The management of small or medium sized restaurants differs in many ways whether they are independent or part of large corporate hotel chains. Participants in this module will distinguish between chain operations and independent operations and acquire tools to manage such operations would it be breakfast service, dining and fine dining, bar operations, banquets and special events.

Participants will identify the challenges faced by leaders, operators, and managers of small and medium independent restaurants in the areas of strategy, human resources, technology, and finance among others. Participants will also discuss the impact of each of these on their everyday operations. Using tools acquired during the session, participants will learn how to best manage the challenges their organisations face.

Interactive lectures with real-life examples and use of different multimedia tools followed by group work including a final presentation.

Knowledge

• Explain how service quality is influenced by the foodservice control system.
• Identify critical areas that can positively as well as negatively affect productivity, quality and profitability.
• Explain a restaurant business through the lens of service quality.
  

Competencies

• Establish a foodservice control system for small and medium-sized restaurants.
• Detect factors that affect productivity, quality and profitability.
• Apply menu engineering principles and procedures monitoring the food and beverage production process.

Mindset

• Synthesise disparate pieces of information to develop a more complete picture of the elements involved in successfully managing a restaurant.
• Evaluate the effectiveness of contrasting restaurant models and compare those with their real-life experience as customers and/or service providers.
• Understand the concept of restaurant service quality by analysing how the food and beverage production process is interwoven with the service provision process.
  

The management of small or medium sized restaurants differs in many ways whether they are independent or part of large corporate hotel chains. Participants in this module will distinguish between chain operations and independent operations and acquire tools to manage such operations would it be breakfast service, dining and fine dining, bar operations, banquets and special events.

Participants will identify the challenges faced by leaders, operators, and managers of small and medium independent restaurants in the areas of strategy, human resources, technology, and finance among others. Participants will also discuss the impact of each of these on their everyday operations. Using tools acquired during the session, participants will learn how to best manage the challenges their organisations face.