Have you ever dreamed of running your own eatery? Maybe you’ve thought of collaborating with a famous chef to create an unforgettable dining experience? What goes on behind the restaurant dining room is a very different world than what goes on out front and really determines the success or failure of an establishment. Restaurant Management will show you exactly what’s needed to run a successful restaurant, including ordering supplies, hiring quality workers, maintaining inventory, and managing a large staff. Understanding such concepts as food safety, hygiene, customer relations, marketing, and using a point-of-sale system are crucial to being an effective restaurateur. Whether you are hoping to operate a casual sit-down eatery, oversee a fine dining establishment, or buy a food franchise, this course is the perfect first step.
- Investigate the different roles and responsibilities within restaurants.
- Examine how to reduce risks to safety in the kitchen and throughout the restaurant.
- Learn what to look for when hiring employees.
- Explore what creates great customer service and how to achieve it.