Operational Readiness and Guest Service

This capstone unit prepares students to launch and sustain a safe, compliant, and profitable restaurant operation by integrating regulatory, operational, beverage, and marketing skills. Students will focus on insurance and compliance, menu and service systems, staff training and payroll, responsible beverage service, recordkeeping, and guest-facing marketing and service procedures.

Learning Objectives

• Analyze operational risks, licensing requirements, and insurance options and recommend a compliance plan that addresses health inspections, liability exposures, and responsible alcohol service
• Apply menu-engineering and reservation-system strategies to validate menu items, optimize sales and guest flow, and produce a pre-opening checklist for equipment, restrooms, storage, and food-safety readiness
• Demonstrate core back- and front-of-house operational procedures by developing and implementing staff training modules, payroll preparations, recordkeeping systems, and protocols for handling misconduct, peak periods, and special events
• Evaluate marketing and guest-experience tactics—including social media, promotions, PR opportunities, and holiday/coat-check service—and create an integrated, budgeted plan to support ongoing customer acquisition and retention