Introduction to the Restaurant Business

• Classification of Food Service Enterprises

• Types and Formats of Restaurants

• Restaurant Concept and Profile

• Key Trends in the Restaurant Industry

• Planning and Launching a Restaurant

• Restaurant Opening Procedures

• Business Plan Development

• Menu Creation and Design

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Restaurant Operations

• Technological Processes in a Restaurant

• Procurement Organization and Supply Management

• Restaurant Management and Operational Activities

• Organizational Structure of a Restaurant

• Personnel Management: Recruitment, Adaptation, Motivation

• Team Building and Staff Communication

• Sales and Service Management

• Quality Control and Service Standards

• Kitchen Management and Coordination with the Dining Area

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Financial Management

• Restaurant Economics and Budgeting

• Accounting and Reporting

• Cost Optimization and Profitability Improvement

• Business Performance Management

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Marketing and Promotion

• Brand Building and Corporate Identity

• Local Marketing and Digital Promotion (SMM, Content Planning)

• Loyalty Programs and Customer Feedback Management

• Event Organization and Catering

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Legal Aspects and Safety

• Business Registration and Licensing

• Sanitary Standards and Safety

• Contracts and Working with Partners

• Managerial Responsibility

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Modern Technologies and Digitalization

• Use of Cash Register and Management Systems

• Digitalization of Service and Delivery

• Working with Delivery Aggregators

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Final Project

• Developing the Concept and Business Plan for Your Own Restaurant

• Practical Application of Acquired Knowledge