HOSP 410 Restaurant Management Entire Course

HOSP 410 Restaurant Management Entire Course 

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HOSP 410 Restaurant Management Entire Course 

Devry HOSP 410 Week 1 Discussion 

Introduction 

to 

Restaurants 

(graded) 

The restaurant industry is often mistaken to be thought of as an easy business to run. We will begin this 

week’s discussion with your opinion on this matter. Do you think restaurants are easy to run? Why or why 

not? Please elaborate on your answer, and feel free to share some examples. 

DQ 2 

Kinds and 

Characteristics 

of Restaurants 

(graded) 

In the restaurant industry, there are diverse types of restaurant ownership. What is the fastest growing trend 

of characteristics of restaurants today? Back up your answer with some research either from our textbook or 

any other reliable sources. Don’t forget to always cite your source in APA format at the end of your post. 

Devry HOSP 410 Week 2 Discussion 

DQ 1 

Concept, 

Location, 

and 

Design 

(graded) 

Concept, location, and design are major elements in the success of a restaurant. Discuss current concept 

trends and why you believe these trends are successful in today’s world of restaurants. 

DQ 2

The 

Menu 

(graded) 

The menu serves as a great selling tool, and it is the face of the restaurant. Begin by explaining why the 

menu is considered to be a strong selling tool, and how front of the house staff can increase their check 

average by selling the menu effectively. 

Devry HOSP 410 Week 3 Discussion DQ 1 & DQ 2 Latest 

DQ 1 

Financing 

and 

Leasing 

(graded) 

Finance and leasing are very important to the overall success of a restaurant. It starts with securing capital 

funds. What are some key areas of consideration when presenting a financial plan to a group of investors? 

What are some do’s and don’t’s? 

DQ 2 

Legal 

and Tax 

Matters 

(graded) 

Understanding taxes is not only important to the success of the restaurant, it is also important for the owner 

to avoid tax mistakes that can cost a lot of money in penalties. What are some examples of legitimate 

business expenses that are tax deductible? Be sure to visit the corresponding chapter for information, and 

don’t forget to cite your sources in your posts. 


DQ 1 

Bar and 

Beverage 

(graded)

The bar is a profitable area for a restaurant. It is also one of the highest liability areas of a restaurant. In 

recent years, there is growing awareness of drinking and driving. We will begin this week’s discussion with 

the liability restaurants face when serving alcoholic beverages. To what extent do you believe a restaurant 

owner is liable when serving alcoholic beverages? How about bartenders and servers? 

DQ 2 

Restaurant 

Operations 

(graded) 

In this discussion thread, we will review a variety of operational topics as related to restaurants: from 

controlling costs to food safety and sanitation, and also proper purchasing. What are some main areas of 

control in a restaurant? Give a few examples, and explain how these areas of control are unique to a 

restaurant business. 


DQ1 


Leadership 

and 

Management 

(graded) 

Many studies have been conducted about leadership and management. Leadership in restaurants presents 

unique challenges. We will begin our discussion this week exploring some of those challenges. What are 

some unique challenges in leadership of restaurants? Give examples and support your answer with research 

(properly cite research). 

DQ2 

Organization, 

Recruiting, 

and Staffing 

(graded) 

Staffing the restaurant properly is key to the overall success of the organization. Identify at least three 

different jobs you would find in a restaurant? List some tasks associated with those jobs.


DQ 1 

Employee 

Training and 

Development 

Proper employee training and development in the restaurant industry is lacking. We will begin this week’s 

discussion understanding the reasons behind it. What are some reasons for the shortcomings of employee 

training and development in the restaurant industry? 

DQ 2 

Service 

and 

Guest 

Relations 

Service is an integral part of a restaurant. Most customers will not return to a restaurant if they had 

inadequate service. What are some essential steps of service that must be evident in any type of restaurant, 

and why do you think these steps of service are so important? 


DQ 1 

Technology 

in the 


Industry 

(graded) 

Technology is ever-evolving. In today’s technological world, it seems like technology is changing with a 

blink of an eye.We will start our discussion this week by sharing some new technologies in the restaurant 

industry. Discuss some new technologies you have seen recently in restaurants. What did you like about it? 

What didn’t you like? 

DQ 2 


Business 

and 

Marketing 

Plans

(graded) 

In your opinion, how important is it for a single restaurant to have a marketing plan? Is it worth their time? 

Why or why not? 

Chapter Question 

ch 5 

Chapter 10 – Internet Exercise (p. 312) 

Chapter 11 – Internet Exercise (p. 347) 

ch 6 

Chapter 12 – Employee Training and Development 

Chapter 13 – Service and Guest Relations 

ch 1 

Chapter Questions 

Chapter 1 – Review Questions 1, 4, 5 (p. 22) 


ch 2 




ch 3 



Chapter 17 – Review Questions 2, 3, 9 (p. 513 

case study 

Week 4 Case Study (50 pts.) 

Visit the Nation’s Restaurant News website at www.nrn.com. 

From the website home page, go to Food & Beverage, News & Trends. 

For this case study, you will need to find a current article that is relevant to your concept in the course 

project. 

Write a report that includes the following. 

1. An overview of the F&B trend, and why you think it is relevant to your concept. 

2. Advantages and disadvantages associated with the trend. 

3. How do you think this trend will positively affect the financial growth of your concept? 

4. Step-by-step implementation of the trend you are adopting based on the articl 

Course Project> Grading Rubrics 

Restaurant Concept Project 

Objectives 

Throughout this course, you will be writing an individual Course Project in which you will develop a 

restaurant concept. The premise of the project is that you have just been told that a billionaire is considering 

your team to develop his newest venture; a new restaurant concept. 

Guidelines 

Your report will be based on the guidelines from Chapter 3, page 82 of your text, Figure 3.2, which is a 

timeline showing the sequence of restaurant development.

GUIDELINES 

1. You must name his vision and come up with all the details for the concept. 

2. Money is no object; you can spend as much as it takes to finalize your restaurant concept. 

3. Your project must incorporate the items listed below. Each week (except Week 4), deliverables will be turned in 

for grading. 

4. All outside reference material must be cited using the APA citation method. You should have a minimum of five 

outside sources. Your textbook is considered one source. Do NOT forget to cite and enclose quotes in quotation 

marks, which are copied from your text, websites, news articles, magazines, and so forth. 

5. Familiarize yourself with DeVry’s plagiarism policy located in the Policies tab under Course Home. Failure to 

comply with these standards may be grounds for an Academic Integrity Violation. This is a large portion of your 

grade; do not risk a zero by copying from ANY source without quoting and citing it properly. 

6. Please include a table of contents, introduction, and conclusion. 

7. Write the report in the order listed below. 

8. In general, this project report must be at least 12-15 pages of actual report (not to include the title page, table of 

contents, and references), double-spaced, in 12 point font. 

9. Review the Grading Rubrics for every assignment to familiarize yourself with assignment and grading 

expectations. Rubrics are located in Doc Sharing. 

10. Remember, don’t procrastinate! Post questions in the Q & A Forum. 

Deliverable 

Item Due 

Due 

Points 

Week 1 

Part 1 

What is the name 

of your vision? 

You can include 

this on your title 

page. 

A rough outline of 

your paper. 

Introduction for 

your paper (this 

should be at least 

one page and 

should clearly 

reflect your vision 

as if you are trying 

to sell it). 

24 

 

Please 

submit this as one 

document in the 

Week 1 Course 

Project Dropbox. 

 

Rememb 

er to use APA 

format. 

For information on

Week 2 

 

 

how this section 

will be graded, 

please review the 

grading rubric 

posted in Doc 

Sharing. 

Part 2 

Concept 

Development (see 

Chapter 3): What 

is the concept 

behind your 

decision? 

Site Selection (see 

Chapter 3): Where 

will your restaurant 

be located? Why 

did you choose 

this location? 

Menu 

Development (see 

Chapter 4): What 

type of menu will 

you use? How did 

you decide on 

pricing? 

To meet 

24 

paper length 

requirements, it is 

a good idea to aim 

for approximately 

one page per 

topic. 

Please 





Rememb 

er to use APA 

format. 

For information on 





posted in Doc 

Sharing.

Week 3 

 

 

 

Part 3 

Financial Analysis 

(see Chapter 16): 

Develop a financial 

budget estimate of 

the cost to start up 

your new venture. 

Figure 16.2 on 

page 452 shows a 

great way to 

estimate startup 

costs. 

Licenses and 

Approvals (see 

Chapter 16): 

Identify the 

necessary permits 

and licenses you 

will need (local 

and state 

requirements). 

Design, 

Furnishings, and 

Equipment (see 

24 

Chapters 3 and 5): 

Describe the 

layout of your 

restaurant. If you 

are able to come 

up with a sketch, 

that would be 

great, but it is not 

required. What 

type of equipment 

will you need? 

To meet 

the paper length 



for about one page 

for each of the 

topics. 

Please 





Rememb

Week 5 

 

 

Week 6 

er to use APA 

format. 






posted in Doc 

Sharing. 

Part 4 

Employment of 

Key Personnel 

(see Chapter 11 

and 12): Who are 

the key personnel 

you will need to 

employ? 

Selection and 

Training of Key 

Personnel (see 

Chapter 11 and 

12): How will you 

select and train 

key personnel? 

To meet 



a good idea to aim 24 



topics. 

Please 





Rememb 

er to use APA 

format. 






posted in Doc 

Sharing. 

Part 5 

24 

Market Analysis

Week 7 

(see Chapter 15): 

Explain the kind of 

restaurant and 

where it fits into 

the overall 

industry. Who is 

your target 

population? 

Competition 

Analysis (see 

Chapter 15): 

Analyze the 

competition’s 

strengths and 

weaknesses. 

Figure 15.6 in the 

text shows a great 

comparison benefit 

matrix. 

To meet 






topics. 

Please 





Rememb 

er to use APA 

format. 






posted in Doc 

Sharing. 

Course Project 

Due 

This is your 

opportunity to 150 

correct and finetune 

any 

outstanding parts

of your project. 

This final part of 

the course project 

will be graded 

based on your 

entire work from 

beginning to end; 

therefore, if you do 

not make any 

corrections from 

the different drafts, 

you will lose 

points. Remember 

that you are 

submitting this 

final part of the 

project as if it was 

a proposal to 

financial investors, 

and you are 

looking to get the 

funds to open your 

dream restaurant. 

Make sure this 

part is 

professional, wellwritten, 

and 

organized. 

Your 

project should now 

be complete. 

Rememb 

er to include the 

Title page, Table 

of Contents, 

Introduction, and 

Conclusion. 

Rememb 

er to use APA 

format throughout 

the paper and 

submit an APA 

reference page at 

the end of the 

project (separate 

page). 

Please 

submit this as one









posted in Doc 

Sharing. 

Grading Rubrics 

CategoryPoints% 

Course 

Project 

Drafts 

(Week 1) 


Project 

Drafts 

(Week 2) 


Project 

Drafts 

(Week 3) 


Project 

Drafts 

(Week 5) 


Project 

Drafts 

(Week 6) 


Project 

Final 

Paper 

(Week 7) 

24 9% 

24 9% 

24 9% 

24 9% 

24 9% 

150 55% 

Description 

A quality 

paper will 

meet or 

Total 270 100 

exceed all of 

the above 

requirements.

HOSP 410 Restaurant Management Entire Course

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