Restaurant Services in Hospitality Management Diploma Level

This book contains the following topics:

•  • Overview of the Restaurant Industry, Types of Restaurants and Restaurant Business Models
  • Menu Planning and Design, Food Preparation Techniques, Beverage Selection and Service
  • Customer Service Standards, Effective Communication and Handling Customer Complaints
  • Front, Back of House Operations and Inventory Management
  • Advertising and Promotion Strategies, Social Media Marketing, Branding and Reputation Management
  • Budgeting and Forecasting, Cost Control Measures, Profit and Loss Analysis
  • Planning and Coordination of Special Events, Catering Services and Management, Venue Selection and
  Set-Up
  • Food Safety and Sanitation, Licensing and Permits Employment Law and Regulations