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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.

Ready to Dig In?

Course Requirements

This course will not require you to have previous experience in any particular area but you should have a high school reading level. No books will be required.

Course Topics

  • Lesson One : Overview of the House
  • Lesson Two: Goals, Safety and Profits
  • Lesson Three: Customer Service Essentials
  • Lesson Four: Guest Recovery and Problematic Guests
  • Lesson Five: Hiring and Team-building
  • Lesson Six : Training
  • Lesson Seven: Scheduling
  • Lesson Eight: Supervision, Counseling And Discipline
  • Lesson Nine: Controlling Food And Beverage Costs
  • Lesson Ten: Maximizing Revenue
  • Lesson Eleven: Sanitation, Liability And Legal Considerations

Course Materials

All course material will be provided in the lessons and netlinks. There are no required materials to purchase before taking the class.

Grading Policy

Each lesson will include a lesson review quiz along with one or two assignments. Students will successfully complete this course by mastering all learning outcomes with 70% or higher overall grade.

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.

Assessment Guide

Assessment Points
Lesson One Assignment 2
Lesson One: Overview of the House8
Lesson Two: Goals, Safety and Profits9
Lesson Three: Customer Service Essentials8
Lesson Four Assignment 2
Lesson Four: Guest Recovery and Problematic Guests10
Lesson Five Assignment 2
Lesson Five: Hiring and Team-building10
Lesson Six : Training10
Lesson Seven: Scheduling10
Lesson Eight: Supervision, Counseling And Discipline9
Lesson Nine: Controlling Food And Beverage Costs10
Lesson Ten Assignment 2
Lesson Ten: Maximizing Revenue10
Lesson Eleven Assignment 2
Lesson Eleven: Sanitation, Liability And Legal Considerations10
The Final Exam540
Total Points:654

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