Fundamentals in Restaurant Operations

FUNDAMENTALS IN RESTAURANT OPERATIONS

Management Module for Superior Diploma in International Cuisines (SDIC) and Diploma in Fundamental Professional Culinary Arts & International Cuisines (DFIC)
Course Duration:

4 days x 3.5 hours; All MONDAYS of LEVEL 2 (for AM1/PM1 Section)

Course Fee:

P5,500 (Regular)
P5,000 (Global Academy Alumni)

Introduction:

This Management Module covers all the management aspects of the restaurant business basics - purchasing, inventory handling, and Front of the House up to marketing strategies. All these plus Culinary Accounting.

Target Audience:

Global Academy Modern Cuisine students
Active professionals of the restaurant industry
Aspiring restaurateurs
Course Outline
  • I. Introduction to Restaurant Concepts
    • Restaurant Planning and Design
  • II. Pre-Opening SWOT Analysis
    • A. Financing
    • B. Marketing and Advertising
    • C. Management (Purchasing, Inventory and Front of the House Service)
  • III. Culinary Accounting
    • A. Profit and Loss Statement
    • B. Sales (Point of Sale and Technology Tools)
    • C. Case Studies
Activities
  • Lecture Classes
  • Homework
  • Written Exam (Finals)
  • Case Study Presentation (Finals)
What do I learn/gain from this course?
  • Basic restaurant operational skills for students with no Business or Bachelor degrees
  • Empowerment for aspiring restaurateurs who have the capital but lack restaurant operations skills
  • To restaurant owners and managers, a refresher and/or a beneficial update on managing investments