Advertisement
Daily Dish

So you wanna open a restaurant? The latest classes for budding restaurateurs

By Betty HallockDeputy Food Editor 
Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

The stock market may be foundering, money market funds are losing money, the country is in financial turmoil ... and yet, according to the National Restaurant Assn., restaurant industry sales are expected to reach a record $558 billion in 2008. (Is some recalculating in order?)

Still, restaurateurs soldier on. And UCLA Extension is offering two restaurant management courses this fall: ‘The Restaurant Industry: Survey of Operations and Management’ and ‘Starting Your Own Restaurant.’

Advertisement

‘The Restaurant Industry: Survey of Operations and Management’ covers ...

topics such as concept creation and restaurant characteristics, location, design, marketing, financing, leasing, menu development, bar service, food purchasing, facilities planning, equipment, cost control procedures, staff, customer relations, food sanitation, and legal, tax and insurance issues. The course also features panel discussions with restaurant industry experts.

‘The Restaurant Industry’ takes place Wednesdays, Sept. 24 to Dec. 10, 6:30 to 9:45 p.m. on the UCLA campus in Westwood. The course fee is $395.

‘Starting Your Own Restaurant’ covers start-ups from concept, site location, and dining room and kitchen design to menu planning, financing, budget analysis, sales and marketing, management systems, advertising and public relations.

The class takes place Saturdays, Sept. 27 and Oct. 4, 9 a.m. to 4 p.m. on the UCLA campus in Westwood. The course fee is $280.

For more information, go to www.uclaextension.edu/bam, call (310) 206-5075 or e-mail ljames@uclaextension.edu.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

Advertisement