About this course
Course content
Sección 0 2 lessons
3322.0100 Introduction to the Restaurant Industry 8 lessons
- 3322.0101 History of the Restaurant Industry
- 3322.0102 Why Restaurants Matter
- 3322.0103 Main Types of Restaurants
- 3322.0104 New and Special Restaurant Formats
- 3322.0105 Hotel and Institutional Foodservice
- 3322.0106 Restaurant Ratings and Reviews
- 3322.0107 Current Restaurant Trends
- 3322.0108 Industry Summary
3322.0200 Labor and Organization 9 lessons
- 3322.0201 Front-of-House and Back-of-House
- 3322.0202 Leadership Roles
- 3322.0203 The Kitchen Brigade System
- 3322.0204 Staffing Differences by Restaurant Type
- 3322.0205 Labor Scheduling
- 3322.0206 Cross-Training
- 3322.0207 Team Communication
- 3322.0208 Outsourcing and Contracts
- 3322.0210 Organizational Charts and Templates
3322.0300 Business Ownership and Management 5 lessons
- 3322.0301 Business Types
- 3322.0302 Independent Restaurants
- 3322.0303 Franchises and Licensing
- 3322.0304 Business Venues
- 3322.0305 Investment and Funding
3322.0400 Kitchen Operations 10 lessons
- 3322.0401 Kitchen Layouts
- 3322.0402 Food Preparation Stages
- 3322.0403 Kitchen Roles
- 3322.0405 Batch Cooking and Prep Systems
- 3322.0406 Service Station Management
- 3322.0407 Time and Pacing
- 3322.0408 Tools and Equipment
- 3322.0409 Quality and Consistency
- 3322.0410 Waste and Efficiency
- 3322.0411 Kitchen Safety
3322.0500 Service and Guest Experience 12 lessons
- 3322.0501 Why Service Matters
- 3322.0502 Service Styles
- 3322.0503 Guest Arrival
- 3322.0504 Table Pacing
- 3322.0505 FOH Job Roles
- 3322.0506 Service by Restaurant Type
- 3322.0507 Reservations and Guest Systems
- 3322.0508 Guest Requests and Feedback
- 3322.0509 Cultural Service Differences
- 3322.0510 Order Accuracy
- 3322.0511 Payment and Checkout
- 3322.0512 Cleaning and Resetting
3322.0600 Menus 8 lessons
- 3322.0601 What Are Menus?
- 3322.0602 Menu Types
- 3322.0603 Matching Menu to Concept
- 3322.0604 Menu Planning Factors
- 3322.0605 Pricing and Costing
- 3322.0606 Menu Analysis
- 3322.0607 Menu Efficiency
- 3322.0608 Dietary Needs
3322.0700 Ingredient Sourcing 8 lessons
- 3322.0701 Why Sourcing Matters
- 3322.0702 Supplier Types
- 3322.0703 Building Supplier Relationships
- 3322.0704 Inventory Management
- 3322.0705 Sourcing Challenges
- 3322.0706 Order Planning
- 3322.0707 Receiving Deliveries
- 3322.0708 Controlling Sourcing Costs
3322 Introduction 1 lessons
- 3322 Introduction
About the instructor
Julio Alberto Daza Celis is a culinary consultant, university professor, and professional gastronomer with extensive expertise in operational standardization and global food safety regulations. Holding degrees in Gastronomy Management and Human Resources, alongside international certifications as a chef and sommelier, he specializes in applying ISO 9001 quality management standards to the hospitality industry. His comprehensive background spans from developing commercial food logistics and safety protocols to engineering custom digital infrastructures and SaaS platforms for operational management. As a member of the CAIBOK Board of Directors, Julio combines his deep technical rigor with advanced technological solutions to uphold the highest standards in global culinary certification, ensuring excellence in the training and validation of future hospitality professionals.
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