This course provides a comprehensive overview of the operational aspects of running a successful restaurant. The course covers key topics such as menu planning, food and beverage service, staffing, inventory management, cost control, health and safety regulations, and customer service excellence. Students will learn how to oversee daily restaurant operations, manage teams, and ensure profitability while delivering high-quality dining experiences. The course emphasizes the importance of leadership, operational efficiency, and strategic decision-making in restaurant management.
Upon successful completion of this course, students will be able to:
These outcomes aim to prepare students for leadership roles in restaurant management by equipping them with the operational, financial, and managerial skills necessary to run a successful and efficient restaurant while delivering exceptional customer service.