Search over 150,000+ teacher reviewed Lesson Plans
Browse Texas State Standards
Courses:: 124.45. Restaurant Management (One-Half to Three Credits).
Knowledge/Skills:
The student knows business concepts and how business satisfies economic needs in a multicultural society and international economy.
The student knows the importance of marketing as well as the functions of marketing.
The student applies math concepts in restaurant operations and management.
The student integrates listening, reading, speaking, writing, and nonverbal communication skills effectively.
The student knows how to use self-development techniques and interpersonal skills to accomplish management objectives.
The student knows the impact and value of diversity.
The student knows that management is the process of achieving goals through the use of human resources, technology, and material resources.
The student knows that marketing begins with a working knowledge of economic concepts.
The student knows that distribution channel members facilitate the movement of products.
The student knows that financial planning is necessary for the success and solvency of the restaurant operation.
The student knows the role of a marketing-information system.
The student knows that pricing has policies, objectives, and strategies.
The student knows the elements and processes of product planning.
The student knows that successful restaurant managers or owners must develop, implement, and evaluate a promotional plan.
The student knows that purchasing occurs in a continuous cycle.
The student knows that various types of risks impact restaurant operations.
The student knows the role of selling in the restaurant industry.
The student knows the important role each restaurant employee plays in providing exceptional customer service.
The student knows the nature and scope of the restaurant industry.
The student knows health and safety precautions in the restaurant industry.
The student knows the importance of marketing as well as the functions of marketing.
The student applies math concepts in restaurant operations and management.
The student integrates listening, reading, speaking, writing, and nonverbal communication skills effectively.
The student knows how to use self-development techniques and interpersonal skills to accomplish management objectives.
The student knows the impact and value of diversity.
The student knows that management is the process of achieving goals through the use of human resources, technology, and material resources.
The student knows that marketing begins with a working knowledge of economic concepts.
The student knows that distribution channel members facilitate the movement of products.
The student knows that financial planning is necessary for the success and solvency of the restaurant operation.
The student knows the role of a marketing-information system.
The student knows that pricing has policies, objectives, and strategies.
The student knows the elements and processes of product planning.
The student knows that successful restaurant managers or owners must develop, implement, and evaluate a promotional plan.
The student knows that purchasing occurs in a continuous cycle.
The student knows that various types of risks impact restaurant operations.
The student knows the role of selling in the restaurant industry.
The student knows the important role each restaurant employee plays in providing exceptional customer service.
The student knows the nature and scope of the restaurant industry.
The student knows health and safety precautions in the restaurant industry.