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Immerse yourself in the world of hospitality with a focus on restaurant management. This course takes you through an extensive journey from understanding the hospitality industry to mastering the intricacies of restaurant leadership and food safety management. Explore the roles of front office and food and beverage operations, as well as the critical aspects of food safety legislation, contamination control, and hygiene practices. Equip yourself with the skills to ensure food safety and manage a restaurant’s operations effectively.
Learning Outcomes:
Gain insights into hospitality management and the hotel industry.
Develop a deep understanding of restaurant industry dynamics.
Acquire skills in restaurant leadership and effective management.
Learn the processes of selection, recruitment, and training in hospitality.
Master front office operations and food and beverage management.
Explore food safety principles, legislation, and management systems.
Understand contamination hazards and methods for control.
Gain knowledge about food-borne illnesses, hygiene, and premises design.
Why buy this Restaurant Management?
Unlimited access to the course for forever
Digital Certificate, Transcript, student ID all included in the price
Absolutely no hidden fees
Directly receive CPD accredited qualifications after course completion
Receive one to one assistance on every weekday from professionals
Immediately receive the PDF certificate after passing
Receive the original copies of your certificate and transcript on the next working day
Easily learn the skills and knowledge from the comfort of your home
Certification
After studying the course materials of the Restaurant Management you will be able to take the MCQ test that will assess your knowledge. After successfully passing the test you will be able to claim the pdf certificate for £5.99. Original Hard Copy certificates need to be ordered at an additional cost of £9.60.
Who is this course for?
This Restaurant Management course is ideal for
Aspiring restaurant managers seeking comprehensive training.
Hospitality professionals transitioning to restaurant management.
Individuals interested in the food and beverage sector.
Current restaurant staff looking to advance in their careers.
Prerequisites
This Restaurant Management was made by professionals and it is compatible with all PC’s, Mac’s, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.
Career path
Restaurant Manager – Average Earnings: £25,000 – £40,000 per year.
Food and Beverage Manager – Average Earnings: £25,000 – £40,000 per year.
Hospitality Manager – Average Earnings: £30,000 – £45,000 per year.
Hotel Operations Manager – Average Earnings: £35,000 – £55,000 per year.
Catering Manager – Average Earnings: £25,000 – £40,000 per year.
Module 01: Introduction to Hospitality Management | |||
Introduction to Hospitality Management | 00:21:00 | ||
Module 02: An Overview of Hotel Industry | |||
An Overview of Hotel Industry | 00:15:00 | ||
Module 03: Restaurant Industry | |||
Restaurant Industry | 00:32:00 | ||
Module 04: Restaurant Leadership and Management | |||
Restaurant Leadership and Management | 00:22:00 | ||
Module 05: The Process of Selection and Recruitment in Hospitality Industry | |||
The Process of Selection and Recruitment in Hospitality Industry | 00:18:00 | ||
Module 06: The Process of Development and Training in Hospitality Industry | |||
The Process of Development and Training in Hospitality Industry | 00:21:00 | ||
Module 07: Management of Front Office Operations | |||
Management of Front Office Operations | 00:16:00 | ||
Module 08: Management of Food and Beverage Operations | |||
Management of Food and Beverage Operations | 00:17:00 | ||
Module 09: Food Safety – An Introduction | |||
Food Safety – An Introduction | 00:26:00 | ||
Module 10: Supervision of Food Safety | |||
Supervision of Food Safety | 00:34:00 | ||
Module 11: Food Safety Legislation | |||
Food Safety Legislation | 00:31:00 | ||
Module 12: Food Safety Management System | |||
Food Safety Management System | 00:41:00 | ||
Module 13: Food Safety Management Tools | |||
Food Safety Management Tools | 00:27:00 | ||
Module 14: Contamination Hazards | |||
Contamination Hazards | 00:26:00 | ||
Module 15: Controlling Contamination | |||
Controlling Contamination | 00:36:00 | ||
Module 16: Food Poisoning (Bacterial) and Food-Borne Illness | |||
Food Poisoning (Bacterial) and Food-Borne Illness | 00:29:00 | ||
Module 17: Food Poisoning (Non-Bacterial) | |||
Food Poisoning (Non-Bacterial) | 00:29:00 | ||
Module 18: Personal Hygiene | |||
Personal Hygiene | 00:27:00 | ||
Module 19: Food Premises and Equipment: The Design and Construction | |||
Food Premises and Equipment: The Design and Construction | 00:30:00 | ||
Module 20: Pest Management | |||
Pest Management | 00:26:00 | ||
Module 21: Food Safety Training for the Staff | |||
Food Safety Training for the Staff | 00:15:00 | ||
Assignment | |||
Assignment – Restaurant Management | 00:00:00 |
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