Restaurant Management

Overview

The Restaurant Management course provides students with a comprehensive overview of the restaurant industry and equips them with the essential knowledge and skills needed to run a successful restaurant. The course covers a broad range of topics, including choosing a restaurant location, managing restaurant layout and legal requirements, front office operations, menu planning, drinks management, purchasing, receiving, inventory, and storage, financing a business, finding, recruiting, and training employees, running a safe and clean restaurant, managing food and beverage operations, supervising food safety, implementing a food safety management system, pest management, handling service using technology, teamwork, daily routine of a restaurant, customer relations, and marketing policy. Throughout the course, students will develop a deep understanding of the restaurant industry, including the challenges and opportunities it presents. They will also gain practical skills in managing different aspects of a restaurant, from developing a menu to managing food safety and working with a team. Additionally, students will learn how to handle customer relations, marketing their restaurant, and providing food safety training to their staff. This course is ideal for anyone interested in starting or managing a restaurant, whether they have prior experience in the restaurant industry or not. By the end of the course, students will have the necessary skills and knowledge to run a successful restaurant, and they will be equipped with the tools needed to overcome the challenges that arise in the fast-paced and dynamic restaurant industry.

What Will You Learn?

• How to provide food safety training to your staff, including basic hygiene, sanitation, and safe food handling practices.
• How to build and maintain customer relations and develop a marketing policy.
• The importance of teamwork and daily routines in a restaurant, including shift management and communication.
• How to handle service using technology, including online ordering, POS systems, and delivery apps.

• How to supervise food safety, including HACCP principles and food safety management systems.
• The principles of managing food and beverage operations, including quality control, production, and service.
• How to run a safe and clean restaurant, including food safety protocols, cleaning schedules, and pest management.
• How to plan and develop menus, including pricing, food costs, and dietary restrictions.

Who Should Take The Restaurant Management Course?

• Entrepreneurs who are considering opening a restaurant and want to learn about the industry and essential skills.
• Restaurant managers who want to improve their skills in managing the day-to-day operations of a restaurant.
• Hospitality professionals who want to expand their skills and knowledge to include restaurant management.
• Chefs and culinary professionals who want to develop their business skills and learn how to manage a restaurant.
• Foodservice workers who want to advance their careers and take on management positions in a restaurant.
• Individuals who have recently acquired a restaurant or are planning to acquire one and need to understand the essential skills.

Requirements

There are no formal prerequisites for this Restaurant Management online learning course, but learners should have a general understanding of the hospitality industry, including the restaurant industry. Additionally, learners should have basic computer skills, including using word processing and internet browsing software.