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RESTAURANT MANAGEMENT - 90 HOURS
OVERVIEW | CURRICULUM | CALENDAR+FEES | SESSION TOPICS+FACULTY | ALUMNI STORIES | APPLY NOW
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Sign up for the Restaurant Management, Wine, and Culinary Technology Online Open House on February 25 from 6:30-7:15pm ET for an in-depth look at the program, or RSVP for an Open House Reception. Learn more. |
Dream of owning or running your own restaurant, cafe, bakery, or other establishment? Perhaps you're already in the business and want to take your game to another level? From either perspective, Restaurant Management is the unique, real world course that can get you there.
Learn from today's hottest restaurateurs and other industry professionals
We've assembled an enviable group of industry leaders who will share their expertise, successes, setbacks, and secrets with you. Their insights help you envision what's possible and give you solid tools to achieve it, while opening your eyes to potential pitfalls that would otherwise cost you money, time and frustration. Your teachers include key players in Danny Meyer's Union Square Hospitality Group (Union Square Café), as well as experts in law, real estate, finance, architecture, and marketing, The FCI's own distinguished Deans and Chef-Instructors, including
Alain Sailhac and André Soltner, as well as respected professors from the Cornell School of Hotel Administration. The architectural and restaurant design advisor is Larry Bogdanow of Bogdanow Partners, a firm known for creating a wide range of notable restaurant designs.
Combine theory with real-life case studies
In The French Culinary Institute style of real-world education, the theory you learn will be richly underscored by real-life case studies. You'll learn to anticipate and conquer a range of restaurant and retailing challenges you're likely to face, from original concept through opening day and beyond.
Topics will include:
- Focusing your concept, whether it's a traditional restaurant, retail, or an innovative mix
- Legal issues: raising capital, personnel, real estate, and more
- Location considerations
- Key factors in design
- Facility maintenance
- Restaurant economics
- Menu creation and yield management
- Kitchen design and equipment
- Marketing your restaurant
- Leadership skills in training your staff
With Restaurant Management, you'll enjoy comprehensive restaurant and retail management training from seasoned professionals who have seen it - and done it - all, plus the added benefits of The FCI's entrée to anyone who is anyone in the culinary world. Such comprehensive training - intense, thorough, and fast - is a hallmark of The FCI. Put its extraordinary competitive advantage to work for you.
Please note: If the start date that you are selecting is full, we will enroll you in the next available start date with that same schedule.
For more information on available class dates, call 1.888.FCI.CHEF.
We are always updating our course schedules. Please check back frequently for additional course dates. If you don’t see what you’re looking for, contact us at 888-324-CHEF.
Restaurant Concept & Creation
- Michael Bonadies
- President and CEO, 21c Museum Hotel
Law & The Culinary Business
- Andre R. Jaglom, Esq.
- Tannenbaum Helpern Syracuse & Hirschtritt LLP
Restaurant Real Estate
- Patricia Madsen, Esq.
- Rafe Evans
- Vice President, Walker Malloy & Co.
Architecture & Restaurant Design
- Larry Bogdanow, AIA
- Bogdanow Partners Architects, PC
Restaurant Maintenance & Facility Management
- Tracy Wilson, General Manager
- Café 2, Terrace 5, Staff Caff, AF Catering, Art Food, LLC., Museum of Modern Art
The Basic Economics of Running a Restaurant
- Professor Greg Norkus
- Cornell University
- Adam Riess
- Managing Director, Union Square Hospitality Group
Menu Creation & Restaurant Yield Management
- Professor Stephani Robson
- School of Hotel Administration, Cornell University
- Nils Norén
- Vice President of Culinary and Pastry Arts, The FCI
Kitchen Design & Equipment Resources
- Professor Stephani Robson
- School of Hotel Administration, Cornell University
Restaurant Marketing & Public Relations
- Professor Chekitan Dev
- Cornell University
- Leslie Green
- Managing Partner, Roffe & Green
- Chris Langley
- Bullfrog & Baum
Kitchen & Back of the House Management
- André Soltner
- Master Chef and Dean of Classic Studies, The FCI
- Alain Sailhac
- Executive Vice President and Dean of Studies, The FCI
- Nils Norén
- Vice President of Culinary and Pastry Arts, The FCI
Procedures, Manuals and Management
- Alexis Kahn
- Director of Beverage Education, The International Culinary Center, and
- Associate Director of Advanced Studies and Recreational Divisions
- Emily Marshak
- Manager, Maialino, Union Square Hospitality Group
- John Vandegrift
- General Manager, Shake Shack UWS, Union Square Hospitality Group
Leadership & Management Skills
- Dan Rafalin
- Principle, Public/The Monday Room, Double Crown/Madam Geneva
Managing Restaurant Staff
- Paul Bolles-Beaven
- President of Core Business, Union Square Hospitality Group
Restaurant Wine Service & Bar Management
- Alexis Kahn
- Director of Beverage Education, The International Culinary Center, and
- Associate Director of Advanced Studies and Recreational Divisions
Restaurant Concept, Creation & Simulation
- Panel Review
- The FCI faculty and a distinguished group of industry professionals
Business Plan 101
- Larry Fish
- CEO, Naked Communications
- Emily Marshak
- Manager, Maialino, Union Square Hospitality Group
Please Note: Restaurant Management instructors and sections are subject to change.
Although The French Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), this course does not fall within the scope of the commission's accreditation.
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