Title: Restaurant Industry

Description: Restaurant industry is a very old industry. In this lesson, the history of restaurant industry will be explained. Moreover, some issues in restaurant industry will be clarified such as technology in restaurants, restaurant ownership types et. The goal of this lesson is to introduce the dynamics of restaurant industry.

Title: Facilities Planning and Design in Restaurants

Description: Facilities Planning and Design is very important issue in restaurant management. The goal of this lesson is to learn the basics of the facilities planning and design in restaurants.

Title: Beverage Management

Description: Some beverage management issues will be identified in this presentation like getting a license to sell alcohol, training for beverage service, service techniques. The goal of this lesson is to gain sufficient information about beverage management.

Title: Franchising in Restaurants

Description: Franchising is a common trend in restaurant industry. The goal of this lesson is to learn the franchising system in restaurant industry.

Title: Financial Control in Restaurants

Description: The aim of running a restaurant is profitability. Financial control is very essential for profitability of a restaurant. The goal of this lesson is to learn how to manage financial resources in restaurants.

Title: Developing a Menu

Description: Menu development is cumbersome task that require diligent attention and knowledge. It is important for the one who creates the menu to know the trends in the food market, nutritional facts, employee skill level compliance to produce the menu items.

Title: Marketing Food Service

Description: Since the products in food service industry hold different characteristics from the ones in manufacturing industry marketing of food service needs a different approach.

Title: Managing Food Service Systems

Description: Management staff role in hotel and F&B settings are very important to the success of the business run. Therefore, indicating what role each manager in all departments plays is crucial to enable them to act as they are supposed to.

Title: Hospitality Operating Ratios

Description: There are some key ratios used to calculate main operating costs in hospitality. These operating costs include food costs, labor and beverage costs. The goal of this lesson is to examine the basic operating costs in detail and understand the key operating ratios for daily reports.

Title: Physical Menu

Description: The physical appearance of a menu is important to the business of a restaurant. The goal of this lesson is to examine the components and layout of a typical menu and understand the importance of menu design in terms of marketing strategy of a restaurant.

Title: Food Production Flow

Description: Foodservice operators have a plethora of choices when considering how they organize the product flow. There are four systems presented. Foodservice operators use a combination of these systems to manage labor, food cost, and food quality. The goal of this lesson is to identify the foodservice systems and understand their usage.

Title: Product Planning

Description: Forecasting is required in order to plan production. The goal of this lesson is to determine how, when and how much production prediction of demand is required.

Title: Restaurant Development and Classification

Description:

In order to design menu, the restaurant must first define its customer profile and menu type. The goal of this lesson is to define menu and restaurant type and comprehend their role in menu management

Title: Customer Satisfaction

Description: In order to achieve true customer satisfaction, restaurants must consider routine customer evaluation in order to increase the food quality. Food quality is one of the major elements effecting customer satisfaction. The goal of this lesson is to define the important elements of successful food service and understand the significance of menu engineering.

Title: Food Service Organizations

Description: It is important to know about the differences in the Foodservice industry.  The goal of this lesson is to introduce strategies and models that will help the learner understand this better.

Title: Foodservice Industry

Description: In this lesson, learners should be able to identify what the consumer is looking for in the industry and what current trends there are that they must be aware of and take into account.

Title: Waste Assessment

Description: Being able to know how much things cost is rather important in a business like Hospitality.  In this lesson, learners will look at, Elements of Cost Analysis, Capital Costs, Operating Costs, Direct Costs, Indirect Costs, Methods for Measuring Costs, Interest, and Depreciation.

Title: Waste Cost Components

Description: The learners at the end of this lesson will be able recommend to their employer the best course to take with waste management by looking at the following: Food recovery, animal feed, composting, capital costs, land, site preparation, machinery and equipment, training, permits, legal, engineering, and consulting fees, pulpers, garbage disposals, landfills, and land applications.

Title: Economies of Waste

Description: Knowing what your RevPAR or bottmline profit at the end of the day is critical in the Hospitality industry.  At the end of this lesson students will be able to identify the following, the basics of Economic Assessment, the costs of disposal of wastes and residues, and the cost components of alternative Methods.

Title: Sauteeing 101

Description: Do you like the heat of the kitchen? Open Fire? Flinging food? Then you will love sauteeing. This course is designed to provide an indroduction into the world of sauteeing. We will be covering five basic areas. They are Sauteeing Basics, Classic Sautee, Caramelizing, Sweating and Searing.

Title: Table Setting Basics in fine dining style

Description: Welcome ot an introductory course of table setting basics in fine dining. This course is designed to provide you with a  basic foundation of table setting basics in fine dining.

Title: Fresh Produce Fun Facts

Description: This course will show you some fun facts about food including proper daily servings, seasonal characteristics and how to make a summer salad.

Titile: Choosing Recipies on a Budget

Description: At the end of this lesson you will know how to choose healthy recipes, the cheapest ingredients to use when cooking and how to prepare as much food as possible for the smallest price.