Running and maintaining quality in a thriving eating establishment requires a wide range of skills, but you can learn to master them all with our Restaurant Management course. A restaurant’s status in the UK hospitality industry will depend on its flexibility and adaptability in an ever-changing business area. From fine-dining bistros to busy coffee shops, this online course will provide you with business guidelines to ensure customers are satisfied with your food, and more importantly, they will keep coming back for more.
By completing the training, you will gain an in-depth understanding of the essential requirements for any catering operation and the know-how to become a success in a crowded marketplace. From hospitality strategies to recruitment and development and the vital importance of food hygiene and cooking techniques; this provides the complete learning package for any budding restauranteur or snack shop owner.
When you completed this course, you will have gained an overall comprehension of the skills needed to run a thriving business based around hospitality and eating. This can go towards a future career in restaurant or café management, allowing you to run any type of catering business.
This course is ideal for any individual who wishes to pursue a career in catering or general operations in the UK hospitality sector.
Assignments relating to Restaurant Management and food safety will be given to all students and must be completed to pass the course successfully.
|Module 1: Introduction to Hospitality Management||00:21:00|
|Module 2: An Overview of Hotel Industry||00:15:00|
|Module 3: Restaurant Industry||00:32:00|
|Module 4: Restaurant Leadership and Management||00:22:00|
|Module 5: The Process of Selection and Recruitment in the Hospitality Industry||00:18:00|
|Module 6: The Process of Development and Training in the Hospitality Industry||00:21:00|
|Module 7: Management of Front Office Operations||00:16:00|
|Module 8: Management of Food and Beverage Operations||00:17:00|
|Module 9: Food Safety – An Introduction||00:26:00|
|Module 10: Supervision of Food Safety||00:34:00|
|Module 11: Food Safety Legislation||00:28:00|
|Module 12: Food Safety Management System||00:41:00|
|Module 13: Food Safety Management Tools||00:27:00|
|Module 14: Contamination Hazards||00:26:00|
|Module 15: Controlling Contamination||00:36:00|
|Module 16: Food Poisoning (Bacterial) and Food-Borne Illness||00:29:00|
|Module 17: Food Poisoning (Non-Bacterial)||00:29:00|
|Module 19: Food Premises and Equipment: The Design and Construction||00:30:00|
|Module 20: Pest Management||00:27:00|
|Module 21: Food Safety Training for the Staff||00:15:00|
|Mock Exam – Restaurant Management Course||00:20:00|
|Final Exam – Restaurant Management Course||00:20:00|
|Assignment – Restaurant Management Course||00:00:00|