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. Management Competition Overview . Management Competition Overview. Why Participate?Marketing your programGain industry supportEnhance student experience. Management Competition Overview. Why Participate?Scholarship opportunitiesIn 2009, $1.1 million were awarded to the top 5 teams in both the management and culinary competitions at the National ProStart Invitational
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1. Preparing Students for Competition – Management Events National Restaurant Association
2. Management Competition Overview
3. Management Competition Overview Why Participate?
Marketing your program
Gain industry support
Enhance student experience
4. 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
5. 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
6. 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
7. 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)
8. 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
9. Written Proposal
10. 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
11. 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)
12. 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
13. 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
14. 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
15. Verbal Presentation
16. 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
17. 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
18. 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
19. 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
20. Visual Display
21. 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
22. 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
23. 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
24. Critical Thinking
25. 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)
26. 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
27. 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
28. 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?
29. 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?
30. 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?
31. 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?
32. 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?
33. 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?
34. 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?
35. 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
36. Resources
37. 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
38. Strategies for Success
39. 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
40. 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
41. Strategies for Success
The management competition is not just about knowledge, it’s also about teamwork!
42. 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
43. Strategies for Success Confidence
Develop public speaking skills
Have students practice presenting solutions to anyone who will listen, including other educators, school administrators, etc.
44. 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!
45. Strategies for Success Practice Scenarios
Use your own observations – what have you witnessed happen in a restaurant?
Industry publications
Nation’s Restaurant News, etc.
46. 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
47. 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
48. 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!
49. Good luck to you and your students!