Key Concepts Covered by This Free Course:
- Understand the basic principles of starting a takeaway business.
- Learn how to establish and manage an online ordering system.
- Develop an understanding of legal requirements related to restaurant management.
- Understand the process of restructuring restaurant management.
- Understand how to comply with COVID-19 guidance in the restaurant industry.
- Learn how to adapt and implement management strategies in response to changing market demands.
Course OverviewIn the competitive world of the restaurant industry, staying up-to-date with the latest trends and regulations is essential to success. This Restaurant Management course covers a range of essential topics for anyone looking to start or manage a restaurant. From starting a takeaway business to restructuring management, and complying with COVID-19 guidance, this course provides a comprehensive overview of restaurant management. Participants will learn how to establish and manage an online ordering system, as well as how to adapt to changing market demands. Legal requirements are also covered in depth, providing participants with an understanding of their obligations and the necessary steps to ensure compliance.
Course BenefitsThis course provides participants with the knowledge and skills required to successfully manage a restaurant in today's fast-paced market. With a focus on adapting to new technologies, legal requirements, and market trends, participants will leave the course with a solid understanding of the fundamentals of restaurant management. Through a combination of lectures, case studies, and real-world examples, participants will develop the skills necessary to establish and manage an online ordering system, comply with COVID-19 guidance, and adapt to changing market demands. Upon completion of the course, participants will be equipped with the skills necessary to succeed in the competitive world of restaurant management.
- Restaurant Manager - responsible for overseeing the day-to-day operations of a restaurant, including hiring, training, and supervising staff, managing inventory, and ensuring compliance with legal requirements.
- Food and Beverage Manager - responsible for managing food and beverage operations, including menu planning, inventory management, and staff supervision.
- Front of House Manager - responsible for overseeing customer service and managing front-of-house staff, including servers and hostesses.
- Restaurant Consultant - provides expert advice on restaurant management, including marketing strategies, menu planning, and staff training.
- Catering Manager - responsible for managing the catering operations of a restaurant or catering company, including menu planning, event coordination, and staff supervision.
- Restaurant Owner - responsible for all aspects of restaurant management, including staffing, inventory management, and financial planning.
01: Starting a Takeaway Business
02: Going Online
03: Creating an Online Ordering System
04: Restructuring Management
05: Legal Requirements
06: Complying with the COVID-19 Guidance
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About Course Publisher
One Education offers a range of courses designed to advance your professional skills, boost your CV and enhance your career. All our courses offer a variety of learning materials including video and audio lectures, online exams, test areas, as well as traditional handouts.