As one of today's most in-demand jobs, the salary for a restaurant manager is over $50,000 on average. To become a successful restaurant manager, you must acquire the practical skills and theoretical knowledge necessary to execute all elements of a restaurant business. Restaurant Management provides this foundation by teaching each aspect of the process; from inception through creation to ultimately managing a successful restaurant.
This course will impart the theory behind food and beverage production and management, human resource management and basic accounting practices for the restaurant industry. You will also learn how to market a restaurant to key customer groups and how to sustain a profitable restaurant while adhering to all legal requirements.
Instructor(s):Thea Roberts
Thea Roberts is an instructor with a background in business administration. Previously, she was a finance officer and employment advisor. She also held a position in the Washington State Ombudsman Program. Roberts holds a Bachelor of Commerce and a Master of Arts.
Liselle Turner
Liselle Turner is a content writer and project manager. In addition to her background in advertising, she has worked in the learning and development industry. Turner holds a Bachelor of Business, a Diploma of Hospitality and Management, and a Certificate IV in Assessment and Workplace Training.
Requirements:
Hardware Requirements:
- This course can be taken on either a PC or Mac.
Software Requirements:
- PC: Windows 10 or later.
- Mac: macOS 10.6 or later.
- Browser: The latest version of Google Chrome or Mozilla Firefox are preferred. Microsoft Edge and Safari are also compatible.
- Any Word Processing application (not included in enrollment).
- Adobe Acrobat Reader.
- Software must be installed and fully operational before the course begins.
Other:
- Email capabilities and access to a personal email account.
Instructional Material Requirements:
The instructional materials required for this course are included in enrollment and will be available online.
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Lesson 1
- Restaurant Location
- Demographics
- Traffic
- Visibility and Accessibility
- Size and Affordability
- Due Diligence
- Restaurant Fit-out
- Legal Requirements
- Process Management
- Layout and Equipment
- Restaurant Décor
- Budgeting
- Menu Management
- Purpose
- Types
- Design Elements
- Pricing
- Content
- Reviews
- Sales and Marketing
- Target Markets
- Marketing Plans
- Sales Forecasts
- Food Service Management
- Food Service Process
- Food Service Styles
- The Essentials of Main Service Styles
- The Advantages of Main Service Styles
- Budget Considerations for Main Service Styles
- Additional Services
- Customer Service
- Customer Sales
- Kitchen Management
- Inventory Systems
- Standard Recipes
- Preparation Sheets
- Kitchen Employees
- Food Production Systems and Methods
- Food Safety
- Measurements
- Portions
- Beverage Management
- Legal considerations
- Characteristics of Spirits
- Characteristics of Wine
- Cocktails
- Bar Service
- Inventory Levels
- Beverage Calculations
- Human Resource Management
- The Recruitment Process
- Employee Inductions
- The Training Cycle
- Performance Appraisals
- Exit Interviews
- Rosters and Allocations
- Restaurant Contracts
- Elements of a Contract
- Essential Clauses
- Other Laws
- Accounting Principles
- Accounting Terminology
- Financial Statements
- Accounting Methods
- Inventory Valuation Methods
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