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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.

Menu Planning and Development: The Key to a More Profitable Restaurant

Learn how to design a menu that will drive sales, control labor and food costs, and increase the profitability of your restaurant.

2017 Spring
1 section

Webinar Series: Best Practices for Restaurant Branding and Marketing

Learn about restaurant marketing and branding best practices from industry experts in this three-part webinar series.

2017 Spring
1 section

Building a Restaurant Success: From Brand Positioning to Target Marketing

Take the next step in realizing your restaurant concept and develop an authentic brand that will attract loyal customers.

2017 Spring
1 section

Enhancing Restaurant Profits: Decision-Making Strategies for Owners and Managers

Expertly analyze your restaurant business, determine ways to improve your bottom line, and diagnose issues before they become serious problems.

2017 Spring
1 section

Managing the Kitchen: From Utility Person to Executive Chef

Learn how a well-organized and well-managed kitchen determines quality control, consistency, efficiency, and harmony among employees.

2017 Spring
1 section