The Restaurant Industry: Survey of Operations and Management
MGMT X 495.01
This course examines the process of establishing and operating a restaurant from development of concept to devising an executive summary business plan.
What you can learn.
- Explore restaurant characteristics: location, design, marketing, financing, and leasing
- Understand the details of menu development, bar and beverage, food purchasing, facilities, and equipment planning
- Gain knowledge of management essentials: costing, staff selection and utilization, customer relations, food sanitation, legal, tax, and insurance issues
About this course:
This course examines the process of establishing and operating a restaurant, from development of concept to devising an executive summary business plan. Topics discussed include restaurant characteristics; location; design; marketing; financing; leasing; menu development; bar and beverage; food purchasing; facilities planning; choosing equipment; cost control procedures; staff selection and utilization; management techniques; customer relations; food sanitation; and legal, tax, and insurance issues.Contact Us
Speak to a program representative. Hours: Mon-Fri, 8am-5pm.
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