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How to Open and Manage a Restaurant

Course Number: MGT X492.01

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3 units

Restaurant management can span from a wide range of specializations from supervision and personnel to costs and budgeting, to food preparation and kitchen principles. Participants in this course will learn the management perspective and introduction to the organization and operation of restaurants. This course will provide an emphasis on operations, planning,, organization, communication, decision-making, quality and cost control, safety, and labor productivity.

Prerequisites

No Prerequisites for this course

Applicable Certificates

No Applicable Certificates

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