RESTAURANT MANAGEMENT (2 days)

RESTAURANT MANAGEMENT (2 days)

Introduction

If you own a restaurant, you know the importance of providing great tasting food and enjoyable customer experience. However, there are many back-end aspects and planning that is needed to ensure the whole operations and business runs efficiently.

This Restaurant Management Program provides a holistic approach to the food service business covering the key aspects of operations, marketing, planning and most importantly, cost analysis. This program will help you understand your operations, plan your menu, assess best marketing and promotional methods and interpret the various cost control aspects to ensure you work towards minimising expenses and maximising profit.

Outcome

At the end of this program, participants will be able to:

- Identify the 3 key focus areas in managing a restaurant business
- Understand and analyze the P&L Statement
- Describe the components in creating a total dining experience
- Calculate Food & Beverage cost based on standard recipe
- Understand basic nutrition and menu planning
- Describe restaurant marketing in 4 simple steps
- Understand different types of F&B promotions
- Write an Action Plan

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No	Topic	Topic Description
1	INTRODUCTION	Welcome learners and icebreaker activities Overview of the programme
2	3 KEY FOCUS AREAS OF RESTAURANT BUSINESS	Managing Top Line (Sales) Managing Bottom Line (Profit) Managing Operations Excellence
3	5 STRATEGIES TO INCREASE SALES Sales = Covers x Average Check	New Trial Frequency Group Size Price Increase Enhanced Selling
4	UNDERSTANDING P&L STATEMENT	Sales Component Basic F&B Formula (Sales = Covers x Average Check) What is Cost of Sales / Food Cost? Calculating Cost of Sales Calculating Gross Profit Percentage Controlling Prime Cost / Controllable Expenses Fixed Cost vs Variable Cost Analysis of P&L Statement
5	STANDARD PRODUCT COSTS	Standard Recipe Determining Standard Food Costs for Menu Item Determining Standard Beverage Costs Pricing Menu Items
6	MENU MANAGEMENT	Understanding Basic Nutrition Basic Culinary Rules Cooking Methods & Terminology Set Menu & Table d’hote Setting
7	WHAT IS RESTAURANT MARKETING?	The 4Ps of Marketing Product Life Cycle Understanding Customer Needs Customer Profile during Meal Periods Conducting SWOT Analysis Promotional Mix
8	MARKET ANALYSIS	Target Markets Geographic Segmentation Demographic Segmentation Psychographic Segmentation Usage Segmentation Knowing Your Neighbourhood / Site Analysis Developing Community Maps Competitor Analysis
9	TYPES OF FOOD & BEVERAGE PROMOTIONS	Event-based Promotions Theme-based Promotions Price-based Promotions Frequent Dinner Promotions Others
10	PLANNING A PROMOTION	Determining objectives Defining market segments Formulating the message Timing the promotion Budgeting Selecting the media
11	IMPLEMENTING A PROMOTION	Employee Training Food Tasting F&B Menu Specification Chart Writing an Action Plan

Expert

Roy Cheng

Armed with a Master in International Hospitality Management from University of Toulouse, France, Roy brings with him 25 years of diversified experiences in the hospitality industry. He has been involved in the field of hotel management, food & beverage, training and development, and consultancy. Roy has been awarded the Certified Hospitality Trainer designation by the Educational Institute of the American Hotel and Lodging Association. Roy is currently representing Malaysia as the ASEAN Master Trainer for Food & Beverage Services Division certified by William Angliss Institute of Australia. Roy was the Director of People Development & Quality for a large integrated 5 Star resort in Malaysia and as Vice President of Education & Training Development of the Malaysian Food & Beverage Executives Association (MFBEA). He is currently appointed by the Ministry of Tourism as the member of the inspection team for the Malaysian Star Rating of Hotel. Roy is also the consultant trainer for the Malaysian Association of Hotels Training and Education Centre (MAHTEC). Roy has been certified as ServSafe Instructor and Proctor for the National Restaurant Association Educational Foundation (NRAEF) of USA and also a certified trainer for Basic Food Handler programme accredited by the Ministry of Health Malaysia.