RESTAURANT MANAGEMENT PRACTICES

Course Curriculum

Chapter One
1.1 Learning Objectives 00:00:00
1.2 Food and beverage production 00:00:00
1.3 Types of foodservice operations 00:00:00
1.4 Planning of Food Service 00:00:00
1.5 Revenue control system 00:00:00
Chapter Two
2.1 Learning Objectives 00:00:00
2.2 Cost analysis 00:00:00
2.3 Service pricing 00:00:00
2.4 Planning and budgeting 00:00:00
2.5 Restaurant financials 00:00:00
Chapter Three
3.1 Learning Objectives 00:00:00
3.2 Payroll Management Systems 00:00:00
3.3 Inventory Management 00:00:00
3.4 Electronic Payment Systems 00:00:00
Chapter Four
4.1 Learning Objectives 00:00:00
4.2 Safety and Sanitary Procedures 00:00:00
4.3 Food Safety Management System 00:00:00
4.4 Effective sanitation programs in restaurant Operations 00:00:00
Chapter Five
5.1 Learning Objectives 00:00:00
5.2 Human resources systems in restaurant operations 00:00:00
5.3 Technology Applications for Human Resources Management 00:00:00
5.4 Functions of a Restaurant Manager 00:00:00
CONCLUSION 00:00:00
TAKE THIS COURSE
  • 400.00
  • UNLIMITED ACCESS
  • Course Certificate
2018 The Connection powered by GloApps LLC
X