DLKS1113 — QUẢN TRỊ KINH DOANH NHÀ HÀNG
Course description
The course "Restaurant Management" provides knowledge and skills necessary for Hotel Managers. The course clarifies the nature and characteristics of restaurant operations to meet essential customer needs at accommodation and tourism business establishments or at separate food and beverage operations; presents a methodology for management and effective organization and use of input factors in restaurant operations. The course equips learners with essential knowledge about the process of organizing restaurant business activities such as: menu planning organization, procurement organization, goods receiving organization, goods storage organization, food preparation and direct service in restaurants.
The course "Restaurant Management" clarifies the nature and characteristics of tourism food and beverage operations; examines the activities of objective laws and their impact on the production and business activities of restaurants; presents a methodology for organization, management and effective use of resources in restaurant operations. From this perspective, the course "Restaurant Management" deeply explains real situations occurring in the restaurant business market in Vietnam, helping learners develop deeper understanding of the theory and the highly diverse and complex practice in this field.
Course requirements
Requirements on final examination conditions
Attendance score must be 5 or above (according to the School's general regulations)
Attendance scoring method: See Appendix 2, rubric 1.
Requirements on class attendance
- Students/learners are responsible for attending all classes. In case of absence due to unavoidable circumstances, students must provide sufficient and reasonable documentation.
- Students will be awarded points for each constructive contribution or question during class, which can offset process points, quiz scores, and group assignment points.
- Students absent for more than 3 classes, regardless of reason, will be considered as not completing the course and must re-register.
- Students who do not participate in group assignments will receive 0 (zero) for the final assignment.
Requirements on classroom conduct
- The course is conducted on the principle of respecting both learners and instructors. Any behavior affecting the teaching and learning process is strictly prohibited.
- Students must attend class at the scheduled time. Students arriving more than 10 minutes after class starts will not be permitted to attend that session.
- Must not disturb or create noise affecting others during learning.
- Absolutely forbidden to eat, drink, chew gum, or use devices such as phones, music players during class.
- Must not use laptops, tablets, or phones in class, except when instructed by the lecturer.
11. SYLLABUS ADJUSTMENT TIME
June 2024
Learning outcomes and assessment
The training management system automatically evaluates CLO achievement levels according to the School's general algorithm. Course learning outcomes are evaluated by students and the school after the final examination.
Lecturers
- Dr. Nguyen Duc Trong
- Dr. Dao Minh Ngoc
Teaching plan
Week 1
Week 2
Week 3
Learning resources
- Textbook "Hotel Management" — Assoc. Prof. Dr. Nguyen Van Manh and Dr. Hoang Thi Lan Huong, National Economics University Publishing House, 2013
- "Restaurant Organization" — Dr. Trinh Xuan Dung, Labor and Social Publishing House, 2004
- "The restaurant from concept to operation" — John R. Walker, McKibbon Professor of Hotel and Restaurant Management and Fulbright Senior Specialist, University of South Florida Sarasota-Manatee, John Wiley & Sons, 2011
- The Management of Service for the Restaurant Manager IRWIN — Raymond J. Goodman, Jr., 1996