Restaurant and Food Service Operations

What You Will Learn

• 1 Learn the core structures and workflows that define successful restaurant operations.
• 2 Understand food safety systems, HACCP, and sanitation protocols that protect guests.
• 3 Apply menu engineering techniques to maximize profitability and guest satisfaction.
• 4 Develop kitchen production systems that balance quality, speed, and cost.
• 5 Create front-of-house service standards that build guest loyalty and repeat visits.
• 6 Analyze restaurant financial statements and key performance indicators for control.
• 7 Implement inventory management and supply chain best practices to reduce waste.
• 8 Design targeted marketing campaigns and guest engagement strategies for local markets.
• 9 Build high-performing restaurant teams through recruitment, training, and retention.
• 10 Explore current restaurant technology and automation solutions for front and back of house.
• 11 Integrate sustainability practices in sourcing, operations, and waste management.
• 12 Formulate growth strategies for multi-unit expansion and restaurant brand leadership.