Course Description:
This course provides an overview of restaurant operations, including menu planning, food preparation, service techniques, and cost control. Participants will learn to manage restaurant operations efficiently.
Course Objectives:
- Understand the principles of restaurant operations.
- Develop effective menu planning and food preparation strategies.
- Implement service techniques and cost control measures.
Learning Outcomes:
- Manage restaurant operations effectively.
- Develop and implement menu planning and food preparation strategies.
- Enhance service techniques and control costs.
