Executive Development Programme in Leading the Next-Gen Restaurant

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The Executive Development Programme in Leading the Next-Gen Restaurant certificate course is a critical training program tailored for professionals in the restaurant and foodservice industry. This course highlights the importance of adapting to changing consumer preferences and technology advancements in the restaurant business.

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ใ“ใฎใ‚ณใƒผใ‚นใซใคใ„ใฆ

With a focus on developing essential skills for career advancement, learners will gain expertise in data-driven decision-making, strategic planning, and next-generation restaurant operations. In an industry driven by innovation and customer experience, this course is in high demand. It equips learners with the tools and techniques necessary to lead the next generation of restaurants and foodservice establishments. By completing this program, professionals demonstrate their commitment to staying ahead in the competitive restaurant industry, positioning themselves as forward-thinking leaders and valuable assets to their organizations.

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ใ‚ณใƒผใ‚น่ฉณ็ดฐ

โ€ข Strategic Planning for Next-Gen Restaurants
โ€ข Digital Transformation in Restaurant Management
โ€ข Innovative Menu Engineering and Development
โ€ข Financial Management for Restaurant Operations
โ€ข Next-Gen Customer Experience Design
โ€ข Leading and Managing a Diverse Workforce
โ€ข Sustainable and Ethical Sourcing Practices
โ€ข Innovative Marketing and Branding Strategies
โ€ข Operational Efficiency and Continuous Improvement

ใ‚ญใƒฃใƒชใ‚ขใƒ‘ใ‚น

The **Executive Development Programme in Leading the Next-Gen Restaurant** offers an immersive experience in the ever-evolving foodservice industry. With a focus on developing the essential skills needed to lead the next generation of restaurants, this programme features various key roles. Let's delve into these roles with the help of a 3D pie chart representation: Restaurant Manager (35%): Restaurant managers oversee all aspects of the establishment's operations, ensuring exceptional guest experiences and efficient daily routines. Sous Chef (25%): Sous chefs are second-in-command in the kitchen, working closely with the head chef to manage kitchen operations, develop menus, and oversee kitchen staff. Head Waiter (18%): Head waiters lead the front-of-house team, coordinating table service, training staff, and creating memorable dining experiences for guests. Bartender (10%): Bartenders craft beverages, engage with patrons, and maintain a welcoming and enjoyable atmosphere at the bar. Kitchen Manager (12%): Kitchen managers oversee kitchen staff, inventory, and food safety, ensuring the delivery of high-quality dishes while maintaining a clean and organized workspace. This programme aims to equip future restaurant leaders with the latest trends, insights, and skills to thrive in the competitive foodservice industry. By understanding these roles' demands and responsibilities, participants can make informed decisions about their career paths and contribute to the success of next-generation restaurants.

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ใ‚ณใƒผใ‚นใ‚’ๆญฃๅธธใซๅฎŒไบ†ใ™ใ‚‹ใจใ€ไฟฎไบ†่จผๆ˜Žๆ›ธใ‚’ๅ—ใ‘ๅ–ใ‚Šใพใ™ใ€‚

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ใ„ใคใ‚ณใƒผใ‚นใ‚’้–‹ๅง‹ใงใใพใ™ใ‹๏ผŸ

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ใ‚ตใƒณใƒ—ใƒซ่จผๆ˜Žๆ›ธใฎ่ƒŒๆ™ฏ
EXECUTIVE DEVELOPMENT PROGRAMME IN LEADING THE NEXT-GEN RESTAURANT
ใซๆŽˆไธŽใ•ใ‚Œใพใ™
ๅญฆ็ฟ’่€…ๅ
ใงใƒ—ใƒญใ‚ฐใƒฉใƒ ใ‚’ๅฎŒไบ†ใ—ใŸไบบ
London School of International Business (LSIB)
ๆŽˆไธŽๆ—ฅ
05 May 2025
ใƒ–ใƒญใƒƒใ‚ฏใƒใ‚งใƒผใƒณID๏ผš s-1-a-2-m-3-p-4-l-5-e
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