January 16 & 175:30 to 7:30 p.m.
Students will learn how to analyze restaurant sales to forecast budgets for food & beverage purchasing, menu planning, recipe costing and scheduling of staff. Preparation of a variety of financial statements, control systems, human resources and kitchen efficiency forms will be focused on exposing students to the tools required by effective restaurant managers. Students will also learn the practice of management techniques used in a variety of foodservice operations.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now