Running a Restaurant and Hospitality Management – This course introduces students to the fundamentals of starting and operating a restaurant, covering the essential steps from concept development to setting up the front and back of the house. Students will explore different types of restaurants, conduct market research, and develop a comprehensive business plan. The course covers financing options, location selection, and legal requirements for establishing a food service operation. Learners will also focus on menu creation, dining room design, kitchen setup, and bar management. By the end of the course, students will be equipped with the foundational skills to launch and structure a restaurant business successfully.
