Restaurant Operations Management

Objectives:
• Understand the key principles of managing restaurant operations effectively
• Learn how to optimize restaurant processes for efficiency and customer satisfaction
• Develop skills in staff management, inventory control, and customer service in a restaurant setting
Course Content:
Introduction to Restaurant Operations Management
• Overview of the restaurant industry
• Importance of effective operations management in restaurants
Staff Management in Restaurants
• Hiring and training staff
• Scheduling and shift management
• Performance evaluation and motivation
Inventory Control and Procurement
• Managing food and beverage inventory
• Supplier relationships and procurement strategies
• Cost control and waste management
Customer Service Excellence
• Creating a positive dining experience
• Handling customer complaints and feedback
• Building customer loyalty and retention
Financial Management in Restaurants
• Budgeting and financial planning
• Pricing strategies and menu engineering
• Profitability analysis and performance metrics

Methodology
The training methodology integrates lectures, interactive discussions, collaborative group exercises, and illustrative examples. Participants will acquire a blend of theoretical insights and hands-on practical experience, emphasizing the application of learned techniques. This approach ensures that attendees return to their professional environments equipped with both the competence and self-assurance to effectively implement the acquired skills in their responsibilities

DATE:

1ST BATCH: 13th – 16th May, 2025          

2ND BATCH: 16th – 19th Sept, 2025

3RD BATCH: 16th – 19th Dec, 2025