Whether you’re new to the restaurant business or an old hand, you know that standing out from the competition is critical for success.
Whether you’re new to the restaurant business or an old hand, you know that standing out from the competition is critical for success. Offering consistently good products and services is necessary but won’t build a unique reputation or attract new customers. What will help your business stand out is offering a memorable, attractive menu, using fresh, high-quality ingredients and rigorous attention to food safety and sanitation. These lessons on developing menus, inventory quality and management, and food safety and legal issues will guide you on this path.
In this Managing Products and Services course, you’ll learn how to create a menu that your customers will love and your restaurant can sustain. You’ll also learn how menus and inventory go hand in hand, as well as how to manage your inventory in the most efficient way. When it comes to managing food, you’ll also need to understand the principles of food safety to keep your employees, your customers, and your business safe.
Learning Objectives:
- Discover the steps of menu development
- Examine the principles of inventory management
- Understand the principles of food safety
- Identify the licenses and permits required by restaurants
Skills you’ll gain
Culinary ManagementFood And Beverage ManagementHotel And Restaurant ManagementMenu ManagementRestaurant ManagementCatering ManagementWhat You'll Learn
- Discover the steps of menu development to create a menu customers love and the restaurant can sustain
- Examine the principles of inventory management and how menus and inventory work together
- Manage restaurant inventory in the most efficient way
- Understand the principles of food safety to protect employees, customers, and the business
- Identify the licenses and permits required by restaurants
Key Takeaways
- Offering consistently good products and services is necessary but won't on its own build a unique reputation or attract new customers.
- A memorable, attractive menu, fresh high-quality ingredients, and rigorous attention to food safety and sanitation help a restaurant stand out.
- Menus and inventory go hand in hand, so they should be managed together for efficiency.
- Understanding the principles of food safety helps keep employees, customers, and the business safe.
- Restaurants must obtain the licenses and permits required to operate legally.
Frequently Asked Questions
Who is this course for?
It is designed for people in the restaurant business, whether you are new to it or an old hand looking to stand out from the competition.
What topics does this course cover?
It covers developing menus, inventory quality and management, and food safety and legal considerations, including the licenses and permits required by restaurants.
What skills will I gain?
The course develops skills in culinary management, food and beverage management, hotel and restaurant management, menu management, restaurant management, and catering management.
How is the course structured?
It includes an Introduction, lessons on Developing Menus, Inventory Quality and Management, and Food Safety and Legal Considerations (Parts 1 and 2), followed by a Test Your Knowledge section.
Why does the course emphasize food safety?
Understanding the principles of food safety is needed when managing food to keep employees, customers, and the business safe.
Transcript
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Your products and services are the bridge between you and the public. They foster a working relationship that benefits both you and your customers. Managing each is crucial to your restaurant's success. Learn how to mold and master your business's critical infrastructure with our course on managing products and services. this course will show you how to design a menu through factors like food costs and profit margins. Maintain a quality inventory using the principles of inventory management and keep a safe and legal environment through safety protocols and legal certification. Every piece of your restaurant is as important as the last. Get the most out of each with managing products and services.
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