Management of Fast Food Restaurants

Course Content
 Definition of quick service restaurants.
 Quick service restaurants with a touristic concept.
 Classification of quick service restaurants.
 Types of management in quick service restaurants.
 Classification of systems and technologies used in quick service restaurants.
 Advantages of quick service restaurant chains.
 The impact of quick service restaurants on tourism.
 Restaurant management, basic components.
 Food quality evaluation using sensory and non-sensory methods.
 Opening and closing procedures.
 Inventory management, purchasing and supplier selection.
 Select and purchase the required equipment and tools.
 Menu costs and pricing.
 Developing the menu and designing offers and discounts.
 Modern marketing methods.
 Using social media and digital marketing.
 The basic factors that determine the number of employees and their specializations.
 Establishing the organizational structure for jobs.
 Health inspection.
 The general atmosphere of the restaurant.
 The level of service.
 Taking care of the dissatisfied visitor.
 Managing daily operations and organizing workflow.
 Quality management and food safety assurance.
 Managing employee relations and solving practical problems.
 Market and target audience analysis.
 Customer service and building long-term relationships.
 Follow industry trends and the development of fast food restaurants.