Restaurant Management Courses and Classes Overview

Restaurant managers need to know how to run a restaurant and analyze financial statements, reports and costs. Courses in restaurant management are generally taken in undergraduate degree programs.

Essential Information

Most commonly offered at the associate's and bachelor's degree levels, restaurant management programs are usually combined with hotel management, and they're commonly offered as hospitality management programs. These programs cover the hospitality industry, including food production, cost effectiveness and sanitation. Many programs include hands-on experience and require an internship in the hospitality industry. Depending on prior hospitality industry experience, graduates may be prepared for entry-level or advanced food service occupations.

List of Courses

Some sample restaurant management courses and their descriptions are shown below.

Restaurant Management Course

Restaurant management courses cover common duties of managers in food and beverage operations. Students learn about administration, accounting and human resources. They also learn the ways that managers plan, organize and market restaurants. This course is taken at the beginning of a restaurant management or hotel management program.

Food and Beverage Control Course

Studies in food and beverage control cover food services in a commercial setting. Students take this course at the beginning of a restaurant management program. They learn how to integrate production and service delivery, guest services, reservations and point-of-sale systems. Students learn about portion costs, how to make deals with markets, price buying, percentage yields and inventory analysis.

Sanitation and Food Safety Course

Often taken at the beginning of a restaurant management program, this course teaches students standard sanitation guidelines. Emphasis is placed on the causes and prevention of food borne illnesses and federal, state and local guidelines for food safety. Students are introduced to hazard analysis critical control points, proper food handling techniques, storage of food, correct temperatures to prevent food contamination and personal hygiene for food handlers.

Food Production Course

This course teaches aspiring restaurant managers about the preparation of hot foods and baked goods for commercial kitchens. Students learn how to make desserts, breads, pastries and candies. Separate instruction on stocks, soups, sauces, vegetables, salads and salad dressings is also given. Food production courses are sometimes broken into specific areas and can be taken at any time in a restaurant management program.

Culinary Math Course

This course teaches how math is used in the food service industry. It also serves as a refresher course for students who haven't worked with math in a while. The course covers weights and measures, conversions of recipes and menu pricing. The knowledge gained in this course is essential for controlling food costs, which is an important aspect of restaurant management. Culinary math courses are usually taken at the beginning of restaurant management courses.

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