Hospitality & Tourism Studies
Restaurant & Food Service Management
Course Outline
Upon completion of this course you will be able to answer questions and solve problems involved in running a restaurant business successfully. The course covers different possible start up scenarios and ratios to be achieved. The contents of the course are used daily, on the job, by restaurant managers, chefs and senior staff. This is a single stream course.
Topics of study covered within this course include the following:
• Kinds and Characteristics of Restaurants and Their Owners
• Concept
• Location and Design
• Restaurant Business and Marketing Plans
• Financing and Leasing
• Legal and Tax Matters
• The Menu
• Planning and Equipping the Kitchen
• Food Purchasing
• Food Production and Sanitation
• Service and Guest Relations
• Bar and Beverages
• Technology in the Restaurant Industry
• Restaurant Operations
• Budgeting and Control
• Organization
• Recruiting and Staffing
• Employee Training & Development
Duration
Approximately 20 hours
Text Books
The text books required for this course are outlined below and can be purchased through any online book supplier:
ISBN#: 978-0-471-74057-5
ISBN#: 978-0-470-14059-8
Prerequisites
None
Cost
$699.00