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Developing and building a successful restaurant requires a balance between creating a memorable service experience and minimizing operational expenditures to ensure profitability. This 12-week intensive course addresses the strategies necessary for evaluating menu offerings while considering food and beverage costs, developing effective marketing, examining the profit and loss statement, handling inventory and purchasing, enhancing facility design, and managing and investing in human capital. This highly structured course combines classroom lectures and site visits.
http://www.sps.nyu.edu/content/scps...980