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Mastering Restaurant Operations; From Menu Engineering to Customer Experience Excellence

Mastering Restaurant Operations; From Menu Engineering to Customer Experience Excellence

$199.00
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Mastering Restaurant Operations: From Menu Engineering to Customer Experience Excellence



Course Overview

This comprehensive course is designed to equip restaurant professionals with the knowledge and skills needed to excel in today's competitive culinary landscape. Participants will learn the fundamentals of restaurant operations, from menu engineering to customer experience excellence, and receive a certificate upon completion issued by The Art of Service.



Course Features

  • Interactive and engaging learning experience
  • Comprehensive curriculum covering 80+ topics
  • Personalized learning with expert instructors
  • Up-to-date and practical content with real-world applications
  • High-quality content, including video lessons, quizzes, and hands-on projects
  • Certificate of Completion issued by The Art of Service
  • Flexible learning with lifetime access and mobile accessibility
  • Community-driven with discussion forums and peer feedback
  • Actionable insights and hands-on projects to apply learning
  • Bite-sized lessons and progress tracking for optimal learning
  • Gamification elements to enhance engagement and motivation


Course Outline

Module 1: Introduction to Restaurant Operations

  • Overview of the restaurant industry
  • Key components of restaurant operations
  • Importance of menu engineering and customer experience
  • Setting goals and objectives for restaurant success

Module 2: Menu Engineering Fundamentals

  • Menu planning and design principles
  • Menu pricing strategies and revenue management
  • Menu item profitability and cost control
  • Menu engineering tools and software

Module 3: Menu Item Development and Innovation

  • Creating new menu items and concepts
  • Menu item testing and feedback
  • Menu innovation and trend analysis
  • Collaborating with chefs and culinary teams

Module 4: Food Cost Control and Inventory Management

  • Food cost calculation and analysis
  • Inventory management systems and techniques
  • Vendor selection and procurement strategies
  • Food waste reduction and sustainability practices

Module 5: Labor Cost Control and Staffing Strategies

  • Labor cost calculation and analysis
  • Staffing strategies and scheduling techniques
  • Employee training and development programs
  • Labor laws and regulations compliance

Module 6: Customer Experience Excellence

  • Understanding customer needs and preferences
  • Creating a positive customer experience
  • Service standards and protocols
  • Handling customer complaints and feedback

Module 7: Marketing and Promotions

  • Marketing strategies and tactics for restaurants
  • Social media marketing and online presence
  • Promotions and events planning
  • Loyalty programs and customer retention

Module 8: Restaurant Technology and Systems

  • Restaurant management software and systems
  • Point-of-sale systems and credit card processing
  • Online ordering and delivery systems
  • Data analysis and reporting tools

Module 9: Financial Management and Accounting

  • Financial statement analysis and interpretation
  • Budgeting and forecasting techniques
  • Cash flow management and funding options
  • Accounting principles and practices for restaurants

Module 10: Leadership and Management

  • Leadership styles and effective management techniques
  • Communication and conflict resolution skills
  • Team building and employee motivation strategies
  • Time management and productivity techniques


Certificate of Completion

Upon completing all course modules and requirements, participants will receive a Certificate of Completion issued by The Art of Service. This certificate demonstrates expertise in restaurant operations and commitment to providing exceptional customer experiences.

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