| The certificate in Introduction to Restaurant Management is a short, face-to-face course that provides students with a comprehensive overview of the restaurant industry. The course covers the different aspects of restaurant operations, from front-of-house management to back-of-house management. Students will learn about the different types of restaurants, the different roles and responsibilities of restaurant staff, and the different challenges and opportunities that the restaurant industry faces. |
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Module 1: Restaurant Management Fundamentals
- Understand the different aspects of restaurant management.
- Learn about the different roles and responsibilities of restaurant managers.
- Develop skills in managing a restaurant.
- Module 2: Basics of Restaurant Operations
- Understand the different aspects of restaurant operations.
- Learn about the different types of restaurant operations.
- Develop skills in managing restaurant operations.
- Module 3: Introduction to Front-of-House Management
- Understand the different aspects of front-of-house management.
- Learn about the different roles and responsibilities of front-of-house managers.
- Develop skills in managing front-of-house operations.
- Module 4: Introduction to Back-of-House Operations
- Understand the different aspects of back-of-house management.
- Learn about the different roles and responsibilities of back-of-house managers.
- Develop skills in managing back-of-house operations.
- High school or equivalent
- Strong communication and interpersonal skills
- Interest in the course topic
- Good level of English
| 100 GLH |