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Certificate in Restaurant


(Conducted in Mandarin) 
Programme Details

Upcoming Classes 
Total Training Hours: 90
2 May 2018 - 8 August 2018
Every Wed,  9.30am to 4.30pm
This course provides participants with important knowledge and management skills necessary for managing a restaurant. 

Course Content / Structure
Module I: Food & Beverage Management
·  Introduction to the F&B Industry  
·  Overview of the Current Market 
·  Determining Marketing Direction
·  Menu Planning Techniques and Pricing Strategies
·  Importance of Quality Service 
Module II: Service Management
·  Fundamentals of the Service Industry 
·  Promise of Quality Service 
·  Delivering the Promise of Quality Service 
·  Enhancing Telephone Customer Service  
·  Role of the Management
Module III: Restaurant Human Resource Management
·  Criteria for Recruitment 
·  Designing Job Scopes and Responsibilities 
·  Wage and Employee Welfare Management
·  Training & Development for Employees
·  Overview of Labour Laws 
Module IV: Restaurant Planning and Marketing Management 
·  Different Management Styles for Different Types of Restaurant Establishments 
·  Developing Marketing Themes and Direction 
·  Interpreting Consumer Behavior Patterns  
·  Investment Plans for Sustained Development  
·  Price Wars and Strategies  
Module V: Restaurant Revenue and Cost Management 
·  Revenue and Cost Management  
·  Food Materials Purchasing and Cost Management  
·  Food Production Management 
·  General Cost Management   
Module VI: Franchising Management of Restaurant
·  Fundamentals of Franchising Business
·  Overview of the Current Restaurant Franchising Market 
·  Benefits of Maintaining a Franchised Restaurant
·  Laws Governing Franchising Business 
·  International Franchising versus Local Franchising

Admission Criteria 
At least GCE ‘O’ Levels with one year of working experience. Applicants who do not possess the required qualifications but deemed to have many years of relevant working experience may be eligible to apply on a case-by-case basis. 

Assessment and Certificate
Participants who fulfill at least 75% of attendance for the whole course and pass the end-of course assessment will be awarded Certificate of Proficiency. 
Participants who met the minimum attendance but do not pass the assessment will be awarded a Certificate of Attendance.

Restaurant Owners, Middle Management Staff of Restaurants, including Captains, Supervisors, Managers, etc. 


Full Course Fee
Full Course Fee with 7% GST 

Non-members who are keen to sign up for this course will need to pay a non-refundable $53.50 (inc. GST) membership fee.

Contact Us
Tel: 65053854 (Shaun)

111 North Bridge Road
Peninsula plaza, 
Singapore 179098

Download Enrolment form

*SCCIOB reserves the right to cancel or postpone the course, change the trainer and venue due to unforeseen circumstance

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