About this course
3322 gives chefs and restaurant managers a clear, structured overview of how the restaurant industry works.
Course content
9 sections · 66 lessons · ~344 min of reading
Sección 0 2 lessons
3322.0100 Introduction to the Restaurant Industry 9 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
- About this course and CAIBOK
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
- 3322.0209 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 11 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
- 3322.0404 Job Differences by Restaurant Type
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 2 lessons
- 3322 Introduction
- Your certificate
About the instructor
Affiliate Instructor
Black Belt Chef desarrolla capacitación práctica y orientada al examen para profesionales de cocina - inocuidad alimentaria, fundamentos de cocina y la gestión del negocio. Nuestros cursos están escritos por chefs y alineados con el marco de competencias de CAIBOK. La certificación la evalúa y la emite CAIBOK de forma independiente.
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