- Taught by Industry Experts
- Provides Practical, Hands-on Skills
- Focuses on Operations
Working in a restaurant, bar, or other food service business is fast paced, and managers must efficiently identify and resolve situations, lead teams, and grow revenues sustainably over time. From developing a business plan, staffing and opening a restaurant, and overseeing day-to-day operations to implementing cost controls and improving profitability, the skills gained in these courses will help you to advance in your career and will add significant value to your organization.
Take the next step in realizing your restaurant concept and develop an authentic brand that will attract loyal customers.
Expertly analyze your restaurant business, determine ways to improve your bottom line, and diagnose issues before they become serious problems.
Learn how a well-organized and well-managed kitchen determines quality control, consistency, efficiency, and harmony among employees.
Learn how to design a menu that will drive sales, control labor and food costs, and increase the profitability of your restaurant.