Restaurant management is among the most challenging of professions. Customer retention, shifting demographics and economies, high workforce turnover, sweeping trends, passing fads, and wildly variable business costs are just a few of the challenges foodservice managers face every day.

This course prepares foodservice managers for success by teaching the fundamentals and practical skills involved in planning, opening, and managing an operation. You'll find out exactly what makes an operation successful and develop a holistic approach to restaurant management while learning about food systems, labor management, equipment and technology, revenue management and market position.

As the old business maxim goes, "You can't manage what you don't measure". Success in high-volume foodservice hinges on management's willingness and ability to measure, analyze and make smart decisions about business processes. The key lies in foodservice market research. In understanding customer values and meeting expectations, market research can help drive decisions about service style and service level, taking a more strategic approach to influencing value perception.

Explore sources of market data and information, learn how to monitor the customer service experience and use research information to develop a new business concept or even reposition an existing concept. Observing the correlations between reservation policy, staffing and scheduling can help you find the right balance between the three to optimize restaurant efficiency.

The course also shows how a manager can use HR systems to achieve better results in recruitment, selection, orientation, training and retention. Learn to hire and train staff who can deliver the kind of food and service that suits the company brand and addresses customer expectations.

Position your restaurant for long-term sustainability by incorporating market research, a systems approach to customer service and operations, and proper lifecycle management strategy.

A critical element in the marketing of your foodservice business is the menu. There's far more to a menu than meets the eye; it's the key to establishing and reinforcing the business' brand or personality. Winning over a customer rests on meeting--or better yet--exceeding their expectations based on the menu and delighting them to the degree that you win their loyalty.

This course lays out how to create and design an appealing menu, one that aligns with your business' values and goals. Learn how to properly evaluate a menu and understand the psychology behind layout, language, pricing and design.

You'll then examine various functions of marketing and merchandising in foodservice by evaluating a Manhattan restaurant's overall business strategy. You'll then formulate your own plan for the restaurant by setting up the perfect marketing mix, combining effective menu-building with a sophisticated merchandising strategy.

Control Systems are used to manage costs, minimize loss and to optimize the processes involved in foodservice operation. Purchasing, production management, scheduling, analysis, reporting, forecasting—everything it takes to create a sustainable, profitable business requires the right system of methods, controls and protocols.

This course explores the functional roles of foodservice managers and the control systems they use as they progress toward positions of greater responsibility—from the assistant manager all the way up to the multi-unit manager.

In this course, you'll learn specifically how to establish quality and efficiency control over purchasing, receiving, and storage of products as they flow into production. Examine the conditions that allow for loss, and develop systems to prevent it. Using case studies as context, you explore different management roles to assess control systems and their effectiveness.

All of these control systems are designed to ensure that your customers enjoy a consistent, high-quality dining experience.

In this course you'll learn how to assess a restaurant's revenue capability and how to maximize its profitability. With the Restaurant Revenue Management (RRM) system, you can create conditions and manipulate factors such as meal duration and price to bring in more revenue. Learn key the concepts of Restaurant Revenue Management, examine methods of measuring revenue-management success, compare those measures to traditional indicators of success, and learn the five-step approach to establishing a revenue-management system.

You can determine a restaurant's revenue capability by calculating its "revenue per available seat hour", and discover the value of identifying and modifying business practices to accommodate hot, warm, and cold revenue periods.

Learn the five steps of the revenue management process and examine the conditions necessary for proper implementation. You'll also review case studies of restaurants around the world that have used the RRM system and have seen two to five percent revenue increases.