Restaurant Management Performance Indicators

Business Law (BL)

  • Overview: Essential understanding of laws & regulations impacting business operations.

    • Performance Element: Knowledge of commerce laws for continued business operations.
    • Nature of regulations affecting food establishments (BL:172): Must comply with various health and safety standards enforced by government agencies.
    • Liability issues in alcohol-serving food establishments (BL:173): Includes understanding responsible service practices to mitigate risk.

  • Compliance Measures in the Food Industry:

    • Agency Oversight (BL:174): Familiarity with the government agencies that regulate food safety (e.g. FDA, USDA).
    • Local Regulations (BL:175): Understand the specific local rules that govern food service businesses.

  • Food Safety Guidelines/Requirements (BL:176): Knowledge of safe food handling practices to prevent foodborne illnesses.

Customer Relations (CR)

  • Overview: Techniques for building positive customer relationships.
    • Fostering Positive Relationships:
    • Table Service (CR:062): Skills needed to provide attentive and efficient service.
    • Beverage Service (CR:063): Understanding various beverage types and serving techniques.
    • Sales Enhancement:
    • Customer Dynamics (CR:065): Awareness of what influences customer choices and preferences.
    • Managing Customer Dynamics (CR:066): Strategies to effectively address customer needs and experience.

Financial Analysis (FI)

  • Overview: Tools for monitoring and managing financial resources.
    • Managerial Accounting Fundamentals:
    • Make-or-Buy Analysis (FI:819): Assessing the cost-effectiveness of producing in-house versus purchasing.
    • Factors Influencing Decisions (FI:820): Cost, quality, and availability considerations for food establishments.
    • Cost Calculations:
      • Cost per unit (FI:821), total food cost (FI:822)
      • Standard recipe yield measures (FI:823)
      • Per plate costs (FI:824), buffet/salad bar costs (FI:825)

Marketing (MK)

  • Overview: Strategies for understanding and influencing customer behavior.
    • Foundational Knowledge:
    • Customer Selection Factors (MK:029): Analyze the reasoning behind customers' choices regarding food venues and menu items.

Information Management (NF)

  • Overview: Management of information to support business decisions.
    • Role of Information Technology:
    • Restaurant Management Systems (NF:306): Understanding technology used to manage restaurant operations.
    • Online Reservations Systems (NF:307): Importance of technology in enhancing customer experience.
    • System Integration Challenges (NF:309): Issues that arise when combining various restaurant management technologies.

Operations (OP)

  • Overview: Processes to ensure smooth day-to-day operations.

    • Health & Safety Regulations:
    • Personal Hygiene (OP:582): Key hygiene practices to ensure food safety.
    • Hand-washing Techniques (OP:584): Essential for preventing food contamination.
    • Safety Precautions (OP:586): Guidelines for handling food, including lifting and moving.
    • Food Safety Procedures:
    • HAACP Overview (OP:599): A critical system for managing food safety.
    • Temperature Monitoring (OP:601): Monitoring food temperatures to ensure safety.

  • Quality-Control Processes (OP:620):

    • Methods to minimize errors and enhance service efficiency.
    • Organizational Skills (OP:617): Factors affecting wait times and strategies to manage these aspects effectively.

Professional Development (PD)

  • Overview: Concepts for career growth in the foodservice sector.
    • Industry Knowledge:
    • Culinary Segments (PD:366): Understand various food service operations.
    • Foodborne Illnesses (PD:374): Awareness of pathogens and their impact on food safety.
    • Allergens and Intolerances (PD:382): Impacts of food allergies and strategies for customer safety.

Product/Service Management (PM)

  • Quality Assurance:
    • Grades/Standards (PM:306): Utilize grading to maintain food quality.
  • Product Mix Strategies:
    • Menu as Management Tool (PM:308): Importance of menu design in influencing sales.

Pricing (PI)

  • Optimal Pricing Strategies:
    • Meal Pricing Considerations (PI:084): Factors influencing price decisions to maximize profitability.

Promotion (PR)

  • Effective Communication:
    • Menu Development (PR:425): Use design principles to improve sales potential.