Introduction Case

Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. Restaurant Management deals with the crucial elements involved in the successful operation of a restaurant. The course will discuss the importance of the inter-relationships of the fundamental areas such as: menu planning; purchasing; receiving; storage; production; service; food safety and sanitation; and cost management to produce satisfied customers and achieve profitability.

As a restaurant professional, you may currently be in a managerial position or perhaps you've been asked to take one on. If you're not quite there yet, then maybe you've set that as a goal for the future. In any case, if you're the kind of person who likes challenge, then being a manager is right up your alley.

In overall management of a restaurant, the restaurant manager plays an important role. The restaurant managers undertake the responsibilities of the whole restaurant business. They coordinate with all departments for the smooth running of business. They handle a large number of information at the same time during their duty hours. They have to be watchful about smallest details like the cleanliness of the spoons and buying rate of local milk to bigger issues like introducing a new dish in the menu. Perhaps the most difficult job for restaurant managers is to manage human resource. Restaurants are known be a very high turnover business in terms of human resource, therefore restaurant managers everywhere struggles on a daily basis to maintain a group of experienced and competent people in the staff. Because if a worker fails to appear any day, the manager will have to do his duty himself - be it cooking or waiting tables

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