The Restaurant Industry: Survey of Operations and Management Course

Program Overview

This comprehensive program delves into the intricacies of establishing and managing a restaurant, covering aspects from concept development to business plan creation. It explores key topics such as location selection, design, marketing, financing, menu planning, and staff management. The program equips students with the knowledge and skills necessary to navigate the challenges and opportunities of the restaurant industry.

Program Outline

Outline:

• This course examines the process of establishing and operating a restaurant, from development of concept to devising an executive summary business plan.
• Topics discussed include restaurant characteristics; location; design; marketing; financing; leasing; menu development; bar and beverage; food purchasing; facilities planning; choosing equipment; cost control procedures; staff selection and utilization; management techniques; customer relations; food sanitation; and legal, tax, and insurance issues.