Restaurant Operations Management
( 25 Modules )

Module #1
Introduction to Restaurant Operations Management
Overview of the importance of operations management in restaurants, course objectives, and expectations

Module #2
Understanding Restaurant Concepts and Types
Different types of restaurants, target markets, and concepts, including fine dining, casual, and quick-service

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

Module #4
Supply Chain Management and Procurement
Sourcing, purchasing, and inventory management for restaurants, including negotiating with suppliers

Module #5
Kitchen Operations and Layout
Designing and optimizing kitchen layouts, workflow, and equipment for efficiency and safety

Module #6
Food Safety and Sanitation
Implementing food safety protocols, HACCP, and sanitation practices to ensure customer health and safety

Module #7
Labor Laws and Regulations
Understanding labor laws, including minimum wage, overtime, and workers compensation requirements

Module #8
Staffing and Scheduling
Recruiting, hiring, and scheduling staff, including forecasting labor needs and creating effective schedules

Module #9
Training and Development
Designing and implementing training programs for front-of-house and back-of-house staff

Module #10
Customer Service and Guest Experience
Creating a positive customer experience, including service standards, complaint handling, and feedback management

Module #11
Front-of-House Operations
Managing front-of-house operations, including hostessing, seating, and table management

Module #12
Beverage Operations and Management
Managing beverage operations, including bar design, inventory management, and beverage cost control

Module #13
Point of Sale (POS) Systems and Technology
Implementing and managing POS systems, including hardware, software, and data analysis

Module #14
Inventory Management and Control
Implementing effective inventory management systems, including tracking, controlling, and optimizing inventory levels

Module #15
Cash Handling and Financial Management
Managing cash handling, including cash flow, forecasting, and financial reporting

Module #16
Marketing and Promotions
Developing marketing strategies, including social media, loyalty programs, and promotions to drive sales and revenue

Module #17
Menu Pricing and Revenue Management
Pricing strategies, revenue management, and yield management to optimize profitability

Module #18
Restaurant Design and Layout
Designing and optimizing restaurant layouts, including dining areas, bars, and exterior spaces

Module #19
Safety and Security
Implementing safety and security protocols, including crisis management, emergency response, and risk management

Module #20
Waste Management and Sustainability
Implementing sustainable practices, including waste reduction, recycling, and energy efficiency

Module #21
Restaurant Accounting and Financial Analysis
Understanding restaurant financial statements, including income statements, balance sheets, and cash flow statements

Module #22
Budgeting and Forecasting
Creating budgets, forecasting sales, and managing expenses to optimize profitability

Module #23
Restaurant Performance Metrics and Analysis
Tracking and analyzing key performance indicators (KPIs), including sales, labor, and customer satisfaction metrics

Module #24
Leadership and Team Management
Effective leadership, team building, and conflict resolution strategies for restaurant managers

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

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Restaurant Operations Management ( 25 Modules )

Restaurant Operations Management
( 25 Modules )