This 2.5 day course takes you through the process of identifying the different types of restaurant concepts and their intrinsic operational characteristics via the development of comprehensive matrix charts. It explores the process of analysing and understanding the reasons for the success of various restaurant concepts with specific target markets. After the selection and development of a particular restaurant concept, you will learn how to engineer sales-maximising menus and select profitable outlet locations that fits your concept like a glove. At the end of the module, learners are required to complete 1 hour of summative assessment, comprising a written test, written assessment and oral interview. Upon successful completion of course and assessment, learners will be awarded a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG). If you require classes that are not in our schedule, please contact us for assistance. SDF (SSG) funding up to 95% of course fees available for S'poreans and PRs. SkillsFuture Credit funding available for S'poreans. All terms and conditions apply.
Learners must have a minimum pass in English (C6) for GCE ‘O’ Level Certificate and above or its equivalent (i.e. WSQ Work Place Literacy and Numeracy Skills Level 5). For learners who do not meet the minimum requirements, an oral interview would be conducted to determine suitability for the course.
This course is ideal for F&B managerial personnel involved in designing restaurant concepts, such as;
Through our experiential classroom training, learners will learn how to:
|Course Date, Time||Reg. Closes On|
|1||13 Mar' 19 to 15 Mar' 19, 9.00am to 6.00pm||12 Mar' 19||Register Now|
WSQ Certified Trainer by SkillsFuture Singapore (SSG)