Restaurant Management (Level 3)

The modern trend is to make more use of eating out facilities, especially when both partners in a marriage are working. It is likely that this trend will continue, which will create a more competitive environment, but it also means that there will be more opportunities for those interested in starting a restaurant. 

It takes more than dreams to succeed in any business, and restaurants are no exception. You need creativity, business knowledge and have to be prepared to work extremely hard.

Even if you package all these ingredients into a concept, it may still not work. As in most businesses there are many who fail, but there are also those that make a great success. While opening a restaurant is risky, the return can be high, as they often are when you take a chance.

Fortunately there are ways to increase you chances of success. The purpose of this course is to teach the things that reduce the chances of failure, and if you learn the fundamentals, the chances of success are that much brighter.

Syllabus:

Module 1 – The Basic Principles of Management

• Introduce and discuss the fundamental laws of management
• Discuss the 4 main steps in management, give details of each

Module 2 - Types of Ownership

• Discuss the difference between a sole trader or partnership, and a limited company and examine the various tax implications
• List the 3 different sorts of ownership of a company
• Summarise VAT
• Examine the function of PAYE

Module 3 - The Location of the Business.

• Evaluate the target market, the market research required and importance of location when opening a restaurant
• Identify the different factors to be considered when starting a restaurant

Module 4 - Restaurant Layout

• Examine topics affecting the actual interior layout of the business
• Describe how you would use a loan of £25,000 to give an existing restaurant a complete makeover

Module 5 - Restaurant Equipment

• Discuss the procedure of selecting restaurant equipment
• Summarise 4 reasons for the importance of equipment selection
• Identify what the service area and preparation kitchen are used for
• Examine the importance of ventilation

Module 6 - Inventory and Stock Control

• Examine how purchasing and receiving procedures are handled in a restaurant
• List 4 ways of purchasing for a small restaurants inventory
• Describe the method of receiving goods

Module 7 - Financial Analysis

• Explain the processes involved in analysing the finances of a business
• Discuss in brief the financial analysis
• Examine the importance of having statements
• Introduce when customer service is important in a restaurant

Module 8 - Personnel, Food and Customer Service

• Define what is required in terms of personnel and service in the restaurant industry
• Identify methods of cutting staff costs
• Summarise the process of division of duties
• List 5 methods of increasing morale in employees

Module 9 - Financial Management

• Introduce the various types of banks and sources of finance and explain how to draw up a business plan
• Examine the different sorts of banking institutes
• Summarise the principle qualities necessary in a lawyer
• Discuss the importance of having a business plan

Module 10 - Regulations

• Examine the tax implications when starting a business
• Explain what VAT registration entails
• Introduce and discuss zoning regulations

Module 11 - Advertising, Marketing and Getting Started

• Introduce and discuss the various processes involved in launching a business
• Identify the 4 procedures to follow when considering advertising
• Discuss what makes an advertisement effective

Module 12 - The Aim of Purchasing

• Evaluate how purchasing plays an important role in a business
• List 7 purchasing techniques with a description of each one
• Summarise your understanding of processing and preservation

Assessment

Assessments are a great way of checking your progress allowing you to apply your learning to real-world situations. Through the Restaurant Management (Level 3) Course by NCFE, students will be assessed by a series of written assignments, which are submitted to and marked by your tutor.

All assignments are set by NCFE. Upon verification of the activities, exercises and assignments, a certificate of achievement will be awarded by the national awarding organisation NCFE, as confirmation that your written work has met all of the learning outcomes and assessment criteria for the programme.

There is no external examination required.

What's included:

You will have access to a tutor, via email, who will mark your work and guide you through the course to help you be ready for your examinations. In addition you will be supplied with a comprehensive Study Guide which will help you through the study and assessment process.

The course pack includes, guidance on relevant study skills and full tutor support comprising:

• the marking of a series of assignments
• written answers to specific study problems
• 12 month tutor support via emails
• a copy of our study guide, will give you guidance on studying and submitting assignments

Our Restaurant Management (Level 3) Course is openly available to anyone wishing to learn more about Restaurant Management and has a keen interest in the subject, plus an intention to progress a career.

• Learners will need sufficient numeracy and literacy 
• Students should have access to a computer and the internet throughout your study period.
• Learners should have basic PC skills in order to navigate our Support Portal
• You should be fully committed to your studies.