Quick Service Restaurant Management Certificate Course

This is the introduction video aimed at explaining the purpose of the course and give an overlay of the course.

This chapter is focused in explaining the differences between a quick service restaurant and a fine dine restaurant, the purpose is to draw a clear distinction about what a QSR stands for because understanding these differentiating parameters actually helps us drive a successful QSR.

This chapter is aimed at sharing the story of Richard & Maurice Mc Donalds and how their decisions and actions lead to the beginning of a new level of efficiency in quick service restaurants.

This chapter is aimed at explaining the psychological barriers that we tend to have and how it can hinder our ways of listening effectively.

Art of avoiding distraction is a part of the teachings of mindfulness, its a great practice that can help us stay more focused.

Key focus area of this chapter is to explain in details the core functions of a restaurant that any staff member has to perform. The functions are: Ordering, Receiving, Stacking & Storing, Billing & Selling, Cleaning.

This chapter is aimed at further emphasizing about the importance of guest service and to explain the 6 steps of Guest service, these 6 steps are based according to the guests' movement in a restaurant from the point of entry till the point of exit.

This chapter is aimed at explaining the importance of maintaining personal hygiene and grooming, how it not only affects of quality of service but also helps maintain food safety and our own work efficiency.

This chapter is focused in sharing a illustration of a restaurant layout, in order to focus on the importance of station layout, how planning the restaurants layout properly can help build the work flow and speed of service.

This chapter is focused in sharing a illustration of a restaurant layout, in order to focus on the importance of station layout, how planning the restaurants layout properly can help build the work flow and speed of service.

NOTE: KINDLY WATCH THE VIDEO IN A BIGGER SCREEN THAN CELL PHONE FOR BETTER UNDERSTANDING.

This chapter is aimed at explaining in detail about how to handle guest complaints or concerns, specifically the aim is to explain LAST Method of handling guest concerns, this method is a very simple acronym of 4 important steps that we have to keep in our mind when we are trying to handle a guest complaint. 

This chapter is focused in explaining the different types of concern on the basis of their seriousness and how they should be handled and who would be the best person to take care of which type of concern, this will help you to get a better hold on guest complaint handling.

1. This chapter has been prepared to share a Demo menu and product details so that it can be used to explain future chapters easily.

This chapter has been prepared to share a Demo menu and product details so that it can be used to explain future chapters easily.

NOTE: KINDLY WATCH THE VIDEO IN A BIGGER SCREEN THAN CELL PHONE FOR BETTER UNDERSTANDING.

This chapter focuses on one of the most important task that can help maintain smooth operations during an entire shift be it an opening shift or a closing shift or Peak or lean hours of a restaurant.

This is a section introduction to give an overlay of Section 2.

Food is the main source of income for any restaurant and maintaining food safety is one of the most important task for any restaurant business, this chapter is focused on discussing various things that can lead to health hazards and different ways we can help prevent the same.

Washing hands is the stepping stone towards maintaining food safety and personal hygiene, this chapter is focused in explaining the steps involved in washing our hands.

Receiving products in the correct way can help solve a lot of problems it can avoid variances, it can avoid food safety issues, it can avoid receiving poor quality products, so this chapter is focused on explaining the important steps of receiving a products.

A lot can be achieved from storing products in the right way, we can control, unwanted wastage, pest infestation and accidents and can have a proper track on our inventory movement and can also ease the flow of operations. This chapter is aimed at explaining those aspects.

Cleaning & Sanitizing is one of the core functions of a restaurant, it improves our hygiene standards, avoids chances of food safety related hazards, and also helps upkeep brand image.This chapter is aimed at explaining the correct methods of cleaning & Sanitizing so that same procedures can be followed.

Color coding equipment, cleaning tools helps avoid a great chance of food contamination this chapter is aimed at explaining those guidelines.

Accidents can take place in a restaurant if we are not careful, so it is imperative that we know about steps that we have to take care of in order to prevent such accidents and also what to do in case such an event takes place, this chapter is aimed at explaining those procedures.

Since we use industrial grade cleaning chemicals it is imperative that we know what kind of hazardous accidents can take place if we are not careful and also we need to know what are the safety measures that we have to take in case any such incident takes place.

This is a section introduction to give an overlay of Section 3.

This Chapter is focused on explaining Communication cycle, different types of communication on the basis of channel, different types of interpersonal communication etc.

This Chapter is aimed at emphasizing more the Do's & Don'ts of Different types of personal communication.

Key focus area of this chapter is to understand the basic steps of order taking and how each of these steps help in closing a sale.

This chapter is focused in explaining the idea of sales pitch, need creation and six essential things to focus on while delivering a sales pitch.

This chapter is focused on explaining how delivery system can help improve sales, what the checkpoints that we need to cover in order to setup and run deliver service system better.

Merchandising is another way by which we can improve our sales this chapter is focused on explaining the ways merchandising can help us achieve the same.

Aggregator sales services is one of the most promising route to bring in additional sales and this chapter is focused in explaining in detail how the aggregator system works and what is our role in it to improve the our sales.

Along with different routes of sales, marketing plays a key role in improving brand awareness, increasing sales and increasing guest foot fall, this chapter focuses on explaining the different types of marketing activities that a restaurant manager can use in order to improve their sales.

One of the most important tasks of a manager is to manage the operations, to ensure that the entire shift runs smoothly and all guests have a pleasant experience while dining in the restaurant this chapter focuses on explaining the different steps of shift management and how to carry out the same.

Team briefing is a great way of communicating with team, sharing targets, cherishing achievements and rewarding hard work, it not only improves work efficiency it also builds a team, this chapter is focused on explaining the importance of team briefing and how to carry out the same.

Preparing schedule is one of the most important tasks of a manager a well made schedule can help run the entire restaurant efficiently and the entire focus here is to explain what important parameters should we keep in our minds while we prepare schedule for our staff.

Managing cash is a routine task for managers and to handle cash carefully is very important this chapter is focused on explaining the different steps of cash management and how to carry out the same.

Among different tasks of cash management another important task is to prepare and manage petty cash vouchers, this chapter is focused on explaining the important parameters that we have to keep in our minds while preparing petty cash vouchers.

Inventory management is the key to control cost, have a proper understanding of stock movement and a way to keep track of any opportunity areas to save additional costs, this chapter is focused on explaining the benefits of inventory management and how to prepare stock sheet.

Communicating via Email is a part of daily tasks of a manager it is important that we have a good idea about the parameters of drafting Emails this chapter is focused on explaining the same.

Inventory management is the key to control cost, have a proper understanding of stock movement and a way to keep track of any opportunity areas to save additional costs, this chapter is focused on explaining the benefits of inventory management and how to prepare stock sheet.

NOTE: KINDLY WATCH THE VIDEO IN A BIGGER SCREEN THAN CELL PHONE FOR BETTER UNDERSTANDING.

Wastage management and control are two very important tasks that a manager has not perform it helps manage unnecessary costs, prevents any food hazard or pilferage from happening in the restaurant and this chapter is focused on explaining the same guidelines.

Planned maintenance aids in maintaining service standards, by keeping the equipment running properly along with that it helps maintain brand image, and prevents major cost of repair or discarding of equipment this chapter focuses on explaining the importance of the same and the different tasks a manager has to perform.

Food cost is one of the most important variable cost in a restaurant business and it is crucial that we know what food cost is, how to calculate it and how to manage it, this chapter is focused on explaining every aspect of it in detail.

Preparing indent effectively can help in smooth  functioning of restaurant operations, manage cost, and improve guest service this chapter is aimed at explaining key things that we have to keep in our mind while preparing indent and also demonstrate how to prepare indent effectively.

Profit & Loss statement is basically the performance report of a restaurant it is very important that a manager knows how to read the report so that he or she can cross check the details if there are any doubts or opportunity areas listed in the report, this chapter is focused on explaining the same.

Profit & Loss statement is basically the performance report of a restaurant it is very important that a manager knows how to read the report so that he or she can cross check the details if there are any doubts or opportunity areas listed in the report, this chapter is focused on explaining the same.

NOTE: KINDLY WATCH THE VIDEO IN A BIGGER SCREEN THAN CELL PHONE FOR BETTER UNDERSTANDING.

Training & Coaching team is one of the fundamental task in developing team, improving their work efficiency, creating a stronger bench of manpower, and create team unity, this chapter is focused on explaining different steps of training team, the importance of coaching etc.

Sharing feedback in the correct manner helps build team spirit, reduce gaps between management and employees, motivate manpower and this chapter focuses on explaining how to share feedback effectively.

In order to improve restaurants operational health it is important that our manpower is well trained and up to date in terms of knowledge and skill sets so we need to be aware of what kind of training or coaching is required for our team, for that purpose we must perform training need analysis activities, and this chapter is aimed at explaining the different types of analytical tools available at our disposal.

One of the most valuable job role of a manager is to lead their team and in order to be able to do so, managers need to know the qualities that define a good leader their responsibilities and how to lead a team effectively, this chapter is focused on explaining these attributes of a leader.

A leader can cast many different types of shadow over their team, and for us to be able to cast the right shadow we need to know the same and this chapter is aimed at teaching the same.

The ABC model of cognitive behavior studies aims at explaining the relationship between life events, thoughts/beliefs and emotions, it is utmost important that we are aware about this then only we will be able to understand why people react or respond to situations differently, and what could have been the most positive outcome of that life event and how it should have been dealt with. This chapter is aimed at explaining these ideas and help you become more aware of self, others and surroundings.

Sometimes we tend confuse truth with reality and fail to accept the relativity of reality and see or understand what we want to understand from our version of reality instead of trying to find out the actual truth, this chapter is aimed at increasing the awareness about the same and share what to do instead.