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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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Restaurant Management 101

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Course Lessons

  • 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

    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.
  • 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 (chain of command), and 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 items 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.
Average Lesson Rating: (896 votes)
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"Extraordinarily Helpful"
Online CEU Certificate
1.0 CEUs
10 Contact Hours
  • 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
Course Title: Restaurant Management 101
Course Number: 7550157
Languages: English - United States, Canada, United Kingdom, Australia, New Zealand, and other English speaking countries
Course Type: Professional Development
CEU Value: 1.0 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), 1760 Old Meadow Road, Suite 500, McLean, VA 22102.
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: $45.00 (no CEU Certification) || with CEU Certification: $70.00

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.
An IntroductionAssignment5
Lesson One Assignment Assignment20
Lesson One: Overview of the HouseExam8
Lesson Two Assignment Assignment25
Lesson Two: Goals, Safety and ProfitsExam9
Lesson Three Assignment Assignment20
Lesson Three: Customer Service EssentialsExam8
Lesson Four Assignment Assignment25
Lesson Four: Guest Recovery and Problematic GuestsExam10
Lesson Five Assignment Assignment25
Lesson Five: Hiring and Team-buildingExam10
Lesson Six Assignment Assignment20
Lesson Six : TrainingExam10
Lesson Seven Assignment Assignment30
Lesson Seven: SchedulingExam10
Lesson Eight Assignment Assignment30
Lesson Eight: Supervision, Counseling And DisciplineExam9
Lesson Nine Assignment Assignment20
Lesson Nine: Controlling Food And Beverage CostsExam10
Lesson Ten Assignment Assignment20
Lesson Ten: Maximizing RevenueExam10
Lesson Eleven Assignment Assignment20
Lesson Eleven: Sanitation, Liability And Legal ConsiderationsExam10
The Final ExamExam540
Total Points:904

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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