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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.

How to Commercialize Your Favorite Recipe with Success

Gain the knowledge and skills to commercialize a specialty food product, whether you want to keep the business small, grow it, or run it as a hobby.

2018 Summer
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.

Hospitality Guest Services

Learn to deliver quality service in a restaurant setting by managing information and people successfully and communicating effectively.

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.