LESSON PLANS
RESTAURANT MANAGEMENT

CONTENTS

Total Instructional Time
Lesson: Market Research
Lesson: Location Selection
Lesson: Financial Statements
Lesson: Menu Design
Lesson: Pricing
Lesson: Purchasing
Lesson: Layout
Lesson: Staffing
Lesson: Marketing
Lesson: Social Media
Lesson: Turnaround - Unique City Per Class
Lesson: Restaurant Mogul - Unique City Per Class

Total Instructional Time

The instructional time for RESTAURANT MANAGEMENT ranges from 17 hours (simulation exercises only) to 27 hours (simulation exercises, reading assignments , reading quizzes, and math quizzes). You can configure your course to include or exclude reading assignments (3.3 hours), reading quizzes (1.7 hours) and math quizzes (5 hours). For instructions on how to configure your course, click here to access a series of videos to help you get your classroom up and running with Virtual Business.

Prior to beginning work with RESTAURANT MANAGEMENT, students should sign in to their account at vb.KnowledgeMatters.com and go through the Tutorial.

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Lesson: Market Research

DESCRIPTION

In this lesson, students will learn about market research and how it is conducted to capture valuable information about demographics. Students will review techniques for conducting market research and then select survey questions to elicit information about a simulated target population.

LEARNING OBJECTIVES

  • Students will learn about the importance of marketing research in starting a business.
  • Students will learn how to construct and analyze market surveys relevant to starting a business.
  • Students will learn how SWOT analyses can be helpful in analyzing their own business and those of their competitors.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 40 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Location Selection

DESCRIPTION

This lesson includes information on how to determine a successful location for a restaurant. Students will consider topics such as demographics, space, affordability, accessibility, and other items that entrepreneurs must consider before deciding on the ideal location. Students will also examine sources of rules and regulations that help a business owner make an informed decision, as these may be determining factors in the business’s success.

LEARNING OBJECTIVES

  • Students will understand relevant information when choosing a location for a business.
  • Students will analyze data to make an informed choice of business location.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 40 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Financial Statements

DESCRIPTION

In this lesson, students will learn the basics of reading financial statements for businesses. Students will consider the revenue, profit, assets, and liabilities a restaurant can incur. Students will compare the financial statements of four simulated restaurants, looking at key categories such as payroll and marketing. Finally, students will see how a cash investment can influence a restaurant’s profitability.

LEARNING OBJECTIVES

  • Students will learn how to analyze financial reports to make informed business decisions.
  • Students will learn the difference between a balance sheet, a profit & loss statement (income statement), and a cash flow statement.
  • Students will learn how business decisions impact the information in financial reports.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 40 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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DESCRIPTION

In this lesson, students will explore what makes a clear and compelling menu. With market demographics in mind, students will consider key components that align the menu with the target audience. Attention to menu descriptions, pricing, design, and layout can connect and elevate the restaurant’s theme and brand.

LEARNING OBJECTIVES

  • Students will learn the components of developing a restaurant menu.
  • Students will determine the difference between a fad and a trend regarding menu development.
  • Students will learn about special menu development and when to revisit their menu for updating.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 40 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Pricing

DESCRIPTION

In this lesson, students will learn how to strategically price menus to maximize profits. Students will learn tips and techniques for pricing menus that help them achieve business success. Upselling the menu and eliminating overpricing will be discussed as key tips to profitability.

LEARNING OBJECTIVES

  • Students will learn different strategies that can be used to determine menu pricing.
  • Students will learn how to balance the menu by using upselling techniques.
  • Students will review different pricing tips to make menus successful.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 60 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Purchasing

DESCRIPTION

In this lesson, students will learn about the different steps involved in purchasing products for a restaurant. Purchasing inventory to meet customer demand and quality expectations will be discussed. Students will learn about vendor management and utilization.

LEARNING OBJECTIVES

  • Students will learn about how purchasing ties in with restaurant efficiency.
  • Students will learn about forecasting sales and predicting par levels to control inventory.
  • Students will learn about choosing a vendor, placing orders, and invoice payment.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 60 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Layout

DESCRIPTION

In this lesson, students will learn about the design aspects of the restaurant industry. Regulations and requirements for restaurants will be discussed, as well as factors that inform layout design, including workflow and customer experience. Students will have the opportunity to make changes to restaurant design and see how these affect profitability.

LEARNING OBJECTIVES

  • Students will learn about the requirements and industry standards related to restaurant layout.
  • Students will learn how workflow affects design aspects.
  • Students will learn how the Americans with Disabilities Act influences restaurant design elements.
  • Students will observe how restaurant design and placement of cooking equipment can impact staff workflow and restaurant profit.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 40 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Staffing

DESCRIPTION

In this lesson, students learn about appropriate staffing levels to provide efficient and effective customer service. Students learn how to manage staff levels given the varying levels of demand during the weekly schedule of the restaurant. Students learn what to look for in job applicants and the skills they need as a manager, as well as how to create a restaurant climate that will help retain quality staff members.

LEARNING OBJECTIVES

  • Students will learn how to adjust staffing levels to meet demand and minimize staffing costs.
  • Students will learn the characteristics to look for in applicants and the soft and hard skills managers need to succeed.
  • Students will learn the importance of hiring the right person for the right job to reduce turnover rates.
  • Students will learn the importance of training to improve employee retention.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 40 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Marketing

DESCRIPTION

In this lesson, students will learn how both offline and online marketing methods deploy advertising to increase the demand for goods and services. Students will learn about different marketing tactics and how return on investment is associated with a marketing plan’s success. Students will make choices about print advertising and suggestive selling to increase sales and, as a result, profit.

LEARNING OBJECTIVES

  • Students will understand two categories of marketing: offline and online marketing.
  • Students will learn the parts of a successful marketing plan.
  • Students will learn how to determine if a marketing tactic is successful.
  • Students will learn about industry standards for marketing budgeting and costs.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 40 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Social Media

DESCRIPTION

In this lesson, students learn about the different avenues to take when creating social media marketing strategies. They will learn about the different platforms that can be used to create brand awareness and help drive traffic to their business.

LEARNING OBJECTIVES

  • Students will understand how social media can help businesses reach customers.
  • Students will learn about social media marketing strategies.
  • Students will learn guidelines on the frequency of posting on social media.
  • Students will learn what information to track to ensure effective performance of their social media strategy.

TIME

Reading: 20 minutes (optional)
 Reading Quiz: 10 minutes (optional)
 Math Quiz: 30 minutes (optional)
 Simulation Exercise: 40 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students complete the reading assignment (optional).
 Students take the reading quiz (optional).
 Students take the math quiz (optional).
 Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Turnaround - Unique City Per Class

DESCRIPTION

In this project, students take over a struggling restaurant. The business has poor staffing, inappropriate menu options, and a terrible layout. Students are challenged to find and diagnose the problems. They then set about correcting them. Students learn that a single correction may not produce profits if other factors are not aligned. Eventually, students work through all the issues to achieve a profit goal.

LEARNING OBJECTIVES

  • Students will understand how to diagnose the causes of a struggling business.
  • Students will develop and implement plans to attempt to turnaround a struggling business.
  • Students will use financial statements and other reports to assess effectiveness of corrections.

TIME

Simulation Exercise: 240 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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Lesson: Restaurant Mogul - Unique City Per Class

DESCRIPTION

This all-encompassing project allows students to use what they have learned from the lessons to start a restaurant empire. To make the goal, students will need to run at least two successful restaurants. The initial goal is to obtain a weekly profit total of at least $27,000. This module engages all the knowledge from the previous lessons and challenges students to apply their learning to now orchestrate the full operation of a restaurant and to grow and acquire other restaurants.

LEARNING OBJECTIVES

  • Choose a suitable location for a restaurant
  • Design an effective floor plan
  • Understands how to staff a restaurant efficiently
  • Plan menu, pricing, and purchasing
  • Use common financial statements and reports to pursue a profit goal

TIME

Simulation Exercise: 360 minutes

PROCEDURE

Students sign in to RESTAURANT MANAGEMENT at vb.KnowledgeMatters.com.
Students click Run SIM and follow the lesson instructions.
Student progress and grades may be tracked from the Instructor page.
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