Courses

Controlling Costs Rest Series

This course is not currently scheduled.
Please check back at a later date for future semester offerings.

DCB 2127

Category: Business/Entreprenuer

Credits: 0

This course covers the five areas that eat up profits and how to keep them under control, strategies to lower your food and payroll costs and controlling waste and theft. This class is one of three that are part of the following: PROFESSIONAL DEVELOPMENT TRAINING FOR RESTAURANT MANAGERS The performance of a restaurant manager is key to running a successful restaurant. This series of classes will focus on three main areas of management responsibilities and teach strategies to improve the flow of operations and increase profitability. Restaurant managers will learn the business strategies used by the most successful restaurants. Managers will have a heightened awareness of the specific needs of daily operations and be able to incorporate tactics that drive sales and increase profits. As a result managers become a more engaged and valuable member of the restaurant team and they also become more confident leaders. These individual sessions, or class package, is also suited for restaurant owners who are looking to up their game and anyone considering opening a restaurant or pursuing a career in the restaurant business.

This course is not currently scheduled.
Please check back at a later date for future semester offerings.

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