The Restaurant Operations Management Course will cover the following topics and more:

Sales and Marketing for a Restaurant

• History of Restaurants Marketing
• The principles of the hospitality business
• Plan and develop a restaurant concept
• The menu as a business tool and a form of communication
• Target marketing and competition
• Structure of restaurant management
• Procedures while maintaining a successful business

 Introduction to Restaurant Revenue Management

• Menu Planning, Design, Pricing, And Evaluation
• Understand a kitchen profit and loss account and how expenses can be affected
• Fully understand food cost and its relationship to profitability
• Understand wastage and its impact on the bottom line
• The principles of cost-effective staff planning
• Cost Control Methods
• The actual value of a recipe
• Different methods to set your selling price

Restaurant Life-Cycle Management

• Purchasing, Receiving, Storing Managing Production
• Labor Control Standards
• Managing Beverage Production Food and Beverage Service
• Leading Human Resources Analysis and Improvement
• Legal Aspect
• Evaluation Procedures
• Forecasting of wage and salary costs
• Business follow-up
• Product planning

Managing Revenue with Table Mix

• Building on concepts learned in Restaurant Revenue Management; this module further explores the correlation between meal duration, occupancy levels, and revenue.
• Learn how to create an optimal table mix and increase revenue by using formulas to balance occupation, reservations, and meal duration.
• Position your business for higher profitability by using formulaic approaches and time-tested methods to quantify demand and manipulate table mix.

Managing Revenue with Pricing

• This module teaches foodservice managers how to increase revenue through strategic pricing.
• Explore concepts in revenue management and implement a strategy built on variable pricing, price discrimination, price elasticity, price customization, demand-based pricing, rate fences, and menu engineering.
• Learn how to calculate costs and estimate the payback period for potential investments associated with implementation.
• You also examine related staffing, management, and training issues as they relate to pricing and revenue management.

Utilizing Income Statements and Operational Data

• Amid the swirl of activity in food and beverage service, financial management is a function that loses priority sometimes, despite its crucial role.
• Understanding and managing your food and beverage operation’s income statement (profit and loss statement) can lead to better decision making and can position you to succeed.
• Learn how to get a hold of your organization’s finances and make informed decisions based on profit and performance.

Course Booking

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