Course Summary
Credit Type:
12.5 hours of eLearning and 34 on-the-job activities (over the course of 5 weeks)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 4 Culinary Management, Food Service Management, or Hospitality Management


The course objective is to provide a consistent, comprehensive training experience that creates a foundation for success for all new Assistant Unit Managers (AUMs) and Restaurant General Managers (RGMs).

Learning Outcomes:

  • Manage restaurant operations during peak and non-peak time periods for maximum efficiency and guest satisfaction
  • Explain the importance of meeting foundational needs of KFC team members, including how to foster an atmosphere of respect and recognition, teamwork, provide feedback and coaching, training and on-going development
  • Complete basic cash handling procedures, such as assigning and reconciling safe and cash drawer funds, avoiding cross-contamination, completing special cash procedures, deposit issues, and cash discrepancies
  • Describe the basics of turnover, including how to calculate turnover, how turnover can impact the restaurant, and how to reduce turnover
  • Understand the importance of bench planning and be able to create a bench plan for their restaurant
  • Demonstrate an understanding of the general hiring process, including knowing how to use the applicant tracking system, conduct interviews, check references, and the procedures required to hire a new team member
  • Explain how to control food and labor cost, manage semi-variable costs, as well as maximizing margins and build sales within the restaurant
  • Effectively lead three types of team meetings: management meetings, quarterly team members, and shift huddles
  • Lead food safety in the restaurant by personally demonstrating KFC food safety standards and holding all employees accountable for doing the same
  • List strategies that can be used to improve service speed within the restaurant
  • Maximize restaurant metrics by employing strategies to improve service speed, encouraging guest feedback, and conducting regular self-checks for food safety and Operational Excellence audits

General Topics:

  • Success routines
  • Basic people needs
  • Building the right culture
  • Food safety
  • Cash control
  • How to grow and develop team
  • Building financial know how (food control, labor control, maximizing semi-variable costs, maximizing margins)
  • Maximizing restaurant metrics (through speed, Voice of the Customer, CFF, and FSC
  • Leading productive meetings
  • Performance management
  • Building sales
  • Coaching your team
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Performance Rubrics (Checklists)
Supplemental Materials