Restaurant Concept And Entrepreneurship Program
International School for Culinary Arts and Hotel Management - Quezon City

(Tuition fee is not stated)
Per session
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Response time: Typically replies within months

Course Description


Know what it takes to open and manage your own restaurant or food
business. 

In ISCAHM Quezon City, this program is done once a week (6 sessions) and done in 4 consecutive days in ISCAHM Cebu. 

Both branches provide a comprehensive lineup of topics:

Session 1

  • What is a Restaurant Concept?
  • Business Plan and Financing Plan
  • Location Research
  • Market Research
  • Target Market
  • Employment Research
  • Ingredients Supplier Research
  • Benchmarking Your Competition
  • Permits and Regulatory Requirements
  • Legal Requirements

Session 2

  • Financial Information
  • How to acquire your preferred location
  • Startup Investment
  • Designing a Kitchen Layout
  • Contractors and Designers
  • Management Considerations

Session 3

  • Yield Test
  • Costing of Recipes
  • Establishing the Selling Price
  • Calculating Food and Beverage Cost
  • Establishing Annual Sales Volume

Session 4 Human Resources Management

  • Functions of HR
  • Recruitment and Selection Process
  • Sources of Recruitment
  • Conducting Interview
  • Employment
  • Compensation
  • Establishing Payroll
  • SSS/Pag-ibig/Philhealth
  • Communication
  • Code of Discipline
  • Performance Management
  • Legal Considerations

Session 5 Menu Planning/Writing

  • Menu Creation
  • Definition of Menu
  • Factors to Consider
  • Economic Objectives
  • Production & Service Capabilities
  • Availability of Ingredients
  • Menu Mix
  • Types of Menus

Session 6

  • Establishing Portions, Quantities, and Selling Price for Buffets
  • Implementation Phase
  • Employees, Positions, and Job Descriptions
  • Marketing, Advertising and PR
  • Case Study and evaluation of business


 

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