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

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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