| This level would provide students with a more in-depth understanding of the different aspects of quality control in restaurants, such as food safety and sanitation, food quality and preparation, service quality and customer satisfaction, and cost control and profitability. Students would learn about the different ways to ensure that the restaurant is meeting the highest standards of quality and that it is operating efficiently and profitably. |
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Module 1: Restaurant Quality Control Principles
- Understand the importance of quality control in restaurants.
- Learn about the different principles of quality control.
- Develop skills in implementing quality control measures.
- Module 2: Restaurant Food Safety and Sanitation
- Understand the importance of food safety and sanitation in restaurants.
- Learn about the different food safety hazards.
- Develop skills in preventing foodborne illness.
- Module 3: Restaurant Food Quality and Preparation
- Understand the importance of food quality and preparation in restaurants.
- Learn about the different factors that affect food quality.
- Develop skills in preparing food safely and efficiently.
- Module 4: Restaurant Service Quality and Customer Satisfaction
- Understand the importance of service quality and customer satisfaction in restaurants.
- Learn about the different factors that affect service quality.
- Develop skills in providing excellent customer service.
- Module 5: Restaurant Cost Control and Profitability
- Understand the importance of cost control and profitability in restaurants.
- Learn about the different ways to control costs.
- Develop skills in making decisions that will improve profitability.
- High school or equivalent
- Strong communication and interpersonal skills
- Interest in the course topic
- Good level of English
| 125 GLH |