| This level would provide students with a basic understanding of the different concepts, processes, and procedures that are used in restaurant operations and control. Students would 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: Introduction to Restaurant Operations and Control
- Understand the importance of restaurant operations and control in the restaurant industry.
- Learn about the different types of restaurants.
- Identify the different roles and responsibilities of restaurant staff.
- Learn about the different challenges and opportunities that the restaurant industry faces.
- Module 2: Restaurant Service and Operations Principles
- Understand the different aspects of front-of-house operations, such as greeting guests, taking orders, serving food and drinks, and handling payments.
- Learn about the importance of providing excellent customer service.
- Develop skills in restaurant service and operations.
- Module 3: Inventory Management for Restaurants Concepts
- Understand the importance of inventory management in restaurants.
- Learn about the different types of inventory management systems.
- Develop skills in managing inventory levels.
- Module 4: Quality Control in Restaurants Concepts
- Understand the importance of quality control in restaurants.
- Learn about the different ways to ensure food safety and sanitation.
- Develop skills in quality control.
- High school or equivalent
- Strong communication and interpersonal skills
- Interest in the course topic
- Good level of English
| 50 GLH |