Restaurant ownership courses may be offered through both two- and four-year degree programs, typically in restaurant and hospitality management, institutional food service management, or a related field. Graduates of these programs commonly earn either an Associate of Applied Science (AAS) or a Bachelor of Science (BS) in Hotel and Restaurant Management. Short-term certificate programs in hotel and restaurant management may also include courses related to restaurant ownership.
Typical topics included in restaurant ownership courses include the following:
- Customer service
- Food-borne illnesses
- Cooking safety
- Customer retention
- Advertising and marketing
List of Common Courses
This course provides students with the fundamentals of food service and preparation, giving them a strong hands-on understanding of food industry basics. Potential owners familiarize themselves with standards for food quality, sanitation principles, and kitchen care.
Food and Beverage Management
Students gain an understanding of the structure behind delivery, storage, and inventory management of foods and beverages. They learn to analyze cost controls such as yield percentages, cost of portions, and turnover rates in this course. Government and company regulations are discussed and students become accustomed to using computer software to assist with cost control.
This course presents a general groundwork for how menus function and affect business within the food industry. Students investigate pricing, item popularity, and how to gauge sales probability and profitability. Some computer coursework is included as students create and present their own mock-up menus.
Sanitation and Safety Procedures
Restaurant owners are ultimately responsible for overseeing and instructing the proper safety and sanitation protocol for their restaurant, even if some of these tasks are delegated. In this course, students investigate the legal responsibilities of restaurant owners regarding safety regulations and discuss the common origin of contamination and disease, along with the preventative measures that can be taken to avoid such incidents.
Restaurant Management Practices
This course details the tools necessary for overseeing restaurant procedures and outline the structure of upper-level management and human resources departments in more detail. Productive measures for delegating authority, motivating workers, and implementing new business plans and strategies are discussed.
Restaurant Ownership Problems
Here students take a more in-depth look at specific problems and complex issues that may arise within the food industry. Local, national, and global concerns are all discussed, and students work together to develop innovative solutions for each individual issue. Marketing and promotion are also discussed in-depth as students seek to determine new tools and technology that may improve a restaurant's success.