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 preparation, cost effectiveness and sanitation. Many programs include hands-on experience and require an internship in the hospitality industry.
Here are some topics commonly covered in restaurant management courses:
- Menu planning
- Point of Sale (POS) systems
- Customer satisfaction
- Dining room set up
- Marketing and sales
List of Courses
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 Preparation 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.