Certificate in Restaurant Management Central Area, Central

Course details

This course provides participants with important knowledge and management skills necessary for managing a restaurant.

Target Audience

Restaurant Owners, Middle Management Staff of Restaurants, including Captains, Supervisors, Managers, etc.

Admission Criteria

At least GCE ‘O’ Levels with one year of working experience. Applicants who do not possess the required qualifications but deemed to have many years of relevant working experience may be eligible to apply on a case-by-case basis.

Course Content

Module I: Food & Beverage Management

• Introduction to the F&B Industry
• Overview of the Current Market
• Determining Marketing Direction
• Menu Planning Techniques and Pricing Strategies
• Importance of Quality Service

Module II: Service Management

• Fundamentals of the Service Industry
• Promise of Quality Service
• Delivering the Promise of Quality Service
• Enhancing Telephone Customer Service
• Role of the Management

Module III: Restaurant Human Resource Management

• Criteria for Recruitment
• Designing Job Scopes and Responsibilities
• Wage and Employee Welfare Management
• Training & Development for Employees
• Overview of Labour Laws

Module IV: Restaurant Planning and Marketing Management

• Different Management Styles for Different Types of Restaurant Establishments
• Developing Marketing Themes and Direction
• Interpreting Consumer Behavior Patterns
• Investment Plans for Sustained Development
• Price Wars and Strategies

Module V: Restaurant Revenue and Cost Management

• Revenue and Cost Management
• Food Materials Purchasing and Cost Management
• Food Production Management
• General Cost Management
• Module VI: Franchising Management of Restaurant
• Fundamentals of Franchising Business
• Overview of the Current Restaurant Franchising Market
• Benefits of Maintaining a Franchised Restaurant
• Laws Governing Franchising Business
• International Franchising versus Local Franchising

Assessment and Certificate

• Participants who fulfill at least 75% of attendance for the whole course and pass the end-of course assessment will be awarded Certificate of Proficiency.
• Participants who met the minimum attendance but do not pass the assessment will be awarded a Certificate of Attendance.