In today`s increasinrly competitive environment of hotel management, hotel restaurant shift not to secondary department but critical rule. It needs to establish clear management planning on hotel restaurant. In addition, food and beverage industries are rapidly growing, the hotel restaurant manager faces to overcome compeitive market enviornment. Therefore the purpose of this study is to present developed hotel restaurant managment with identfing th hotel restaurant capacities of food and beverage quality and quantity, customer research, facilities investigation, menu developing and education planning. To accomplish the purpose of the study, operarion concept, funtional organiation, human resources and manual were analyzed, and menu planning, F.E.E planning and education planning were presented.