About this Course

This module takes you through the process of identifying the different types of restaurant concepts and their intrinsic operational characteristics via the development of comprehensive matrix charts. It explores the process of analysing and understanding the reasons for the success of various restaurant concepts with specific target markets. After the selection and development of a particular restaurant concept, you will learn how to engineer sales-maximising menus and select profitable outlet locations that fits your concept like a glove.

This course is ideal for F&B managerial personnel involved in designing restaurant concepts, such as:

• F&B Consultants
  
• Operations managers
  
• Restaurateurs
  
• Entrepreneurs
  

Course Objectives

Through our experiential classroom training, learners will learn how to:

• Apply knowledge of various food and beverage restaurant concepts
  
• Analyse restaurant operational characteristics
  
• Analyse the relationship between restaurant concepts and market
  
• Develop a food and beverage restaurant concept to match market demands
  

Modes Of Instruction

• Lecture
  
• Discussion
  
• Demonstration / Practice
  
• Role Play
  
• Observation / Feedback
  

Mode of Delivery

Part-time

Course Duration

20 Hours

Avg Teacher-Student Ratio

1:20

Entry Requirement

Learners must have a minimum pass in English (C6) for GCE ‘O’ Level Certificate and above or its equivalent (i.e. WSQ Work Place Literacy and Numeracy Skills Level 5). 

*For learners who do not meet the minimum requirements, an oral interview would be conducted to determine suitability for the course.

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