Current

Intermediate

Restaurant Management and Operations

edX · Culinary Institute of America · Updated March 2026

Platform rating

4.4/5

Champ rating

8.1/10

Duration

8 weeks, 5 hours/week

Classes

44

Sharpen your culinary skills and launch a food industry career with this kitchen-tested course. Restaurant management covering menu engineering, food cost control, staff management, customer experience, point-of-sale systems, and multi-unit operations. Created by industry professionals who have run successful kitchens, restaurants, and hospitality operations for decades.

What you'll get

Manage restaurant operations and food cost controls

Design profitable menus using engineering principles

Build and lead effective restaurant service teams

Plan and execute events from concept through completion within budget

Lead diverse hospitality teams using modern HR and service culture practices

Manage front-of-house and back-of-house operations for guest satisfaction

Course Curriculum

6 chapters

Fit

Best for

Chefs

Bakers

Hotel Managers

Event Planners

Not ideal for

Learners seeking only entry-level overviews

Prerequisites & pricing

Prerequisites

No prior culinary or hospitality experience required. A passion for food, service, or event creation is all you need to start.

Pricing

$199

Certification

Certificate

Restaurant Management

Menu Engineering

Food Cost

Hospitality Operations

Event Planning

F&B Operations

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