Restaurant Management Best Practices
In this two-part series, gain practical tools to elevate your restaurant’s performance.
Session one explores the economics of running a restaurant, menu engineering, and the latest in restaurant tech.
Session two focuses on front-of-house training and management techniques to drive sales through a sharper business mindset. Ideal for owners, managers, and anyone looking to grow a thriving hospitality business.
Oct. 20 & Nov. 03│2 Sessions│Mondays│6:00 pm – 8:30 pm│Instructor: Gary Smith│LCC Downtown Campus, Room 104│
Payment Instructions. Credit Card Payment is available online. Payment is required within 24 hours of registering in order to prevent being dropped from the class. Contact our office if paying by check or to make other arrangements.
Drop & Refund Policy │In order to drop the class with a full refund it is required that you notify the instructor and the Lane SBDC staff within the first week of class. Refunds for cancellation requests received outside of the refund deadline are generally given when there is sufficient documentation of medical or extenuating circumstances constituting an emergency.
Lane SBDC Office | 541-463-6200 | lanesbdc@lanecc.edu | M – F | 9:00 am – 5:00 pm|
To request accommodations that will facilitate your full participation in this event contact the Center for Accessible Resources at least one week in advance at accessibleresources@lanecc.edu or 541-463-515
Fee: $ 249.00
Credit Card Payment is available online. Payment is required within 24 hours after registering to prevent being dropped. Contact our office if you need to pay by check or make other arrangements.
Restaurant Management Essentials: Boosting Sales with Smart Strategies