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Status

Open

Estimated Completion Time

1 segment/18 weeks

Overview

Did you know that there are over one million restaurant locations in the United States alone? Whether you are interested in managing a fine, 5-star restaurant in a big city or a small, family-owned diner, a career in restaurant management can be interesting, challenging, and rewarding. In this unit, you’ll learn about the four key goals of restaurant management: customer satisfaction, making a profit, staffing, and logistics. From customer satisfaction to managing supplies, restaurant management is a juggling act. You need to keep everyone happy and make money to make your restaurant a success. To be successful, your restaurant needs to turn a profit, so you’ll also learn how to track inventory and manage money in the restaurant industry.

During this course, you will learn career-related skills and earn a badge for this accomplishment. A badge is a digital certification of your career-related learning that you can share on social media or with higher education platforms, colleges, potential employers, peers, and colleagues. Select this link to learn more about badges.

Major Topics and Concepts

Unit 1: Restaurant Management: What You Need to Know

  • Identify different types of restaurants.
  • Recognize the importance of customer needs.
  • Manage and support staff.
  • Track expenses and profit.

Unit 2: How Restaurants Work

  • Identify the different roles in the front of house.
  • Recognize job responsibilities in the kitchen.
  • Understand how the point-of-sale system works.
  • Explore how the restaurant manager functions in this hierarchy.

Unit 3: Food and Workplace Safety

  • Understand essential safety regulations in the kitchen.
  • Recognize the importance of proper employee training.
  • Identify key food safety practices.
  • List common food-borne illnesses.

Unit 4: Understanding Recipes, Techniques, and Equipment

  • Understand how to read a recipe.
  • Recognize ingredient quantities and preparation instructions.
  • Explain some basic cooking techniques.
  • Explore the function of commercial cooking equipment.

Unit 5: Managing a Restaurant Staff

  • Make good hiring decisions.
  • Recognize the importance of teamwork.
  • Understand how to make a work schedule.
  • Manage employee problems and challenges.

Unit 6: Professional Communications and Ethics in Restaurant Management

  • Use active listening skills to hear and communicate effectively.
  • Discuss the importance of nonverbal communication.
  • Understand the ethical guidelines appropriate for a restaurant manager.
  • Recognize the importance of employee-friendly policies.

Unit 7: Marketing and Customer Service

  • Recognize the importance of customer service.
  • Identify key ways to improve customer service.
  • Discuss the types of customer feedback.
  • Understand the components of a marketing plan.

Unit 8: Building a Restaurant Management Career

  • Fill out a job application.
  • Write a résumé and cover letter.
  • Prepare a portfolio.
  • Make a self-care plan to handle stress and balance work and life obligations.

 

Credits .5

Competencies

  • Restaurant Management
    Students will demonstrate an understanding of restaurant management by describing management goals, explaining the dining experience, and summarizing the management of profits.
  • The Restaurant Experience
    Students will demonstrate an understanding of the restaurant experience by comparing restaurant experiences, explaining house functions, and summarizing the management of income.
  • Restaurant Safety
    Students will demonstrate an understanding of restaurant safety by summarizing safety regulations, explaining first aid, and explaining food safety.
  • Restaurant Cooking
    Students will demonstrate an understanding of restaurant cooking by explaining the importance of the recipe, summarizing cooking techniques, and describing essential cooking equipment.
  • Restaurant Staffing
    Students will demonstrate an understanding of restaurant staffing by explaining scheduling of employees, describing functioning teams, and summarizing retention of employees.
  • Restaurant Professionalism
    Students will demonstrate an understanding of restaurant professionalism by describing communication, explaining restaurant ethics, and summarizing employee policies.
  • Customer Service
    Students will demonstrate an understanding of customer service by explaining the customer service basics, describing restaurant aesthetics, and summarizing restaurant marketing.
  • Restaurant Management Career
    Students will demonstrate an understanding of restaurant management careers by comparing career paths in restaurant management, explaining career portfolios, and explaining stress management.

Pre-Requisites

None

Attend a virtual open house

We offer regular online open house webinars where VLACS staff members provide parents and students with an overview of our programs and answer questions about online learning.