Introduction to Management Lesson for Culinary and Prostart

Description

If you are looking for an introduction to food service or hospitality management lesson, this is it! This culinary arts and Prostart themed lesson includes a slideshow, guided notes, questions, and 2 worksheets covering roles of a restaurant manager and the mission and vision of restaurants of the students choice.

Topics covered include:

• behaviors of an effective leader
• responsibilities of a food service manager
• promoting diversity in the workplace
• SMART goals and how they apply to food service
• steps to problem-solving in the food service industry

This lesson will take about two 40-minute classes and includes a Google link for the editable Google version.

▶️You will need access to YouTube for two videos.

Prostart Standards:

Strand 22
Students will articulate a management system within a food service/hospitality operation.

Standard 1

1. Identify the behaviors of an effective leader.
2. Identify major responsibilities of an effective manager.
3. Identify common expectations that employees have about managers.
4. Outline opportunities to promote diversity in the workplace.
5. List the steps for solving a problem and explain how each step contributes to a successful outcome.
6. 1. Explain what a SMART goal is and how it positively impacts an operations success.
   2. Explain the importance of a vision statement and a mission statement and describe their differences.

    

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