This level would provide students with a more in-depth understanding of the different aspects of customer service excellence in restaurants, such as the psychology of customer service, dealing with difficult customers, complaint handling, upselling and cross-selling, and restaurant feedback. Students would…
Level 2 Restaurant Service Management – Front-of-House Operations and Service
This level would provide students with a more in-depth understanding of the different aspects of front-of-house operations and service, such as guest service skills, table service, bar service, catering and events, and restaurant reservations. Students would learn about the different ways…
Level 1 Menu Planning and Development
The certificate in Menu Planning and Development is a short, face-to-face course that provides students with the knowledge and skills they need to create and manage successful menus. The course covers the different aspects of menu planning and development, from design…
Level 3 Restaurant Operations and Control -Quality Control
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…
Level 2 Restaurant Operations and Control – Inventory Management
This level would provide students with a more in-depth understanding of the different aspects of inventory management for restaurants, such as planning and control, systems and software, auditing and reporting, shrinkage and loss prevention, and costing and pricing. Students would learn…
Level 1 Restaurant Operations and Control – Fundamentals
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,…
Level 1 Introduction to Restaurant Management
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…