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Description
This Restaurant Operations course sets the foundation for creating a smooth customer experience, from setting the service at a restaurant for both casual and fine dining to covering preparation and closure procedures. You will also study food safety quality standards and learn to integrate sustainability principles, contributing to the UN SDGs by reducing water consumption and waste production and using seasonal, local products to support a circular economy.
Important Information:
- Applications open: Anytime
- Priority deadline: Anytime
If you would like to enroll multiple users or need more information about this course, please contact us!
toa@ie.edu
What you'll learn
- ✔ Master preparation, service, and closure for casual and fine dining.
- ✔ Learn food safety standards and service styles: buffet and à la carte.
- ✔ Gain insights into menu development and pricing.
- ✔ Develop stock management and bar skills.
- ✔ Understand sales strategies and upselling techniques.
- ✔ Apply sustainability principles to reduce water use and waste.
Course content
- Learn food production theory and safety standards.
- Understand procedures for preparation, service, and closure.
- Explore different service styles: buffet and à la carte.
- Develop skills in setting up and managing each service type.
- Understand guest engagement strategies for each service style.
- Learn the fundamentals of menu development.
- Understand cost control and pricing strategies.
- Develop skills in creating profitable and appealing menus.
- Master inventory management techniques for food and beverages.
- Learn best practices for bar operations and stock control.
- Develop strategies for minimizing waste.
- Understand dining room setup and service procedures.
- Develop techniques for effective upselling to enhance revenue.
- Learn strategies for improving guest experience and satisfaction.
WHO IS THIS PROGRAM DESIGNED FOR?
This program is ideal for individuals eager to learn the fundamentals and expand their knowledge of hospitality industry management, including restaurants, cafes, and hotels. Whether advancing within your organization or venturing into entrepreneurship within the sector, a foundational understanding of management is essential to enhance the value of your role or lead your business effectively. The program is delivered through a dynamic 100% online training course, featuring engaging short videos with professors, insightful readings, and interactive assignments in each module. Participants with a vocation for hospitality come together to elevate their careers and make a significant impact in the industry.
Meet our instructors
Silvio Patrucco
Head of kitchen practicals
As a Chef lecturer, Silvio teaches culinary arts and concepts. He is a Certified Hospitality Educator and is currently the Assistant Head of Kitchen Operations. Before joining Les Roches in 2007, he worked at the Dorchester Hotel and Le Meridien Hotel group.
Jorge Carracedo
Service Teacher
Jorge has worked at Les Roches Marbella since 2016. He brings 21 years of professional experience working in 5* Hotels to the University.
Elisabeth Lindberg
Service instructor in practical operations
My name is Elisabeth Lindberg and I am from Sweden. I teach Restaurant operations and Environmental waste management at Les Roches University in Marbella, Spain. I have a long history in Food & Beverage operations and I have worked in many places around the world. I finished my Master’s degree in International Business Administration in 2020 and since then I have developed a passion to teach others about what I have learned and experienced throughout my career. I believe deeply in student-centered learning and am always looking for new and creative ways to present the curriculum. I settled down in Spain in 2019 where I plan to continue to pass on my knowledge to the next generations to come.
Gilda Peyregne Wilsen
F&B Management Lecturer
Graduated with a bachelor’s in business administration from LRM and LRCM campus, started as teacher and supervisor in F&B outlet in 2001. Since then, I have been responsible for different BBA1, BBA4, PG, and Master subjects related to the F&B Field.
Julio Lopez Gonzalez
Finance lecturer
Born in Marbella and lived and worked in several countries like Switzerland, UK, Sweden, Tanzania, Greece, Thailand, Cambodia, and Nicaragua as an operation manager for hotels and F&B companies. After, I opened several F&B businesses around the world. I hold a BBA in hospitality management specializing in Finance, a diploma in culinary arts, and a master’s in education. I joined Les Roches Marbella as a lecturer because I wanted to encourage young passionate hospitality professionals to follow their dreams similar of working for great hospitality companies or opening their businesses.
Adriana (Floor) Brooijmans
Senior service lecturer
BBA in hospitality management and master in Event management and marketing communications.Different leadership positions in F&B service management in several hotels and restaurants in The Netherlands and Spain. Service lecturer for the last 12 years at Les Roches Marbella, Spain. Hospitality is a way of life that contributes to amazing experiences. To teach how to create those experiences with all its background knowledge is my inspiration daily. Guide and teach young professionals their way of creating experiences.
Jean-Pierre Gonzalez
Lecturer of Service since 2008. During his tenure at Les Roches Marbella, Mr. Gonzalez has taught undergraduate and postgraduate students in all of our food outlets as well imparting numerous F&B theoretical classes. His professionalism and optimistic outlook are traits each of his students aspire to in the careers in Hospitality. Jean-Pierre worked with the most renown Hotel Brands such as Marriott, Melia, Starwood and Hotel Regina Paris Louvre. Mr. Gonzalez Started his career in Paris where is studied in “Ecole de haute cuisine FranÇaise Ferrandi, Culinary Arts School “. He worked in Paris, England and Spain.