Restaurants Management

MicroMasters Program

Level:

Beginner/
Intermediate

Duration:

124 hours

Effort:

4-6 Hours weekly

Language:

Arabic/English

Price:

£ 1450

Why Restaurants Management MicroMasters?

Restaurant business is very lucrative. However, it is a very hard business to run. A lot of hard work and planning required. ​The success of your restaurant business mainly depends on:

  • The quality of services that you provide. If the customers like what you offer, they will surely come to your restaurant again.
  • Marketing, the better tactics you will utilize for your restaurant business the more customers you will get.

​The restaurant industry has great potential. However, you must be aware of the fact that most of the newcomers in the restaurant industry just don’t get it right and eventually close within a year or sooner… while other restaurant businesses are able to start a restaurant easily, attract the crowd and grow quickly.

​Consider these Facts Published by The National Restaurant Association:

  • $709.2 billion: Restaurant industry sales.
  • 8%: Restaurant industry sales increase in nominal terms.
  • 5%: Restaurant industry sales increase in real (inflation-adjusted) terms.
  • 1 million: Restaurant locations in the United States.
  • 4%: Restaurant industry sales share of the U.S. gross domestic product.
  • $1.9 billion: Restaurant industry sales on a typical day.
  • 14 million: Restaurant industry employees.
  • 7 million: New restaurant jobs created by the year 2025.
  • 10%: Restaurant workforce as part of the overall U.S. workforce.
  • 47%: Restaurant industry share of the food dollar.
  • Nine in 10: Restaurant managers who started at entry level.
  • Eight in 10: Restaurant owners who started their industry careers in entry-level positions.

If those Numbers are not inspiring for future restaurant owners such as yourself then I don’t know what else will motivate you!

Who is this program for?

This Micromasters program covers everything you need to know about opening and starting a successful food & beverage business. This course is designed for:

Syllabus

  • If I want to become an entrepreneur where can I start?
  • Questions to Ask Yourself Before Opening a Restaurant.
  • 8 main reasons why restaurants fail?
  • Do you have the mindset of a restaurant owner?
  • Five Considerations When Opening your Restaurant.
  • Restaurant Industry Forecast.
  • How to Choose the Ideal Restaurant Location?
  • Types of Restaurants and Their Characteristics.
  • Timetable of the Things to Do Before Starting Your Own Restaurant.
  • Concept Vision and Objectives for Opening a New Restaurant.
  • Designing Your Dream Restaurant.
  • Running Your Restaurant.
  • Writing a Restaurant Business Plan.
  • If I want to become an entrepreneur where can I start?
  • Questions to Ask Yourself Before Opening a Restaurant.
  • 8 main reasons why restaurants fail?
  • Do you have the mindset of a restaurant owner?
  • Five Considerations When Opening your Restaurant.
  • Restaurant Industry Forecast.
  • How to Choose the Ideal Restaurant Location?
  • Types of Restaurants and Their Characteristics.
  • Timetable of the Things to Do Before Starting Your Own Restaurant.
  • Concept Vision and Objectives for Opening a New Restaurant.
  • Designing Your Dream Restaurant.
  • Running Your Restaurant.
  • Writing a Restaurant Business Plan.
  • Customer Service​.
  • How to meet and greet customers.
  • How to take reservations?
  • How to correctly seat people?
  • How to take their orders?
  • How to provide the best possible customer service at all times?
  • Starbucks CEO: One Currency Matters Most with the Consumer.
  • How the way you dress affects how you are perceived.
  • How to be professional even when the customer is being awkward.
  • Dealing with Customer Complaints.
  • How to address the customer with their initial complaint?
  • A step by step guide on how to handle the situation.
  • How you must act on a personal level to address their issues.
  • How to adequately resolve the situation.
  • How to look at your body language and understand how you come across.
  • Building Guest Services Around Excellence.
  • The areas where excellence is required.
  • How to take guests into consideration?
  • Dealing with feedback.
  • Announcing the changes that have been made.
  • The basics of different drinks.
  • Which wine works best with which food?
  • How to serve drinks correctly?
  • How to give advice on drinks to customers?
  • Understanding the menu.
  • Dealing with starters.
  • Dealing with meat dishes.
  • Dealing with fish dishes.
  • Casual dining.
  • Massachusetts Food Allergy Training Certification.
  • Dealing with Staff.
  • Why team work is important.
  • How to build a good team?
  • How to hire the correct staff?
  • How to create a positive working environment?
  • To learn about hiring staff and management.
  • To learn about training employees.
  • To learn about writing an employee handbook.
  • To learn about creating an employee uniform.
  • Waiter Training: How to Set Up a Table – The Equipment.
  • Make the Most of Your Restaurant Staff – Cross-Training and Scheduling.
  • Restaurant Training – Waitress and Waiter Training to Fuel Sales for Hospitality.
  • Reasons Why Your Restaurant Employee Handbook Needs an Acknowledgment.
  • To understand how to find your brand’s purpose.
  • To know what goes into a restaurant brand.
  • To learn how to create a mission statement for a restaurant.
  • To learn how to promote a restaurant to the masses.
  • What is synchronized marketing?
  • How Hiring the Best Impacts Your Restaurant Marketing.
  • Restaurant Marketing Ideas.
  • For Social Media Marketers, Facebook Produces the Best ROI.
  • Your Restaurant’s Reputation: How to Protect It.
  • The basics of health and safety laws.
  • How they apply to the restaurant.
  • What to do when an incident occurs.
  • To learn about a different bacterium that causes food poisoning.
  • To understand the importance of restaurant sanitization.
  • To learn how to keep food safe in storage.
  • To understand how to write a health and safety policy.
  • A Restaurant System of Checklists.
  • The importance of checklists.
  • Where checklists should be used.
  • What should appear in them?
  • All About Restaurant Sanitation.
  • Who should be in charge of individual areas?
  • How to deal with different restaurant layouts.
  • How to divide staff to cope with the layout?
  • Types of Dining Establishments, Restaurant Layouts, and Décor.
  • Choosing The Best Restaurant Equipment Suppliers.
  • Restaurant Entertainment and Music.
  • To understand why entertainment and music licensing is necessary.
  • To learn about the different licensing agencies.
  • To understand entertainment and music licensing laws.
  • To learn about when you require licensing for live entertainment.
  • The different types of dining establishments.
  • Menu Basics.
  • Site Selection and Menu Development EBook.
  • Restaurant Menu Trends.
  • Top 10 Tips for Starting a Successful Multi-Restaurant Delivery Service.
  • To learn about how to create a restaurant budget.
  • To learn how to price a menu correctly.
  • To learn how to cut food costs.
  • To understand how energy costs, affect a restaurant’s profits.
  • To learn about leasing restaurant equipment.
  • Planning and Pricing a Menu.
  • Food Waste: Problem to profit through menu design.
  • Cost control. 
  • The Impact of a Point of Sale System on Restaurant Management.
  • To understand the basics of POS systems.
  • To learn about POS system features.
  • To learn about the latest POS technology.
  • To understand how to choose a POS system for a restaurant.
  • To understand the importance of training servers to upsell.
  • To understand the importance of having a comprehensive understanding of the menu.
  • To understand the importance of taking social cues when upselling products.
  • To learn about different types of upselling strategies.

Key Programme Takeaways

  • Gain practical knowledge of the food and beverage industry and build cost-effective models.

  • Leverage size to create and promote a competitive edge in the food and beverage industry.

  • Ensure that food safety is maximized and that sanitation procedures are followed.

  • Develop valuable hospitality skills to become a customer experience leader and a restaurant expert.

  • Recognize and identify the management tools and reports used by hotel and food and beverage experts.

Your Learning Journey

The first week is orientation week. During this week you will be introduced to the other participants in the class from across the world and you will learn about the track details, materials, assignments, and final project.

On other weeks, you have learning goals set for the week. The goals would include the online interactive lectures and completing the assignments. All assignments need to be submitted within one week.

The programme features weekly live online sessions with industry practitioners who are available to help you clarify your doubts pertaining to the content. Assignments are graded by the program faculty.

Discussion boards are an integral part of each module and provide a forum where participants can interact, share ideas, and ask questions.

Live webinars with Everest Business School provide opportunity for additional instruction as well as Q&A sessions for the group.

The Programme Support team will follow up over emails and phone calls with learners who are unable to submit their assignments on time or have any other concerns during the learning journey till sending the MicroMasters’ final grade.