Kinds and Characteristics of Restaurant and their Owners.
Concept, Location, and Design.
Restaurant Marketing and Business Plans.
Financing and Leasing.
Legal and Tax Matters.
Bar and Beverages.
Planning and Equipping the Kitchen.
Budgeting and Controlling Costs.
Organization, Recruiting, and Staffing.
Employee Training and Development.
Service and Customer Relations.
Food Protection and Sanitation.