Executive Development Programme in Restaurant Management & Innovation
-- ViewingNowThe Executive Development Programme in Restaurant Management & Innovation certificate course is a comprehensive program designed to provide learners with essential skills for success in the dynamic restaurant industry. This course emphasizes the importance of innovative strategies, effective management techniques, and customer-centric approaches that are crucial in today's competitive restaurant landscape.
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⢠Restaurant Operations Management: This unit covers the day-to-day management of restaurant operations, including inventory management, staff scheduling, and customer service.
⢠Strategic Planning for Restaurant Success: This unit focuses on developing long-term plans for restaurant growth and success, including market analysis, competitive positioning, and financial planning.
⢠Menu Development and Engineering: This unit explores the process of creating and refining a restaurant's menu, including the development of recipes, pricing strategies, and food cost management.
⢠Restaurant Marketing and Sales: This unit covers marketing and sales strategies for restaurants, including social media, email marketing, and customer loyalty programs.
⢠Innovation in Restaurant Management: This unit focuses on identifying and implementing innovative solutions to common restaurant management challenges, including the use of technology, sustainability practices, and new business models.
⢠Restaurant Financial Management: This unit covers financial management for restaurants, including budgeting, forecasting, and financial analysis.
⢠Restaurant Real Estate and Site Selection: This unit focuses on the process of selecting and negotiating for restaurant locations, including market analysis, site selection criteria, and lease negotiation strategies.
⢠Human Resource Management in Restaurants: This unit covers best practices for hiring, training, and managing restaurant staff, including employment law, performance management, and team building.
⢠Restaurant Technology and Systems: This unit explores the use of technology in restaurant management, including point-of-sale systems, reservation management, and online ordering.
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