2021 – 2022
Florida Department of Education
Curriculum Framework 

Program Title:	Restaurant Management	
Career Cluster:	Hospitality & Tourism

Note:  This new 60 hour program replaces the existing Restaurant Management 64 credit hour program (1252090500).

AS	
CIP Number	1252090501	
Program Type	College Credit	
Standard Length	60 credit hours	
CTSO	SkillsUSA
Collegiate DECA	
SOC Codes (all applicable) 	11-9051 – Food Service Managers	
CTE Program Resources 	http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml	

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 & 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 & 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 60 credit hours.

Standards

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

01.0	Demonstrate acceptable professional food and beverage sanitation and safety practices.  
02.0	Demonstrate acceptable professional cleaning and maintenance sanitation and safety practices.
03.0	Demonstrate acceptable health and safety practices. 
04.0	Demonstrate effective financial management. 
05.0	Demonstrate human resource management techniques. 
06.0	Demonstrate appropriate communication skills. 
07.0	Demonstrate effective training techniques. 
08.0	Demonstrate and apply knowledge of product and service technologies. 
09.0	Demonstrate proficiency in customer relations. 
10.0	Demonstrate effective inventory procedures. 
11.0	Demonstrate essential food production skills. 
12.0	Apply principles of nutrition to food service management. 
13.0	Demonstrate effective marketing and merchandising strategies. 
14.0	Demonstrate proficiency in planning, organizing and controlling daily operations. 
15.0	Demonstrate proficiency in math and accounting skills. 
16.0	Describe business financial protection techniques. 
17.0	Identify legal regulations related to restaurants. 
18.0	Demonstrate skills necessary for role of manager. 

2021 – 2022
Florida Department of Education
Student Performance Standards

Program Title:	Restaurant Management	
CIP Number:	1252090501
Program Length:	60 credit hours	
SOC Code:	11-9051

Refer to Rule 6A-14.030 (4) F.A.C., for the minimum amount of general education coursework required in the Associate of Science (AS) degree.  At the completion of this program, the student will be able to:	
01.0	Demonstrate acceptable professional food and beverage sanitation and safety practices.  The student will be able to:	
01.01	Follow federal regulations (i.e. OSHA and FDA).	
01.02	Implement Hazard Analysis Critical Control Points (H.A.C.C.P.) regulations.	
01.03	Follow state regulations related to food and beverage industry.	
01.04	Follow local regulations related to food and beverage industry. 	
02.0	Demonstrate acceptable professional cleaning and maintenance sanitation and safety practices.  The student will be able to:	
02.01	Follow Hazard Analysis Critical Control Points (H.A.C.C.P.) regulations.	
02.02	Assure proper hand washing procedures.	
02.03	Establish facility maintenance program.	
02.04	Establish equipment maintenance program.	
02.05	Establish “clean equipment as you go” guidelines.	
02.06	Differentiate between sanitizing solutions and the proper use of sanitizer buckets.	
02.07	Regulate proper sanitizing solutions.	
02.08	Utilize dishwashing sanitation guidelines.	
03.0	Demonstrate acceptable health and safety practices.  The student will be able to:	
03.01	Identify general health and safety practices.	
03.02	Identify and assure general hygienic principles.	
03.03	Recognize emergency situations.	
03.04	Report all potential hazards and violations.	
03.05	Identify proper precautions required for handling health related problems with hazardous chemicals and materials.	
03.06	Maintain Safety and Data Sheets (SDS).	
04.0	Demonstrate effective financial management.  The student will be able to:	
04.01	Develop a long term business plan.	
04.02	Research competitive openings.	
04.03	Identify site selection factors.	
04.04	Establish budgeted goals.	
04.05	Track historical data.	
04.06	Analyze data to calculate operating ratios.	
04.07	Identify and analyze food and beverage operations costs.	
04.08	Analyze labor costs.	
04.09	Determine controllable and non-expenses.	
04.10	Explain how to determine the different types of costs that must be considered when starting a restaurant.	
04.11	Compare the advantages and disadvantages of the various sources of financing for a restaurant.	
04.12	Analyze sources of loans available for financing a restaurant.	
04.13	Describe the information that must be provided in a loan application package.	
04.14	Explain the criteria used by lending institutions to evaluate loan applications.	
04.15	Explain financial terms and concepts for business	
04.16	Identify various components of balance sheet reports and profit and loss statements.	
04.17	Analyze uses of various depreciation schedules	
04.18	Describe uses and types of journals and ledgers.	
04.19	Assess the application of computerization to record keeping.	
05.0	Demonstrate human resource management techniques.  The student will be able to:	
05.01	Recruit and select applicants in a mock setting.	
05.02	Complete required personnel documents. 	
05.03	Conduct thorough and appropriate job interviews.	
05.04	Adhere to appropriate employment laws and procedures.	
05.05	Understand the importance of putting together effective workforce. 	
05.06	Prepare job descriptions.	
05.07	Develop employee training on policies and procedures.	
05.08	Establish standard operating procedures.	
05.09	Establish procedures for staff orientation.	
05.10	Assure that employees are informed of all pertinent governmental regulations.	
05.11	Develop a process for supervision of employees.	
05.12	Develop procedures for employee performance evaluation.	
05.13	Follow up on employee evaluations.	
05.14	Promote a positive work climate by:
•	adhering to company policies
•	ensuring ethical conduct
•	identifying weaknesses internally
•	applying appropriate motivational techniques
•	identifying steps in development of a comprehensive employee compensation package
•	demonstrate conflict resolution techniques
•	identify team-building strategies
•	identify effective coaching and counseling techniques
•	communicate policies concerning substance abuse and sexual harassment	
06.0	Demonstrate appropriate communication skills.  The student will be able to:	
06.01	Lead by example.	
06.02	Apply current terminology used in restaurant and culinary industry.	
06.03	Maintain manager’s log.	
06.04	Receive feedback constructively.	
06.05	Demonstrate effective telephone skills, email techniques and etiquette	
06.06	Compose effective written communication.	
06.07	Develop good listening skills.	
06.08	Demonstrate ability to locate, understand, and interpret information found in manuals, graphs, schedules, charts, diagrams, and internet sources.	
06.09	Demonstrate ability to speak effectively to customers, coworkers, supervisors, and vendors, using proper grammar and terminology.	
06.10	Utilize effective communication: verbal, nonverbal, written, and electronic.	
06.11	Train employees to communicate effectively.	
06.12	Recognize the important role that cultural diversity plays in the restaurant and culinary industry.	
06.13	Conduct ongoing feedback with all employees.	
06.14	Explain value of staff communication and use of interdepartmental company communication.	
06.15	Respond effectively and promptly to social media posts.	
07.0	Demonstrate effective training techniques.  The student will be able to:	
07.01	Describe procedures for developing a training program.	
07.02	Define training skills.	
07.03	Develop a manual for training.	
07.04	Develop enabling learning objectives.	
07.05	Prepare material and equipment for training.	
07.06	Train the trainers.	
07.07	Schedule training.	
07.08	Utilize training checklist.	
07.09	Update and conduct a training program.	
07.10	Assure proper introduction to company.	
07.11	Apply appropriate training methods.	
07.12	Develop ongoing training process	
07.13	Develop cross-training program.	
07.14	Emphasize impact of training costs.	
07.15	Evaluate results of training.	
08.0	Demonstrate and apply knowledge of product and service technologies.  The student will be able to:	
08.01	Demonstrate basic computer skills.	
08.02	Utilize standard restaurant Point of Sale (POS) industry software.	
08.03	Understand use of data base programs for payroll, inventory control, etc.	
08.04	Understand use of graphic presentation software for marketing reports and activities.	
08.05	Demonstrate use of spreadsheet program for data entry and output.	
08.06	Demonstrate merchandising math data entry procedures such as stock turnover, mark-up, markdown, open-to-buy, pricing, invoicing, etc.	
08.07	Demonstrate proficient use of current office equipment and related software.	
08.08	Utilize internet for product information.	
09.0	Demonstrate proficiency in customer relations.  The student will be able to:	
09.01	Utilize effective menu layout and design.	
09.02	Adhere to scheduled hours.	
09.03	Be familiar with product.	
09.04	Ensure accuracy in order taking.	
09.05	Establish ambiance for target market.	
09.06	Serve food ordered punctually and at the right quality and temperature.	
09.07	Establish crisis management procedures.	
09.08	Ensure compliance with the Americans with Disabilities Act (ADA).	
09.09	Identify customer buying motives and cultural diversity	
09.10	Establish proper customer protocol	
09.11	Identify restaurant/establishment’s target market.	
09.12	Demonstrate the process of selling.	
09.13	Ensure proper customer standards are followed.	
09.14	Maintain standards of manager table visitations and visibility.	
09.15	Provide personalized service.	
09.16	Handle guest comments professionally.	
09.17	Identify sources for finding new customers.	
10.0	Demonstrate effective inventory procedures.  The student will be able to:	
10.01	Follow established guidelines on product procurement	
10.02	Develop product specifications.	
10.03	Select distributors and/or vendors.	
10.04	Identify responsible or sustainable food purchasing practices.	
10.05	Gather bids on product costs.	
10.06	Establish inventory list.	
10.07	Establish par levels.	
10.08	Assure on-hand food counts.	
10.09	Reconcile purchase orders.	
10.10	Maintain sensitive item inventory.	
10.11	Establish delivery times.	
10.12	Establish receiving checklist.	
10.13	Check invoice against product specifications and quantity.	
10.14	Check quality and weight of product.	
10.15	Record food temperatures.	
10.16	Maintain storage areas according to federal, state, and local guidelines.	
10.17	Establish and apply stock rotation system.	
10.18	Organize, maintain and secure storage areas.	
10.19	Analyze product usage through computer menu engineering.	
11.0	Demonstrate essential food production skills.  The student will be able to:	
11.01	Identify and use commercial tools and equipment correctly.	
11.02	Identify and utilize proper small wares.	
11.03	Lay out food preparation station.	
11.04	Understand maintenance log and function.	
11.05	Understand preventative maintenance process on equipment and utensils per manufacturer specifications.	
11.06	Assemble and disassemble equipment according to manufacturer’s specifications and safety guidelines.	
11.07	Demonstrate proper knife and slicing skills.	
11.08	Develop energy management skills practices.	
11.09	Establish appropriate energy savings systems.	
11.10	Interpret and apply procedures from equipment manuals.	
11.11	Identify maintenance records for physical plant systems and equipment.	
11.12	Prepare cook’s list and prep sheet.	
11.13	Use previously prepared foods.	
11.14	Identify specific products to be used.	
11.15	Operate with established par levels.	
11.16	Thaw correct amount of food daily.	
11.17	Use portion control.	
11.18	Differentiate methods of cooking.	
11.19	Convert recipes	
11.20	Follow recipe to ensure quality and consistency.	
11.21	Oversee cooking procedures.	
11.22	Minimize food/product waste and recognize the impact of it (i.e. environmental, financial, etc.).	
11.23	Identify sources for food donations. 	
11.24	Obtain specified temperature on order.	
11.25	Identify special menu needs.	
11.26	Identify different nutritional needs.	
11.27	Follow proper plate presentation.	
11.28	Maintain and use properly calibrated food thermometers	
11.29	Prepare bartender’s product list and prep sheet.	
11.30	Identify specific bar equipment including glassware.	
11.31	Identify par system with established par levels.	
11.32	Demonstrate sanitation methods as relates to bar operations.	
11.33	Demonstrate portion and inventory control.	
11.34	Differentiate methods of beer, spirit and wine production.	
11.35	Follow recipes for standard drinks and mixology procedures.	
11.36	Follow proper bar sales procedures.	
11.37	Identify different wines and food accompaniments.	
11.38	Identify marketing techniques for bar sales.	
12.0	Apply principles of nutrition to food service management. The student will be able to:  	
12.01	Apply the current United States Department of Agriculture (USDA) guidelines to food service.	
12.02	Identify food groups.	
12.03	Recognize nutritional context of food groups	
12.04	Create recipes that provide balanced meals.	
12.05	Define dietary allowances of proteins, fats, carbohydrates, and vitamins/minerals.	
12.06	Recognize dietary requirements for special population groups.	
12.07	Demonstrate awareness of religious dietary requirements.	
12.08	Identify most common food allergens and describe how to administer a food allergy management plan.	
13.0	Demonstrate effective marketing and merchandising strategies.  The student will be able to:	
13.01	Determine industry sales trends.	
13.02	Analyze market trends.	
13.03	Determine specific target markets.	
13.04	Analyze various marketing tools, including social media, to reach target market.	
13.05	Apply basic techniques of merchandising food and beverages.	
13.06	Develop floor plan that fosters increased sales.	
13.07	Gather and analyze guest feedback and follow-up as appropriate.	
13.08	Create customer incentive programs.	
13.09	Ensure up selling and suggestive selling of products.	
13.10	Identify the break-even point for merchandising.	
13.11	Apply the needed sales increase formula to justify a merchandising technique.	
13.12	Determine appropriate adjustments to trends in food and beverage industry.	
13.13	Describe advertising and sales promotion techniques.	
13.14	Identify cost factors in selection of various promotional methods.	
13.15	Identify sources of promotional assistance and information, including social media.	
13.16	Evaluate services provided by advertising agencies.	
13.17	Utilize telephone as effective sales promotion instrument.	
14.0	Demonstrate proficiency in planning, organizing, and controlling daily operations.  The student will be able to:	
14.01	Forecast scheduling needs based on local trends	
14.02	Set schedule to restaurant needs	
14.03	Determine employee availability	
14.04	Develop program for contingency scheduling	
14.05	Meet completion of scheduled deadlines	
14.06	Employ and teach work simplification techniques	
14.07	Organize time to complete tasks	
14.08	Create and utilize checklists	
14.09	Identify common non-productive employee behaviors. 	
14.10	Use the decision-making process to make business decisions.	
14.11	Identify steps in the planning process.	
14.12	Identify organizational tools for a restaurant.	
14.13	Identify control procedures that can be used by a restaurant.	
14.14	Explain various styles of management	
14.15	Provide and maintain firefighting equipment	
14.16	Identify important emergency first aid equipment and/or supplies	
14.17	Identify company emergency procedures	
14.18	Describe and demonstrate appropriate Cardiopulmonary Resuscitation (CPR) AED techniques for children and adults. 	
14.19	Locate Automated External Device (AED).	
14.20	Understand the importance of and how to contact fire, police, and emergency medical services as needed	
14.21	Understand how to document details of any emergency	
14.22	Set up fire drill and emergency procedures	
14.23	Describe proper techniques of and understand when to perform the Heimlich maneuver.	
15.0	Demonstrate proficiency in math and accounting skills.  The student will be able to:	
15.01	Compute addition, subtraction, multiplication, division, and percentage problems.	
15.02	Apply problem solving techniques to sales related transactions.	
15.03	Interpret quantitative information from related tables, charts, and graphs.	
15.04	Calculate tax, gratuity, commission, and miscellaneous charges.	
15.05	Explain measures and conversions.	
15.06	Utilize math concepts to complete purchase orders, invoices, packing slips, and shipping/handling charges.	
15.07	Analyze standard industry formulas relative to discount date and due date to determine the amount of payment on an invoice.	
15.08	Explain recipe conversions.	
15.09	Demonstrate effective cost estimation.	
15.10	Demonstrate ability to compute portion sizes.	
15.11	Set up, maintain, and audit financial information.	
15.12	Define and understand accounts payable.	
15.13	Understand how to check in product, record, and pay invoices.	
15.14	Define and understand accounts receivable	
15.15	Understand how to reconcile cash.	
15.16	Explain how to reconcile bank deposits and statements.	
15.17	Understand how to calculate, analyze, and review labor costs.	
15.18	Review and analyze balance sheet	
15.19	Prepare and monitor profit plan.	
15.20	Prepare and analyze general ledger.	
15.21	Prepare and maintain payroll.	
15.22	Utilize appropriate information system equipment.	
16.0	Describe business financial protection techniques.  The student will be able to:	
16.01	Establish protective measures to minimize employee and customer theft.	
16.02	Identify how to secure business premises against burglary and robbery.	
16.03	Identify proper procedures for guarding cash. 	
16.04	Identify different types of business insurance policies available for restaurants.	
16.05	Identify techniques of setting credit limits for credit customers.	
16.06	Apply sound principles of checking customer credit cards.	
16.07	Identify and discuss effective external credit collection procedures.	
16.08	Identify and discuss common attitudinal problems managers have about credit collections.	
16.09	Identify liability and risk situations.	
16.10	Utilize approved procedures for remedial action.	
16.11	Enforce risk precautions with all employees.	
16.12	Recognize “red flags” for common types of fraud and understand potential harm to the organization, and specific company reporting procedures.	
17.0	Identify legal regulations related to restaurants.  The student will be able to:	
17.01	Interpret legal rights of customers.	
17.02	Interpret applicable wage and hour laws.	
17.03	Interpret laws affecting hiring practices.	
17.04	Interpret public health and safety laws.	
17.05	Interpret license and beverage regulations.	
17.06	Interpret warranties and product liabilities.	
17.07	Interpret tax laws.	
17.08	Interpret banquet contracts.	
17.09	Identify areas of government regulation that should be considered by a restaurant.	
17.10	Identify appropriate governmental concerned with classes of regulations, licenses, and permits.	
17.11	Interpret and apply labor regulations laws.	
17.12	Interpret and apply workers’ compensation laws.	
17.13	Interpret and apply civil rights acts.	
17.14	Interpret and apply the Americans with Disabilities Act.	
18.0	Demonstrate skills necessary for role of manager.  The student will be able to:	
18.01	Identify entrepreneur qualities.	
18.02	Determine personal abilities needed to manage a business.	
18.03	Evaluate personal potential for decision making, problem solving, and creativity.	
18.04	Determine qualifications for management of business operations, personnel and public relations.	
18.05	Build a framework of steps necessary to successfully plan one’s own professional future.	
18.06	Determine trends in food and beverage industry.	
18.07	Identify proper personal and business ethics.	
18.08	Exhibit acceptable personal habits and attitude.	
18.09	Exhibit punctuality, initiative, courtesy, loyalty, and honesty.	
18.10	Exhibit the ability to get along with others.	
18.11	Demonstrate ability to work cooperatively with team members and supervisors from different cultural backgrounds.	
18.12	Demonstrate self-management and initiative.	
18.13	Set personal goals and develop a plan of action to achieve those goals.	
18.14	Identify and practice stress management techniques.	
18.15	Demonstrate respect for the opinions, customs, and individual differences of others.	
18.16	Demonstrate the ability to offer and accept criticism.	
18.17	Demonstrate honesty and integrity.	
18.18	Utilize effective time management techniques. 	
18.19	Show support of organization’s chain of command.	
18.20	Identify membership in local and national industry associations. 	

Additional Information

Laboratory Activities

Laboratory investigations that include scientific inquiry, research, measurement, problem solving, emerging technologies, tools and equipment, as well as, experimental, quality, and safety procedures are an integral part of this career and technical program/course. Laboratory investigations benefit all students by developing an understanding of the complexity and ambiguity of empirical work, as well as the skills required to manage, operate, calibrate and troubleshoot equipment/tools used to make observations. Students understand measurement error; and have the skills to aggregate, interpret, and present the resulting data. 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 intercurricular career and technical student organizations 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.  

Accommodations

Federal and state legislation requires the provision of accommodations for students with disabilities 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.

Additional Resources

For additional information regarding articulation agreements, Bright Futures Scholarships, Fine Arts/Practical Arts Credit and Equivalent Mathematics and Equally Rigorous Science Courses please refer to:
http://www.fldoe.org/academics/career-adult-edu/career-tech-edu/program-resources.stml.