<p> Lesson Plans: Restaurant Management Patricia Hattenbach Week: 9/23-27/13 - Unit: Market Research/Industry Overview</p><p>Enduring Understandings: 1. Marketing research is essential to starting a business. 2. Market research is integral to developing a restaurant and its menu. Essential Questions: 1. What kinds of customers are in my market? 2. How is market research used to develop a restaurant and its menu?</p><p>Student Objective(s): EU1-SO1- Analyze various marketing strategies for a restaurant. (2B) </p><p> y Warm-up: What market group do you belong to? a</p><p> d HOT: How do you think major firms use market research information? n</p><p> o Procedures/Activities: M</p><p>3  Have students explain the process of creating surveys; refer to Chronicle article: “Darden/ Red Lobster” 2 -</p><p>9  Discuss the main discoveries when changing variables in the surveys  Check for understanding of key terms; ask for individual examples of interpretations</p><p>Materials: VB-Rest. Mgt. Lesson 1: Market Research; computers; Dress for Success- casual Tuesday Follow Up/HW: bring any dues</p><p> y Student Objective(s): EU2- SO1- Organize oral and written information. (1A) a</p><p> d EU2- SO2- Evaluate Internet resources for information. (4E) s e</p><p> u Warm-up: How do you think restaurants got started? T</p><p>4 HOT: What is the significance of knowing the origins of restaurants? 2 -</p><p>9 Procedures/Activities:  Begin discussion of the history of restaurants  Look on the Internet to get more info about the 3 theories; discuss the findings</p><p>Dress For Success- Casual Materials: SFA- I. Industry Overview- History ; website; vocabulary; computers; copy: I. RIO notes for students</p><p>/</p><p>. Follow Up/HW: view youtube videos from lesson d e Student Objective(s): EU2- SO1- Organize oral and written information. (1A) W</p><p>EU2- SO2- Evaluate Internet resources for information. (4E) . r</p><p> u Warm-up: Do you have a favorite type of restaurant? What is it? h</p><p>T HOT: As a business person, why is it necessary to know the types of restaurants that can be developed?</p><p>6 Procedures/Activities: 2 /</p><p>5  Discuss the types of restaurants; 2 -</p><p>9  Assign a type to a student and have them do a quick Internet search for info; report findings to class  Prepare for CIA-Chef Solomon’s demo in the Outback on Friday.</p><p>Materials: SFA- I. Ind.Overview-Types; computers; RIO notes Follow Up/HW: bring club dues</p><p>Student Objective(s): EU1-SO1- Analyze various marketing strategies for a restaurant. (2B) </p><p>Warm-up: What are current restaurant trends? y</p><p> a HOT: How does the Chef use market research in preparing menu items for a venue? d i</p><p> r Procedures/Activities: F</p><p>7  Reflect upon the CIA demo- relate it to current trends in restaurants 2 /</p><p>9  Discuss influences: society, culture, ethnic diversity, population changes, the economy  Have students analyze the relationships between the week’s concepts and the Chef’s demo</p><p>Materials: VB-Rest. Mgt. Lesson 1: Market Research; computers; RIO notes Follow Up/HW: Lesson plans are subject to change.</p>