The Restaurant Industry: Survey of Operations and Management

MGMT X 495.01

This course examines the process of establishing and operating a restaurant from development of concept to devising an executive summary business plan.

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What you can learn.

  • Explore restaurant characteristics: location, design, marketing, financing, and leasing
  • Understand the details of menu development, bar and beverage, food purchasing, facilities, and equipment planning
  • Gain knowledge of management essentials: costing, staff selection and utilization, customer relations, food sanitation, legal, tax, and insurance issues

About this course:

This course examines the process of establishing and operating a restaurant, from development of concept to devising an executive summary business plan. Topics discussed include restaurant characteristics; location; design; marketing; financing; leasing; menu development; bar and beverage; food purchasing; facilities planning; choosing equipment; cost control procedures; staff selection and utilization; management techniques; customer relations; food sanitation; and legal, tax, and insurance issues.

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