Course Content
Introduction to Restaurant Management:
Overview of the restaurant industry.
00:00Types of restaurants and their differences.
00:00Roles and responsibilities of restaurant managers.
00:00
Restaurant Operations:
Menu Planning and Development:
Customer Service:
Staff Training and Management:
Marketing and Promotion:
Marketing and Promotion:
Financial Management:
Trends and Innovation:
Legal and Regulatory Compliance:
Customer Service Skills:
Menu Knowledge:
Table Service Techniques:
Upselling and Revenue Generation:
Communication and Teamwork:
Professional Appearance and Etiquette:
Safety and Hygiene Practices:
Handling Payments and Cash Handling:
Hospitality and Guest Experience:
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