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