Foundation Certificate in Commercial Restaurant Management (March '26)
Managing performance in restaurant operations.
Description
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.
Areas Covered
- 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
Benefits
Learn from home at your own pace.
Online support from our industry-leading experts.
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.
Structured learning with regular assessments and progress feedback
Detailed Syllabus
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
Overview
Duration: Five Months Format: Online / Tutor-Led Pace: 4-5 Hours per week
Experience: Intermediate
Intake: March or September
Who is it for?
Restaurant Managers, Assistant F&B Managers, F&B Managers, Chefs
Hospitality Professionals new to F&B Management, looking to explore the fundamentals.