Foundation Certificate in Commercial Restaurant Management (March '25)

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 – Managing Food & Beverage Costs

Building recipes and menu costing 
Purchasing, stock taking & stock control 
Understanding food waste & sustainability

Module 2 – Menu Engineering

What is menu engineering?
Understanding the psychology of menu design
Maximising profit through data-driven menu decisions

Module 3 – Optimising Operational Margins

Labour planning & cost management
Interpreting Profit & Loss reports and identifying improvement opportunities
Managing variable & fixed costs & profitability

Module 4 – Commercial Acumen

Profitable pricing strategies to achieve profits
Tactical use of promotions to drive revenues
Effective upselling and building an upselling culture

 Duration: Five Months
 Format: Online / Tutor-Led
 Pace: 4-5 Hours per week
 Experience: Intermediate
 Intake: March or September

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