 - 30 CLASSES
OVERVIEW | CURRICULUM | CALENDAR+FEES | SESSION TOPICS+FACULTY |
ALUMNI STORIES | APPLY NOW
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 advisors are from Bogdanow Partners, 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.
Wednesdays & Fridays, 6:00pm – 9:00pm
| Start |
End |
Cost |
 |
| January 21, 2009 |
May 15, 2009 |
$7,850 |
|
| |
Saturdays, 9:00am – 4:00pm
| Start |
End |
Cost |
|
| January 24, 2009 |
May 16, 2009 |
$7,850 |
|
| |
Restaurant Concept & Creation
Law & The Culinary Business
- Andre R. Jaglom, Esq.
- Tannenbaum Helpern Syracuse & Hirschtritt LLP
Restaurant Real Estate
- Patricia Madsen, Esq.
- Winston & Strawn
Architecture & Restaurant Design
- Larry Bogdanow, AIA
- Bogdanow Partners Architects, PC
Restaurant Maintenance & Facility Management
- Randy Garutti
- Director of Operations for Union Square Hospitality Group
The Basics Economics of Running a Restaurant
- Professor Greg Norkus
- Cornell University
- Adam Riess
- Assistant Corporate Controller at Union Square Hospitality Group
Menu Creation & Restaurant Yield Management
- Professor Stephani Robson
- School of Hotel Administration, Cornell University
Kitchen Design & Equipment Resources
- Professor Stephani Robson
- School of Hotel Administration, Cornell University
Restaurant Marketing
- Professor Chekitan Dev
- Cornell University
- Leslie Green
- Managing Partner, Roffe & Green
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 Arts, The FCI
Procedures, Manuals and Management
- Alexis Kahn
- General Manager, L'Ecole the restaurant of The French Culinary Institute
Leadership & Management Skills
- Richard Coraine
- Chief Operating Officer at Union Square Hospitality Group
Managing Restaurant Staff
- Paul Bolles-Beaven
- Director of Human Resources for Union Square Hospitality Group
Restaurant Wine Service & Bar Management
- Marnie Old
- FCI Wine Instructor, Old Wines
Restaurant Technology & The Internet
- Linda Mastrangelo
- Mastco Restaurant Consulting Group and The FCI
Restaurant Concept, Creation & Simulation
- Panel Review
- The FCI faculty, Cornell faculty, and industry professionals
Please Note: Restaurant Management instructors and sections are subject to change.
Restaurant Management is the only program that gives you real-world insights into the opportunities - and potential pitfalls - you'll encounter while launching a successful restaurant. Under the guidance of some of NYC's top restaurateurs, hospitality industry leaders, and professors from Cornell University, you'll learn everything from how to develop a business plan to executing the finer details of your enterprise. Click here to see what some of our graduates have said about the impact this course had on their careers.
The French Culinary Institute is accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT).
|
