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Accelerated Course in Restaurant Management and Operations

Developing and building a successful restaurant requires a balance between creating a memorable service experience and minimizing operational expenditures to ensure profitability. This 12-week intensive discusses the strategies necessary for evaluating menu offerings, while considering food and beverage costs; developing an effective marketing strategy; examining the profit and loss statement; inventory and purchasing; site selection and facility design; and managing and investing in human capital. This highly structured course combines classroom lectures and site visits.

More details

You'll Walk Away with

  • The ability to develop a restaurant business plan
  • The ability to develop the skills necessary to evaluate real estate locations for locating a food and beverage operation
  • The ability to understand and utilize profit and loss statements in analyzing restaurant operations
  • The ability to understand how kitchen and restaurant design is impacted by the menu and theme selected for a restaurant
  • The ability to understand how the government oversees the food and beverage industry through liquor, health, personnel, and other laws and codes

1 section

  • Fall 2024

    • Section

      001
    • Semester

      Fall 2024
    • Date

      Sep 7 - Nov 23
    • Day

      Saturday
    • Time

      9:00AM-2:30PM
      • In-Person
    • Format

      In-Person
      • In-Person
    • Sessions

      12
    • Faculty

      TBA
    • Location

      Midtown Center