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.
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
NO open sections available for this course at the moment. Please check back next semester.
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Section
1 -
Semester
Spring 2024 -
Date
Jan 27 - Apr 20 -
Day
Saturday -
Time
9:00AM-2:30PM -
Sessions
12 -
Faculty
Naples, Ronald -
Location
Midtown Center
Tuition $3150 -