Restaurant Management

Monday - Friday
9:00 am to 5:00 pm

In partnership with the International School for Culinary Arts and Hotel Managenent

Compete with an effective and efficient restaurant. Expand with the global industry of tourism and hospitality trends.

Restaurant Management deals with the crucial elements involved in the successful operation of a restaurant. The course will discuss the importance of the inter-relationships of the fundamental areas such as: menu planning; purchasing; receiving; storage; production; service; food safety and sanitation; and cost management to produce satisfied customers and achieve profitability.

You will be trained to build a more efficient food and beverage operations starting with a sensible business plan paired with your market strategies.

Service Quality
April 20 - 21

Brand Management
April 28, May 2, 3, & 5

One Day with ME
May 16

Essentials of Food Safety and HACCP
May 30 - June 2

Accounting for Non - Accountants
June 4 - 6

After the course, you will:
1.     Be able to understand the rudiments and discipline of operating and managing a restaurant or food service business;
2.   Gain awareness and knowledge on how to maintain high standards of food and beverage quality, service, and merchandising to maximize profits;
3.   Use cost and profit analysis of restaurant / food service operations; and
4.   Acquire marketing insights to help you deliver your foodservice product to the customers’ table.

Highly recommended for  managers and owners of coffeeshops, bars, fastfood establishments, bakeshops, and casual and fine dining restaurants. This course is also fit for aspiring foodservice professionals in search for attractive opportunities.

This 5-day course includes the following essential topics:

I.    Introduction  
        - Major segments of the foodservice industry
        - Types of foodservice institutions
        - Trends in foodservice
II.    Strategic business planning
III.   Designing the menu (concept development)
IV.   Food costing and pricing methods (culinary math)
V.    Cost control
VI.   Food safety and sanitation
VII.  Customer service
VIII. Inventory management
IX.   Marketing management
X.    Food and beverage - from supplier to customer
XI.   Leadership and ethical standards in the foodservice industry