Course Number: 10-109-168
10-109-168 RESTAURANT MANAGEMENT ...food/beverage industry, product classifications, responsible service; bar/kitchen equipment/organization; maintaining clean/sanitary facilities; staffing, training, supervising food/beverage employees; promotions planning; budgeting/cost controls of food/beverage operations.
Course Typically Offered
Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.
Credit for Prior Learning
How can I use this course to achieve my career goals?
This course is associated with the following programs:
What will I learn?
- Describe Food Service Management including the Operating Control Cycle and Management Tasks
- Describe the basic steps in the Food/Beverage Operation Control Process
- Describe Menu engineering as it pertains to item selection, pricing, contribution margin and strategy
- Identify factors used to project revenues and develop food/beverage budgets
- Explain how standard food/beverage costs and ideal cost evaluate operation results in restaurants
- Describe effective purchasing practices and factors affecting product selection
- Identify the objectives/process of a storage and issuing control systems
- Review the methods and control procedures for food production and serving
- Calculate cost of sales for food and beverage operations
- Explain how managers compare standards with actual results to determine corrective actions
- Describe revenue control procedures
- Identify precautions managers can take to reduce theft
- Explain and identify the tools managers use in planning for labor cost control
- Explain how managers determine labor standards, reconcile budgeted labor costs and use staffing guides