🧭 COURSE MODULES & OUTLINE

Day 1: Introduction to Restaurant Management & Industry Trends

• Module 1: Understanding the Restaurant Industry
  • Overview of the Global and Local Restaurant Industry ¹
  • Different Types of Restaurants & Food Service Establishments ²
  • Career Opportunities in Restaurant Management ³
• Module 2: Principles of Restaurant Management
  • Core Responsibilities of a Restaurant Manager ⁴
  • Key Success Factors in Restaurant Operations ⁵
  • Case Study: Best Practices from Top-Performing Restaurants ⁶
• Module 3: Industry Trends & Innovations
  • Emerging Trends in Food Service and Dining Experiences ⁷
  • Sustainability and Eco-Friendly Practices in Restaurants ⁸
  • Technology in Restaurant Management ⁹

Day 2: Restaurant Operations & Customer Service Excellence

• Session 1: Restaurant Operations Management
  • Introduction to Restaurant Operations Management ¹⁰
  • Standard Operating Procedures (SOPs) in a Restaurant ¹¹
  • Front-of-House (FOH) vs. Back-of-House (BOH) Management ¹²
  • Managing Peak-Hour Rush & Ensuring Smooth Operations ¹³
• Module 2: Customer Service Excellence
  • Understanding Customer Expectations in a Restaurant ¹⁴
  • Strategies for Handling Difficult Customers and Complaints ¹⁵
  • Creating a Memorable Dining Experience ¹⁶
• Session 3: Hospitality Etiquette & Service Standards
  • Table Service Techniques & Menu Presentation ¹⁷
  • Communication Skills for Restaurant Staff ¹⁸
  • Role-Playing: Handling Customer Complaints ¹⁹
• Session 4: Live Demonstration & Role-Playing
  • Practicing Restaurant Service Scenarios ²⁰
  • Evaluating Service Quality Through Mystery Dining ²¹

Day 3: Financial & Cost Management in Restaurants

• Session 1: Restaurant Financial Management
  • Introduction to Restaurant Financial Management ²²
  • Basics of Restaurant Accounting and Bookkeeping ²³
  • Revenue Management in Restaurants ²⁴
  • Understanding Profit Margins & Cost Control ²⁵
  • Strategies for Cost Control in Restaurants ²⁶
• Module 2: Menu Pricing & Costing Strategies
  • Understanding Food Cost Percentage in Menu Pricing ²⁷
  • Menu Engineering: Maximizing Profitability ²⁸
  • Strategies for Pricing Dishes Competitively ²⁹
  • Common Pricing Mistakes to Avoid ³⁰
• Module 3: Inventory & Waste Management
  • Effective Inventory Tracking Systems ³¹
  • Reducing Food Waste & Increasing Profitability ³²

Day 4: Food Safety, Hygiene, and Compliance

• Session 1: Food Safety & Hygiene Regulations
  • Introduction to Food Safety & Hygiene in Restaurants ³³
  • International and Local Food Safety Standards ³⁴
  • Ensuring Proper Hygiene & Sanitation in the Kitchen ³⁵
  • Key Compliance Measures for Restaurant Managers ³⁶
• Session 2: Health & Safety Compliance
  • Fire Safety in Restaurants ³⁷
  • First Aid in Restaurants ³⁸
  • Emergency Preparedness in Restaurants ³⁹
  • Legal Requirements for Food Businesses ⁴⁰
• Session 3: Supplier Management & Quality Control
  • Sourcing Quality Ingredients and Vendor Selection ⁴¹
  • Conducting Food Quality Inspections ⁴²
  • Establishing a Supplier Management System ⁴³
• Session 4: Food Safety Inspection Simulation & Compliance Assessment
  • Understanding Food Safety Inspections ⁴⁴
  • Hygiene Checklist & Compliance Assessment ⁴⁵

Day 5: Restaurant Marketing & Branding Strategies

• Session 1: Branding & Positioning for Restaurants
  • Introduction to Restaurant Branding ⁴⁶
  • Importance of Branding in Customer Retention ⁴⁷
  • Case Study: McDonald’s vs. Chipotle ⁴⁸
• Session 2: Digital Marketing for Restaurants
  • Social Media Strategies for Restaurants ⁴⁹
  • Google My Business & Online Reputation Management ⁵⁰
• Session 3: Customer Loyalty & Retention Strategies
  • Importance of Customer Loyalty in the Restaurant Industry ⁵¹
  • Implementing Loyalty Programs & Referral Incentives ⁵²
  • Data-Driven Marketing & Customer Engagement ⁵³

Day 6: Leadership, HR Management & Final Project

• Session 1: Leadership & Team Management
  • Effective Leadership Styles in Restaurant Management ⁵⁴
  • Staff Motivation & Conflict Resolution ⁵⁵
• Session 2: Human Resource Management in Restaurants
  • The Importance of HRM in Restaurant Operations ⁵⁶
  • Hiring, Training, and Staff Development in Restaurants ⁵⁷
  • Labor Laws and Employee Rights in the Food Industry