Executive Development Programme in Restaurant Business Management
-- ViewingNowThe Executive Development Programme in Restaurant Business Management is a certificate course designed to provide learners with essential skills for success in the dynamic restaurant industry. This program emphasizes the importance of strategic decision-making, financial management, and operational efficiency in restaurant management.
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GBP £ 140
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Restaurant Financial Management: This unit will cover topics such as budgeting, financial statements, and cost control to help students make informed financial decisions for their restaurant business.
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Marketing and Sales for Restaurants: This unit will focus on strategies for attracting and retaining customers, including social media marketing, email marketing, and customer loyalty programs.
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Operations Management: This unit will cover topics such as workflow optimization, inventory management, and staff scheduling to help students improve the efficiency and profitability of their restaurant operations.
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Human Resource Management: This unit will focus on best practices for hiring, training, and managing restaurant staff, including topics such as performance management, motivation, and retention.
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Menu Development and Engineering: This unit will cover topics such as menu design, recipe costing, and menu engineering to help students create profitable and appealing menus for their customers.
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Food Safety and Sanitation: This unit will focus on food safety regulations, sanitation best practices, and crisis management to help students ensure the health and safety of their customers and staff.
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Sustainability and Social Responsibility: This unit will cover topics such as waste reduction, sustainable sourcing, and community involvement to help students create socially responsible and sustainable restaurant businesses.
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Restaurant Technology: This unit will cover topics such as point-of-sale systems, online ordering, and data analytics to help students leverage technology to improve the efficiency and profitability of their restaurant operations.
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Restaurant Real Estate and Design: This unit will cover topics such as site selection, facility design, and layout to help students create efficient and attractive restaurant spaces for their customers.
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