114. Restaurant Management

Course ID: AC114

Learn the skills to be a successful restaurant entrepreneur. Whether you work in someone else’s restaurant or your own, discover the secrets to managing a restaurant to be profitable and successful.

To be a successful restaurant manager you must understand the fundamentals of business and food and beverage management.  This includes:

  • Planning and implementing beneficial sales and marketing strategies.
  • Understanding the fundamentals of kitchen management for restaurants.
  • Knowing how to execute efficient food service practices in a restaurant.
  • Effectively managing beverage related aspects of a restaurant
  • Applying human resource management policy and procedures.
  • Understanding the importance of contracts and agreements.
  • Comprehending basic accounting practices.

This course will help you gain an effective and practical ability to apply these areas to your business, restaurant or your workplace. Be guided by our expert tutors on your learning journey while you study at home in this self-paced restaurant management course.


Course Outline

There are 10 Lessons in this course:

1. Restaurant Location

  • Demographics
  • Traffic
  • Visibility and accessibility
  • Size and affordability
  • Due diligence
  • Competitors and success factors

2. Restaurant Fit-out

  • Legal requirements
  • Process management
  • Layout and equipment
  • Restaurant décor
  • Budgeting

3. Menu Management

  • Purpose
  • Types
  • Design elements
  • Pricing
  • Content
  • Reviews

4. Sales and Marketing

  • Target markets
  • Marketing plans
  • Sales forecasts

5. Food Service Management

  • Food service process
  • Food service styles
  • The essentials of main service styles
  • The advantages of main service styles
  • The disadvantages of main service styles
  • Budget considerations for main service styles
  • Additional services
  • Customer service
  • Customer sales

6. Kitchen Management

  • Inventory systems
  • Standard recipes
  • Preparation sheets
  • Kitchen employees
  • Food production systems and methods
  • Food safety
  • Measurements
  • Portions

7. Beverage Management

  • Legal considerations
  • Characteristics of spirits
  • Characteristics of wine
  • Cocktails
  • Bar service
  • Inventory levels
  • Beverage calculations

8. Human Resource Management

  • The recruitment process
  • Employee inductions
  • The training cycle
  • Performance appraisals
  • Exit interviews
  • Rosters and allocations

9. Restaurant Contracts

  • Elements of a contract
  • Essential clauses
  • Other laws

10. Accounting Principles

  • Accounting terminology
  • Financial statements
  • Accounting methods
  • Inventory valuation methods

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