V Managing Restaurant Operations

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Managing food and beverage production B. Purchasing, receiving, and storage procedures C. Managing cost i. Labor cost ii. Food cost D. Customer relations E. Financial analysis F. Marketing strategies

  • (1) The student gains academic knowledge and skills required to pursue the full range of career and postsecondary education opportunities within the restaurant industry.
    • (A) organize oral and written information
    • (B) compose a variety of written documents such as agendas, menus, presentations, and advertisements
    • (C) calculate correctly using numerical concepts such as percentages and estimations in practical situations
    • (D) infer how scientific principles are used in the restaurant industry
    • (E) use mathematics and science knowledge and skills to produce quality food products
  • (2) The student uses verbal and nonverbal communication skills to create, express, and interpret information for providing a positive experience for guests and employees.
    • (B) analyze various marketing strategies for a restaurant or food venue
  • (3) The student solves problems using critical thinking, innovation, and creativity independently and in teams.
    • (A) generate creative ideas to solve problems by brainstorming possible solutions
    • (B) employ critical-thinking and interpersonal skills to resolve conflicts with individuals such as coworkers, customers, clients, and employers
    • (C) use principles of budgeting and forecasting to maximize profit and growth
  • (4) The student uses information technology tools specific to restaurant management to access, manage, integrate, and create information.
    • (A) use information technology tools to manage and perform work responsibilities
    • (B) use technology applications to perform workplace tasks
    • (C) prepare complex multimedia publications
    • (D) demonstrate knowledge and use of point-of-sale systems
    • (E) evaluate Internet resources for information
  • (5) The student understands roles within teams, work units, departments, organizations, and the larger environment of the restaurant industry.
    • (A) explain the different types and functions of departments
    • (B) investigate quality-control standards and practices
    • (C) differentiate between various styles of restaurant services such as table, buffet, and fast food
    • (D) illustrate various place settings using proper placement of dining utensils
    • (E) demonstrate the proper service techniques in food service operations
  • (9) The student demonstrates an understanding that personal success depends on personal effort.
    • (E) follow directions and procedures independently
  • (10) The student develops principles in time management, decision making, effective communication, and prioritizing.
    • (A) apply effective practices for managing time and energy
    • (B) analyze various steps in the career decision-making process
    • (C) discuss the importance of balancing a career, family, and leisure activities
  • (12) The student understands the use of technical knowledge and skills required to pursue careers in the restaurant industry, including knowledge of design, operation, and maintenance of technological systems.
    • (B) analyze customer comments to formulate improvements in services and products and training of staff
    • (C) detail ways to achieve high rates of customer satisfaction
    • (D) use different types of payment options to facilitate customer payments for services
    • (E) demonstrate technical skills used in producing quality food service


  • Culinary Essentials, Glencoe/McGraw-Hill Division, 2002
  • Food Production, Management and Services Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • Marketing Essentials, Glencoe/McGraw-Hill Division, 2002
  • Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
  • Foundations of restaurant management & culinary arts: Level one. (2011). Boston, MA: Prentice Hall.
  • Johnson & Wales University, First. Culinary Essentials. New York, New York: Glenco, McGraw-Hill, 2002. 90-107. Print
  • Family, Career, and Community Leaders of America http://www.fcclainc.org
  • National Restaurant Association http://www.restaurant.org
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