Course Description
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 Will Learn
- Culinary Management
- Food And Beverage Management
- Hotel And Restaurant Management
- Menu Management
- Restaurant Management
- Catering Management
What You'll Learn
- Discover the steps of menu development to create a menu customers will love and the restaurant can sustain
- Examine the principles of inventory management and how menus and inventory go hand in hand
- Manage restaurant inventory in the most efficient way
- Understand the principles of food safety to keep employees, customers, and the business safe
- 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 using fresh, high-quality ingredients and rigorous attention to food safety and sanitation helps a restaurant stand out.
- Menus and inventory go hand in hand, and inventory should be managed in the most efficient way.
- Understanding the principles of food safety helps keep employees, customers, and the business safe.
- Restaurants require specific licenses and permits, which this course helps you identify.
Frequently Asked Questions
Who is this course for?
It is designed for anyone in the restaurant business, whether you're new to it or an experienced 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 builds 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 lessons on an Introduction, Developing Menus, Inventory Quality and Management, Food Safety and Legal Considerations (Parts 1 and 2), and a Test Your Knowledge section.
What will I be able to do with menus and inventory after this course?
You'll learn how to create a menu your customers will love and your restaurant can sustain, how menus and inventory go hand in hand, and how to manage your inventory in the most efficient way.
