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Certificate in Restaurant


Management 

(Conducted in Mandarin) 
 
Programme Details

Upcoming Classes 
Total Training Hours: 90
20 Aug 2017 - 22 Nov 2017
Every Wed,  9.30am to 4.30pm
Introduction
This course provides participants with important knowledge and management skills necessary for managing a restaurant. 

Course Content / Structure
Module I: Food & Beverage Management
·  Introduction to the F&B Industry  
·  Overview of the Current Market 
·  Determining Marketing Direction
·  Menu Planning Techniques and Pricing Strategies
·  Importance of Quality Service 
 
Module II: Service Management
·  Fundamentals of the Service Industry 
·  Promise of Quality Service 
·  Delivering the Promise of Quality Service 
·  Enhancing Telephone Customer Service  
·  Role of the Management
 
Module III: Restaurant Human Resource Management
·  Criteria for Recruitment 
·  Designing Job Scopes and Responsibilities 
·  Wage and Employee Welfare Management
·  Training & Development for Employees
·  Overview of Labour Laws 
 
Module IV: Restaurant Planning and Marketing Management 
·  Different Management Styles for Different Types of Restaurant Establishments 
·  Developing Marketing Themes and Direction 
·  Interpreting Consumer Behavior Patterns  
·  Investment Plans for Sustained Development  
·  Price Wars and Strategies  
 
Module V: Restaurant Revenue and Cost Management 
·  Revenue and Cost Management  
·  Food Materials Purchasing and Cost Management  
·  Food Production Management 
·  General Cost Management   
 
Module VI: Franchising Management of Restaurant
·  Fundamentals of Franchising Business
·  Overview of the Current Restaurant Franchising Market 
·  Benefits of Maintaining a Franchised Restaurant
·  Laws Governing Franchising Business 
·  International Franchising versus Local Franchising

Admission Criteria 
At least GCE ‘O’ Levels with one year of working experience. Applicants who do not possess the required qualifications but deemed to have many years of relevant working experience may be eligible to apply on a case-by-case basis. 

Assessment and Certificate
Participants who fulfill at least 75% of attendance for the whole course and pass the end-of course assessment will be awarded Certificate of Proficiency. 
Participants who met the minimum attendance but do not pass the assessment will be awarded a Certificate of Attendance.

WHO SHOULD ATTEND
Restaurant Owners, Middle Management Staff of Restaurants, including Captains, Supervisors, Managers, etc. 




 

Fees
Full Course Fee
Full Course Fee with 7% GST 
 
$1000.00
$1070.00
 

Non-members who are keen to sign up for this course will need to pay a non-refundable $53.50 (inc. GST) membership fee.
SDF Training Grant* is available for Singapore Citizens / PRs sponsored 
by local companies in the F&B industry. 
For more information on funding, please click
 here.

*Terms and conditions apply. 


Contact Us
Tel: 63341080 
Email: info@scciob.edu.sg


Venue
111 North Bridge Road
#06-05/06
Peninsula plaza, 
Singapore 179098

Forms
Download Enrolment form


*SCCIOB reserves the right to cancel or postpone the course, change the trainer and venue due to unforeseen circumstance































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