Restaurant Management Essentials
( 25 Modules )

Module #1
Introduction to Restaurant Management
Overview of the restaurant industry, importance of effective management, and course objectives

Module #2
Restaurant Concept and Business Plan
Developing a restaurant concept, creating a business plan, and identifying target market

Module #3
Menu Planning and Engineering
Menu design, menu engineering, and pricing strategies

Module #4
Supply Chain Management
Sourcing, purchasing, and inventory management for restaurants

Module #5
Kitchen Operations and Design
Kitchen layout, equipment, and workflow optimization

Module #6
Food Safety and Sanitation
Food safety regulations, HACCP, and sanitation practices

Module #7
Service Standards and Guest Experience
Defining service standards, guest expectations, and service recovery strategies

Module #8
Front-of-House Operations
Host station management, table management, and server training

Module #9
Beverage Management
Beverage menu development, inventory management, and profit optimization

Module #10
Restaurant Marketing and Promotion
Developing a marketing plan, social media, and promotional strategies

Module #11
Financial Management and Accounting
Restaurant financial statements, budgeting, and cost control

Module #12
Human Resource Management
Recruitment, training, and employee development for restaurants

Module #13
Time Management and Delegation
Effective time management, delegation, and prioritization for restaurant managers

Module #14
Conflict Resolution and Customer Complaints
Handling customer complaints, conflict resolution, and negotiating techniques

Module #15
Technology and Restaurant Operations
Restaurant management software, point-of-sale systems, and online ordering integrations

Module #16
Sustainability and Environmental Responsibility
Sustainable practices, waste reduction, and environmental responsibility in restaurants

Module #17
Food and Labor Cost Control
Food cost management, labor cost control, and menu engineering for profitability

Module #18
Inventory Management and Stock Control
Inventory management systems, stock control, and minimizing waste

Module #19
Restaurant Law and Regulations
Legal aspects of restaurant operation, licensing, and permits

Module #20
Risk Management and Emergency Preparedness
Risk management strategies, emergency preparedness, and crisis management

Module #21
Menu Labeling and Nutrition
Menu labeling regulations, nutrition information, and healthy menu options

Module #22
Food Allergens and Special Diets
Food allergens, special diets, and accommodating guests with dietary restrictions

Module #23
Restaurant Design and Layout
Restaurant design principles, layout, and atmosphere creation

Module #24
Restaurant Maintenance and Repairs
Facilities maintenance, repairs, and preventative maintenance strategies

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Restaurant Management Essentials career

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Restaurant Management Essentials ( 25 Modules )

Restaurant Management Essentials
( 25 Modules )