Restaurant Management

Shared first block for every VoTechWorks program. OSHA 10 (30 for construction management), first aid/CPR/AED, applied trade math and measurement, technical reading and writing, digital literacy, and career readiness. Completed before students enter the teaching kitchen, dining room and front desk unsupervised.

• Hold an OSHA 10 card and current CPR/AED certification
• Convert, measure and estimate with trade units, fractions, percentages and basic geometry
• Read a specification, code excerpt or manual and write a clear technical report
• Use email, spreadsheets, and the program's digital job-management tools
• Present a resume, portfolio and interview answers to an employer panel

Competency course in Cost control for the Restaurant Management program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in Cost control and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern Cost control
• Select and safely use the tools, equipment and materials for Cost control
• Perform the core tasks of Cost control to the standard, within time, without rework
• Identify faults, hazards and non-conformities in Cost control work and correct them
• Document Cost control work in the service log to industry format

Competency course in menu engineering for the Restaurant Management program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in menu engineering and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern menu engineering
• Select and safely use the tools, equipment and materials for menu engineering
• Perform the core tasks of menu engineering to the standard, within time, without rework
• Identify faults, hazards and non-conformities in menu engineering work and correct them
• Document menu engineering work in the service log to industry format

Competency course in P&L for the Restaurant Management program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in P&L and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern P&L
• Select and safely use the tools, equipment and materials for P&L
• Perform the core tasks of P&L to the standard, within time, without rework
• Identify faults, hazards and non-conformities in P&L work and correct them
• Document P&L work in the service log to industry format

Competency course in staffing for the Restaurant Management program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in staffing and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern staffing
• Select and safely use the tools, equipment and materials for staffing
• Perform the core tasks of staffing to the standard, within time, without rework
• Identify faults, hazards and non-conformities in staffing work and correct them
• Document staffing work in the service log to industry format

Competency course in purchasing for the Restaurant Management program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in purchasing and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern purchasing
• Select and safely use the tools, equipment and materials for purchasing
• Perform the core tasks of purchasing to the standard, within time, without rework
• Identify faults, hazards and non-conformities in purchasing work and correct them
• Document purchasing work in the service log to industry format

Competency course in POS for the Restaurant Management program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in POS and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern POS
• Select and safely use the tools, equipment and materials for POS
• Perform the core tasks of POS to the standard, within time, without rework
• Identify faults, hazards and non-conformities in POS work and correct them
• Document POS work in the service log to industry format

Competency course in sanitation for the Restaurant Management program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in sanitation and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern sanitation
• Select and safely use the tools, equipment and materials for sanitation
• Perform the core tasks of sanitation to the standard, within time, without rework
• Identify faults, hazards and non-conformities in sanitation work and correct them
• Document sanitation work in the service log to industry format

Competency course in marketing for the Restaurant Management program. Instruction moves from demonstration to supervised practice to independent performance in the teaching kitchen, dining room and front desk, measured against sanitation code and the house standard. Students prepare, serve and account for real work in marketing and keep a service log signed off by the instructor.

• Explain the principles, terminology and standards that govern marketing
• Select and safely use the tools, equipment and materials for marketing
• Perform the core tasks of marketing to the standard, within time, without rework
• Identify faults, hazards and non-conformities in marketing work and correct them
• Document marketing work in the service log to industry format

An integrated, assessed piece of real work that draws on every trade course in Restaurant Management: planned, estimated, executed and documented by the student, reviewed by an employer advisor. Capstones are shown in the Student Yard or the Museum of VoTech where the work allows.

• Plan and estimate a complete job from a specification
• Execute the job to standard within the estimate
• Present the finished work and its documentation to an employer panel

Supervised placement with an employer partner in Restaurant Management work. Hours are logged against the certifying body's task list; the employer evaluates against the same rubric used in the shop.

• Perform the trade's tasks in a real workplace under supervision
• Meet employer expectations for attendance, safety and conduct
• Log hours and tasks in the format the certifying body accepts

Structured preparation for AHLEI Hospitality Supervisor; NRAEF ManageFirst; ServSafe Manager: content review mapped to the exam blueprint, timed practice exams, practical-exam rehearsal, and registration/eligibility paperwork with the registrar.

• Score ≥ 80% on two timed mock exams
• Complete the eligibility application and hours verification
• Rehearse the practical exam format to time

The program completion credential(s). Sat at the school's authorized testing center or the body's test site; results recorded in the student record and reported in the annual outcomes report. Pass standard: Credential issued by the body.