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Online Class: Restaurant Management 101

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IACET Authorized Provider Enroll today! This is a self-paced, continuing education, online course with instructor. You have 6 months to complete.
Course Cost: 6 Month Subscription
Course (no Certificate)   =   $45.00
Course with CEU Certificate*   =   $70.00
* Instantly download, print, and share your CEU Certificate at course completion (additional shipping/handling charges apply for hard copy delivery). UniversalClass™ offers many wonderful learning tools including an online portfolio service that manages all your course completions and CEUs.  
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Course Description

Qualified restaurant managers are always in demand. They earn salaries far above the national average ($45K-$60K and higher), receive generous benefit packages and bonuses, rapid promotions and opportunities for travel. But that's really just the "icing on the cake". Restaurant managers learn, apply and continually improve myriad business skills adaptable to scores of other industries. Sales, marketing, human resources, customer service, shipping and receiving, maintenance, food & beverage preparation and accounting are all in a day's work...you'll truly 'have a finger in every pie'. In addition, you'll meet, interact with and satisfy every conceivable restaurant guest, and have the opportunity to be a true leader, a role model and a positive force in the lives of hundreds of your associates.

And let's not forget those autographed photos of you with Jack Nicholson or Tiger Woods, thanking you for one of their best nights on the town in a long time.

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Restaurant Management 101
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Learning Outcomes

By successfully completing this course, students will be able to:
  • Summarize the components of the restaurant business.
  • Summarize goals, safety and profits.
  • Describe customer service essentials.
  • Summarize guest recovery and problematic guests.
  • Describe hiring and team-building.
  • Summarize training.
  • Summarize scheduling.
  • Describe supervision, counseling and discipline.
  • Describe controlling food and beverage costs.
  • Summarize maximizing revenue.
  • Summarize sanitation, liability and legal considerations, and
  • Demonstrate mastery of lesson content at levels of 70% or higher.

Course Lessons

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Lesson One : Overview of the House

Within the hospitality industry, restaurant staff members refer to their workplaces as "The House".

Lesson Two: Goals, Safety and Profits

As a restaurant manager, you will have many goals beyond the personal.

Lesson Three: Customer Service Essentials

Customer service, and the retention of customers, will always be paramount for the success of any restaurant business. Statistics reveal that if a diner has a positive experience in a restaurant, they will tell three friends about it.

Lesson Four: Guest Recovery and Problematic Guests

Every good waiter will do everything they can to ensure a guest's satisfaction. On the off chance they're unable to satisfy a guest, you the manager will have to step in. This is where guest service becomes guest recovery.

Lesson Five: Hiring and Team-building

Your effectiveness as a manager is directly related to your ability to relate to people and the quality of your interactions with your staff.

Lesson Six : Training

The training period of your employees should be thorough enough to cover the following areas: Rules and regulations, Leadership structure throughout the restaurant (Or 'chain of command'), Safety regulations, and others.

Lesson Seven: Scheduling

Understaffing leads to overworked employees, poor service, and staff members cutting corners to accomplish their tasks--potentially causing food safety issues, accidents and equipment damage.

Lesson Eight: Supervision, Counseling And Discipline

Beyond interviewing and scheduling, the bulk of managerial work is in Supervision. Excellence in supervision means achieving positive results through people.

Lesson Nine: Controlling Food And Beverage Costs

As a manager, you may not have much direct involvement with the food products that go into the kitchen, but almost every item used for the Front of the House are almost always that manager's direct responsibility.

Lesson Ten: Maximizing Revenue

You might actually enjoy periods of time when business is slow in your restaurant; the workday is less stressful, you have fewer guests to take care of, and you get to go home early.

Lesson Eleven: Sanitation, Liability And Legal Considerations

Restaurants, like any other business, are unfortunately often targets of lawsuits, and their managers must be the 'first line of defense'. Your restaurant or employees can in some cases be liable for any injuries or illnesses received by guests.

Additional Information

Course Title : Restaurant Management 101
CEU Value :

1.0 IACET CEUs (Continuing Education Units)

Standard :

Course Adheres to the ANSI/IACET 1-2007 Standard

Accreditation :

Universal Class, Inc. has been accredited as an Authorized Provider by the International Association for Continuing Education and Training (IACET), 1760 Old Meadow Road, Suite 500, McLean, VA 22102.

Languages : English - United States, Canada, United Kingdom, Australia, New Zealand, and other English speaking countries
Course Number : 7550157
Course Type : Professional Development
Course URL :

http://restaurant.onlineclasses.com

Course Rating : Excellent Course! 4 Star Rating
Instructor :

UniversalClass Staff Instructor

Syllabus :

View Syllabus

Grading Policy :

Earn a final grade of 70% or higher to receive a CEU Certificate documenting CEUs earned

Assessment Method :

Lesson assignments and review exams

Duration : Continuous: Enroll anytime!
Requirements : View Technical Requirements
Course Fee :

Basic Course: $45.00 (no CEU Certificate)

   

with CEU Certificate: $70.00

NOT FOR COLLEGE CREDIT
This is a non-credit course, and is provided for your personal enrichment. This course is not intended to be a substitute for any state, government, licensing, certification or educational requirements.

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