The Restaurant Hospitality Management Level 2 course provides team members with information, skills and advice, to help them fulfil their role as a restaurant manager and exceed their clients’ service expectations.
Upon completion of the course, team members will have the competence to work as a restaurant manager at a 5-star hotel or in a local eatery.
What’s covered in the course?
- An introduction to the front-of-house function of a restaurant;
- The role of a restaurant manager in all types of restaurants, anywhere in the world;
- The different types of restaurant establishments and their layouts;
- The importance of excellent customer service within the hospitality industry;
- How to deal with customer complaints in a calm and effective manner, in order to ensure that the customer will return in the future;
- Know your drinks: a comprehensive knowledge of beverages and how to serve them;
- Know your food: the importance of knowing every item on the menu, what is in each dish and the causes and effects of food allergies;
- Restaurant licensing laws: this covers age verification and what you can accept, in order to verify the age of customers on licensed premises;
- Restaurant system checklists: what checklists are needed, how to put them in place and how to monitor them, to ensure that the restaurant runs smoothly and cost-effectively;
- Health and safety laws associated with a restaurant, from front-of-house to the kitchen; food safety and storage;
- Restaurant terminology that is commonly used in the industry.
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Course content
21 modules · 15 hours of learning
- Module 1 : Introduction to Front-of-House Hospitality
- Module 1 : Introduction to Front-of-House Hospitality
- Module 2 : The Role of Restaurant Manager
- Module 2 : The Role of Restaurant Manager
- Module 3 : Types of Dining Establishments, Restaurant Layouts, and Decor.
- Module 3 : Types of Dining Establishments, Restaurant Layouts, and Decor.
- Module 4 : Customer Service
- Module 4 : Customer Service
- Module 5 : Dealing with Customer Complaints
- Module 5 : Dealing with Customer Complaints
- Module 6 : Know Your Drinks
- Module 6 : Know Your Drinks
- Module 7 : Know Your Food
- Module 7 : Know Your Food
- Module 8 : Restaurant Licensing Laws
- Module 8 : Restaurant Licensing Laws
- Module 9 : Building Guest Services Around Excellence
- Module 9 : Building Guest Services Around Excellence
- Module 10 : A Restaurant System of Checklists
- Module 10 : A Restaurant System of Checklists
- Module 11 : The Importance of Teamwork
- Module 11 : The Importance of Teamwork
- Module 12 : Health and Safety Laws
- Module 12 : Health and Safety Laws
- Module 13 : Health, Safety and Restaurant Management
- Module 13 : Health, Safety and Restaurant Management
- Module 14 : Dealing with Inspections
- Module 14 : Dealing with Inspections
- Module 15 : Digital Technology and Restaurant POS Systems
- Module 15 : Digital Technology and Restaurant POS Systems
- Module 16 : Dealing With Staff
- Module 16 : Dealing With Staff
- Module 17 : Planning and Pricing a Menu
- Module 17 : Planning and Pricing a Menu
- Module 18 : Restaurant Operations
- Module 18 : Restaurant Operations
- Module 19 :Upselling Strategies
- Module 19 :Upselling Strategies
- Module 20 : Restaurant Entertainment and Music Licensing
- Module 20 : Restaurant Entertainment and Music Licensing
- Module 21 : Restaurant Branding, Marketing, Promotions and Decor
- Module 21 : Restaurant Branding, Marketing, Promotions and Decor
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