The course covers crucial topics related to restaurant staffing, emphasizing the importance of hiring the right team members. It outlines key positions within a restaurant and details the specific duties and responsibilities of a food and restaurant manager, equipping learners with the knowledge to effectively lead and manage a successful establishment.

The course addresses vital topics including physical security measures to safeguard the premises, as well as strategies for asset protection to prevent loss. It also emphasizes guest protection through safety protocols and outlines emergency response procedures to ensure a secure environment for both patrons and staff.

The course encompasses essential topics such as food production techniques and best practices in food and beverage service, ensuring high-quality offerings. It also delves into accommodation operations, focusing on effective management of lodging facilities, and covers front office procedures to enhance guest experiences and streamline operations.