Commercial Restaurant Management

Our industry-leading experts have developed this introductory F&B management course to offer a broad understanding of managing F&B outlets to a wide range of hospitality professionals. Your learning will be at your own pace, enabling you to balance your professional development with other commitments. 

• Managing food costs
• Managing food waste
• Designing menus
• Establishing prices
• Improving profitability via close control of KPI’s.
• Understanding stocktaking
• End of month procedure
• Restaurant cost allocation
• Inventory management

• Learn from home at your own pace.
• Online support from our industry-leading experts.
• Structured learning with regular assessments and progress feedback.
• Opportunity to collaborate with other learners in our online learning space.
• Free HOSPA membership.
• Discounted access to HOSPACE.
• Discounted access to the annual HOSPA learner awards.

Module 1 – Cost Control & Labour Management

Common KPIs
Managing food and beverage costs
Understanding the impact of food waste
Purchasing, stock control and stocktaking
Labour management
Uniform System of Accounts for the Lodging Industry (USALI)
Reading a profit and loss report

Module 2 – Commercial

Introduction to Restaurant Revenue management
Restaurant Marketing & Social Media
Optimising restaurant space
Managing meal duration and reservations
Promotions and incentives
Budgeting

Module 3 – Menu Engineering

Introduction to menu engineering
Psychology of menu engineering and design
Recipes and menu costing
Menu popularity vs menu profitability
Influencing sales mix and maximising profit
Data-driven menu decisions

Restaurant Managers, Assistant F&B Managers, F&B Managers, Chefs
Hospitality Professionals new to F&B Management, looking to explore the fundamentals.