The British Academy for Training and Development offers this training course in (Practical Skills of Restaurant Management) for all professionals wishing to initiate or develop their career in large and successful restaurants, and to present themselves in ideal and professional manner. Restaurants have widely spread in recent times, therefore the launching of new restaurant and penetrating the intense competition in the food industry is no longer easy, that's why if any businessman or restaurant owner wishes to succeed in this industry, they shall be aware that the excellence factor thereof lies in the methods adopted by this restaurant, and therefore, for the successful management of Restaurants, all equipment, elements, human, financial and technical resources should be fully combined in comprehensive management approach. Successful restaurant shall avail many necessary conditions including smooth and flexible operation, and efficiency of the restaurant staff, with emphasis on the equipment and techniques used.

The British Academy for Training and Development presents this course for the following audience:

• Managers and owners of restaurants and food and beverage outlets.
• Directors of Restaurant Section within hotels.
• Supervisors of Restaurant Sections within tourist facilities.
• Businessmen and shareholders of food and beverage facilities.
• Entrepreneurs and looking for a successful investment project.
• Personnel in the Catering Sector.
• Waiters and chefs, and other food and beverage personnel.

How will participants benefit from the course?

After completing the program, participants will be able to learn:

• Reception methods of restaurant customers.
• Serving styles, and the menu provided in the restaurants.
• Smooth service provision to customers, avoiding any inconvenience behaviors.
• Establishment and Management of Restaurants.
• Methods to apply most advanced technologies in the Food Industry.
• How to achieve a First Class Management by meeting all elements and effective conditions required by the customers.
• Basic Administrative Requirements for Restaurants, such as packing, transportation, and storage.
• Providing best practices and standards, in terms of administrative procedures to satisfy customers.
• The importance of modern technological innovations in Restaurants, and developing them to meet changing customer requirements.

• Proper Management Methods restaurants, in terms of accurate and suitable selection of best possible personnel.
• Functional organization of restaurants, whether in the food or delivery processes.
• How to correlate between speed at service provision, and accuracy in performance.
• Definition and concepts of Restaurants.
• Restaurants from the Tourism Perspective.
• Classifications and categories of Food and Beverage Facilities.
• Types and methods of management in Restaurants.
• Classification of systems and techniques used in restaurants.
• Specifications and Features of Food and Beverage Chains.
• The Impact of Restaurants on Tourism.