Restaurant Concept Development and Management

Catalog description

In this course, students will learn about restaurant concepts and their development and operation. Students will examine the key restaurant development and operational functions such as: concept development; restaurant opening; the legal and regulatory aspects of restaurant development and operations; equipment and design; menu design; marketing and promotion; financial statement analysis; restaurant analytics; pricing; supply chain management; customer experience management and employee staffing, engagement, and performance management. At the completion of the course, students will be able to implement strategies to effectively own, manage and operate a successful restaurant or food service business.