Restaurant Management - VLACS
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Estimated Completion Time

1 segment/18 weeks


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.

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


  • Restaurant Management Overview
    Students will demonstrate an understanding of the responsibilities of a restaurant manager by examining the roles and responsibilities of various positions at a restaurant, management skills, and finance knowledge required of a restaurant manager.
  • Food Preparation and Safety
    Students will demonstrate an understanding of restaurant food preparation and safety by researching safety regulations and food safety practices, exploring cooking equipment needs and options, understanding how to read and follow recipes, and learning to train employees in these areas.
  • Staff Management and Communication
    Students will demonstrate an understanding of the management of and communication with staff by examining effective hiring practices, creating or analyzing a schedule, researching and practicing listening and communication skills, and exploring ethical guidelines for a restaurant manager.
  • Marketing and Customer Service
    Students will demonstrate an understanding of restaurant marketing and customer services by developing or analyzing a marketing plan and researching customer services practices and ways to improve customer services.
  • Careers in Restaurant Management
    Students will demonstrate an understanding of the process of starting a career in restaurant management by examining the application process including completing an application, writing a resume and cover letter, preparing a portfolio and exploring how to balance life and work demands.



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