of academic misconduct include plagiarism, cheating, supplying false information to the
University, and other acts. The most common form of academic misconduct is plagiarism.
Plagiarism is a serious academic offence and penalties can be severe. In any academic exercise,
plagiarism occurs when one offers as one’s own work the words, data, ideas, arguments,
calculations, designs or productions of another without appropriate attribution or when one
allows one’s work to be copied.
All academic work must be submitted using the citation style approved by the instructor. The
most common citation style is APA. Students may refer to the Ryerson Library for APA style
guide references: http://library.ryerson.ca/guides/toolbox/style/
It is assumed that all examinations and work submitted for evaluation and course credit
will be the product of individual effort, except in the case of group projects arranged for
and approved by the course instructor. Submitting the same work to more than one
course, without instructor approval, is also considered a form of plagiarism.
Suspicions of academic misconduct may be referred to the Academic Integrity Office (AIO).
Students who are found to have committed academic misconduct will have a Disciplinary
Notation (DN) placed on their academic record (not on their transcript) and will normally be
assigned one or more of the following penalties:
● A grade reduction for the work, ranging up to an including a zero on the work (minimum
penalty for graduate work is a zero on the work)
● A grade reduction in the course greater than a zero on the work. (Note that this penalty
can only be applied to course components worth 10% or less, and any additional penalty
cannot exceed 10% of the final course grade. Students must be given prior notice that
such a penalty will be assigned (e.g. in the course outline or on the assignment handout)
● An F in the course
● More serious penalties up to and including expulsion from the University
The unauthorized use of intellectual property of others, including your professor, for
distribution, sale, or profit is expressly prohibited, in accordance with Policy 60 (Sections
2.8 and 2.10). Intellectual property includes, but is not limited to:
●
Slides
●
Lecture notes
7
●
●
●
●
Presentation materials used in and outside of class
Lab manuals
Course packs
Exams
For more detailed information on these issues, please refer to the Academic Integrity policy and
to the Academic Integrity Office website.
● Students who commit academic misconduct a second time shall be placed on Disciplinary
Suspension (DS) for up to two years, at which time they may apply for reinstatement to a
program. The designation DS shall be placed on their permanent academic record and
official transcript. The notation shall remain until students graduate, or for eight (8) years,
whichever comes first.
● Disciplinary Withdrawn standing (DW) shall be permanently noted on students’ academic
records and official transcripts.
● Expulsions shall be permanently noted on students’ academic records and official
transcripts.
● NOTE: Students may not drop a course when they have been notified of the suspicion of
academic misconduct. If a student attempts to drop the course, the Registrar’s office will reregister the student in that course until a decision is reached.
● When an instructor has reason to suspect that an individual piece of work has been
plagiarized, the instructor shall be permitted to submit that work to any plagiarism detection
service.
● CHEATING ON AN EXAM OR TEST: Ryerson’s Examination Policy requires that all
students have a valid student identification card or other photo identification on their desk at
all times when taking an examination. If it is suspected that someone is impersonating a
student, the photo identification of that person will be checked, and the person will be asked
to sign the exam paper for further verification. If it is suspected that the identification is not
valid, students may be asked to provide alternate photo identification. Security may be called,
if circumstances warrant.
12.3 E-Mail Accounts
● Students are required to activate and maintain a Ryerson e-mail account. This shall be the
official means by which you will receive university communications. Ryerson requires
that any official or formal electronic communications from students be sent from their
official Ryerson E-mail account. Your email may not be responded if it comes from another
email address. See www.ryerson.ca/senate/policies/pol157.pdf
12.4 Academic Accommodation Support (AAS)
● Students who need academic accommodation support based on disability should register with
Academic Accommodation Support (AAS). For more information, visit
www.ryerson.ca/studentlearningsupport/academic-accommodation-support/
8
● Active students can view their accommodation letters and send electronically to professors,
and submit test or exam booking requests online.
12.5 Student Responsibilities in Academic Appeals
● Students should read the Grades and Standing Appeals policy at
(https://www.ryerson.ca/content/dam/senate/policies/pol168.pdf)
● It is the student’s responsibility to notify and consult with either the instructor, or the
Chair/Director of the teaching department/school, depending on the situation, as soon as
circumstances arise that are likely to affect academic performance. It is also the student’s
responsibility to attempt to resolve all course related issues with the instructor and then, if
necessary, with the Chair/Director of the teaching department/school as soon as they arise.
An appeal may be filed only if the issue cannot be resolved appropriately. Failure to deal
with a situation as soon as it arises will jeopardize any appeal.
● Students who believe that an assignment, test, or exam has not been appropriately graded
must review their concerns with their instructor within 10 working days of the date when the
graded work is returned to the class.
12.6 Important Resources Available at Ryerson and TRSM
•
•
Ryerson COVID-19 Information and Updates for Students summarizes the variety of
resources available to students during the pandemic.
Preparing for Online Classes includes guides to completing quizzes or exams in D2L or
Respondus, using D2L Brightspace, joining online meeting or lectures, and collaborating
with the Google Suite.
The Ted Rogers School of Management Academic Success Centre has a team of dedicated
learning professionals who support the academic life of students taking management courses at
Ryerson University. From tutoring sessions and specialized workshops, the ASC helps you
develop new strategies, skills, and behaviours to achieve your academic goals. Please make sure
to consult their website for details.
Ryerson University Mental Health Statement:
At Ryerson, we recognize that things can come up throughout the term that may interfere with a
student’s ability to succeed in their coursework. These circumstances are outside of one’s control
and can have a serious impact on physical and mental well-being. Seeking help can be a
challenge, especially in those times of crisis. Below are resources we encourage all Ryerson
community members to access to ensure support is reachable.
https://www.ryerson.ca/mental-health-wellbeing
If support is needed immediately, you can access these outside resources at anytime:
Distress Line — 24/7 line for if you are in crisis, feeling suicidal or in need of emotional support
(phone: 416–408–4357)
Good2Talk- 24/7 hour line for postsecondary students (phone: 1-866-925-5454)
9
● Students are expected to use an acceptable standard of business communication for all
assignments. You are encouraged to obtain assistance from the Writing Support Unit at the
SLS (see link below) for help with your written communications as needed. (See the
Ryerson Library for APA style guide references
http://library.ryerson.ca/guides/toolbox/style/
and the Hospitality and Tourism Announcements link on D2L)
● Use the services of the University when you are having problems writing, editing or
researching papers, or when you need help with course material:
The Library (LIB 2nd floor) provides research workshops and individual assistance.
Enquire at the Reference Desk or at https://library.ryerson.ca/workshops/
TRSM Academic Success centre offers 30 minute writing consultations with a language
specialist: https://www.ryerson.ca/tedrogersschool/success/programs-supports/writinglanguage-support/
The Writing Centre offers one-on-one tutorial help with writing and
workshops http://www.ryerson.ca/studentlearningsupport/writing-support/index.html
Student Learning Support (4th floor Student Learning Centre building) offers individual
sessions and workshops covering various aspects of researching, writing, and studying
http://www.ryerson.ca/studentservices/learningsuccess/index.html
English Language Support offers workshops to improve overall
communication skills
http://www.ryerson.ca/studentlearningsupport/english-language-support/index.html
12.7 Late Assignments and Academic Consideration
•
Students must submit assignments at the beginning of the class or when specified by the
professor on the due date. If the student does not hand in the assignment on time, the
professor may assign a penalty of up to 20% off the mark or even a zero (after a 24 hour
period) on the assignment unless the student brings a health certificate or has arranged a later
submission with the professor prior to the deadline.
● All assignments submitted for grading will be handed back within three weeks except for the
final exam.
● When possible, students are required to inform their instructors of any situation which
arises during the semester which may have an adverse effect upon their academic
performance, and must request any consideration and accommodation according to the
relevant policies as far in advance as possible. Failure to do so may jeopardize any
academic appeals.
● Except in cases of accommodations for disabilities, where documentation is handled directly
by the Academic Accommodation Support Office, you can submit an Academic
Consideration Request when an extenuating circumstance has occurred that has significantly
impacted your ability to fulfill an academic requirement. Students must submit an
Academic Consideration form online through this link within 3 business days of the
missed work. See the link below for the health certificate form. In addition, the following
procedures must be followed as well:
10
● Health certificates – If a student is going to miss a deadline for an assignment, a test or an
examination because of illness, he or she must submit a Ryerson Student Health certificate
AND an Academic Consideration form within 3 working days of the missed date. Both
documents are available at www.ryerson.ca/senate/forms/medical.pdf. It is the student’s
responsibility to make arrangements with the instructor for the missed work.
● Should a student miss a mid-term test or equivalent (e.g. quiz, presentation), with appropriate
documentation, a make-up will be scheduled as soon as possible in the same semester. Makeups should cover the same material as the original assessment but need not be of an identical
format. Only if it is not possible to schedule such a make-up may the weight of the missed
work be placed on the final exam, or another single assessment. This may not cause that
exam or assessment to be worth more than 65% of the student’s final grade. If a student
misses a scheduled make-up test or exam, the grade may be distributed over other course
assessments even if that makes the grade on the final exam worth more than 65% of the final
grade in the course.
● Students who miss a final exam for a verifiable reason and who cannot be given a make-up
exam prior to the submission of final course grades, must be given a grade of INC (as
outlined in the Grading Promotion and Academic Standing Policy) and a make-up exam
(normally within 2 weeks of the beginning of the next semester - Winter or Spring) that
carries the same weight and measures the same knowledge, must be scheduled.
● Religious, Aboriginal and Spiritual observance – If a student needs an accommodation
because of religious, Aboriginal or spiritual observance, they must submit a Request for
Accommodation of Student Religious, Aboriginal and Spiritual Observance AND an
Academic Consideration Request form within the first 2 weeks of the class or, for a final
examination, within 2 weeks of the posting of the examination schedule. If the requested
absence occurs within the first 2 weeks of classes, or the dates are not known well in advance
as they are linked to other conditions, these forms should be submitted to the HTM Office
with as much lead time as possible in advance of the absence. Both documents are available
at http://www.ryerson.ca/senate/forms/relobservforminstr.pdf. The office will notify the
instructor when they have received the request form.
● Other requests for Academic Consideration which are not related to medical or religious
observation must be submitted in writing together with the Academic Consideration form to
the student’s program office online through this link. The letter must clearly state the
reasons for the request and describe the events or circumstances that seriously impair the
student’s ability to meet their academic obligations, and that were beyond the student’s
control. When possible, supporting documentation must be attached to the letter submitted
online. This online system will notify the instructor when they have received the request.
● Academic Accommodation Support – Before the first graded work is due, students registered
with the Academic Accommodation Support office (AAS) should provide their instructors
with an Academic Accommodation letter that describes their academic accommodation plan.
● Regrading or recalculation – These requests must be made to the instructor within 10
working days of the return of the graded assignment to the class. These are not grounds for
appeal, but are matters for discussion between the student and the instructor.
● The online submission of the Academic Consideration form and all supporting
documentation to your program office does not relieve you of the responsibility to
NOTIFY YOUR INSTRUCTOR of the problem as soon as it arises, and to contact with the
11
instructor again after the documents have been submitted in order to make the appropriate
arrangements.
● If you do not have a justifiable reason for an absence and/or have not followed the procedure
described above, you will not be given credit or marks for the work missed during that
absence.
For more detailed information on these issues, please refer to Senate Policy 168 at (Grade
and Standing Appeals) and Senate Policy 150 (Accommodation of Student Religious
Observance Obligations). Both can be found at https://www.ryerson.ca/senate/policies/.
12.8 Maintaining a Professional Learning Environment
Students arriving late will remain in the zoom waiting room. Late students will only be allowed
into class as quickly as possible. Laptop computers, cell phones, or other devices should not be
used for non-classroom activities as they are distracting to other students, speakers and your
instructor.
12.9 Academic Grading Policy
Evaluation of student performance will follow established academic grading policy outlined in
the Ryerson GPA Policy http://www.ryerson.ca/senate/policies/pol46.pdf. The grading system is
summarized below:
Definition
Excellent
Good
Satisfactory
Marginal
Unsatisfactory
Letter Grade
Grade Point
Conversion Range
A+
4.33
90-100
A
4.00
85-89
A-
3.67
80-84
B+
3.33
77-79
B
3.00
73-76
B-
2.67
70-72
C+
2.33
67-69
C
2.00
63-66
C-
1.67
60-62
D+
1.33
57-59
D
1.00
53-56
D-
0.67
50-52
F
0.00
0-49
12