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Restaurant Management 101


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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 a myriad of business skills adaptable to scores of other industries. Sales, marketing, human resources, customer service, shipping and receiving, maintenance, food and 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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  • Completely Online
  • Self-Paced
  • Instructor Feedback
  • 6 Months to Complete
  • 24/7 Availability
  • Start Anytime
  • PC & Mac Compatible
  • Android & iOS Friendly
  • Accredited CEUs
Universal Class is an IACET Accredited Provider
 

Learning Outcomes

By successfully completing this course, students will be able to:
  • 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, counseling and discipline.
  • Describe controlling food and beverage costs.
  • Know maximizing revenue.
  • Know sanitation, liability and legal considerations, and
  • Demonstrate mastery of lesson content at levels of 70% or higher.
 
 
 

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Course Lessons

Average Lesson Rating: (1207 votes)
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Lesson One : Overview of the House

Within the hospitality industry, restaurant staff members refer to their workplaces as "The House." 10 Total Points
  • Lesson 1 Video
  • Review Article: Options and Choices
  • Take Poll: Job Placement
  • Complete: Lesson One Assignment
  • Complete Exam: Lesson One: Overview of the House

Lesson Two: Goals, Safety, and Profits

As a restaurant manager, you will have many goals beyond the personal. 9 Total Points
  • Lesson 2 Video
  • Review 2 Articles: Rules and Regs; Restaurant Safety
  • Take Poll: Safety Rules
  • Complete Exam: Lesson Two: Goals, Safety and Profits

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. 8 Total Points
  • Lesson 3 Video
  • Review 3 Articles: A Customer's Point of View; Check Please!; Restaurant Customer Service Standards
  • Complete Exam: Lesson Three: Customer Service Essentials

Lesson Four: Guest Recovery and Problematic Guests

Good waiters 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. 12 Total Points
  • Lesson 4 Video
  • Review 2 Articles: Dealing with Problems; Customer Scams
  • Take Poll: Dealing
  • Complete: Lesson Four Assignment
  • Complete Exam: Lesson Four: Guest Recovery and Problematic Guests

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. 12 Total Points
  • Lesson 5 Video
  • Review 3 Articles: Food Safety Education Training; Hiring New Employees; Food Service Hiring Tips
  • Complete: Lesson Five Assignment
  • Complete Exam: Lesson Five: Hiring and Team-building

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 (chain of command), and safety regulations, and others. 10 Total Points
  • Lesson 6 Video
  • Review 2 Articles: Restaurant Management Tips; Restaurant Management Tips: Cross-Training
  • Complete Exam: Lesson Six : Training

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. 10 Total Points
  • Lesson 7 Video
  • Review 3 Articles: Scheduling for Success; Increasing Productivity; Scheduling Software
  • Complete Exam: Lesson Seven: Scheduling

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. 9 Total Points
  • Lesson 8 Video
  • Review 2 Articles: Tips for Success; On Earning R-E-S-P-E-C-T
  • Complete Exam: Lesson Eight: Supervision, Counseling And Discipline

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 items used for the Front of the House are almost always that manager's direct responsibility. 10 Total Points
  • Lesson 9 Video
  • Review 2 Articles: Keep It Under Control!; Waste Not, Want Not
  • Complete Exam: Lesson Nine: Controlling Food And Beverage Costs

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. 12 Total Points
  • Lesson 10 Video
  • Review 2 Articles: Maximize Your Potential; Profit Margins
  • Complete: Lesson Ten Assignment
  • Complete Exam: Lesson Ten: Maximizing Revenue

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. 552 Total Points
  • Lesson 11 Video
  • Review Article: Liability Issues
  • Take Poll: End of Course Poll
  • Take Survey: Program Evaluation Follow-up Survey (End of Course)
  • Complete: Lesson Eleven Assignment
  • Complete Exam: Lesson Eleven: Sanitation, Liability And Legal Considerations
  • Complete: The Final Exam
654
Total Course Points

Additional Course Information

Online CEU Certificate
  • Document Your Lifelong Learning Achievements
  • Earn an Official Certificate Documenting Course Hours and CEUs
  • Verify Your Certificate with a Unique Serial Number Online
  • View and Share Your Certificate Online or Download/Print as PDF
  • Display Your Certificate on Your Resume and Promote Your Achievements Using Social Media
Document Your CEUs on Your Resume
 
Course Title: Restaurant Management 101
Course Number: 7550157
Languages: English - United States, Canada and other English speaking countries
Category:
Course Type: Professional Development
CEU Value: 0.8 IACET CEUs (Continuing Education Units)
CE Accreditation: Universal Class, Inc. has been accredited as an Authorized Provider by the International Association for Continuing Education and Training (IACET).
Grading Policy: Earn a final grade of 70% or higher to receive an online/downloadable CEU Certification documenting CEUs earned.
Assessment Method: Lesson assignments and review exams
Instructor: UniversalClass Staff Instructor
Syllabus: View Syllabus
Duration: Continuous: Enroll anytime!
Course Fee: $50.00 (no CEU Certification) || with CEU Certification: $75.00

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Student Testimonials

  • "The lessons were very direct and specific with the information. Very easy to work with, constructive and helpful in all areas." -- Marco S.
  • "Every lesson helped me but lessons 5-11 were the things I needed the most." -- Danielle S.
  • "Instructor is helpful and responsive. I liked his style. Thanks." -- Pratibha V.
  • "It was informative. It was all good. " -- Robert I N.
  • "All the lessons were helpful to me. Thank you for sharing your intelligence." -- Antonia B.

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