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Restaurant Operations

This course will cover the wide range of activities that must come together to create a successful restaurant operation and customer experience. Topics covered include finding a location, designing the layout of the kitchen and dining room, and purchasing equipment; menu development, pricing, and purchasing; and health, sanitation, and liquor licensing. Learn the procedures for hiring, training, and evaluating staff and complying with relevant labor laws and regulations. Also, review technology that can improve operational efficiency in a restaurant.

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You'll Walk Away with

  • The ability to plan for efficient food manufacturing, sales, and service
  • Knowledge of staffing roles and job descriptions
  • An awareness of all relevant government laws and regulations

1 section

  • Spring 2018
    • Section

      001
    • Semester

      Spring 2018
    • Date

      Mar 26 - Apr 14
    • Day

      Weekday / Weekend
    • Time

      Day / Evening
      • In-Person/Online Blended
    • Format

      In-Person/Online Blended
      • In-Person/Online Blended
    • Sessions

      4
    • Faculty

      Naples, Ronald
    • Location

      Location TBA
    • Mar 31 – Apr 14
    • Saturday
    • 10:00AM – 3:00PM
    • Location TBA
    • Mar 26 – Mar 26
    • Monday
    • 6:30PM – 8:00PM
    • Location TBA
    • Mar 26 – Apr 14
    • Self-Paced
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