Quick Service Restaurant Management Certificate Course

Name: Quick Service Restaurant Management Certificate Course
Rating: 4.6 (223 reviews)

Deep dive into the Role of a Restaurant Manager and become certified in Quick Service Restaurant Management

Created byNeelabha Chatterjee

Last updated 4/2021

English

What you'll learn

Core functions of a Quick Service Restaurant.
Understanding of Guest Expectations & how to meet them
Understand of Guest Service and how to achieve guest satisfaction.
Enhance your skills in sales building, learn different sources of sales generation (including Delivery system, Online Aggregators, marketing & merchandising).
Enhance your skills quality control, food safety, and all processes related to safety and security.
Develop communication skills, with specific focus on inter-personal communication.
Increase your ability of Inventory management (maintaining stock sheet, preparing indent, understanding food cost, Controlling Cost ).
Understand Profit and Loss statement, get to know all possible types of expenses, and how to manage the same.
Improve your skill sets in Shift Management, and all administrative tasks.
Become more self aware and improve your skills in conducting training sessions, delegating tasks, taking reviews, conducting counseling sessions.
Enhance your skills in time management.
Become a promoter in bringing change.
Plus join the Private " Stepping Stones" community group.

Course content

5 sections • 80 lectures • 15h 24m total length

Introduction to Course8:54
This is the introduction video aimed at explaining the purpose of the course and give an overlay of the course.
QSR Vs Fine Dine10:32
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.
Story of Richard & Maurice7:25
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.
Barriers to Effective Listening11:58
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 Distraction8:42
Art of avoiding distraction is a part of the teachings of mindfulness, its a great practice that can help us stay more focused.
Core Functions of a Restaurant5:35
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.
CHAMPS11:00
This video is aimed at explaining what guest service is all about, and what are the expectations a guest has when they visit a restaurant specially all ideas revolving around CHAMPS i.e. Cleanliness, Hospitable Staff, Accuracy of Order, Maintained restaurant, Product quality, Speed of Service.
6 Steps of Guest Service15:37
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.
Grooming & Personal Hygiene11:27
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.
Restaurant Layout Part 13:23
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.
Restaurant Layout Part 216:11
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.
LAST METHOD21:17
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.
Handling Different Types of Guest Concerns24:13
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.
Introduction to Demo menu Items2:49
This chapter has been prepared to share a Demo menu and product details so that it can be used to explain future chapters easily.
Demo Menu Items7:20
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.
Invitation to Facebook group0:27
Travel Path10:10
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.
End of Section Quiz

Introduction to Section 20:54
This is a section introduction to give an overlay of Section 2.
Food Safety Part 110:14
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.
Food Safety Part 210:00
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.
Hand Wash & Hand Gloves Policy6:23
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 Guidelines20:28
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.
Storage & Stacking Process Part 118:11
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.
Storage & Stacking Process Part 28:23
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 & Sanitizing11:46
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.
Colour Coding6:15
Color coding equipment, cleaning tools helps avoid a great chance of food contamination this chapter is aimed at explaining those guidelines.
First Aid12:12
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.
Chemical Hazards7:41
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.
Fire Safety Procedure12:48
End of Section Quiz

Introduction to Section 30:45
This is a section introduction to give an overlay of Section 3.
Communication Part 110:58
This Chapter is focused on explaining Communication cycle, different types of communication on the basis of channel, different types of interpersonal communication etc.
Communication Part 218:30
This Chapter is aimed at emphasizing more the Do's & Don'ts of Different types of personal communication.
6 Steps Of Order Taking19:37
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.
Sales Building17:22
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.
Delivery Sale part 118:54
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.
Delivery Sale Part 213:53
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.
Aggregator sales17:28
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.
Sales Terms8:24
Marketing23:59
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.
Merchandising7:49
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.
End of Section Quiz

Introduction to Section 40:50
Steps of Shift Management10:34
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 Briefing10:54
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 Schedule18:32
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.
Cash Management17:31
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.
Debit Voucher Part 12:58
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.
Voucher Preparation Part 28:09
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.
E-mail Etiquette Part 15:28
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.
E-mail Etiquette Part 213:05
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 part 118:29
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.
Inventory Management Part 211:11
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.
Waste Management & Control20:37
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 Maintenance20:58
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 Part 113:08
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.
Food Cost Part 214:37
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.
Food Cost Part 317:13
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.
indenting part 126:00
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.
indenting part 215:57
Profit & Loss Part 18:58
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 Part 218:34
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.
End of Section Quiz

Introduction to Section 50:35
Training & Coaching13:48
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 Feedback9:34
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.
Training Need Analysis10:52
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.
Leadership12:48
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.
Shadow of A Leader11:27
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.
ABC Model10:57
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.
CCTV View12:31
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.
Team Motivation8:48
Reviewing Team6:03
Counseling Team17:09
Rewards & Recognition part 111:57
Rewards & Recognition part 27:36
Communication Style Inventory5:36
Communication Style Inventory Debrief5:33
Cockroach Theory6:43
Circle of Control13:00
Time Management Part 110:54
Time Management Part 214:18
End of Section Quiz
Course Completion Message0:55

Requirements

No prior knowledge of Restaurant Management is needed to join this course.
Learners are prompted to take relevant notes (for self-reflection only).
This course can be studied anywhere with a stable internet connection.
An MP3 version is also accessible for those who like to learn 'on the go'.
Access your training course from a tablet, smartphone, or desktop. (Except for 3 chapters based on Excel sheet, will need a desktop for better visibility)
Additional PDF materials are included to further your learning.

Description

If you are interested in broadening your understanding of Quick Service Restaurant Management? QSR industry is one of the fastest growing sector of hospitality industry, if there are people, they will need food and since people need their food fast, this industry will continue to thrive.

This course has been tailor made for everyone's consumption, whether your a fresher, a seasoned employee or an aspiring entrepreneur if you are interested in expanding your knowledge this course is just for you. It has been carefully crafted to make sure everyone gets to understand every aspect of QSR Management. The course starts from the basic core functions of a QSR and unpacks every detailed aspect of QSR Management, from guest service, quality control, maintaining safety & security, shift management, administrative tasks, team training, Cost control, Inventory Management up to leadership development.

Even if you are looking for a course to develop the skill sets of your own restaurant employees, this course will satisfy all your needs, as this course has been designed in such a way that it will fit QSRs dealing in different types of cuisines. In order to explain operations excellence and Inventory management and cost control a separate Menu, restaurant Layout, Equipment list, delivery invoice with product pricing have been prepared, so that no matter which cuisine of food a QSR serves anyone enrolled in this course will have no difficulty in understanding any of the above mentioned subjects.

To help students keep track of their level of understanding every section of the course ends with a Quiz, so that they are able to see their performance understand their opportunity areas and revisit the chapters they had doubts with.

This course is not only designed to train you on QSR management but is also well equipped with personality development contents, so that you can become more self-aware, aware of your surrounding and aware of reactions and responds of others around you, so that you can understand a life event better and become more able in inter personal interactions.

In short if you are a human being who hopes to learn more about QSR management and expand your horizon, studying Quick Service Restaurant Management will be an invaluable investment of your time.

Who this course is for:

Anyone interested in self-improvement and expanding their knowledge in Restaurant Management.
This course is designed of everyone, from a fresher who wants to learn about QSR industry, to a seasoned restaurant employee who wants to develop their management skills and gain deeper understanding of restaurant management, or a person inclined towards starting their own business with a need to have a better understanding of all core functions of a QSR.
This course is also suitable for any restaurant chain who are planning to start a leadership development program for their employees.
This course will benefit those who planning to join QSR industry.
This course will benefit those who are already working in the QSR industry and are looking for a growth in their career.
This course will benefit those who are planning to start or have already started their own Fast food restaurant.

Quick Service Restaurant Management Certificate Course

What you'll learn

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Course content

Introduction to QSR & Basic Operational Functions17 lectures • 2hr 57min

Quality Control & Safety Protocols12 lectures • 2hr 5min

Sales Excellence11 lectures • 2hr 38min

Management & Admin Tasks20 lectures • 4hr 34min

Leadership20 lectures • 3hr 11min

Requirements

Description

Who this course is for: