Restaurant Operations Management – Share your passion for people and incredible service!
Are you interested in a career that can take you around the world, offering a fast-paced and thrilling environment where you can share your passion for people and incredible service?
Then the hospitality industry is for you.
You will develop your business management skills via hands-on learning, abstract classes and practical labs led by industry experts.
This Restaurant Operations Management course provides students the unique opportunity to study operations and management of full-service restaurants.
Course topics include operational issues, customer satisfaction, restaurant trends and challenges, financial accountability, service issues, and management development.
Various aspects of production and service are experienced, discussed and demonstrated. Students become familiar with all aspects of a restaurant operation.
This program is designed for students who desire to improve their understanding of restaurant management.
It will identify leadership skills in finance and cost controls, marketing, bar and kitchen food productions, and effective menu planning. This course will also provide students with the basics of entrepreneurialism and how to put these learning objectives to work.
The 5-day programme is not kitchen or service specific but has a more holistic approach to the restaurant operation. This assists in breaking down barriers between head chefs and restaurant managers, helping them to see the operation as a whole, rather than two separate, independent parts.
This certificate program covers the fundamentals of successful revenue management, providing practical guidance for implementing a restaurant revenue management strategy.
Learn to optimize occupancy, table mix, meal duration, and pricing. Then, bring it together with a proven process for implementing a revenue management strategy that boosts profits.
Finally, learn additional tools for diagnosing and resolving operational problems and for improving the customer service experience.
You might be interested in other related courses as next step.
The objective is to provide students with practical knowledge and tools on how to operate a profitable small or large-size restaurant business.
Students will understand the importance of specific industry analysis, market research and business planning in a thriving trade.
Also, considerable emphasis is put on excellent staff planning as well as motivating the staff to achieve the best results in business. Besides, students will be introduced to a process of finding the best purchasing channels.
The business follow-up, as an essential tool, takes place during the entire course.
After completing this course, you will be able to:
1. Summarize procedures within restaurant operations
2. Apply operational processes to achieve specific results
3. Examine the influence of the history of restaurants on contemporary restaurants
4. Justify the use of managerial functions to affect profitability
5. Develop strategies to improve restaurant performance
Participants who fully attend this course and complete the test on the last day will receive a Strategic Axis Professional Certificate (SAPC). SAPC certificates are regionally recognized and can be quite valuable when applying for more senior roles within the organization or outside.
History of Restaurants Marketing
The principles of the hospitality business
Plan and develop a restaurant concept
The menu as a business tool and a form of communication
Target marketing and competition
Structure of restaurant management
Procedures while maintaining a successful business
Menu Planning, Design, Pricing, And Evaluation
Understand a kitchen profit and loss account and how expenses can be affected
Fully understand food cost and its relationship to profitability
Understand wastage and its impact on the bottom line
The principles of cost-effective staff planning
Cost Control Methods
The actual value of a recipe
Different methods to set your selling price
Purchasing, Receiving, Storing Managing Production
Labor Control Standards
Managing Beverage Production Food and Beverage Service
Leading Human Resources Analysis and Improvement
Forecasting of wage and salary costs
Building on concepts learned in Restaurant Revenue Management; this module further explores the correlation between meal duration, occupancy levels, and revenue.
Learn how to create an optimal table mix and increase revenue by using formulas to balance occupation, reservations and meal duration.
Position your business for higher profitability by using formulaic approaches and time-tested methods to quantify demand and manipulate table mix.
This module teaches foodservice managers how to increase revenue through strategic pricing.
Explore concepts in revenue management and implement a strategy built on variable pricing, price discrimination, price elasticity, price customization, demand-based pricing, rate fences, and menu engineering.
Learn how to calculate costs and estimate the payback period for potential investments associated with implementation.
You also examine related staffing, management, and training issues as they relate to pricing and revenue management.
Amid the swirl of activity in food and beverage service, financial management is a function that loses priority sometimes, despite its crucial role.
Understanding and managing your food and beverage operation’s income statement (profit and loss statement) can lead to better decision making and can position you to succeed.
Learn how to get a hold of your organization’s finances and make informed decisions based on profit and performance.