Restaurant, Hospitality & Catering Management for Restaurant Manager

About Course

Welcome to the Restaurant Hospitality & Catering Management course designed specifically for aspiring and current restaurant managers. This comprehensive program provides a deep dive into the multifaceted world of restaurant management, covering essential topics ranging from customer service excellence to financial management, marketing strategies, legal compliance, leadership, and more.

Throughout the twelve modules, participants will gain valuable insights into the intricacies of running a successful restaurant operation, both front-of-house and back-of-house. The course blends theoretical knowledge with practical applications, incorporating real-world case studies, guest lectures, and interactive exercises to ensure a well-rounded learning experience. By the end of the course, participants will emerge as competent and confident restaurant managers ready to navigate the challenges and opportunities in the dynamic hospitality industry.

Gain a comprehensive understanding of restaurant management principles and practices.
Learn about the roles and responsibilities of a restaurant manager within the broader context of the hospitality industry.
Understand the importance of customer service excellence and learn strategies to enhance the guest experience.
Master restaurant operations management, including menu planning, inventory control, and food safety standards.
Develop skills in front-of-house management, including host and guest relations, reservation systems, and service standards.
Explore back-of-house management techniques, such as kitchen operations, staffing, and vendor management.
Learn financial management strategies specific to the hospitality industry, including budgeting, revenue management, and profitability analysis.
Develop marketing and promotional strategies tailored to restaurant settings, including digital marketing and event planning.
Understand customer experience and satisfaction metrics, and learn strategies to build customer loyalty.
Explore industry trends, innovations, and sustainable practices shaping the future of hospitality management.
Develop leadership and team management skills, including conflict resolution and performance management.
Gain knowledge of legal and regulatory compliance requirements specific to restaurant operations.

Course Content

Module 1: Introduction to Restaurant Management
Overview of the Hospitality Industry Roles and Responsibilities of a Restaurant Manager Understanding Customer Service Excellence

Introduction to Restaurant Management

04:00

Module 2: Restaurant Operations Management
Menu Planning and Development Inventory Management and Cost Control Food Safety and Hygiene Standards

Module 3: Front-of-House Management
Host and Guest Relations Reservation Systems and Seating Management Service Standards and Training

Module 4: Back-of-House Management
Kitchen Operations and Workflow Staffing and Scheduling Vendor Management and Procurement

Module 5: Financial Management in Hospitality
Budgeting and Financial Planning Revenue Management Strategies Profitability Analysis and Reporting

Module 6: Marketing and Promotions
Developing Marketing Strategies for Restaurants Digital Marketing and Social Media Engagement Promotional Events and Partnerships

Module 7: Customer Experience and Satisfaction
Assessing and Improving Customer Experience Handling Complaints and Feedback Building Customer Loyalty Programs

Module 8: Trends and Innovations in Hospitality
Industry Trends and Emerging Technologies Sustainable Practices in Hospitality Management Adaptation to Changing Consumer Preferences

Module 9: Leadership and Team Management
Leadership Styles and Techniques Team Building and Motivation Conflict Resolution and Performance Management

Module 10: Legal and Regulatory Compliance
Licensing and Permitting Requirements Employment Laws and Regulations Health and Safety Standards Compliance

Module 11: Case Studies and Practical Applications
Analysis of Real-World Restaurant Management Scenarios Application of Learned Concepts in Various Hospitality Settings Guest Lectures from Industry Experts

Module 12: Capstone Project and Final Assessment
Application of Knowledge and Skills Acquired Throughout the Course Development of a Comprehensive Restaurant Management Plan Presentation of Capstone Project to Peers and Instructors

Student Ratings & Reviews

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Restaurant, Hospitality & Catering Management for Restaurant Manager

About Course

What Will You Learn?

Course Content

Module 1: Introduction to Restaurant Management
Overview of the Hospitality Industry Roles and Responsibilities of a Restaurant Manager Understanding Customer Service Excellence

Introduction to Restaurant Management

Module 2: Restaurant Operations Management
Menu Planning and Development Inventory Management and Cost Control Food Safety and Hygiene Standards

Restaurant Operations Management

Module 3: Front-of-House Management
Host and Guest Relations Reservation Systems and Seating Management Service Standards and Training

Front-of-House Management

Module 4: Back-of-House Management
Kitchen Operations and Workflow Staffing and Scheduling Vendor Management and Procurement

Back-of-House Management

Module 5: Financial Management in Hospitality
Budgeting and Financial Planning Revenue Management Strategies Profitability Analysis and Reporting

Financial Management in Hospitality

Module 6: Marketing and Promotions
Developing Marketing Strategies for Restaurants Digital Marketing and Social Media Engagement Promotional Events and Partnerships

Marketing and Promotions

Module 7: Customer Experience and Satisfaction
Assessing and Improving Customer Experience Handling Complaints and Feedback Building Customer Loyalty Programs

Customer Experience and Satisfaction

Module 8: Trends and Innovations in Hospitality
Industry Trends and Emerging Technologies Sustainable Practices in Hospitality Management Adaptation to Changing Consumer Preferences

Trends and Innovations in Hospitality

Module 9: Leadership and Team Management
Leadership Styles and Techniques Team Building and Motivation Conflict Resolution and Performance Management

Leadership and Team Management

Module 10: Legal and Regulatory Compliance
Licensing and Permitting Requirements Employment Laws and Regulations Health and Safety Standards Compliance

Legal and Regulatory Compliance

Module 11: Case Studies and Practical Applications
Analysis of Real-World Restaurant Management Scenarios Application of Learned Concepts in Various Hospitality Settings Guest Lectures from Industry Experts

Case Studies and Practical Applications

Module 12: Capstone Project and Final Assessment
Application of Knowledge and Skills Acquired Throughout the Course Development of a Comprehensive Restaurant Management Plan Presentation of Capstone Project to Peers and Instructors

Capstone Project and Final Assessment

Keep Updated About Our Course

Merit Academy

Important

Useful Links

About Course

What Will You Learn?

Course Content

Module 1: Introduction to Restaurant Management Overview of the Hospitality Industry Roles and Responsibilities of a Restaurant Manager Understanding Customer Service Excellence

Introduction to Restaurant Management

Module 2: Restaurant Operations Management Menu Planning and Development Inventory Management and Cost Control Food Safety and Hygiene Standards

Restaurant Operations Management

Module 3: Front-of-House Management Host and Guest Relations Reservation Systems and Seating Management Service Standards and Training

Front-of-House Management

Module 4: Back-of-House Management Kitchen Operations and Workflow Staffing and Scheduling Vendor Management and Procurement

Back-of-House Management

Module 5: Financial Management in Hospitality Budgeting and Financial Planning Revenue Management Strategies Profitability Analysis and Reporting

Financial Management in Hospitality

Module 6: Marketing and Promotions Developing Marketing Strategies for Restaurants Digital Marketing and Social Media Engagement Promotional Events and Partnerships

Marketing and Promotions

Module 7: Customer Experience and Satisfaction Assessing and Improving Customer Experience Handling Complaints and Feedback Building Customer Loyalty Programs

Customer Experience and Satisfaction

Module 8: Trends and Innovations in Hospitality Industry Trends and Emerging Technologies Sustainable Practices in Hospitality Management Adaptation to Changing Consumer Preferences

Trends and Innovations in Hospitality

Module 9: Leadership and Team Management Leadership Styles and Techniques Team Building and Motivation Conflict Resolution and Performance Management

Leadership and Team Management

Module 10: Legal and Regulatory Compliance Licensing and Permitting Requirements Employment Laws and Regulations Health and Safety Standards Compliance

Legal and Regulatory Compliance

Module 11: Case Studies and Practical Applications Analysis of Real-World Restaurant Management Scenarios Application of Learned Concepts in Various Hospitality Settings Guest Lectures from Industry Experts

Case Studies and Practical Applications

Module 12: Capstone Project and Final Assessment Application of Knowledge and Skills Acquired Throughout the Course Development of a Comprehensive Restaurant Management Plan Presentation of Capstone Project to Peers and Instructors

Capstone Project and Final Assessment

Student Ratings & Reviews

Keep Updated About Our Course

Merit Academy

Important

Useful Links

Module 1: Introduction to Restaurant Management
Overview of the Hospitality Industry Roles and Responsibilities of a Restaurant Manager Understanding Customer Service Excellence

Module 2: Restaurant Operations Management
Menu Planning and Development Inventory Management and Cost Control Food Safety and Hygiene Standards

Module 3: Front-of-House Management
Host and Guest Relations Reservation Systems and Seating Management Service Standards and Training

Module 4: Back-of-House Management
Kitchen Operations and Workflow Staffing and Scheduling Vendor Management and Procurement

Module 5: Financial Management in Hospitality
Budgeting and Financial Planning Revenue Management Strategies Profitability Analysis and Reporting

Module 6: Marketing and Promotions
Developing Marketing Strategies for Restaurants Digital Marketing and Social Media Engagement Promotional Events and Partnerships

Module 7: Customer Experience and Satisfaction
Assessing and Improving Customer Experience Handling Complaints and Feedback Building Customer Loyalty Programs

Module 8: Trends and Innovations in Hospitality
Industry Trends and Emerging Technologies Sustainable Practices in Hospitality Management Adaptation to Changing Consumer Preferences

Module 9: Leadership and Team Management
Leadership Styles and Techniques Team Building and Motivation Conflict Resolution and Performance Management

Module 10: Legal and Regulatory Compliance
Licensing and Permitting Requirements Employment Laws and Regulations Health and Safety Standards Compliance

Module 11: Case Studies and Practical Applications
Analysis of Real-World Restaurant Management Scenarios Application of Learned Concepts in Various Hospitality Settings Guest Lectures from Industry Experts

Module 12: Capstone Project and Final Assessment
Application of Knowledge and Skills Acquired Throughout the Course Development of a Comprehensive Restaurant Management Plan Presentation of Capstone Project to Peers and Instructors