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Restaurant Management

  • 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.

This Summer, study from anywhere in the world in the safety and comfort of your home through online or remote instruction.

Restaurant Financial Competency

Learn money management with a sprinkling of strategic financial management, as applied to the restaurant industry.

2020 Summer
1 section

Restaurant Operations Competency

Learn about the vital elements of restaurant operations that pertain to the guest and the staff, including standard operating procedures.

2020 Summer
1 section

Foundations of Restaurant Management

Gain awareness of the many facets of restaurant management, and learn how to enter the industry or move to the next level.

2020 Summer
1 section

Capstone: Certificate in Food Entrepreneurship and Innovation

Develop your food and beverage product or service venture by creating a mission statement and job descriptions and preparing a business plan.

2020 Summer
1 section

Food Retail Location Analysis

Analyze the critical factors of distribution, wholesale markets, and retail markets for food and beverage products.

2020 Summer
1 section

Food and Beverage Logistics and Supply Chain

In this online foundation course, learn about recipe creation for the food and beverage product you are looking to introduce to the marketplace.

2020 Summer
1 section

From Concept to Consumer

This foundation course takes you through food and beverage business planning and concept development.

2020 Summer
1 section

Restaurant Management: Achieving Awesome Customer Service

Exceeding customer expectations is still very much in style, regardless of restaurant type, and this course will take you through how to do it.

Restaurant Management: Best Practices in HAACP Plan Development

Learn about the everyday physical, chemical, and biological hazards that exist in restaurants, as well as ways to mitigate or eliminate them.

Restaurant Management: Capstone Course

Work in groups or individually on a restaurant industry problem, and then present your solution to the class at the final session.

Restaurant Management: Evaluating and Using Point of Sale Systems

Learn all about point of sale systems for use in restaurants, including what they manage and what to look for when buying one.

Restaurant Management: Social Media in Promotion and Marketing

Learn to use marketing, operations, and social media skills to promote and improve a restaurant and its operating standards.

Restaurant Management: Staff Training and Development

This course will guide you through the steps needed to take a restaurant team member from orientation through technical training.

Food Experience, Design, and Marketing

Gain practical guidance about food and beverage product design, marketing, and consumer experience.

Packaging Food and Beverage Products

Explore the necessities and options regarding packaging and protection of retail food and beverage products.

Venture Formation and Financing

This course details business creation options available and discusses professional services and financing to consider when starting a new venture.