- 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 Fall, study from anywhere in the world in the safety and comfort of your home through online or remote instruction.
Learn about the everyday physical, chemical, and biological hazards that exist in restaurants, as well as ways to mitigate or eliminate them.
Learn all about point of sale systems for use in restaurants, including what they manage and what to look for when buying one.
Learn to use marketing, operations, and social media skills to promote and improve a restaurant and its operating standards.
Develop your food and beverage product or service venture by creating a mission statement and job descriptions and preparing a business plan.
Exceeding customer expectations is still very much in style, regardless of restaurant type, and this course will take you through how to do it.
Work in groups or individually on a restaurant industry problem, and then present your solution to the class at the final session.
This course will guide you through the steps needed to take a restaurant team member from orientation through technical training.
Gain practical guidance about food and beverage product design, marketing, and consumer experience.
Explore the necessities and options regarding packaging and protection of retail food and beverage products.