Description: This certification covers the management of restaurant operations. Topics include menu planning, cost control, service quality, and staff management. Participants will learn to run successful restaurant businesses.
Course Objectives:
- Understand the principles of restaurant management.
- Develop effective menu planning and cost control strategies.
- Enhance service quality and staff management.
- Manage restaurant operations efficiently.
Learning Outcomes:
- Apply restaurant management strategies in hospitality settings.
- Develop and implement menu planning and cost control strategies.
- Enhance service quality and staff management.
- Optimize restaurant operations.