The British Academy for Training and Development offers this training course in (Practical Skills of Restaurant Management) for all professionals wishing to initiate or develop their career in large and successful restaurants, and to present themselves in ideal and professional manner.

Restaurants have widely spread in recent times, therefore the launching of new restaurant and penetrating the intense competition in the food industry is no longer easy, that's why if any businessman or restaurant owner wishes to succeed in this industry, they shall be aware that the excellence factor thereof lies in the methods adopted by this restaurant, and therefore, for the successful management of Restaurants, all equipment, elements, human, financial and technical resources should be fully combined in comprehensive management approach. Successful restaurant shall avail many necessary conditions including smooth and flexible operation, and efficiency of the restaurant staff, with emphasis on the equipment and techniques used.

The British Academy for Training and Development presents this course for the following audience:

• Managers and owners of restaurants and food and beverage outlets.
• Directors of Restaurant Section within hotels.
• Supervisors of Restaurant Sections within tourist facilities.
• Businessmen and shareholders of food and beverage facilities.
• Entrepreneurs and looking for a successful investment project.
• Personnel in the Catering Sector.
• Waiters and chefs, and other food and beverage personnel.

How will participants benefit from the course?

After completing the program, participants will be able to learn:

• How to receive customers who come to the restaurant.
• How to provide services and the menu included in the restaurant.
• How to provide services to customers without causing inconvenience to them.
• The method of serving food and the timing that separates the customer’s order from the arrival of the food to his table.
• How to present the restaurant in the most beautiful way so that the customer leaves completely satisfied.
• Providing best practices and standards in terms of administrative procedures to satisfy customers.
• The importance of modern technological innovations in restaurants and their development to meet changing customer requirements.

• Introduction to restaurant management
  • Understand the restaurant industry and analyze current trends.
  • Types of restaurants and their classifications.
  • The importance of effective restaurant management in achieving success.
• Menu design and inventory management
  • Design the menu based on market analysis and customer guidance.
  • Evaluate ingredient costs and determine food prices.
  • Applying best practices in inventory management and reducing waste.
• Customer service and dining experience
  • Training staff to serve customers in a professional and friendly manner.
  • Improving customer experience by organizing the environment and providing fast and quality service.
  • Manage complaints and difficult situations effectively.
• Labor and human resources management
  • Recruiting, training, and evaluating workers to suit the needs of the restaurant.
  • Implementing performance management systems and motivating employees.
  • Handle human resources issues effectively and professionally.
• Operations management and food safety
  • Analyze kitchen operations and improve their efficiency.
  • Adherence to food safety standards and preventive measures.
  • Organize daily operations effectively to ensure that food is served with high quality and on time.
• Marketing and public relations management
  • Develop marketing strategies to increase awareness of the restaurant and attract more customers.
  • Promoting restaurant offers and events.
  • Managing public relations and building a solid client network.
• Financial analysis and earnings management
  • Understand and analyze basic financial data.
  • Identify key financial indicators of restaurant performance.
  • Implement strategies to improve profitability and manage costs.