Restaurant Hospitality Management Level 2
The Restaurant Hospitality Management Level 2 course provides team members with information, skills and advice, to help them fulfil their role as a restaurant manager and exceed their clients' service expectations.
Upon completion of the course, team members will have the competence to work as a restaurant manager at a 5-star hotel or in a local eatery.
What’s Covered in the Course?
- An introduction to the front-of-house function of a restaurant;
- The role of a restaurant manager in all types of restaurants, anywhere in the world;
- The different types of restaurant establishments and their layouts;
- The importance of excellent customer service within the hospitality industry;
- How to deal with customer complaints in a calm and effective manner, in order to ensure that the customer will return in the future;
- Know your drinks: a comprehensive knowledge of beverages and how to serve them;
- Know your food: the importance of knowing every item on the menu, what is in each dish and the causes and effects of food allergies;
- Restaurant licensing laws: this covers age verification and what you can accept, in order to verify the age of customers on licensed premises;
- Restaurant system checklists: what checklists are needed, how to put them in place and how to monitor them, to ensure that the restaurant runs smoothly and cost-effectively;
- Health and safety laws associated with a restaurant, from front-of-house to the kitchen; food safety and storage;
- Restaurant terminology that is commonly used in the industry.
What are the Benefits of the Course?
- Improved career prospects for the employee, combined with greater competence and confidence for those already working within the industry;
- The 21 online modules are accessible on any device, so the team member can study from anywhere with an internet connection, using a PC, laptop, tablet or smartphone;
- An industry-recognised certification, with online support to guide and assist the employee throughout the course;
- An accessible and comprehensive syllabus;
- No entry requirements –restaurant experience is not a prerequisite to your staff member completing the course.
- How to provide the best possible customer service at all times.
- How the way you dress affects how you are perceived.
- How to be professional even when the customer is being awkward.
- How to look at your body language and understand how you come across.
- How the restaurant manager deals with the business side of the restaurant.
- How the manager deals with the front-of-house.
- How the manager deals with the general housekeeping.
- How the manager has to contend with customer issues.
- The different types of dining establishments.
- How this changes your management style.
- How to deal with different restaurant layouts.
- How to divide staff to cope with the layout.
- How to meet and greet customers.
- How to take reservations.
- How to correctly seat people.
- How to take their orders.
- How to address the customer with their initial complaint.
- A step by step guide on how to handle the situation.
- How you must act on a personal level to address their issues.
- How to adequately resolve the situation.
- The basics of different drinks
- Which wine works best with which food
- How to serve drinks correctly
- How to give advice on drinks to customers
- Understanding the menu.
- Dealing with starters.
- Dealing with meat dishes.
- Dealing with fish dishes.
- The importance of the laws.
- The need for an age verification process.
- How to ask for ID.
- The age verification laws.
- The areas where excellence is required.
- How to take guests into consideration.
- Dealing with feedback.
- Announcing the changes that have been made.
- The importance of checklists.
- Where checklists should be used.
- What should appear in them.
- Who should be in charge of individual areas.
- Why teamwork is important.
- How to build a good team.
- How to hire the correct staff.
- How to create a positive working environment.
- The basics of the health and safety laws.
- How they apply to the restaurant.
- What to do when an incident occurs.
- What to do after an incident.
- To learn about different bacteria that cause food poisoning
- To understand the importance of restaurant sanitisation
- To learn how to keep food safe in storage
- To understand how to write a health and safety policy
- To learn about the different inspections that a restaurant may undergo
- To learn about the inspection process
- To learn about what to expect from the inspection process
- To understand the restaurant's obligations to comply with inspection results
- To understand the basics of POS systems
- To learn about POS system features
- To learn about the latest POS technology
- To understand how to choose a POS system for a restaurant
- To learn about hiring staff and management
- To learn about training employees
- To learn about writing an employee handbook
- To learn about creating an employee uniform
- To learn how to research a menu
- To learn basic guidelines for putting together a menu
- To understand the importance of being able to engineer a menu
- To learn how to price a menu correctly
- To learn about how to create a restaurant budget
- To learn how to cut food costs
- To understand how energy costs affect a restaurant's profits
- To learn about leasing restaurant equipment
- To understand the importance of training servers to upsell
- To understand the importance of having a comprehensive understanding of the menu
- To understand the importance of taking social cues when upselling products
- To learn about different types of upselling strategies
- To understand why entertainment and music licensing is necessary
- To learn about the different licensing agencies
- To understand entertainment and music licensing laws
- To learn about when you require licensing for live entertainment
- To understand how to find your brand's purpose
- To know what goes into a restaurant brand
- To learn how to create a mission statement for a restaurant
- To learn how to promote a restaurant to the masses
Who can take the Restaurant Hospitality Management Certification Level 2 course?There are no entry requirements to take the course.
What is the structure of the course?The course is broken down into 21 individual modules. Each module takes between 20 and 90 minutes on average to study. Although students are free to spend as much or as little time as they feel necessary on each module.
Where / when can the course be studied?The course can be studied study at any time and from any internet connected device
Is there a test at the end of the course?Once you have completed all 21 modules there is a multiple choice test. The questions will be on a range of topics found within the 21 modules. The test, like the course, is online and can be taken a time and location of your choosing.
What is the pass mark for the final test?The pass mark for the test is 70%.
What happens if a user fails the test?If the user doesn’t pass the test first time they will get further opportunities to take the test again after extra study. There are no limits to the number of times a test can be taken.
How long does it take to complete the Restaurant Hospitality Management Certification Level 2 course?We estimate that the course will take about 15 hours to complete in total, plus an additional 30 minutes for the end of course test.