2014 – 2015
Florida Department of Education
Curriculum Framework 

Program Title:	Restaurant Management	
Career Cluster:	Hospitality and Tourism

AS	
CIP Number	1252090500	
Program Type	College Credit	
Standard Length	64 credit hours	
CTSO	SkillsUSA
Collegiate DECA	
SOC Codes (all applicable) 	11-9051 – Food Service Managers	
Targeted Occupation List	http://www.labormarketinfo.com/wec/TargetOccupationList.htm	
Perkins Technical Skill Attainment Inventory	http://www.fldoe.org/workforce/perkins/perkins_resources.asp 	
Statewide Articulation	http://www.fldoe.org/workforce/dwdframe/artic_frame.asp 	

Purpose

This program offers a sequence of courses that provides coherent and rigorous content aligned with challenging academic standards and relevant technical knowledge and skills needed to prepare for further education and careers in the Hospitality and Tourism career cluster; provides technical skill proficiency, and includes competency-based applied learning that contributes to the academic knowledge, higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills, and knowledge of all aspects of the Hospitality and Tourism career cluster. 

The content includes but is not limited to the management of selling, preparing, storing, promoting, displaying, serving food, and providing customer service.  The concepts and duties for this Restaurant Management degree include, but are not limited to: estimating food and beverage costs and requisitions, purchasing supplies, conferring with food preparation and other personnel to plan dining room, bar, and banquet operations, directing the hiring and assignment of personnel, investigating and resolving food quality and food service complaints, reviewing and monitoring financial transactions to ensure efficient budget.  Additional Information relevant to this Career and Technical Education (CTE) program is provided at the end of this document.

Program Structure

This program is a planned sequence of instruction consisting of 64 credit hours.

Standards

After successfully completing this program, the student will be able to perform the following:

01.0	Demonstrate acceptable professional sanitation/safety practice.
02.0	Demonstrate effective financial management.
03.0	Demonstrate human resource management techniques.
04.0	Demonstrate appropriate communication skills.
05.0	Demonstrate effective training techniques.
06.0	Demonstrate knowledge and application of product and service technologies.
07.0	Demonstrate proficiency in customer relations.
08.0	Demonstrate effective inventory procedures.
09.0	Demonstrate essential food production skills.
10.0	Demonstrate effective merchandising strategies.
11.0	Demonstrate proficiency in planning, organizing, and controlling daily operations.
12.0	Demonstrate proficiency in related math and accounting skills.
13.0	Describe business financial protection techniques.
14.0	Identify legal regulations that affect restaurants.
15.0	Demonstrate skills necessary for role of manager.

2014 – 2015
Florida Department of Education
Student Performance Standards

Program Title:	Restaurant Management	
CIP Number:	1252090500 
Program Length:	64 credit hours	
SOC Code:	11-9051

The AS degree requires the inclusion of a minimum of 15 credits of general education coursework according to SACS, and it must be transferable according to Rule 6A-14.030 (2), F.A.C.  At the completion of this program, the student will be able to:	
01.0	Demonstrate acceptable professional sanitation/safety practices. – The student will be able to:	
01.01	Food and Beverage Safety	
01.01.1	Follow federal regulations such as OSHA and FDA	
01.01.2	Implement Hazard Analysis Critical Control Points (H.A.C.C.P.) regulations	
01.01.3	Follow state regulations	
01.01.4	Follow local regulations	
01.02	Cleaning, Sanitation, and Maintenance	
01.02.1	Follow Hazard Analysis Critical Control Points (H.A.C.C.P.) regulations.	
01.02.2	Assure proper hygienic principles	
01.02.3	Assure proper hand washing procedures	
01.02.4	Establish facility maintenance program	
01.02.5	Establish equipment maintenance program	
01.02.6	Establish “Clean equipment as you go” guidelines	
01.02.7	Differentiate between sanitizing solutions	
01.02.8	Regulate proper sanitizing solutions	
01.02.9	Utilize dishwashing sanitation guidelines	
01.03	Health and Safety Procedures	
01.03.1	Identify general safety practices	
01.03.2	Identify general hygienic principles	
01.03.3	Recognize emergency situations	
01.03.4	Report all potential hazards and violations	
01.03.5	Identify proper precautions required for handling health related problems with hazardous chemicals and materials	
01.03.6	Maintain Material Safety and Data Sheets (MSDS)	
02.0	Demonstrate effective financial management. – The student will be able to:	
02.01	Develop Business Plan	
02.01.1	Develop long term business plan	
02.01.2	Research competitive openings	
02.01.3	Identify site selection factors	
02.01.4	Establish budgeted goals	
02.01.5	Track historical data	
02.01.6	Analyze data to calculate operating ratios	
02.01.7	Identify food and beverage operations costs	
02.01.8	Analyze food and beverage costs	
02.01.9	Analyze labor costs	
02.01.10	Determine controllable and non-expenses	
02.02	Finance the Business	
02.02.1	Explain how to determine the different types of costs that must be considered when starting a restaurant.	
02.02.2	Compare the advantages and disadvantages of the various sources of financing for a restaurant.	
02.02.3	Analyze sources of loans available for financing a restaurant	
02.02.4	Describe the information that must be provided in a loan application package.	
02.02.5	Explain the criteria used by lending institutions to evaluate loan applications.	
02.03	Financial Records	
02.03.1	Explain financial terms and concepts for business	
02.03.2	Identify various components of balance sheet reports.	
02.03.3	Identify various components of profit and loss statements	
02.03.4	Analyze uses of various depreciation schedules	
02.03.5	Describe uses and types of journals and ledgers.	
02.03.6	Assess the application of computerization to record keeping.	
03.0	Demonstrate human resource management techniques. – The student will be able to:	
03.01	Recruiting and Selecting Applicants	
03.01.1	Develop Personnel Requirement Document (PRD)	
03.01.2	Conduct thorough and appropriate job interviews	
03.01.3	Adhere to appropriate employment laws and procedures	
03.01.4	Assure proper completion of new hire paperwork	
03.01.5	Build a competent workforce	
03.02	Job Expectations	
03.02.1	Prepare job descriptions	
03.02.2	Develop employee training on policies and procedures	
03.02.3	Establish standard operating procedures	
03.02.4	Establish procedures for staff orientation and training 5	
03.02.5	Assure that employees are informed of all pertinent governmental regulations.	
03.02.6	Develop a process for supervision of employees.	
03.02.7	Develop procedures for employee performance evaluation	
03.02.8	Follow up on employee evaluations	
03.03	Positive Work Climate	
03.03.1	Adhere to all company policies	
03.03.2	Ensure ethical conduct	
03.03.3	Identify weaknesses internally	
03.03.4	Use different motivational techniques	
03.03.5	Ensure personal hygiene of employees	
03.03.6	Identify steps in developing a comprehensive employee compensation package.	
03.03.7	Demonstrate conflict resolution techniques	
03.03.8	Identify team-building strategies	
03.03.9	Identify effective coaching and counseling techniques.	
03.03.10	Communicate policy concerning substance abuse	
03.03.11	Communicate policy concerning sexual harassment	
04.0	Demonstrate appropriate communications skills. – The student will be able to:	
04.01	Personal Skills Development	
04.01.1	Teach by example.	
04.01.2	  Communicate in restaurant and culinary terminology.	
04.01.3	Maintain manager’s log.	
04.01.4	Receive feedback constructively.	
04.01.5	Demonstrate effective telephone skills and E-mail techniques and etiquette	
04.01.6	Compose effective written communication.	
04.01.7	Develop good listening skills.	
04.01.8	Demonstrate ability to locate, understands, and interprets information found in manuals, graphs, schedules, charts, diagrams, and Internet sources.	
04.01.9	Demonstrate ability to speak effectively to customers, coworkers, supervisors, and vendors, using proper grammar and terminology.	
04.02	Communication Skills With Personnel	
04.02.1	Utilize effective communication: verbal, nonverbal, written, and electronic	
04.02.2	Train employees to communicate effectively	
04.02.3	Recognize cultural diversity.	
04.02.4	Conduct ongoing feedback with all employees.	
04.02.5	Explain value of staff communication and use of interdepartmental company communication	
05.0	Demonstrate effective training techniques. – The student will be able to:	
05.01	Trainer’s Responsibilities	
05.01.1	Describe procedures for developing a training program.	
05.01.2	Define training skills	
05.01.3	Develop a manual for training	
05.01.4	Develop enabling learning objectives	
05.01.5	Prepare material and equipment for training	
05.01.6	Train the trainers	
05.01.7	Schedule training	
05.01.8	Utilize training checklist	
05.01.9	Update training program	
05.02	Employee Training And Development	
05.02.1	Assure proper introduction to company	
05.02.2	Use different training methods	
05.02.3	Conduct realistic training program	
05.02.4	Develop ongoing training process	
05.02.5	Develop cross-training program	
05.02.6	Emphasize impact of training costs	
05.02.7	Evaluate results of training	
06.0	Demonstrate knowledge and application of product and service technologies. – The student will be able to:	
06.01	Related Technology Skills	
06.01.1	Demonstrate basic computer skills	
06.01.2	Utilize standard restaurant industry software	
06.01.3	Understand use of data base programs for payroll, inventory control, etc.	
06.01.4	Understand use of graphic presentation software for marketing reports and activities	
06.01.5	Demonstrate use of spreadsheet program for data entry and output	
06.01.6	Demonstrate merchandising math data entry procedures such as stock turnover, mark-up, markdown, open-to-buy, pricing, invoicing, etc.	
06.01.7	Demonstrate word processing program skills	
06.01.8	Utilize Internet for product information, etc.	
06.01.9	Demonstrate ability to send and receive email	
06.01.10	Utilize facsimile machine	
07.0	Demonstrate proficiency in customer relations. – The student will be able to:	
07.01	Meal Service Activities	
07.01.1	Utilize effective menu design 7	
07.01.2	Adhere to scheduled hours	
07.01.3	Be familiar with product	
07.01.4	Ensure accuracy in order taking	
07.01.5	Establish ambiance for target market	
07.01.6	Serve food ordered punctually and at the right quality and temperature	
07.01.7	Establish crisis management procedures	
07.02	Guest Services	
07.02.1	Determine guests’ needs i.e. wheel chairs, etc.	
07.02.2	Identify customer buying motives and cultural diversity	
07.02.3	Establish proper customer protocol	
07.02.4	Identify basic types of customers to which your restaurant will appeal.	
07.02.5	Demonstrate the process of selling.	
07.02.6	Ensure proper customer protocol is followed.	
07.02.7	Maintain standards of manager table visitations and visibility.	
07.02.8	Provide personalized service.	
07.02.9	Handle guest comments professionally.	
07.02.10	Assist guests with special needs.	
07.02.11	Recognize sources for finding new customers.	
08.0	Demonstrate effective inventory procedures. – The student will be able to:	
08.01	Ordering Inventory	
08.01.1	Follow established guidelines on product procurement	
08.01.2	Develop product specifications	
08.01.3	Select distributors and/or vendors	
08.01.4	Gather bids on product costs	
08.01.5	Establish inventory list	
08.01.6	Establish par levels	
08.01.7	Assure on-hand food counts	
08.01.8	Reconcile purchase orders	
08.01.9	Maintain sensitive item inventory	
08.02	Receiving Inventory	
08.02.1	Establish delivery times	
08.02.2	Establish receiving checklist	
08.02.3	Check invoice against product specifications and quantity	
08.02.4	Check quality and weight of product	
08.02.5	Record food temperatures	
08.03	Inventory Controls	
08.03.1	Maintain proper storage areas according to federal, state, and local guidelines	
08.03.2	Establish and apply stock rotation system	
08.03.3	Organize and maintain storage areas	
08.03.4	Secure storage areas	
08.03.5	Analyze product usage through computer menu tracking	
09.0	Demonstrate essential food production skills. – The student will be able to:	
09.01	Commercial Tools and Equipment	
09.01.1	Identify and use equipment correctly	
09.01.2	Identify and utilize proper small wares	
09.01.3	Lay out food preparation station	
09.01.4	Maintain maintenance logs	
09.01.5	Perform preventative maintenance on equipment and utensils per manufactures’ specifications	
09.01.6	Assemble equipment according to manufacturer’s specifications	
09.01.7	Disassemble equipment following proper safety guidelines	
09.01.8	Demonstrate proper knife and slicing skills	
09.01.9	Develop energy survey and audit practices	
09.01.10	Establish appropriate energy savings systems	
09.01.11	Interpret and apply procedures from equipment manuals	
09.01.12	Maintain maintenance records for physical plant systems and equipment	
09.02	Food and Beverages Preparation	
09.02.1	Prepare cooks’ list and prep. sheet	
09.02.2	Use previously prepared foods	
09.02.3	Identify specific products to be used	
09.02.4	Operate with established par levels	
09.02.5	Thaw correct amount of food daily	
09.02.6	Use portion control	
09.02.7	Differentiate methods of cooking	
09.02.8	Convert recipes	
09.02.9	Follow recipe to ensure quality and consistency	
09.02.10	Oversee cooking procedures	
09.02.11	Minimize product waste	
09.02.12	Obtain specified temperature on order	
09.02.13	Identify special menu needs	
09.02.14	Identify different nutritional needs	
09.02.15	Follow proper plate presentation	
09.02.16	Maintain and use properly calibrated food thermometers	
09.02.17	Prepare bartender’s product list and prep sheet.	
09.02.18	Identify specific bar equipment including glassware.	
09.02.19	Identify par system with established par levels.	
09.02.20	Demonstrate sanitation methods as relates to bar operations.	
09.02.21	Demonstrate portion and inventory control.	
09.02.22	Differentiate methods of beer, spirit and wine production.	
09.02.23	Follow recipes for standard drinks and mixology procedures.	
09.02.24	Follow proper bar sales procedures.	
09.02.25	Identify different wines and food accompaniments.	
09.02.26	Identify marketing techniques for bar sales.	
10.0	Demonstrate effective merchandising strategies. – The student will be able to:	
10.01	Marketing and Merchandising	
10.01.1	Determine industry sales trends	
10.01.2	Analyze market trends	
10.01.3	Determine specific target markets	
10.01.4	Develop marketing messages and	
10.01.5	Apply basic techniques of merchandising food and beverages	
10.01.6	Develop floor plan that fosters increased sales.	
10.01.7	Gather feedback from guests	
10.01.8	Create customer incentive programs	
10.01.9	Ensure up selling and suggestive selling of products	
10.01.10	Track customer incentive programs	
10.01.11	Identify the break-even point for merchandising.	
10.01.12	Apply the needed sales increase formula to justify a merchandising technique.	
10.01.13	Select most effective available media to reach target market.	
10.01.14	Determine appropriate adjustments to trends in food and beverage industry	
10.02	Advertising and Promotion Techniques	
10.02.1	Describe advertising and sales promotion techniques	
10.02.2	Identify cost factors in selection of various promotional methods	
10.02.3	Identify sources of promotional assistance and information	
10.02.4	Evaluate services provided by advertising agencies	
10.02.5	Utilize telephone as effective sales promotion instrument	
10.02.6	Employ available advertising media effectively	
11.0	Demonstrate proficiency in planning, organizing, and controlling daily operations. – The student will be able to:	
11.01	Scheduling	
11.01.1	Forecast needs based on local trends	
11.01.2	Set schedule to restaurant needs	
11.01.3	Determine employee availability	
11.01.4	Develop program for contingency scheduling	
11.01.5	Meet completion of scheduled deadlines	
11.02	Time Management	
11.02.1	Employ and teach work simplification techniques	
11.02.2	Organize time to complete tasks	
11.02.3	Create and utilize checklists	
11.02.4	Identify time wasters	
11.03	Management of the Business	
11.03.1	Use the decision-making process to make business decisions.	
11.03.2	Identify steps in the planning process.	
11.03.3	Identify organizational tools for a restaurant.	
11.03.4	Identify control procedures that can be used by a restaurant.	
11.03.5	Explain the “market oriented” approach to planning 10	
11.03.6	Explain various styles of management	
11.04	Emergency Procedures	
11.04.1	Provide and maintain firefighting equipment	
11.04.2	Provide and maintain emergency first aid equipment and/or supplies	
11.04.3	Follow company emergency procedures	
11.04.4	Perform Cardiopulmonary Resuscitation (CPR)	
11.04.5	Call fire, police, and emergency medical services as needed	
11.04.6	Document details of any emergency	
11.04.7	Complete written reports of emergency	
11.04.8	Set up fire drill and emergency procedures	
12.0	Demonstrate proficiency in related math and accounting skills. – The student will be able to:	
12.01	Mathematics Skills	
12.01.1	Compute addition, subtraction, multiplication, division, and percentage problems	
12.01.2	Apply problem solving techniques to sales related transactions	
12.01.3	Interpret quantitative information from related tables, charts, and graphs	
12.01.4	Calculate tax, gratuity, commission, and miscellaneous charges.	
12.01.5	Explain measures and conversions	
12.01.6	Utilize math concepts to complete purchase orders, invoices, packing slips, and shipping/handling charges	
12.01.7	Analyze standard industry formulas relative to discount date and due date to determine the amount of payment on an invoice	
12.01.8	Operate a 10-keypad	
12.01.9	Explain recipe conversions	
12.01.10	Demonstrate effective cost estimation	
12.01.11	Demonstrate ability to compute portion sizes	
12.02	Accounting and Information System	
12.02.1	Set up, maintain, and audit financial information	
12.02.2	Maintain accounts payable	
12.02.3	Check, record, and pay invoices	
12.02.4	Maintain accounts receivable	
12.02.5	Reconcile cash	
12.02.6	Reconcile bank deposits and statements	
12.02.7	Calculate, analyze, and review labor costs	
12.02.8	Review and analyze balance sheet	
12.02.9	Prepare and monitor profit plan	
12.02.10	Prepare and analyze general ledger	
12.02.11	Prepare and maintain payroll	
12.02.12	Utilize appropriate information system equipment	
13.0	Describe business financial protection techniques. – The student will be able to:	
13.01	Protection of Business	
13.01.1	Establish protective measures to minimize employee and customer theft	
13.01.2	Identify how to secure business premises against burglary and robbery.	
13.01.3	Identify proper procedures for guarding cash. 	
13.01.4	Identify different types of business insurance policies available for restaurants.	
13.02	Customer Credit and Collections Management	
13.02.1	Identify techniques of setting credit limits for credit customers	
13.02.2	Apply sound principles of checking customer credit cards	
13.02.3	Identify and discuss effective external credit collection procedures	
13.02.4	Identify and discuss common attitudinal problems managers have about credit collections	
13.03	Liability and Risk Identification	
13.03.1	Identify liability and risk situations	
13.03.2	Utilize approved procedures for remedial action	
13.03.3	Enforce risk precautions with all employees	
14.0	Identify legal regulations that affect restaurants. – The student will be able to:	
14.01	Legal Issues	
14.01.1	Interpret legal rights of customers	
14.01.2	Interpret applicable wage and hour laws	
14.01.3	Interpret laws affecting hiring practices	
14.01.4	Interpret public health and safety laws	
14.01.5	Interpret license and beverage regulations	
14.01.6	Interpret warranties and product liabilities.	
14.01.7	Interpret tax laws	
14.01.8	Interpret banquet contracts.	
14.02	Governmental Regulations	
14.02.1	Identify areas of government regulation that should be considered by a restaurant	
14.02.2	Identify appropriate governmental concerned with classes of regulations, licenses, and permits	
14.02.3	Interpret and apply labor regulations laws	
14.02.4	Interpret and apply workers’ compensation laws	
14.02.5	Interpret and apply civil rights acts	
14.02.6	Interpret and apply the Americans with Disabilities Act	
15.0	Demonstrate skills necessary for role of manager. – The student will be able to:	
15.01	Identify Entrepreneur Qualifications	
15.01.1	Determine personal abilities needed to manage a business	
15.01.2	Evaluate personal potential for decision making, problem solving, and creativity.	
15.01.3	Determine qualifications for management of business operations, personnel and public relations.	
15.01.4	Build a framework of steps necessary to successfully plan one’s own professional future.	
15.01.5	Determine trends in food and beverage industry	
15.01.6	Identify proper personal and business ethics	
15.01.7	Determine mission and operate accordingly	
15.02	Human Relation Skills	
15.02.1	Exhibit acceptable personal habits and attitude	
15.02.2	Exhibit punctuality, initiative, courtesy, loyalty, and honesty.	
15.02.3	Exhibit the ability to get along with others.	
15.02.4	Demonstrate ability to work cooperatively with team members and supervisors from different cultural backgrounds	
15.02.5	Demonstrate self-management and initiative	
15.02.6	Set personal goals and develop a plan of action to achieve those goals	
15.02.7	Identify and practice stress management techniques	
15.02.8	Demonstrate respect for the opinions, customs, and individual differences of others	
15.02.9	Demonstrate the ability to offer and accept criticism	
15.02.10	Demonstrate honesty and integrity	
15.02.11	Utilize time wisely (Time Management)	
15.02.12	Show support of organization’s chain of command	
15.02.13	Participate in professional associations affiliated with industry	

Additional Information

Laboratory Activities

Laboratory activities are an integral part of this program.  These activities include instruction in the use of safety procedures, tools, equipment, materials, and processes related to these occupations.  Equipment and supplies should be provided to enhance hands-on experiences for students. 

Career and Technical Student Organization (CTSO)

Collegiate DECA, an association of marketing students, and SkillsUSA are the appropriate career and technical student organization for providing leadership training and reinforcing specific career and technical skills.  Career and Technical Student Organizations provide activities for students as an integral part of the instruction offered.  The activities of such organizations are defined as part of the curriculum in accordance with Rule 6A-6.065, F.A.C.

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities as identified on the secondary student’s Individual Educational Plan (IEP) or 504 plan or postsecondary student’s accommodations’ plan to meet individual needs and ensure equal access.  Postsecondary students with disabilities must self-identify, present documentation, request accommodations if needed, and develop a plan with their counselor and/or instructors.  Accommodations received in postsecondary education may differ from those received in secondary education.  Accommodations change the way the student is instructed.  Students with disabilities may need accommodations in such areas as instructional methods and materials, assignments and assessments, time demands and schedules, learning environment, assistive technology and special communication systems.  Documentation of the accommodations requested and provided should be maintained in a confidential file.

Articulation

To be transferable statewide between institutions, this program must have been reviewed, and a “transfer value” assigned the curriculum content by the appropriate Statewide Course Numbering System discipline committee.  This does not preclude institutions from developing specific articulation agreements with each other. 

The following industry certifications have been approved by the Florida State Board of Education for statewide articulation credit into this degree program.  

Food Service Management Professional (NRAEF001) – 3 credits
Professional Food Service Manager (NRAEF003) – 3 credits 
Certified Culinarian (ACFED002) – 6 credits

For details on articulation agreements which correlate to programs and industry certifications refer to http://www.fldoe.org/workforce/dwdframe/artic_frame.asp .

Program Length

The AS degree requires the inclusion of a minimum of 15 credits of general education coursework according to SACS, and it must be transferable according to Rule 6A-14.030 (2), F.A.C.  The standard length of this program is 64 credit hours according to Rule 6A-14.030, F.A.C.