ROP Education Center
385 N. Muller Street, Anaheim, CA 92801
(714) 502-5800

 

Retail Restaurant/Food Service Marketing Occupations

Students currently employed in the industry learn marketing aspects.

This Cooperative Vocational Education (CVE) course is designed for students currently employed in the industry.  In this course you will broaden your skills and learn marketing and service aspects of a restaurant, with a concentration on management skills.  You will also gain an understanding of guest service and sales, marketing principles, product image, advertising, promotion, pricing and distribution.  Food labs, and sanitation and safety training are also included. Instructors are ServSafe® certified.   

Retail Restaurant/Food Service Marketing Occupations trains students on the marketing and service aspects of a restaurant, with a concentration on management skills. Students learn the operational and supervisorial aspects of managing a restaurant. Topics include compliance with health and fire regulations regarding food preparation and serving; guest service; monitoring food preparation methods, portioning sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Additional topics include: investigating and resolving complaints regarding food quality, service, or accommodations; coordinating assignments of cooking personnel to ensure economical use of food and timely preparation; scheduling and receiving food and beverage deliveries; checking delivery contents to verify product quality and quantity; monitoring budgets and payroll records; maintaining food and equipment inventories, and keeping inventory records; scheduling staff hours and assign duties, and; establishing standards for personnel performance and customer service.  Also included are marketing principles:  product image, pricing, distribution, and advertising and promotion.

Details

  • Industry Sector: Hospitality, Tourism, and Recreation
  • Grade Level: 11-12
  • Prerequisite: Introduction to Culinary Arts (recommended)
  • Class Hours: 180
  • Work-Based Learning Hours (WBL): ≤ 540
  • Level: Capstone
  • Meets UC/CSU A-G Requirement: G - General Elective (1 year required)
  • Certifications: ROP Career Pathway Completion Certificate; National Restaurant Association ServSafe Food Protection Manager
  • Class Location(s): Yorba Linda HS, NOCROP Regional Courses
  • Notes:

    Refer to O*NET Online (www.onetonline.org) for a summary report of the detailed job description for this career.

    This course integrates the California Career Technical Education Model Curriculum Standards, which are aligned to the Common Core State Standards. Instruction reinforces core skills in reading, writing, speaking, listening, and mathematics. Course instruction emphasizes career ready behaviors in communication, ethics, interpersonal/team skills, critical thinking and problem solving, safety, technology, and employability skills.