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

Course Description

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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