The British Academy for Training and Development presets this training course in (Management of Fast Food Restaurants), for all professionals wishing to establish or improve their provided Restaurant's Services, and to highlight their business it as one of the prominent domestic businesses. Modern Fast-Food Restaurants have emerged as one of the world's most popular tourist attractions in all countries, since they are considered one of the major tourist attractions, especially those with World-Famous Brands. This sort of restaurants is simple, offers faster service and lower costs. However, for the successful management of Fast Food Restaurants, all equipment, elements, human, financial and technical resources should be fully combined in comprehensive management approach. Successful quick service restaurant shall avail many necessary conditions including smooth and flexible operation, and efficiency of the restaurant staff, with emphasis on the equipment and techniques used.

Who Should Attend?

• All employees and workers in Fast-Food Restaurants.
• Students and graduates of colleges and technical institutes of Information Technology.
• Directors, owners, and shareholders seeking to launch their Fast-Food Restaurant business.
• Venture capitalists who have an inclination to establish a fast food and service restaurant.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Establishment and Management of Fast Service Restaurants.
• Methods to apply most advanced technologies in the Food Industry.
• How to achieve a First Class Management by meeting all elements and effective conditions required by the customers.
• Basic Administrative Requirements for Quick Service Restaurants, such as packing, transportation, and storage.
• Providing best practices and standards, in terms of administrative procedures to satisfy customers.
• The importance of modern technological innovations in Fast Service Restaurants, and developing them to meet changing customer requirements.

• Definition of quick service restaurants.
• Quick service restaurants with a touristic concept.
• Classification of quick service restaurants.
• Types of management in quick service restaurants.
• Classification of systems and technologies used in quick service restaurants.
• Advantages of quick service restaurant chains.
• The impact of quick service restaurants on tourism.
• Restaurant management, basic components.
• Food quality is evaluated using sensory and non-sensory methods.
• Opening and closing procedures.
• Inventory management, purchasing and supplier selection.
• Select and purchase the required equipment and tools.
• Menu costs and pricing.
• Developing the menu and designing offers and discounts.
• Modern marketing methods.
• Using social media and digital marketing.
• The basic factors that determine the number of employees and their specializations.
• Establishing the organizational structure for jobs.
• Health inspection.
• The general atmosphere of the restaurant.
• The level of service.
• Taking care of the dissatisfied visitor.
• Managing daily operations and organizing workflow.
• Quality management and food safety assurance.
• Managing employee relations and solving practical problems.
• Market and target audience analysis.
• Customer service and building long-term relationships.
• Follow industry trends and the development of fast food restaurants.