F&B Module 40: Multi-Unit Restaurant Management, 1st edition

  • Peter Szende
  • Robin DiPietro


Hospitality Management Learning Modules is a series of concise and self-contained modules written by experts in the hospitality industry. They are designed with both students and instructors in mind.  These modules can be used as stand-alone documents or combined to form a custom instructional packet tailored to fit the unique needs of the instructor and course curriculum.  Due to the consistent and streamlined format, most modules can be covered in one or two 90-minute class periods.


About this module:


The restaurant industry is comprised of a variety of restaurant types from small, single unit operations to large, multi-unit chain restaurants. The foodservice industry is fairly evenly split between the two types of organizations and so it is important to not only know how to manage single unit operations, but also how to move into successfully managing multi-unit restaurant operations. The skills needed in each type of organization vary and the responsibility becomes more strategic and big picture as the size of the area that a manager supervises becomes larger.


This module is part of the "Food and Beverage Management" curriculum, which is built around nine clusters:

  • Introduction
  • Special Segments and Operations
  • Responsible Food Service
  • Marketing and Entrepreneurship
  • Menu Planning
  • Facility Planning
  • Service Procedures
  • Process and Revenue Management
  • F&B Control Procedures


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Published by Pearson (May 1st 2013) - Copyright © 2013