11 November 2022

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Online course Restaurateur


                        Online course Restaurateur

The Restaurateur online course by Mykhailo Shevelyuk is a comprehensive training program that covers all key aspects of restaurant business management. The course is aimed at providing both theoretical knowledge and practical skills necessary for the successful launch, management and development of a restaurant.

REGISTER FOR THE COURSE BY LINK: https://horecaschool.com.ua/ OR BY PHONE: +380961678352 

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Course description
Name of the course:
Restaurateur
Author: Mykhailo Shevelyuk
Format: Online
Duration: From 1.5 months (depending on the intensity of study)

Course program:
- Definition and characteristics of a restaurant
industry;
- Duties and responsibilities of the manager
restaurant establishment;
- Effective communication of the manager with
employees of the hospitality enterprise;
- Procedures for meeting guests and providing quality
service;
- Peculiarities of organizing banquets and
catering services;
- Creation and management of the database
customers Understanding psychological types
visitors;
- Organization of the hall and rules
table setting;
- Basic knowledge about the restaurant menu;
- Assortment of drinks in the restaurant.
- Personnel motivation system. Rewards and incentives;
- Organization and control of kitchen work with
timely serving of dishes;
- Organization of bar work.


Duration
12 meetings of 2 hours each.

- 2 hours of intense immersion in the world
restaurant business.

- Live dialogue is the key to understanding and
mastering the material.

- From theory to practice: elaborated
cases will help to implement knowledge in
reality.

Teaching methodology

The course consists of video lectures, interactive tasks, practical cases and tests to consolidate the material. Students will have access to exclusive materials and interviews with successful restaurateurs.

Advantages of the course

  • Professionalism: Mykhailo Shevelyuk, as an experienced restaurateur and manager, shares his own experience and knowledge.
  • Flexibility: The ability to study at a convenient time and from any place.
  • Support: Ability to receive feedback from the teacher and communicate with other course participants.
  • Practicality: In addition to theoretical knowledge, much attention is paid to practical skills and real cases.

Target audience

The course is designed for beginners in the restaurant business, restaurant owners, managers and anyone who wants to expand their knowledge and skills in this field. Regardless of the level of experience, course participants will be able to find useful information and advice for developing their business.

Learning outcomes

After completing the course, participants will receive a certificate confirming their knowledge and skills in the field of restaurant management. Graduates will be able to successfully plan, open and manage their own establishments, increasing their profitability and popularity.