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HOSP295 - Restaurant Operations Seminar

Course Details

Course Code: HOSP295 Course ID: 4727 Credit Hours: 3 Level: Undergraduate

This course is a culminating course for the Associate of Arts in Hospitality Management, Restaurant Operations concentration and the AAS in Culinary and Foodservice Management. It is designed to allow the student to review, analyze and integrate the work the student has completed toward a degree in Hospitality Management. The student will participate in simulated exercises that provide practical exercise enabling the student to demonstrate a grasp of hospitality management study. This is a culminating course to be taken after all other Associate of Arts in Hospitality Management and Associate of Applied Science in Culinary and Foodservice Management courses have been satisfactorily completed. Student must have SOPHOMORE standing to register. This course is to be taken as the LAST course in the A.A. in Hospitality Management and AAS in Culinary and Foodservice Management programs.

Course Schedule

Registration Dates Course Dates Session Weeks
07/27/21 - 12/31/21 01/03/22 - 02/27/22 Winter 2022 Session B 8 Week session
09/28/21 - 03/04/22 03/07/22 - 05/01/22 Winter 2022 Session D 8 Week session
11/30/21 - 04/29/22 05/02/22 - 06/26/22 Spring 2022 Session I 8 Week session

Current Syllabi

After successfully completing this course, you will be able to

1. Describe steps to managing a restaurant.

2. Use financial statements to explain the profitability of a restaurant.

3. Interpret customer feedback and financial reports to improve restaurant performance.

4. Implement a systematic approach for identifying and solving problems in a restaurant.

5. Solve problems in regards to generating customer demand and fulfilling demand in a cost effective manner.

NameGrade %
Weekly Discussion Forums 25.00 %
Introduction and Acknowledgment 2.78 %
Forum Week 1 2.78 %
Forum Week 2 2.78 %
Forum Week 3 2.78 %
Forum Week 4 2.78 %
Forum Week 5 2.78 %
Forum Week 6 2.78 %
Forum Week 7 2.78 %
Forum Week 8 2.78 %
Simulation Assignments 30.00 %
Assignment Week 2: Market Research 7.50 %
Assignment Week 3: Menu Engineering 7.50 %
Assignment Week 4: Restaurant Mogul 7.50 %
Assignment Week 6: Restaurant Turnaround 7.50 %
Extra credit - Lesson 4 calculations 1.50 %
Term Project 20.00 %
Term Project: Management Philosophy 20.00 %
Essay Quizzes 25.00 %
Week 7 Essay Quiz 12.50 %
Week 5 Essay Quiz 12.50 %

Required Course Textbooks

A textbook has not been assigned to the class, but required reading will be available in the class, listed for each week. Assigned reading is linked in the applicable week and available through the APUS Ebrary. Additional reading and resources will also be provided on a week to

week basis. See weekly lessons for details.

Book Title:ProSim Simulation Lessons - access information provided inside the classroom
Publication Info:CLASS-Knowledge Matters
Electronic Unit Cost:$27.33
Book Title:Various resources from the APUS Library & the Open Web are used. Please visit to locate the course eReserve.
Book Title:Leading with Conviction: Mastering the Nine Critical Pillars of Integrated Leadership - e-book available in the APUS Online Library
Publication Info:Lib
Unit Cost:$20.60

Previous Syllabi

Not current for future courses.