Name: Restaurant Management
Rating: 4.7 (11 reviews)

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Restaurant Management teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Restaurant Management is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Key Features of the Restaurant Management :

Our trusted, high quality and affordable Restaurant Management trains individuals to become experts in their field.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Restaurant Management. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Accreditation

All of our courses, including this Restaurant Management, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Course Curriculum

The detailed curriculum outline of our Restaurant Management is as follows:

Restaurant Management

Module 01: Introduction to Hospitality Management
Module 02: An Overview of Hotel Industry
Module 03: Restaurant Industry
Module 04: Restaurant Leadership and Management
Module 05: The Process of Selection and Recruitment in Hospitality Industry
Module 06: The Process of Development and Training in Hospitality Industry
Module 07: Management of Front Office Operations
Module 08: Management of Food and Beverage Operations
Module 09: Food Safety – An Introduction
Module 10: Supervision of Food Safety
Module 11: Food Safety Legislation
Module 12: Food Safety Management System
Module 13: Food Safety Management Tools
Module 14: Contamination Hazards
Module 15: Controlling Contamination
Module 16: Food Poisoning (Bacterial) and Food-Borne Illness
Module 17: Food Poisoning (Non-Bacterial)
Module 18: Personal Hygiene
Module 19: Food Premises and Equipment: The Design and Construction
Module 20: Pest Management
Module 21: Food Safety Training for the Staff

Course Curriculum

Restaurant Management
	Module 01: Introduction to Hospitality Management	00:21:00
	Module 02: An Overview of Hotel Industry	00:15:00
	Module 03: Restaurant Industry	00:32:00
	Module 04: Restaurant Leadership and Management	00:22:00
	Module 05: The Process of Selection and Recruitment in Hospitality Industry	00:18:00
	Module 06: The Process of Development and Training in Hospitality Industry	00:21:00
	Module 07: Management of Front Office Operations	00:16:00
	Module 08: Management of Food and Beverage Operations	00:17:00
	Module 09: Food Safety – An Introduction	00:26:00
	Module 10: Supervision of Food Safety	00:34:00
	Module 11: Food Safety Legislation	00:31:00
	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)	00:17:00
	Module 18: Personal Hygiene	00:27:00
	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