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Course Catalog > Career Certifications > Hospitality

Restaurant Management  

Restaurant Management covers the practical components for successfully overseeing a restaurant or realizing a restaurant concept.

What you will learn

  • How to plan a successful menu and effectively manage the food and beverage production and service for that menu.
  • How to manage human resources, legal requirements and basic accounting practices to ensure the smooth operation of the restaurant.
  • How to implement a sales and marketing strategy to ensure a successful restaurant.
  • How to select an optimal location for a restaurant.
  • How to plan and implement restaurant fit-outs.

How you will benefit

  • Restaurant Management will give you a wide spectrum of basic training to work in or manage restaurants, bars, fast-food outlets, café or any other food and beverage establishment.
  • Suitable for anyone wanting to learn Restaurant Management without committing to years of study.
  • This course is perfect to complement those undertaking or wanting to undertake some form of work experience or paid work within the food and beverage service industry.

Requirements:

Hardware Requirements:

  • This course can be taken on either a PC or Mac.

Software Requirements:

  • This course is preferred with the latest versions of Windows and Mac OS. Although the versions listed below are compatible, it's strongly recommended to have the latest operating system for an optimal experience.
    • PC: Windows 10 or later.
    • Mac: OS X Snow Leopard 10.6 or later.
  • Browser: The latest version of Google Chrome or Mozilla Firefox are preferred. Microsoft Edge and Safari are also compatible.
  • Any Word Processing application (not included in enrollment); Required file format for assignments: .doc/.docx or .pdf
  • Adobe Acrobat Reader. Click here to download.
  • Software must be installed and fully operational before the course begins.

Other:

  • Email capabilities and access to a personal email account.

Instructional Material Requirements:

The instructional materials required for this course are included in enrollment and will be available online.


As one of today's most in-demand jobs, the salary for a restaurant manager is over $50,000 on average. To become a successful restaurant manager, you must acquire the practical skills and theoretical knowledge necessary to execute all elements of a restaurant business. Restaurant Management provides this foundation by teaching each aspect of the process; from inception through creation to ultimately managing a successful restaurant.

This course will impart the theory behind food and beverage production and management, human resource management and basic accounting practices for the restaurant industry. You will also learn how to market a restaurant to key customer groups and how to sustain a profitable restaurant while adhering to all legal requirements.


  1. Restaurant Location
    1. Demographics
    2. Traffic
    3. Visibility and Accessibility
    4. Size and Affordability
    5. Due Diligence
  2. Restaurant Fit-out
    1. Legal Requirements
    2. Process Management
    3. Layout and Equipment
    4. Restaurant Décor
    5. Budgeting
  3. Menu Management
    1. Purpose
    2. Types
    3. Design Elements
    4. Pricing
    5. Content
    6. Reviews
  4. Sales and Marketing
    1. Target Markets
    2. Marketing Plans
    3. Sales Forecasts
  5. Food Service Management
    1. Food Service Process
    2. Food Service Styles
    3. The Essentials of Main Service Styles
    4. The Advantages of Main Service Styles
    5. Budget Considerations for Main Service Styles
    6. Additional Services
    7. Customer Service
    8. Customer Sales
  6. Kitchen Management
    1. Inventory Systems
    2. Standard Recipes
    3. Preparation Sheets
    4. Kitchen Employees
    5. Food Production Systems and Methods
    6. Food Safety
    7. Measurements
    8. Portions
  7. Beverage Management
    1. Legal considerations
    2. Characteristics of Spirits
    3. Characteristics of Wine
    4. Cocktails
    5. Bar Service
    6. Inventory Levels
    7. Beverage Calculations
  8. Human Resource Management
    1. The Recruitment Process
    2. Employee Inductions
    3. The Training Cycle
    4. Performance Appraisals
    5. Exit Interviews
    6. Rosters and Allocations
  9. Restaurant Contracts
    1. Elements of a Contract
    2. Essential Clauses
    3. Other Laws
  10. Accounting Principles
    1. Accounting Terminology
    2. Financial Statements
    3. Accounting Methods
    4. Inventory Valuation Methods


Thea Roberts is an instructor with a background in business administration. Previously, she was a finance officer and employment advisor. She also held a position in the Washington State Ombudsman Program. Roberts holds a Bachelor of Commerce and a Master of Arts.

Liselle Turner is a content writer and project manager. In addition to her background in advertising, she has worked in the learning and development industry. Turner holds a Bachelor of Business, a Diploma of Hospitality and Management, and a Certificate IV in Assessment and Workplace Training.

 

Restaurant Management
Item: 202003CTP22360  
Class Dates: 7/1/2020 - 9/30/2020                                              Fee: $995.00
This is an on-demand Career Training Program Course offered by Ed2Go.  Class begins upon registration and completion of Student Enrollment Agreement in Ed2Go. Click on Course Title for complete course description.