Course objectives
The aim of course is that students be able to:
- Exploring fundamentals of food and beverage service
- Studying food safety and sanitation during service process
- Studying customer-related services such as customer relations
- Assessing marketing strategy for a successful restaurant
- Studying professionalism in managing /training human resources who are working in restaurants
Course schedule
- Course is extended for (4-6) weeks / 24hours as a total time frame
- 1 lecture per week
- (4-6) hours per lecture
Course study fields
Restaurant management training course is covering many areas that student can make use of during working in restaurant service career
Managing restaurant operations
- Purchasing, receiving and storing procedures
- Employee scheduling and shift planning
- Managing service
Managing exceptional service
- Principles of customers' relations
- Preventing customers' complaints
- Handling customers' complaints / feed back
Managing Marketing efforts
- Marketing promotions
- Local store marketing
Managing employees
- Employees' administrations polices
- Conducting performance evaluation
- Managing employees relations
Training and development
- Employees' orientation, training and skills development
Providing leadership
- Effective communication
- Team building and motivation
Etiquette in restaurants service
Seminar and student evaluation
Course outcomes
After studying the course, the students can
- Differentiate among types of food and beverage service in restaurants
- Distinguish the different equipment which are used in restaurant service
- Understand the critical importance of safety and sanitation issues during food and beverage handling
- Understanding the importance of customer service
- Make professional marketing strategy that gains competitive advantage for the restaurant
- Manage, train and control staff/personnel
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