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Restaurant Management

3in1 Exclusive Bundle | No Tricks Only Treats, Up to 98% Off! PDF Certificate, Transcript, Student ID & Exam Included



Save 98%
£32 inc VAT (was £1,699)
Offer ends 21 October 2021
Study method
Online, self-paced
16 hours
Access to content
Lifetime access
No formal qualification
30 CPD hours / points
Additional info
  • Exam(s) / assessment(s) is included in price
  • Tutor is available to students
  • Certificate of completion available and is included in the price

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**3 Courses Bundle - Digital Certificate, Transcript and student ID all included in the price**

***A HalloweenTreat for You - Use code ONLINE10 for an extra10% off ***

Learn about Restaurant Management from industry experts and boost your professional skill. This Restaurant Management will enhance your skill and make you ready for the job market. You’ll get expert opinions about the best practices and problems of the Restaurant Management. You’ll also gain the skills of Restaurant Management to excel in your job and tips to master professional skills in no time.

This Restaurant Management Bundle consists the following Professional Career Oriented courses:

  • Course 1: Restaurant Management
  • Course 2: Food Hygiene, Safety and Hazard Control
  • Course 3: Hospitality & Catering Management

You’ll be connected with the community of Restaurant Management professionals and gain first-hand experience of Restaurant Management problem-solving. The Restaurant Management is self-paced. You can complete your course and submit the written assignment in your suitable schedule.

This Restaurant Management will provide you with the latest information and updates of Restaurant Management. It will keep you one step ahead of others and increase your chances of growth.

Easily learn the skills and knowledge you desire with our Restaurant Management, you get an unparalleled learning experience with us and you get a digital certificate, transcript and a student ID card all included with the course price.

The goodies doesn’t end there, as a bonus, for a limited time only you will get 2 additional courses with this Restaurant Management for free!

What makes us the go to choice for people who want to learn about Restaurant Management is our dedication and commitment to providing you with the best service possible. You will get unlimited access to the Restaurant Management, no matter where you are in the world you will be able to access your Restaurant Management any time you want.

Should you have any questions while studying this Restaurant Management, our experienced tutors and mentors will answer them via email and live chat.

With our Student ID card you will get discounts on things like music, food, travel and clothes etc.

Enrol in our Restaurant Management today and start learning.

Key Topics To Be Outlined:

  • Hospitality Management
  • Hotel Industry
  • Restaurant Industry
  • Restaurant Leadership and Management
  • The Process of Selection and Recruitment in the Hospitality Industry
  • The Process of Development and Training in the Hospitality Industry
  • Management of Front Office Operations
  • Management of Food and Beverage Operations
  • Food Safety – An Introduction
  • Supervision of Food Safety
  • Food Safety Legislation
  • Food Safety Management System
  • Food Safety Management Tools
  • Contamination Hazards
  • Controlling Contamination
  • Food Poisoning (Bacterial) and Food-Borne Illness
  • Food Poisoning (Non-Bacterial)
  • Personal Hygiene
  • Food Premises and Equipment: The Design and Construction
  • Pest Management
  • Food Safety Training for the Staff

Why buy this Restaurant Management?

  1. Unlimited access to all 3 courses for forever
  2. Digital Certificate, Transcript and student ID all included in the price
  3. Absolutely no hidden fees
  4. Receive one to one assistance on every weekday from professionals
  5. Immediately receive the PDF certificate after passing
  6. Receive the original copies of your certificate and transcript on the next working day
  7. Easily learn the skills and knowledge from the comfort of your home
  8. Get 2 additional courses included as bonus


30 CPD hours / points
Accredited by CPD QS

Course media


Course Curriculum

**Restaurant Management**

Module 1: Introduction to Hospitality Management

  • Importance of Hospitality
  • Managing the Delivery of Hospitality
    • Management’s Role
    • The Service Strategy Statement
  • Total Quality Management Applications
  • Developing a Service Management Program
    • Guest Cycle
    • Employee Buy-in Concept
  • Customer Relationship Management

[Hospitality Management Level 2 M-02]

Module 2: An Overview of Hotel Industry

  • Hotel
  • Eco Hotel
  • Apartment Hotel

Module 3: Restaurant Industry

  • Early History of Eating Out
  • Kinds and Characteristics of Restaurants
    • Chain or Independent
    • Sandwich Shops
    • Quick-Casual Restaurants
  • Criteria for Locating a Restaurant

Module 4: Restaurant Leadership and Management

  • The Nature of Leadership
  • Restaurant Concepts
    • Copy and Improve
    • When a Concept Fails
  • Policies and Procedures
  • Restaurant Management Issues
    • Sexual Harassment
    • Conflict Management

[Hospitality Management Level 2 M-03]

Module 5: The Process of Selection and Recruitment in the Hospitality Industry

  • Flexible Employees
    • Regular Part-Time Staff
    • Casual Staff
    • Agency Staff
  • The Importance of Planning Ahead
    • Future Peaks in Demand
    • Holiday Arrangements
  • The Job Description
  • Describing the Ideal Recruit
  • Attracting Candidates
    • Internal Promotions
    • Present Staff
    • Current Staff
    • Notices and Posters on Your Premises
  • Advertising
    • Attract
    • Interest
  • Getting Information From the Candidates
  • Short – Listing the Candidates
  • Selection
  • One-to-One Interview

[Hospitality Management Level 2 M-04]

Module 6: The Process of Development and Training in the Hospitality Industry

  • Introduction
  • The Benefits of Training
  • Identifying Training Needs

[Hospitality Management Level 2 M-05]

Module 7: Management of Front Office Operations

  • The Arrival Chronology
  • Front Office Operations

[Hospitality Management Level 2 M-07]

Module 8: Management of Food and Beverage Operations

  • Food and Beverage Management
  • Kitchen
  • Food Operations
  • Bars
  • Stewarding Department
  • Catering Department
  • Room Service/In-Room Dining
  • Sustainable Food and Beverage Operations
  • Trends in Lodging Food and Beverage Operations

[Level 3 Supervising Food Safety in Catering M-01]

Module 9: Food Safety – An Introduction

  • What is Food Safety?
  • Importance of Food safety
  • Food-Borne Illness
  • Which Foods Cause Illness?
  • Some Key Terms Related to Food Safety
  • Vulnerable Risk Groups

[Level 3 Supervising Food Safety in Catering M-02]

Module 10: Supervision of Food Safety

  • What is a Supervisor?
  • Essential Supervisor Skills
  • Suggested Responsibilities of a Supervisor
  • The Role of the Supervisor
  • What Sort of Supervisory Styles Count?
  • Failures of Management and Supervisors

[Level 3 Supervising Food Safety in Catering M-03]

Module 11: Food Safety Legislation

  • Current Legislation
  • Food Law Enforcement Agencies
  • Enforcement of Food Laws
  • Food Law Code of Practice
  • Food Hygiene Legislation
  • Whistleblowing in the Food Industry

[Level 3 Supervising Food Safety in Catering M-04]

Module 12: Food Safety Management System

    • What is a Food Safety Management System (FSMS)?
      • Who needs an FSMS?
      • What should an FSMS include?
      • How often should the FSMS be reviewed?
      • Who needs to see the FSMS?
    • What is Hazard Analysis Critical Control Point (HACCP)?
      • Advantages of HACCP
      • Seven Principles of HACCP
      • Prerequisite Programmes for HACCP
    • The Implementation of HACCP (12 logical steps)
  • Description of each 12 steps
  • Food Safety Management System Based on HACCP Principles

[Level 3 Supervising Food Safety in Catering M-05]

Module 13: Food Safety Management Tools

  • Safer Food, Better Business (SFBB)
    • Opening and Closing Checks
  • Food Safety Management for Retailers
  • Cook-Safe Food Safety Assurance System
  • My HACCP for Small Food Manufacturers
  • Management Responsibilities
  • Documenting the Food Safety System
    • Why is a written Food Safety Management System required?

[Level 3 Supervising Food Safety in Catering M-07]

Module 14: Contamination Hazards

  • Where Can Contamination Occur?
  • Sources of Contamination May vary From
  • Types of Contamination Hazards
    • Microbiological Hazards
    • Physical Hazards
    • Chemical Hazards
    • Allergenic Hazards
  • Vehicles of Contamination
  • Cross Contamination
  • Detecting Contaminants

[Level 3 Supervising Food Safety in Catering M-08]

Module 15: Controlling Contamination

  • The Control of Different Contamination Hazards
      • Microbiological Hazards
      • Physical Hazards
      • Chemical Hazards
      • Allergenic Hazards
  • Deliveries
  • Food Storage
  • Stock Control
  • Recording and Labelling
  • Use by Dates
  • Best Before Dates
  • Food Preparation and Cooking
  • Food Service and Delivery
  • The role of the Supervisor in Preventing Contamination

[Level 3 Supervising Food Safety in Catering M-09]

Module 16: Food Poisoning (Bacterial) and Food-Borne Illness

  • What is Food Poisoning?
    • Most common causes of food poisoning
    • Salmonella
    • Clostridium Botulinum
  • Food-Borne Illness
    • Campylobacter Enteritis
    • Escherichia Coli 0157
    • Dysentery (Shigella)
  • Food-Borne Viruses
    • Norovirus

[Level 3 Supervising Food Safety in Catering M-10]

Module 17: Food Poisoning (Non-Bacterial)

  • Chemical Food Poisoning
  • Metallic Food Poisoning
    • Tin and Iron
  • Poisonous Plants
  • Poisonous Fish
  • Scombrotoxic Fish Poisoning
  • Paralytic Shellfish Poisoning (PSP) and Diarrhetic Shellfish Poisoning (DSP)
  • Parasites
  • Generic Control Measures for Most Food Poisoning Organisms

[Level 3 Supervising Food Safety in Catering M-11]

Module 18: Personal Hygiene

  • Food Safety Legislation and High Standards of Personal Hygiene
  • Hazards from Food Handlers
    • Hands
    • The nose, mouth and ears
    • Cuts, boils, septic spots and skin infections
    • Employee sickness
  • Protective Clothing
  • Exclusion of Food Handlers
  • Visitors
  • The Role of Supervisor in Personal Hygiene

[Level 3 Supervising Food Safety in Catering M-15]

Module 19: Food Premises and Equipment: The Design and Construction

  • Selecting a Suitable Site
  • General Principles of Design
  • Food Premises Construction
    • Ceilings
    • Walls
    • Windows and doors
    • Floors
    • Services
    • Drainage
    • Kitchen design
    • Flows
    • Accommodation
  • The Design and Construction of Equipment
    • The legal requirements
    • The supply of Machinery (Safety) Regulations 2008
    • Construction material
    • Contamination
    • The cleaning of equipment
  • Maintenance of Premises and Equipment
    • Supervising maintenance
    • Cleaning
    • Routine monitoring
    • Planned maintenance
    • Inspection and tests

[Level 3 Supervising Food Safety in Catering M-17]

Module 20: Pest Management

  • Pests
    • Common pests
    • Bird Pests
  • Looking for Evidence of Pests
    • Pests and their habits
    • Food pests
  • Contamination Caused by Pests
    • Biological contamination
    • Physical contamination
    • Chemical contamination
    • Cross-contamination
  • Pets
  • Pest Control
  • Common control methods
  • Good Housekeeping
  • Prevention
  • The Use of Pest Control Contractor
  • A Due-Diligence Defence
  • The Role of Supervisor in Pest Control

[Level 3 Supervising Food Safety in Catering M-18]

Module 21: Food Safety Training for the Staff

  • The Importance of Training
  • Staff Induction Training
  • On-Going Training
  • Staff Training Records
  • The Role of The Management


After studying the course materials of the Restaurant Management there will be a written assignment test which you can take either during or at the end of the course. After successfully passing the test you will be able to claim the pdf certificate for free. Original Hard Copy certificates need to be ordered at an additional cost of £8.

Who is this course for?

This Restaurant Management does not require you to have any prior qualifications or experience. You can just enrol and start learning.


This Restaurant Management was made by professionals and it is compatible with all PC’s, Mac’s, tablets and smartphones. You will be able to access the course from anywhere at any time as long as you have a good enough internet connection.

Career path

As this course comes with multiple courses included as bonus, you will be able to pursue multiple occupations. This Restaurant Management is a great way for you to gain multiple skills from the comfort of your home.

Questions and answers

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What does study method mean?

Study method describes the format in which the course will be delivered. At courses are delivered in a number of ways, including online courses, where the course content can be accessed online remotely, and classroom courses, where courses are delivered in person at a classroom venue.

What are CPD hours/points?

CPD stands for Continuing Professional Development. If you work in certain professions or for certain companies, your employer may require you to complete a number of CPD hours or points, per year. You can find a range of CPD courses on, many of which can be completed online.

What is a ‘regulated qualification’?

A regulated qualification is delivered by a learning institution which is regulated by a government body. In England, the government body which regulates courses is Ofqual. Ofqual regulated qualifications sit on the Regulated Qualifications Framework (RQF), which can help students understand how different qualifications in different fields compare to each other. The framework also helps students to understand what qualifications they need to progress towards a higher learning goal, such as a university degree or equivalent higher education award.

What is an ‘endorsed’ course?

An endorsed course is a skills based course which has been checked over and approved by an independent awarding body. Endorsed courses are not regulated so do not result in a qualification - however, the student can usually purchase a certificate showing the awarding body’s logo if they wish. Certain awarding bodies - such as Quality Licence Scheme and TQUK - have developed endorsement schemes as a way to help students select the best skills based courses for them.