Restaurant Management Foundation
Restaurant Management Foundation, available at $44.99, has an average rating of 3.55, with 68 lectures, based on 39 reviews, and has 165 subscribers.
You will learn about Ways to make your restaurant kitchen run more efficient Ways to build your restaurant brand image Tips for setting up food delivery for your restaurant Tips for food waste management in restaurant How to choose suppliers for your restaurant Ways to reduce staff turnover in the restaurant How to maintain consistent restaurant food taste How to increase business during restaurant slow months Factors that will affect your menu pricing strategy How to motivate restaurant employees and increase productivity How to improve cash flow in your restaurant business Difference between fast food and restaurant The most popular restaurant types This course is ideal for individuals who are restaurant owners, restaurant managers, employees, customers, suppliers, restaurant associations, hotels, motels, guesthouse, event planners, food agencies, CEO, directors, consultants, supervisors, vendors, everybody etc. It is particularly useful for restaurant owners, restaurant managers, employees, customers, suppliers, restaurant associations, hotels, motels, guesthouse, event planners, food agencies, CEO, directors, consultants, supervisors, vendors, everybody etc.
Enroll now: Restaurant Management Foundation
Summary
Title: Restaurant Management Foundation
Price: $44.99
Average Rating: 3.55
Number of Lectures: 68
Number of Published Lectures: 68
Number of Curriculum Items: 68
Number of Published Curriculum Objects: 68
Original Price: $99.99
Quality Status: approved
Status: Live
What You Will Learn
- Ways to make your restaurant kitchen run more efficient
- Ways to build your restaurant brand image
- Tips for setting up food delivery for your restaurant
- Tips for food waste management in restaurant
- How to choose suppliers for your restaurant
- Ways to reduce staff turnover in the restaurant
- How to maintain consistent restaurant food taste
- How to increase business during restaurant slow months
- Factors that will affect your menu pricing strategy
- How to motivate restaurant employees and increase productivity
- How to improve cash flow in your restaurant business
- Difference between fast food and restaurant
- The most popular restaurant types
Who Should Attend
- restaurant owners, restaurant managers, employees, customers, suppliers, restaurant associations, hotels, motels, guesthouse, event planners, food agencies, CEO, directors, consultants, supervisors, vendors, everybody etc.
Target Audiences
- restaurant owners, restaurant managers, employees, customers, suppliers, restaurant associations, hotels, motels, guesthouse, event planners, food agencies, CEO, directors, consultants, supervisors, vendors, everybody etc.
Restaurant, establishment where refreshments or meals may be procured by the public. The public dining room that ultimately came to be known as the restaurant originated in France, and the french have continued to make major contributions to the restaurant’s development.The restaurant industry is experiencing great competition, but operators must ensure that they understand the trends of the market and how thy can position their business to ensure that they stand tall in terms of competition, by providing clients with satisfactory delivery of service and good food. What l have observe in this industry is consistency specifically in the taste of the food, because customers will keep coming to the restaurant because they can easily find what they want, the environment of the restaurant speaks volumes, poor environment is a big demotivate to customers and will prevent customers from coming back to do business again with the company.
Most restaurant fail to pay a close attention to the kitchen, but the kitchen can make or break the restaurant reputation, if kitchen staff are incompetent and always delay in food preparation it will put a lot of customers off, so the owners and supervisors of the kitchen must ensure that they employ competent staff who can work under pressure and deliver on time to the admiration of the customer. Managers should also listen to the feedback of their employees so that any challenges can easily be resolve in unison. The image of the restaurant is very important to the growth and development of the organization, serious restaurants should build a professional website to ensure that potential customers can find all information at a go on the site. Managers should ask customers for review as a form of social proof to enhance their image.
Choosing good suppliers play a key role in the success of the restaurant business, but you should not forget that quality is a key factor in this business so make sure that your suppliers have the industry reputation for supplying products that are quality, pricing must also be taken into consideration when dealing with suppliers. Waste food management should be down, to avoid that, managers can forecast based on previous information about the average daily sales so that they will not cook more food that cannot be sold.
Course Curriculum
Chapter 1: Introduction
Lecture 1: Introduction
Lecture 2: The most popular restaurant types
Lecture 3: History of restaurant
Lecture 4: The difference between fast food and restaurant
Chapter 2: Ways To Make Your restaurant Kitchen Run More Efficiently
Lecture 1: Listen to your employees feed back
Lecture 2: Streamline your menu
Lecture 3: Create an employee manual
Lecture 4: Set up an efficient inventors system
Lecture 5: Do not discount human communication and talent
Lecture 6: Create specific work stations in the kitchen
Lecture 7: Assign daily prep to someone you trust
Lecture 8: Invest in your self
Chapter 3: Ways To Build Your Restaurant Brand Image
Lecture 1: Focus on employee optimization
Lecture 2: Build a website
Lecture 3: Utilize social media optimization services
Lecture 4: Implement self – optimization strategies
Lecture 5: Ask customers to leave reviews/testimonials
Lecture 6: Keep everything cutting edge
Lecture 7: Invest in online reputation management services
Chapter 4: Tips For Setting Up Food Delivery For Your Restaurant
Lecture 1: Upgrade your pos system
Lecture 2: Check your kitchen line
Lecture 3: Pick from delivery service options
Lecture 4: Decide who provide transportation
Lecture 5: Package food in branded wrapping
Lecture 6: Design a take out menu
Lecture 7: Don't forget the tips
Chapter 5: Tips For Food Waste Management In restaurant
Lecture 1: Avoid over buying -stock
Lecture 2: Temperature control
Lecture 3: Pay attention to use -by dates
Lecture 4: Donate leftover to local charity
Lecture 5: Ask if customers want to take leftover home
Lecture 6: If you have a buffet or self- service counter, do not provide tray's
Chapter 6: How To Choose Suppliers For Your Restaurant
Lecture 1: Quality
Lecture 2: Assortment
Lecture 3: Price
Lecture 4: Sensorial aspect
Lecture 5: Packaging
Lecture 6: Origin
Lecture 7: Logistics
Lecture 8: Finance
Chapter 7: Ways To Reduce Staff Turnover In The Restaurant Industry
Lecture 1: Introduction
Lecture 2: Consider future – proofing with a higher waye
Lecture 3: Create a positive work place culture
Lecture 4: Check – in with your employees
Lecture 5: Refine your hiring strategy
Lecture 6: Try to source internally
Lecture 7: Conduct exits interview
Chapter 8: How To Maintain Consistent Restaurant Food Taste
Lecture 1: Ace the testing ground
Lecture 2: Standardization of the recipes and maintaining the records
Lecture 3: Regular training
Chapter 9: How To Increase Business During Restaurant Slow Months
Lecture 1: Hidley-Ho neighborino
Lecture 2: Local loyalty program
Lecture 3: Trim the fat
Lecture 4: Online goliath
Lecture 5: Dust off your party hats
Chapter 10: Factors That Will Affect Your Menu Pricing Strategy
Lecture 1: Cost
Lecture 2: Appealing to your customers
Lecture 3: Market fluctuations
Lecture 4: Customization
Lecture 5: Get insight into your profits from your EPOS
Chapter 11: How To Motivate Restaurant Employees And Increase Productivity
Lecture 1: Train your restaurant staff
Lecture 2: Ensure good working condition
Lecture 3: Have fixed shifts and overtime policy
Lecture 4: Incentive program
Lecture 5: Set clear, defined goals
Chapter 12: How To Improve Cash Flow In Your Restaurant Business
Lecture 1: Stay on top of book keeping
Lecture 2: Organize changes in payroll
Lecture 3: Make frequent and informal labor decision
Instructors
-
Eric Yeboah
MBA/ PGDip
Rating Distribution
- 1 stars: 3 votes
- 2 stars: 1 votes
- 3 stars: 2 votes
- 4 stars: 2 votes
- 5 stars: 31 votes
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