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Basic Restaurant Management Course

This 2-day basic restaurant management course provides learners with knowledge about inventory management, food safety and hygiene, and general restaurant operations. The course covers topics such as understanding different restaurant roles and responsibilities, point-of-sale systems, safety regulations, marketing, customer service and inventory management. The goal is for participants to gain the skills needed to efficiently operate a restaurant.

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Goldriche Consults
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202 views3 pages

Basic Restaurant Management Course

This 2-day basic restaurant management course provides learners with knowledge about inventory management, food safety and hygiene, and general restaurant operations. The course covers topics such as understanding different restaurant roles and responsibilities, point-of-sale systems, safety regulations, marketing, customer service and inventory management. The goal is for participants to gain the skills needed to efficiently operate a restaurant.

Uploaded by

Goldriche Consults
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BASIC RESTAURANT

MANAGEMENT
COURSE
Introduction
This course outlines the basics of inventory management, principles of food safety and
SUMMARY hygiene as well as general restaurant management. It provides learners with the knowledge,
Cost
understanding and skills required to operate efficiently in a restaurant.
N50,000
Learning Outcomes
Duration At the end of the programme, participants will be able to:
2 Days
 Summarize the components of the restaurant business
Level
100
 Understand the benefits of a well-run restaurant
Target Audience
Restaurant Owners  Describe the basics of stock management and control
Restaurant Managers
Kitchen Managers  Understand the principles of food safety & hygiene
Chefs
Cooks
 Demonstrate knowledge of basic food safety and hygiene practices
Available Locations
Ikeja, Lagos  List some common food borne illnesses and how to prevent them

Delivery Method  Explain how to prevent food theft at a restaurant


Classroom Instructor-Led Training
 Describe customer service essentials
Course Outline
Day 1 Day 2
Module 1 – Restaurant Management: What You Need to Know Module 5 – Managing Restaurant Staff
• Identify different types of restaurants • Recognize the importance of teamwork
• Recognize the importance of customer needs • Understand how to make a work schedule
• Manage and support staff • Manage employee problems and challenges
• Track expenses and profit
Module 6 – Professional Communications & Ethics in Restaurant
Module 2 – How Restaurants Work Mgt
• Identify the different roles in the front of house • Use active listening skills to hear and communicate
• Recognize job responsibilities in the kitchen effectively
• Understand how the point-of-sale system works • Discuss the importance of nonverbal communication
• Explore how the restaurant manager functions in this hierarchy • Understand the ethical guidelines appropriate for a
restaurant manager
Module 3 – Food & Workplace Safety • Recognize the importance of employee-friendly policies
• Understand essential safety regulations in the kitchen
• Recognize the importance of proper employee training Module 7 – Marketing & Customer Service
• Identify key food safety practices • Recognize the importance of customer service
• List common food-borne illnesses • Identify key ways to improve customer service
• Discuss the types of customer feedback
Module 4 – Understanding Recipes, Techniques, & Equipment • Understand the components of a marketing plan
• Understand how to read a recipe
• Recognize ingredient quantities and preparation instructions Module 8 – Basic Inventory Management
• Explain some basic cooking techniques • How to take restaurant inventory
• Explore the function of commercial cooking equipment • Calculating average daily inventory cost
• How inventory management affects net profit
• General restaurant inventory management tips

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