The Restaurant Supervisor course covers all aspects of managing a restaurant, from choosing the right restaurant to customer relations. Topics include front office operations, menu planning, financing, and food safety. Students will learn to manage effectively, maintain high standards, and develop marketing strategies. Upon completion, they will be ready to supervise a restaurant and ensure its success.

Course Price:
Original price was: £194.00.Current price is: £19.99.
Course Duration:
11 hours, 15 minutes
Total Lectures:
19
Total Students:
28
Average Rating:
4.5

Overview

The Restaurant Supervisor course provides students with a comprehensive understanding of the restaurant industry and the skills required to manage a restaurant effectively. The course covers topics such as choosing the right restaurant, managing front office operations, and menu planning. Students will also learn about drinks management and how to purchase, receive, inventory, and store food and beverage products.

Financing a restaurant is discussed, along with finding, recruiting, and training employees. Running a safe and clean restaurant is crucial, and the course covers management of food and beverage operations, supervision of food safety, food safety management systems, and pest management. The use of technology to handle service, teamwork, and the daily routine of a restaurant is also covered. Customer relations and marketing policy are important aspects of managing a restaurant, and the course covers these topics in depth. Food safety training for staff is also included, as maintaining high standards of food safety is essential in any restaurant.

By the end of this course, students will have a comprehensive understanding of the skills and knowledge required to become a successful restaurant supervisor. They will be able to manage a restaurant effectively, maintain high standards of food safety, customer service, and teamwork, and develop and implement marketing strategies to promote their business.

What Will You Learn?

  • Gain a comprehensive understanding of the restaurant industry.
  • Learn how to choose the right restaurant and manage its layout according to legal requirements.
  • Develop skills to manage front office operations and supervise food and beverage operations.
  • Acquire knowledge of menu planning, drinks management, purchasing, inventory, and storage.
  • Understand financing and how to find, recruit, and train employees.
  • Learn how to maintain a safe and clean restaurant, manage food safety, and pest management.
  • Develop teamwork and customer relations skills and marketing policy for a restaurant.
  • Gain practical knowledge of using technology to handle restaurant service and provide food safety training to staff.

Who Should Take The Course

This course is suitable for individuals who are interested in a career in the restaurant industry and want to develop the skills and knowledge necessary to become a successful restaurant supervisor. It is also ideal for those who are currently working in the industry and looking to advance their careers or expand their knowledge.

Requirements

  • Basic knowledge of the hospitality industry
  • Proficiency in reading and writing in English
  • Access to a computer with a stable internet connection
  • Ability to attend live online classes or watch recorded lectures on a regular basis
  • Willingness to actively participate in group discussions and assignments.

Course Curriculum

    • An Overview of the Restaurant Industry 00:35:00
    • Choosing Your Restaurant 00:25:00
    • Restaurant Layout Management and Legal Requirements 00:35:00
    • Management of Front Office Operations 00:40:00
    • Menu Planning 00:45:00
    • Drinks Management 00:35:00
    • Purchasing, Receiving, Inventory, and Storage 00:40:00
    • Financing Your Business 00:25:00
    • Finding, Recruiting, and Training Employees 00:20:00
    • Running a Safe and Clean Restaurant 00:35:00
    • Management of Food and Beverage Operations 00:35:00
    • Supervision of Food Safety 00:55:00
    • Food Safety Management System 00:40:00
    • Pest Management 00:35:00
    • Handling Service Using Technology 00:45:00
    • Teamwork and Daily Routine of a Restaurant 00:45:00
    • Customer Relations and Marketing Policy 00:35:00
    • Food Safety Training for the Staff 00:45:00
    • Order Certificate 00:05:00

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