Mastering Launching A Successful Restaurant Business Plan

Perfect Restaurant Business Plan is a complete guide that explains the process of business goals.

What you'll learn

Navigating the Complexities of Restaurant Bookkeeping

Efficient Restaurant Accounting: Essential Steps

How To Master Restaurant Bookkeeping in Five Steps?

Restaurant Operating Costs Breakdown

Food Cost Formula: How and Why to Calculate It

Financial Ratios: The Backbone of Restaurant Strategy

Understanding profit margins for restaurants

Average Restaurant Profit Margin: How to Grow Yours

The Role of Shift Types in Workforce Management

Key Financial Ratios for Restaurant Companies

10 Strategies for Streamlining Operations with Odoo 18

How does Odoo 18 POS improve customer experience?

Case Studies: Successful Work Center Implementations

Unlocking the Potential of Odoo 18 for Inventory Management

Managing Inventory Adjustments in Odoo 18 Effectively

Requirements

Basic familiarity with Restaurant

Whilst you will find the Course more familiar if you've already got hospitality experience whether in the kitchen or front of house the Course is also great for those starting up.

Description

Restaurant Management covers the practical components for successfully overseeing a restaurant or realizing a restaurant concept.The course covers essential concepts and systems such as food cost management, profit and loss management, inventory management, and other topics. After completing this course you will have gained knowledge on how to manage a profitable restaurant.As one of today's most in-demand jobs, the salary for a restaurant manager is over $50,000 on average. To become a successful restaurant manager, you must acquire the practical skills and theoretical knowledge necessary to execute all elements of a restaurant business.The Basic Hotel and Restaurant Accounting course provides a basis for understanding hospitality accounting concepts and procedures. Students learn about the processing of hospitality financial data, and the flow of financial information in the accounting cycle that result in the production of financial statements.In this course , students recognize that accounting operations in today’s hotels and restaurants require specialized knowledge and skills by examining the most upto- date industry information. Students gain insight into merchant accounts, forecasting and budgeting, and the effect of the SEC and Sarbanes- Oxley Act on financial reporting. They also learn about setting up an Internet store, and meeting today’s methods of doing business.Restaurant Management provides this foundation by teaching each aspect of the process; from inception through creation to ultimately managing a successful restaurant.This course will impart the theory behind food and beverage production and management, human resource management and basic accounting practices for the restaurant industry. You will also learn how to market a restaurant to key customer groups and how to sustain a profitable restaurant while adhering to all legal requirements.What you will learnWhat is Business Accounting?; Why Financial Statements Are Necessary; Why Study Accounting?; The Corporate Accounting Department; The Accounting Profession; The Certified Public Accountant; Influence of Government and Professional Organizations; Generally Accepted Accounting Principles; Business Transactions; Accounting Income vs. Taxable Income; The Accounting Equation; Financial StatementsLegal Business Structure; Taxation of Business IncomeBasic Financial Statements; Statement of Income; Equity Statements; Balance Sheet; Statement of Cash FlowsPreparation of the Balance Sheet; Asset Classification; Current Asset Accounts; Noncurrent Asset Accounts ; Liability Classification; Current Liability Accounts; Long- Term Liability Accounts; Bonds; Equity Classification; Proprietorship Equity Accounts; Partnership Equity Accounts; Corporation Equity Accounts; Limited Liability Company Equity AccountsPreparation of the Income Statement; Revenue Classification; Sales Accounting; Expense Classification; Cost of Sales Expense; Inventory Systems; Other Business Expenses; DepreciationOrigins of Bookkeeping; 21st Century Bookkeeping; Bookkeeping Accounts; Learning Debits and Credits; Analyzing Business Transactions; Analyzing 21 Universal Transactions; The Nature of Debits and Credits; Recording 21 Universal Transactions; Contra Accounts; Normal Account BalanceAdvantages of Computerized Systems ; Input Forms; Output Forms; Online Accounting System; Features of Accounting Packages; Standard General Ledger Modules; Selecting General Ledger Accounting SoftwareAccounting Cycle; Tower Restaurant: A Computerized Demonstration; Conversion from Manual to Computer System; Journalizing the Monthly Business Transaction; Computerized Posting of the Special Journals; End-of- Month Accounting; Computation of Net Income or Loss; Computerized Financial Statements; Computerized General Ledger; Reversing Entries; Computerized Year- End ProcessingRestaurant Income Statement; Significance of Restaurant Accounting; Food Sales Accounting; Beverage Sales Accounting; Cost of Sales; Operating Expenses; Restaurant Balance Sheet; Chart of Accounts for Restaurants; Food and Beverage Ratio Analysis; Food Sales Statistics and Analysis; Beverage Sales StatisticsDefinition and Objectives of Internal Control; Internal Control of Cash Receipts; Internal Control of Cash Disbursements; Bank ReconciliationFinancial Statement Package; The Money Illusion; Overview of Analytical Methods; The Income Statement; Statement of Cash FlowsEvaluating Credit Card Acceptance; Processing Credit Card Transactions: The Merchant Account; Point-of-Sale Systems; Real-Time Credit Card Processing; Credit Card Fraud; Merchant Account Fees and ChargesWhat Is a Budget?; Sales Forecasting; The Relationship of Expenses to Volume; Variable Expenses; Fixed Expenses; Semi-Variable Expenses; Breakeven PointHow you will benefitRestaurant Management will give you a wide spectrum of basic training to work in or manage restaurants, bars, fast-food outlets, café or any other food and beverage establishment.Suitable for anyone wanting to learn Restaurant Management without committing to years of study.This course is perfect to complement those undertaking or wanting to undertake some form of work experience or paid work within the food and beverage service industry.

Overview

Section 1: Navigating the Complexities of Restaurant Bookkeeping

Lecture 1 Introduction

Lecture 2 Efficient Restaurant Accounting: Essential Steps

Lecture 3 How can restaurants improve their accounting efficiency?

Lecture 4 How To Master Restaurant Bookkeeping in Five Steps?

Lecture 5 Bookkeeping for Restaurant Owners

Lecture 6 Restaurant Operating Costs Breakdown

Lecture 7 How Can Restaurants Effectively Manage Operating Expenses?

Lecture 8 Why Is It Important to Track Operating Costs in Restaurants?

Lecture 9 Food Cost Formula: How and Why to Calculate It

Lecture 10 Restaurant COGS: How to Calculate, Control & Boost Profitability

Section 2: Financial Ratios: The Backbone of Restaurant Strategy

Lecture 11 Understanding profit margins for restaurants

Lecture 12 What are the usual profit margins of a restaurant?

Lecture 13 Average Restaurant Profit Margin: How to Grow Yours

Lecture 14 Exploring the Different Types of Shifts

Lecture 15 The Role of Shift Types in Workforce Management

Lecture 16 How to Maximize Restaurant Operations Management?

Lecture 17 Key Financial Ratios for Restaurant Companies

Lecture 18 The Role of Financial Ratios in Restaurant Strategy

Lecture 19 How to Calculate & Reduce Restaurant Labor Costs?

Section 3: 10 Strategies for Streamlining Operations with Odoo 18

Lecture 20 How does Odoo 18 POS improve customer experience?

Lecture 21 Enhancing User Experience with Odoo 18 POS Login

Lecture 22 Efficiently Handling Customer Info with Odoo 18

Lecture 23 How Does Odoo 18 Improve Product Management?

Lecture 24 How does Odoo 18 handle inventory operation types?

Lecture 25 Exploring the Role of Warehouses in Odoo Inventory

Lecture 26 Inventory Management: From Receiving to Storage

Lecture 27 Streamlining Operations with Odoo 18 Push & Pull Rules

Lecture 28 Bill of Materials: Bridging Design and Production

Lecture 29 Case Studies: Successful Work Center Implementations

Section 4: Unlocking the Potential of Odoo 18 for Inventory Management

Lecture 30 Mastering Inventory Accounting with Odoo 18

Lecture 31 Improving Inventory Valuation Techniques in Odoo 18

Lecture 32 Enhancing Financial Accuracy with Odoo 18 Standard Cost

Lecture 33 How can businesses benefit from AVCO in Odoo 18?

Lecture 34 Understanding FIFO and Valuation in Odoo 18

Lecture 35 Managing Inventory Adjustments in Odoo 18 Effectively

Lecture 36 How can businesses optimize scrap inventory in Odoo 18?

Lecture 37 What are the best strategies for tracking landed costs in Odoo 18?

Strategies for Restaurant Owners:Restaurant Business owner who needs knowledge and ideas on continuous improvement,Chefs, Front of House Team, Restaurant Investors, Hospitality start ups, hospitality curious!,Aspiring Restaurant Professionals,Current Employees Looking to Advance : Individual who wants to work for Restaurant Chain Company