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
1 section
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Fall 2024
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Section
001 -
Semester
Fall 2024 -
Date
Sep 7 - Nov 23 -
Day
Saturday -
Time
9:00AM-2:30PM -
Sessions
12 -
Faculty
TBA -
Location
Midtown Center
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