Preparing Students for Competition – Management Events National Restaurant Association.
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Transcript of Preparing Students for Competition – Management Events National Restaurant Association.
![Page 1: Preparing Students for Competition – Management Events National Restaurant Association.](https://reader030.fdocuments.in/reader030/viewer/2022032802/56649de85503460f94ae2ae7/html5/thumbnails/1.jpg)
Preparing Students for Competition – Management Events
National Restaurant Association
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Management Competition Overview
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Management Competition Overview
Why Participate?• Marketing your program
• Gain industry support
• Enhance student experience
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Management Competition Overview
Why Participate?• Scholarship opportunities
In 2009, $1.1 million were awarded to the top 5 teams in both the management and culinary competitions at the National ProStart Invitational™
• Networking for students and educators
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Management Competition Overview
• The Management Competition is divided into four events: written proposal, verbal presentation, visual display and critical thinking • The events are weighted as follows:
– 30% verbal presentation– 30% critical thinking– 25% written proposal– 15% visual display
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Management Competition Overview
• Each year, the NRA will release a description of the fictitious city the restaurant must be located in
• In response, students will develop:– Defined restaurant concept– Menu– Marketing launch
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Management Competition Overview
Team members • Only current high school students enrolled in
ProStart are eligible• Teams will have a maximum of 4 students• 1 alternate is allowed to be used in case of
injury/illness• Students may only compete for two years (may
compete on both culinary and management over those two years)
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Management Competition Overview
Assistance • Mentors and educators may only assist teams in
preparing for the competition• They may not prepare any of the materials
themselves – expertise is limited to acting as a sounding board and critiquing practice presentations• The proposal should be a unique work each year,
and should not be built off the prior year’s work
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Written Proposal
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Written Proposal
Preparation • When the competition rules are released by the
NRA in the September prior to competition, it will include a description of a fictitious city, including:
– Population– Major attractions– Prominent businesses
• Students will develop a written proposal for their restaurant concept, menu and marketing launch
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Written Proposal
Defined Restaurant Concept• Restaurant concept description - basic information on the concept
such as type of establishment, type of cuisine served, hours of operation, etc.
• Description of interior and décor – designed to ensure students understand how the concept identity touches every aspect of the restaurant
• Interior diagram – identify flow/features of the FOH (host stand, bus stations, etc.) and BOH (safety features, equipment to cook the items on the menu, etc.)
• Organizational chart – measuring whether students have captured all the personnel essential to running the restaurant (from managers to janitorial staff)
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Written Proposal
Menu Development• Descriptions of 9 menu items• For 3 of the menu items, must include recipes and costing,
using the culinary templates
– Can be done in conjunction with culinary team• Teams must prepare and submit photos of the same 3 items• Teams must submit a sample of the menu presentation
– For example, drawing of menu board for quickservice, or sample menu design
• Teams are restricted to only 9 menu items – there is a penalty if they submit more
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Written Proposal
Marketing Launch• Teams will develop 2 marketing tactics to launch the restaurant
– Will include description, goal and budget• One tactic will be determined by NRA each year and one will
be at the team’s discretion
– For example, all teams will prepare a newspaper ad or an email campaign
• Teams will submit a sample of their tactics
– Such as layout of ad, slogan for t-shirt, etc.• Teams may only submit 2 tactics, there is a penalty for
submitting more
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Written Proposal
Scoring Judges will be looking for creativity of the concept, how
well the team thought through their concept, and how well they executed on the requirements
The written proposal will be evaluated by verbal presentation judges
The only exception is the recipe & costing judge, who will judge only that portion of the competition (similar to culinary)
Accounts for 25% of total management score
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Verbal Presentation
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Verbal Presentation
Preparation• Teams will prepare a 10-minute presentation based on their
written proposal• Teams should treat the judges like a panel of potential
investors
– The presentation should pull out the relevant information that audience would be interested in
• To level the technology playing field, teams may only use PowerPoint and may not embed any bells and whistles (such as video, sound, etc.)
– May only use the “no transition” option for slide transitions
– May use a custom design template
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Verbal Presentation
Delivery• Teams will have 10 minutes to present their concept,
menu and marketing launch to a panel of judges– There is a 1-point penalty per minute over the 10-
minute limit, with disqualification after 4 minutes over– Event organizers will have a visible clock to help
teams keep track of their time• Judges will then have 5 additional minutes to ask the
team questions about their presentation– Will help judges determine that the students have
done all the work on the project
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Verbal Presentation
Delivery• Each member of the team must have a substantial
speaking role during the presentation – 5-point penalty per student without a substantial
speaking role• Will use a projector and screen during the presentation• Teams will “check-in” their presentation during
registration on a CD or flash drive– They will work off this copy on the event organizer’s
computer• The verbal presentation is open to the public
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Verbal Presentation
Scoring Judges will be looking for public speaking skills,
how well the team works together and how well they pulled out the pertinent information from their written proposal
Q & A will focus solely on their presentation and proposal
Accounts for 30% of total management score
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Visual Display
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Visual Display
Preparation• Teams will build a visual display that tells the story of their
concept• Must include relevant information (and samples) from the
concept, menu and marketing • To level the playing field, teams will be restricted in the size of
their display and the material it may be constructed from• All materials to support the display must be attached to the
display board
– Attached materials cannot exceed dimensions of the display board, or hang over the edges
– Only exception is a display copy of the written proposal
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Visual Display
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Visual Display
Delivery• Teams may use the visual display during their
verbal presentation
• After their verbal presentation, teams will set up their display in a common visual display area
• Teams will then spend 45 minutes at their display answering questions from attendees and judges
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Visual Display
Scoring Judges will be evaluating whether the visual
display accurately and creatively conveys the concept
2 judges will evaluate the visual display
Accounts for 15% of total management score
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Critical Thinking
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Critical Thinking
Scenarios• Teams will be evaluated on critical thinking skills (similar to
current case study)• A set of judges will present the teams with mini-scenarios from
four categories, such as safety & sanitation, customer relations, human resources & staffing, marketing, menu development & design, concept knowledge
– Categories to be determined each year by the SRA and NRA (announced at Orientation)
– all teams will be evaluated on the same four categories (but with unique scenarios)
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Critical Thinking
Delivery• Scenarios will be presented while students are
manning their visual display table• Teams must work together to come up with
solutions on the spot • The answers must relate to their restaurant
concept• Critical thinking is open to the public
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Critical Thinking
Scoring Judges will be evaluating the team’s
understanding of management concepts, ability to problem solve, and teamwork
4 judges total Each judge will specialize in the type of question
they ask (one judge per category), but all will evaluate each question
Accounts for 30% of total management score
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Case Study
Workplace Safety • How do teams address chemical and physical
hazards?• Do students follow the proper protocol to prevent
or mitigate legal action?• Is safety a component of every decision they
make?• Example: We see that you have a line cook
position - while the line cook is carrying your signature soup, he slips in a puddle of water by the dish area. What do you do?
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Case Study
Food Safety & Sanitation • Is there a HACCP plan in place? • Do students follow the proper protocol to prevent
or mitigate legal action?• Is sanitation a component of every decision they
make?
• Example: While pulling out the beef for your signature ribeye, your prep cook notices that the walk-in seems a bit warm. What do you do?
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Case Study
Customer Relations • Is the customer always first and foremost in the
teams’ minds?• Is the Rule of 10 taken into consideration when
the team interacts with customers?• Does the team follow up with guests?• Example: We see that mashed potatoes are the
star item on your menu, how will you handle customer relations if your supplier does not deliver potatoes?
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Case Study
Human Resources & Staffing• Does any disciplinary action follow standard protocol and
legal procedures?• How are policies communicated to employees?• How do students balance the need to properly staff the
restaurant vs. cost efficiency?• Do they look for creative solutions to staffing problems?• Does cross-training factor into their solutions?• Example: You have a party booked in your kid’s party
room, and your lead party server calls off – what do you do?
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Case Study
Marketing • Do teams consider the impact of all
communications on sales, staffing and public perception?• Is there a crisis communications plan in place?• Is the whole organization a part of the marketing
plan?• Example: In the coupon you printed in the
newspaper, you forgot to put an expiration date. Two months later, a table tries to redeem it – what do you do?
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Case Study
Menu Development and Design • How do all parts of the menu work together?• How does the menu design represent the
concept and menu?• How do the prices on the menu relate to each
other?• Example: You don’t sell as much of the filet as
you anticipated on Friday night, what will you do with the extra filets?
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Case Study
Concept Knowledge • How does a quickservice restaurant operate vs.
fine dining?• How does the location of the restaurant impact all
other areas?• Example: Concept Knowledge: Due to your
location you serve a high volume during lunch. However, dinner tickets are down. What can you do to increase dinner volume?
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Case Study
Critical Thinking Tips
• Don’t dissect what led to the current problems, address how you will solve them
– Instead of playing the blame game, deal with the situation as it is and put plans in place to prevent repeats
• Work as a team to solve the challenges– If a teammate stumbles, jump in and help him/her out
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Resources
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Resources
When the rules are released, we will provide resources to help teach and prepare for the management competition Map to curriculum Listing of online resources Samples Training presentations
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Strategies for Success
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Strategies for Success
Know the Rules • Make sure you and your students fully
understand the rules
• You’ve worked too hard to lose on a technicality
• National rules are released in late summer/early fall
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Strategies for Success
Teaching Techniques • Apply textbook learning to real-life scenarios
• Have students help teach each other to increase their confidence in their knowledge
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Strategies for Success
The management competition is not just about knowledge, it’s also about teamwork!
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Strategies for Success
Team Members• Build the team
Team membership is competitive
Team membership based on knowledge, skills, and fit – not popularity
Team building exercises
Team identity
Team participation in planning
Team contribution to development/improvement
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Strategies for Success
Confidence • Develop public speaking skills
Have students practice presenting solutions to anyone who will listen, including other educators, school administrators, etc.
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Strategies for Success
Practice Scenarios • Ask mentors to provide you with challenges they
face on a daily basis and doomsday challenges– Have students present mini-case studies on
these challenges to the mentors for their feedback
• Industry people love to tell horror stories – use it to your advantage!
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Strategies for Success
Practice Scenarios • Use your own observations – what have you
witnessed happen in a restaurant?
• Industry publicationsNation’s Restaurant News, etc.
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Strategies for Success
Practice is Crucial • Schedule practices and study sessions
• Strictly enforce practice and study session schedules
• Have students “interview” for the team and treat it like a job
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Strategies for Success
Practice is Crucial • Run effective, organized practices
– Simulates actual competition– Stresses time limits– Places pressure on team and individuals– Builds team and individuals– Provides exposure to external moderators and judges– Provides opportunities to practice against other teams
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Strategies for Success
#1 – Obtain a mentor
#2 – Practice...Practice…Practice
#3 – Be creative
#4 – Create an atmosphere of professionalism
#5 – Ask questions
#6 – Above all, have fun!
Keys to Success
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Good luck to you and your students!