Bircham University’s Catering & Restaurant Management program provides great tips on how to reduce the risks of failure, avoid the common drawbacks and make daily operations smooth and lucrative in the restaurant and catering industries. The program includes all aspects in the area of catering and restaurants, namely categorisation, operation, equipment and legal matters. It examines menu strategies, promotions, techniques for controlling food production, sound purchasing policies and good storage and handling procedures.
Subjects covered on this course include: Menu Planning & Management, Food Production & Services, Catering & Restaurant Management, Customer Relations Management, Bar & Beverage Management, Catering & Banquet Operations, Hotel Food & Beverage Service, Employees Supervision and Restaurant Management. Subjects account for 3 academic credits each.
The Catering & Restaurant Management course is available at Specialist, Expert, Bachelor's, Master's & Ph.D. (Doctoral) Degree programs levels.