Restaurant Management: The Bistro

Teamwork is the name of the game!

The Chef is in the House!

Prepping the food before the restaurant opens

June 15 – July 3

Sample Class Report (26k )

Students will create a small restaurant management business. Throughout the program, they will be expected to apply academic, compensatory and social skills within functional activities (e.g., internet research, estimating and budgeting, decision-making, working in a kitchen, reading and writing, varying one’s social interactions according to the setting).

During the first week, the students will plan and design all aspects of the business, including developing and writing menus, researching recipes, developing a budget, shopping, advertising, learning about health and food safety, etc. Once the business is set up, the students will manage both the floor (waiting tables or the counter, collecting money and making change) and the kitchen (food preparation, cleaning, and managing a kitchen). Staff from across the campus flock to the Bistro to be served lunch by the students in this class. As the program comes to a close, the students will review their expenses, income, and profit, and they will evaluate the program and make suggestions for improvement.

For information about program content, contact Peggy Brisco (512) 206-9429).
PeggyBrisco@tsbvi.edu

For information about the application process, contact Cathy Olsen (512) 206-9182
CathyOlsen@tsbvi.edu

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Last revision: December 20, 2007