Author:
William Thibodeaux
Subject:
Culinary Arts
Material Type:
Textbook
Level:
Community College / Lower Division, Graduate / Professional, Career / Technical
Tags:
Crisis Analysis, Crisis Management, Crisis Resolution, Culinary Arts, LOUIS Course Transformation, Restaurant Industry, louis-course-transformation
License:
Creative Commons Attribution Non-Commercial Share Alike
Language:
English

CULA 480: Crisis Management: Analysis, Evaluation, Creation

CULA 480: Crisis Management: Analysis, Evaluation, Creation

Overview

This material supports a special topics course on crisis management addressing operational reality the hospitality industry confronts because of the coronavirus pandemic and other crises. This course integrates risk management and crisis phase literature into the analysis of a hospitality operation to increase its chances for survival. It covers the analysis, clear communication, and focused decision making to proceed to the crisis resolution stage. 

Open Textbook and Syllabus

Table of Contents

Part 1: Pre-Crisis Phase

  • Chapter 1: Psychology of a Crisis
  • Chapter 2: Risk Management
  • Chapter 3: Crisis, Chaos and Disasters
  • Chapter 4: Job Analysis
  • Chapter 5: Menu Engineering
  • Chapter 6: Supply Chain Management

Part 2: Predromal Phase

  • Chapter 7: Crisis Leadership
  • Chapter 8: Decision-making

Part 3: Crisis Phase

  • Chapter 9: Communication
  • Chapter 10: Government Intervention
  • Chapter 11: Management and Operations
  • Chapter 12: Marketing in a Crisis  
  • Chapter 13: Reassuring Customers
  • Chapter 14: Prepare your Business and Employees

Part 4: Resolution

  • Chapter 15: Reopening the Restaurant
  • Chapter 16: Crises Perspectives

The Appendix includes:

Crisis Management Phases
Checklist to Re-opening the Restaurant
Information Strategy Model
Delegation Strategy
Situation Analysis for Problem Solving
Digital Marketing Ideas
Order Modes and Profitability
Best Management Practices
Course Assignments