Final Operations & Service Systems

This capstone unit integrates front- and back-of-house operational systems, beverage programs, legal/regulatory compliance, staff management, and marketing to prepare learners to run a restaurant. Students complete practical tasks and simulations that finalize menu validation, service procedures, payroll and records, and responsible alcohol and safety practices in preparation for entry-level management responsibilities.

Learning Objectives

• Analyze legal, insurance, health-inspection, and alcohol-service requirements and produce a compliance checklist and corrective action plan that aligns with Texas regulations and protects the business
• Apply menu-validation, pricing, and beverage-program principles to create a finalized menu and beverage list (beer, wine, and spirits) with supporting sales and profit projections and promotional strategies
• Demonstrate front-of-house and back-of-house operational readiness by implementing reservation and coat-check systems, restroom and fryer safety protocols, payroll preparation, staff training plans, and a peak-service simulation
• Evaluate and implement marketing and reputation management tactics by developing a social media and advertising plan, a crisis-response procedure for public incidents, and records-retention processes for financial and personnel documentation