“The NTUiTiV Difference” – This is Why This Course is Right for You
- Special Discounted Price of US$3,950 – the usual price is US$4,950
- Satisfaction Guaranteed – or we will give you your money back!
- 15% Early-bird Discount – for the first 3 people to register for any course
- 20% Group Discount – if you come with one or more colleagues
- No More Than 12 Delegates on the course – guaranteed
See our homepage for more detailed information about these NTUiTiV Differences.
Driving Efficiency, Profitability, and Service Excellence
This intensive 5-day Restaurant Operations Management programme provides a comprehensive, hands-on overview of the principles and practices behind successful foodservice operations. Participants explore every aspect of day-to-day restaurant management—from staffing and labour control to food and beverage production, inventory, purchasing, quality assurance, and guest service excellence. Through practical applications and case studies, the course builds capability in operational efficiency, standard operating procedures, regulatory compliance, and performance metrics. By the end of the programme, delegates are equipped with the tools to manage restaurant operations confidently while maintaining profitability, consistency, and high customer satisfaction.
Why this course is important
Running a modern restaurant demands far more than culinary skill—it requires strong operational control, financial awareness, people leadership, and a relentless focus on customer experience. This course develops those capabilities in a structured, practical way. Participants learn how to control prime costs, interpret P&L statements, optimise inventory, and apply quality management systems while building motivated teams and delivering service excellence. With dedicated modules on menu engineering, food safety, technology adoption, guest satisfaction, and online reputation management, the programme helps professionals improve efficiency, protect margins, and build sustainable, high-performing restaurant operations.
Who should attend
This course is ideal for:
- Hotel professionals looking to fast-track their management and leadership careers
- Managers seeking proven strategies to boost guest satisfaction and operational performance
- Department heads aiming to improve profitability, efficiency, and operational control
- Hospitality professionals wanting a competitive edge in a crowded job market
- Individuals preparing to step into supervisory or management roles within hospitality and tourism
What you will learn
Across five practical days, participants will gain in-depth knowledge of:
- Restaurant operating models, service styles, and managerial functions
- Front-of-house and back-of-house operations, including kitchen workflow design
- Menu engineering, menu psychology, recipe standardisation, and portion control
- Food safety and hygiene (HACCP basics), waste management, and yield control
- Beverage operations, quality management, and guest relations
- Human resource management, recruiting, staffing, scheduling, and labour cost control
- Leadership, team culture, motivation, and handling staff conflict
- Understanding P&L statements and managing food, beverage, and labour prime costs
- Inventory systems, stocktaking, and financial controls
- Adopting new technology in restaurant operations and selecting the right systems
- Delivering service excellence, managing complaints professionally, and driving guest satisfaction
- Brand positioning, restaurant marketing basics, online reputation management, and sales-building promotions
Participants also benefit from an experienced instructor with over 20 years of combined hospitality education and hotel management expertise, blending academic insight with extensive operational leadership.
