Have you always dreamed of running your own restaurant? Maybe you want to manage a restaurant for a famous chef. What goes on beyond the dining room in a restaurant can determine whether a restaurant is a wild success or a dismal failure.
In Restaurant Management, you’ll learn the responsibilities of running a restaurant—from ordering supplies to hiring and firing employees. This course covers the different types of restaurants; managing kitchen and wait staff; food safety and hygiene; customer relations; marketing; using a point-of-sale system; scheduling employees; and dealing with difficult guests. Restaurant Management will prepare you for a steady career, whether you plan to buy a fast-food franchise, operate a casual sit-down restaurant, or oversee a fine-dining establishment.
What Will You Learn?
- This course for which you are registered is a college preparatory, academically rigorous course that covers an entire semester’s worth of material. As such, it is important that you adhere to the following guidelines as you manage your time and commit to successfully completing all required coursework:
- 1. The requirements for this course are equivalent to completion of minimum of 90+ hours of class instruction at a traditional on-site high school
- 2. Assignments must be submitted for each unit as they are completed so that the teacher may review and assess your performance. Do not hold your work, you must submit each unit’s homework as it is completed, demonstrating weekly assignment completions.
About the instructor
How Restaurants Work
Food and Workplace Safety
Managing a Restaurant Staff