MicroMasters in Restaurant Management 

Restaurant business is very lucrative. Apart from the initial investments that you need to invest it can

earn your lifelong revenues and luxurious life. For excellent and very high results from opening a restaurant business there is a lot of hard work and planning required. Everything needs to be perfectly implemented for gaining high profits.

The success of your restaurant business mainly depends on two major things:

=The quality of services that you provide. If the customers like what you offer to them then they will surely come to your restaurant again and again.

=Marketing, the better tactics you will utilize for your restaurant business the more customers you will get. If you are opening a restaurant business, then do not forget to market it well.

the restaurant industry is definitely very profitable industry. It is full with great potential, amazing success and a lot of wealth. However, you must be aware of the fact that most of the newcomers in restaurant industry just don't get it right and eventually close within a year or sooner… while some restaurant lovers are able to start a restaurant easily, attract the crowd and grow quickly.

Do you know why?

It's simple… because the latter know the insider secrets and what it really takes to start and run a successful restaurant. few months from now; you would be counted among the successful restaurant owners because on this Micromaster you are going to learn everything that the successful restaurant owners know about starting a restaurant and running it successfully.

This Micromaster focuses on the whole big picture and covers every aspect of starting a restaurant and running it successfully.

This MicroMaster degree covers everything you need to know about opening and starting a Restaurant Business. However, this Micromaster will do it's very best to ensure that does not happen to you. It will give you all the necessary tools and knowledge to make all your restaurant dreams come true.

Consider these Facts Published by The National Restaurant Association

  • $709.2 billion: Restaurant industry sales.

  • 3.8%: Restaurant industry sales increase in nominal terms.

  • 1.5%: Restaurant industry sales increase in real (inflation-adjusted) terms.

  • 1 million: Restaurant locations in the United States.

  • 4%: Restaurant industry sales share of the U.S. gross domestic product.

  • $1.9 billion: Restaurant industry sales on a typical day.

  • 14 million: Restaurant industry employees.

  • 1.7 million: New restaurant jobs created by the year 2025.

  • 10%: Restaurant workforce as part of the overall U.S. workforce.

  • 47%: Restaurant industry share of the food dollar.

  • Nine in 10: Restaurant managers who started at entry level.

  • Eight in 10: Restaurant owners who started their industry careers in entry-level positions.


If those Numbers are not inspiring for a future restaurant owner such as yourself than I don’t know what else will motivate you!

Students pursuing careers in restaurant management will take classes providing instruction in managerial accounting, sustainable purchasing, public relations, fundamentals of marketing and menu creation. Although restaurant managers supervise all operational aspects of a restaurant, they will still need to know basic information about the kitchen/culinary components of running a successful restaurant, such as food preparation, buffet techniques and principles of food sanitation. In addition, restaurant management courses also touch on interpersonal communication, human resources and employee relations.

Who this course is for:

If you want to avoid the mistakes 60% of people make when opening their restaurant, then this course is for you!!

This course has been carefully designed for people with the real intention of professionally running a restaurant.

What you will learn


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8h weekly








Offline/Live online

Module one: Planning Phase 

  • If I want to become an entrepreneur where can I start?

  • Questions to Ask Yourself Before Opening a Restaurant

  • 8 main reasons why restaurants fail?

  • Do you have the mindset of a restaurant owner?

  • Five Considerations When Opening your Restaurant

  • Restaurant Industry Forecast

  • How to Choose the Ideal Restaurant Location?

  • Types of Restaurants and Their Characteristics

  • Timetable of the Things to Do Before Starting Your Own Restaurant

  • Concept Vision and Objectives for Opening a New Restaurant

  • Designing Your Dream Restaurant

  • Running Your Restaurant

  • Writing a Restaurant Business Plan

  • If I want to become an entrepreneur where can I start?

  • Questions to Ask Yourself Before Opening a Restaurant

  • 8 main reasons why restaurants fail?

  • Do you have the mindset of a restaurant owner?

  • Five Considerations When Opening your Restaurant

  • Restaurant Industry Forecast

  • How to Choose the Ideal Restaurant Location?

  • Types of Restaurants and Their Characteristics

  • Timetable of the Things to Do Before Starting Your Own Restaurant

  • Concept Vision and Objectives for Opening a New Restaurant

  • Designing Your Dream Restaurant

  • Running Your Restaurant

  • Writing a Restaurant Business Plan

Module two:  Front-of House Hospitality

  • Customer Service

  • How to meet and greet customers.

  • How to take reservations?

  • How to correctly seat people?

  • How to take their orders?

  • How to provide the best possible customer service at all times?

  • Starbucks CEO: One Currency Matters Most with the Consumer

  • How the way you dress affects how you are perceived.

  • How to be professional even when the customer is being awkward.

  • Dealing with Customer Complaints

  • How to address the customer with their initial complaint?

  • A step by step guide on how to handle the situation.

  • How you must act on a personal level to address their issues.

  • How to adequately resolve the situation.

  • How to look at your body language and understand how you come across.

  • Building Guest Services Around Excellence

  • The areas where excellence is required.

  • How to take guests into consideration?

  • Dealing with feedback.

  • Announcing the changes that have been made.

Module three: Food & Beverage 

  • The basics of different drinks.

  • Which wine works best with which food.

  • How to serve drinks correctly?

  • How to give advice on drinks to customers?

  • Understanding the menu.

  • Dealing with starters.

  • Dealing with meat dishes.

  • Dealing with fish dishes.

  • Casual dining 

  • Massachusetts Food Allergy Training Certification

Module four: The Importance of Team 

  • Dealing with Staff

  • Why team work is important.

  • How to build a good team?

  • How to hire the correct staff?

  • How to create a positive working environment?

  • To learn about hiring staff and management

  • To learn about training employees

  • To learn about writing an employee handbook

  • To learn about creating an employee uniform

  • Waiter Training: How to Set Up a Table - The Equipment

  • Make the Most of Your Restaurant Staff - Cross-Training and Scheduling

  • Restaurant Training - Waitress and Waiter Training to Fuel Sales for Hospitality

  • Reasons Why Your Restaurant Employee Handbook Needs an Acknowledgment

Module five: Restaurant Branding, Marketing, Promotions and Décor

  • To understand how to find your brand's purpose

  • To know what goes into a restaurant brand

  • To learn how to create a mission statement for a restaurant

  • To learn how to promote a restaurant to the masses

  • What is synchronized marketing?

  • How Hiring the Best Impacts Your Restaurant Marketing

  • Restaurant Marketing Ideas

  • For Social Media Marketers, Facebook Produces the Best ROI

  • Your Restaurant’s Reputation: How to Protect It

Module six: Health, Safety and Restaurant Management

  • The basics of the health and safety laws.

  • How they apply to the restaurant.

  • What to do when an incident occurs.

  • To learn about different bacterium that cause food poisoning

  • To understand the importance of restaurant sanitization

  • To learn how to keep food safe in storage

  • To understand how to write a health and safety policy

Module seven: Restaurant Operations

  • A Restaurant System of Checklists

  • The importance of checklists.

  • Where checklists should be used.

  • What should appear in them.

  • All About Restaurant Sanitation

  • Who should be in charge of individual areas.

  • How to deal with different restaurant layouts.

  • How to divide staff to cope with the layout?

  • Types of Dining Establishments, Restaurant Layouts, and Decor

  • Choosing The Best Restaurant Equipment Suppliers

  • Restaurant Entertainment and Music

  • To understand why entertainment and music licensing is necessary

  • To learn about the different licensing agencies

  • To understand entertainment and music licensing laws

  • To learn about when you require licensing for live entertainment

  • The different types of dining establishments.

  • Menu Basics

  • Site Selection and Menu Development EBook

  • Restaurant Menu Trends

  • Top 10 Tips for Starting a Successful Multi-Restaurant Delivery Service

Module eight: Restaurant Financial Management 

  • To learn about how to create a restaurant budget

  • To learn how to price a menu correctly

  • To learn how to cut food costs

  • To understand how energy costs, affect a restaurant's profits

  • To learn about leasing restaurant equipment

  • Planning and Pricing a Menu

  • Food Waste: Problem to profit through menu design

  • Cost control 

Module nine: Digital Technology and Restaurant POS Systems 

  • The Impact of a Point of Sale System on Restaurant Management

  • To understand the basics of POS systems

  • To learn about POS system features

  • To learn about the latest POS technology

  • To understand how to choose a POS system for a restaurant

Module ten: Upselling Strategies 

  • To understand the importance of training servers to upsell

  • To understand the importance of having a comprehensive understanding of the menu

  • To understand the importance of taking social cues when upselling products

  • To learn about different types of upselling strategies

Meet your instructors

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Mona Elshazly:

Mona Elshazly has more than 5 years’ experience in customer relation management and over 8 years in hospitality.

Mona started her career in high luxury Hotels & resorts such as Four Seasons Hotels and The Oberoi Hotels. Then she worked with Sony Mobiles Egypt as Customer care manager.

Currently, Ms. Mona is an Academic Operations Manager at Swiss school of management, Egypt.

Mona holds a B.Sc. of psychology from faculty of art, Alexandria University in 2009.

Mona had a diploma in Business administration from AAST, Diploma in community development from Daystar University, Kenya and many courses in leadership, soft skills, TOT and CRM

Meet her in module two, three and seven


Riham Reda:

Riham Reda has more than 15 years’ experience in marketing, branding and public relations, and over 12 years in hospitality and restaurant business.
Riham started her career in luxury Hotels & resorts such as the Marriot, the Sheraton and Four Seasons Hotels as Director of Public Relations and Marketing. Then she worked with Rotana media company in Egypt, then Orascom telecom as a corporate branding director, then she joined the oil and gas field as a director of government and public affaires. 
Riham moved to Canada and was working mainly in marketing and digital marketing projects for the Canadian and US markets. As well, she is managing the family business restaurant chain Menthe et Couscous and its franchise system.

Meet her in module two, four, five, six, eight and ten.


Engy Radwan:

Graduated from The American University in Cairo, with a Bachelor degree in Mass Communication, I have been working in the food and beverage business for over 15 years. i started my career as an Assistant Marketing Manager at the Danish bakery company, Trianon where I earned a great deal about the restaurant industry and its dynamic operation.

In 2010, I started by own restaurant consultancy, "Everything Restaurants", offer full hospitality solutions to both new and existing businesses. My team and I offer turnkey projects starting by concept development, branding, menu engineering, kitchen designs and equipment, staff hiring and training, supplier soliciting, photo shoots and styling in addition to marketing pre and post opening.

Over the years I worked with well established brands such Coffee Bean & Tea Leaf, La Pietra Cafes, Abdel Wahab Lebanese Restaurants, Patchi, Devour, Shaheen Coffee, Mohave and Tawlet Beirut.

To further enhance my hospitality and culinary skills, I have become a member of the ECA (Egyptian Chefs Association) since 2014 and became HACCP certified (Level 1). I attended several workshops and courses by the ECA to be able to help my clients understand this complex business from a solid ground.

Meet her in module one and six

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