Description: This certification covers the management of restaurant operations. Topics include menu planning, cost control, service quality, and staff management. Participants will learn to run successful restaurant businesses. Course Objectives:

• Understand the principles of restaurant management.
• Develop effective menu planning and cost control strategies.
• Enhance service quality and staff management.
• Manage restaurant operations efficiently.

Learning Outcomes:

• Apply restaurant management strategies in hospitality settings.
• Develop and implement menu planning and cost control strategies.
• Enhance service quality and staff management.
• Optimize restaurant operations.