Restaurant Management 1A
Restaurant Manager
Career Pathway Course Units
Unit 1: Restaurant Management: What You Need to Know
Did you know that there are over one million restaurant locations in the United States alone? Whether you are interested in managing a fine, 5-star restaurant in a big city or a small, family owned diner, a career in restaurant management can be interesting, challenging, and rewarding. In this unit, you’ll learn about the four key goals of restaurant management: customer satisfaction, making a profit, staffing, and logistics. From customer satisfaction to managing supplies, restaurant management is a juggling act. You need to keep everyone happy and make money to make your restaurant a success. To be successful, your restaurant needs to turn a profit, so you’ll also learn how to track inventory and manage money in the restaurant industry.
Unit 2: How Restaurants Work
Do you know what it takes for your food to get to your restaurant table? As a restaurant guest, you simply order, wait, eat, and pay. But the work of many different people is necessary to get your meal to the table—as well as computer support to manage payments, track inventory, and create various types of financial reports. In this unit, you will learn what it takes to make your meal happen. Restaurant managers need to understand the function and responsibilities of each of their employees and how these people work together to accomplish tasks in the restaurant, whether it’s a fast food place or a fine dining establishment.
Unit 3: Food & Workplace Safety
Rules and regulations matter in the kitchen. These exist not just to make the health inspector happy, but to keep your employees and your customers safe and healthy. In this unit, you’ll learn about the essential procedures in the kitchen to reduce the risk of injuries, such as providing good quality knives and setting up smart rules about uniforms and lifting. You’ll also learn all about safe food handling to reduce the spread of food-borne illnesses and about different types of food-borne illnesses.
Unit 4: Understanding Recipes, Techniques, & Equipment
Rules and regulations matter in the kitchen. These exist not just to make the health inspector happy, but to keep your employees and your customers safe and healthy. In this unit, you’ll learn about the essential procedures in the kitchen to reduce the risk of injuries, such as providing good quality knives and setting up smart rules about uniforms and lifting. You’ll also learn all about safe food handling to reduce the spread of food-borne illnesses and about different types of food-borne illnesses.
Unit 5: Managing a Restaurant Staff
One of a restaurant manager’s main tasks is managing the restaurant staff. In this unit, you will learn how to handle hiring, manage problems, and even terminate employees when needed. You’ll also learn how to make and manage employee schedules and respond to employee needs and concerns. These management skills are essential to keeping your restaurant running smoothly, and these skills can help you to earn the respect, admiration, and friendship of your staff. A good manager helps to create a happy and loyal staff that works hard to create a pleasant experience for your guests.