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As one of the main features of lodging properties, restaurants drive both customer experience and revenue streams. Students will learn the basics of setting the service at a restaurant, either casual or fine dining, covering preparation, service, and closure procedures, and following food safety quality standards and different service styles for delivery.
The thematic will be focused on:
• Food Production Theory and Food Safety.
• Types of service: buffet and à la carte.
• Introduction to menu development: costs and pricing.
• Stock management and bar.
• Dining room procedures. Upselling.
Students will learn how by taking this course they are contributing to the advancement of the UN SDGs (1, 2, 3, 5, 8, 10). They will learn to apply sustainability principles, such as reduced water consumption, reduced waste production, and the use of seasonal and near products to favor a circular economy.
What will you learn in this program?
This course will provide insight into restaurant management, covering service types, food safety procedures, production control, inventory management, recipe standardization, labor cost management, sales strategies, and upselling techniques. Gain an understanding of maximizing profitability while maintaining quality standards in the food and beverage industry.
You can enroll and study the content for free and only pay € 49 if you want to do the assignments and receive a certificate of completion.
WHO IS THIS PROGRAM DESIGNED FOR?
This programme is suitable for individuals interested in the hospitality sector, including restaurants, cafes, and hotels, aiming to gain management skills in food and beverage operations. Whether advancing within your organization or venturing into entrepreneurship within the hospitality industry, a foundational understanding of management is essential to enhance your role’s value or lead your business effectively.
This is achieved through a 100% online training course with short videos with professors, readings, and assignments in each module.
PROGRAM STRUCTURE
Module 1: Introduction to Restaurant Operations: Food Production Theory and Food Safety
Module 2: Types of Service: Buffet and à la carte
Module 3: Introduction to Menu Development: Costs and Pricing
Module 4: Stock Management and Bar
Module 5: Dining Room Procedures. Upselling
Silvio Patrucco
Head of kitchen practicals
As a Chef lecturer, Silvio teaches culinary arts and concepts. He is a Certified Hospitality Educator and is currently the Assistant Head of Kitchen Operations. Before joining Les Roches in 2007, he worked at the Dorchester Hotel and Le Meridien Hotel group.
Elisabeth Lindberg
Service instructor in practical operations
My name is Elisabeth Lindberg and I am from Sweden. I teach Restaurant operations and Environmental waste management at Les Roches University in Marbella, Spain. I have a long history in Food & Beverage operations and I have worked in many places around the world. I finished my Master’s degree in International Business Administration in 2020 and since then I have developed a passion to teach others about what I have learned and experienced throughout my career. I believe deeply in student-centered learning and am always looking for new and creative ways to present the curriculum. I settled down in Spain in 2019 where I plan to continue to pass on my knowledge to the next generations to come.
Julio Lopez Gonzalez
Finance lecturer
Born in Marbella and lived and worked in several countries like Switzerland, UK, Sweden, Tanzania, Greece, Thailand, Cambodia, and Nicaragua as an operation manager for hotels and F&B companies. After, I opened several F&B businesses around the world. I hold a BBA in hospitality management specializing in Finance, a diploma in culinary arts, and a master’s in education. I joined Les Roches Marbella as a lecturer because I wanted to encourage young passionate hospitality professionals to follow their dreams similar of working for great hospitality companies or opening their businesses.
Adriana (Floor) Brooijmans
Senior service lecturer
BBA in hospitality management and master in Event management and marketing communications.Different leadership positions in F&B service management in several hotels and restaurants in The Netherlands and Spain. Service lecturer for the last 12 years at Les Roches Marbella, Spain. Hospitality is a way of life that contributes to amazing experiences. To teach how to create those experiences with all its background knowledge is my inspiration daily. Guide and teach young professionals their way of creating experiences.
Jean-Pierre Gonzalez
Lecturer of Service since 2008. During his tenure at Les Roches Marbella, Mr. Gonzalez has taught undergraduate and postgraduate students in all of our food outlets as well imparting numerous F&B theoretical classes. His professionalism and optimistic outlook are traits each of his students aspire to in the careers in Hospitality. Jean-Pierre worked with the most renown Hotel Brands such as Marriott, Melia, Starwood and Hotel Regina Paris Louvre. Mr. Gonzalez Started his career in Paris where is studied in “Ecole de haute cuisine FranÇaise Ferrandi, Culinary Arts School “. He worked in Paris, England and Spain.
Enrollment process
Click on Enroll once and then click on checkout/view cart.
If you would like to obtain a certificate of completion, please enroll in Get Certified: Restaurant Operations after finishing the MOOC.
Request more information
If you would like to enroll multiple users or need more information about this course, please contact us!