Restaurant Management Course

This Restaurant Management Program prepares students for owning or operating a

restaurant. The Certificate Program provide insight into the hospitality industry.

Students learn to create and display food, manage servers and cooks, create menus
and assist customers. Coursework of the certificate program is placed in restaurant
management; which focus specifically on the skills needed to oversee a foodservice
establishment & also covers the management of hotels and lodging facilities.

This Certificate course can be your passport to an exciting career in the hospitality
and travel industry.

Graduates often pursue courses in Restaurant Operations & Management, making it

one of most popular course offerings. Some of our current students are already
working in the Restaurant industry, gaining additional skills and qualifications through
as they go along with their course.

Students will also learn how to plan for and successfully manage different types of
Restaurant Operations, including coffee shops, dining rooms, room service,
banquets, on-site food service venues, and how to control processes used to reduce
costs in food and beverage operations worldwide.

Who is it for?
Hotel and Restaurant Managers handle the day to day operations of a business,
which include marketing, hospitality, accounting, insurance, and food service. Here
are a few qualities that effective Hotel and Restaurant Managers have in common:
 Flexible: You are productive despite any changes in the hotel or restaurant.
 Creative: Working in hospitality often requires that you think outside of the
box.
 Dependable: A lot of employees rely on you to be organized and offer advice,
and customers rely on you for great service and food.
 Energetic: The hospitality and food industries are fast-paced with demanding
hours.

Learning Outcomes
 Know the components of the restaurant business.
 Know goals, safety and profits.
 Describe customer service essentials.
 Know guest recovery and problematic guests.
 Describe hiring and team-building.
 Know training.
 Know scheduling.
 Describe supervision, counselling and discipline.
 Describe controlling food and beverage costs.
 Know maximizing revenue.
 Know sanitation, liability and legal considerations