- +605-2416666, 2428519
- marketing@keris.edu.my / admin@keris.edu.my
- Mon - Fri: 8:30 - 17:30
This program equips experienced F&B professionals with advanced skills in strategic management, financial planning and marketing. Participants will learn to analyze markets, optimize business performance and implement innovative strategies to drive success. They will gain expertise in creating budgets, controlling costs and designing impactful marketing campaigns to enhance competitiveness. Leadership training will prepare them to inspire teams, manage resources and adapt to industry trends. Additionally, participants will develop the confidence to create professional business plans, secure funding and launch or grow successful ventures. Graduates will be ready to lead, innovate, and excel in the dynamic F&B sector.
MODULE 1 : STRATEGIC MARKETING
This is designed to build students, particularly aspiring chefs and restaurant managers, with the knowledge and skills to develop and implement effective marketing strategies in the food-service and hospitality industry. Students will learn to analyze market opportunities, create strategic plans, and make informed decisions to stay competitive.
MODULE 2 : FINANCIAL MANAGEMENT
This helps chefs and restaurant managers develop financial skills to run their businesses successfully. Participants will learn to create budgets, manage cash flow, control costs, price menus, and analyze financial performance. The focus is on practical tools tailored to the restaurant industry, helping them improve profits and handle everyday financial challenges effectively.
MODULE 3 : STRATEGIC BUSINESS MANAGEMENT
This helps chefs and restaurant managers develop skills to analyze business environments, create strategies, and achieve success in the hospitality industry. Using tools like SWOT, PESTEL, and Porter’s Five Forces, students will learn to manage challenges like menu planning, resources, and competition while promoting sustainability. The course focuses on leadership and innovation, preparing participants to make smart decisions and adapt to the ever-changing F&B industry.
MODULE 4 : DESIGNING A BUSINESS PLAN
This is designed for chefs and restaurant managers to learn how to create a business plan for their food establishments. Participants will explore how to identify business opportunities, understand their target market, plan finances, and organize operations effectively. The course also focuses on presenting business plans professionally to attract investors or partners. By the end of the course, participants will have the skills to plan, start, or improve their restaurant business confidently.
> Diploma / Degree with 3 years working experience
> Experienced adults of 25 years and above with minimum of four (4) years working experience and professional qualification.
> Lectures & Note Case studies
> Group discussions/ Presentations
> Project Work/ Assignments
> Engage in discussions and wide range of activities
> Role Play
> Receive and share feedback on their learning during activities.
Upon completing the program, participants will be able to:
> Develop and Implement Marketing Strategies:
Analyze market opportunities and craft strategic marketing plans tailored to the food-service and hospitality industry to enhance competitiveness and customer engagement.
> Apply Financial Management Skills:
Create budgets, manage cash flow, control costs, and analyze financial performance to improve profitability and ensure operational efficiency in the restaurant industry.
> Formulate Strategic Business Plans:
Utilize tools such as SWOT / SPACE to assess business environments, develop effective strategies, and address challenges like competition, sustainability, and resource management.
> Design and Present Comprehensive Business Plans:
Identify business opportunities, target markets, and operational needs while creating and presenting professional business plans to secure investments and drive business growth.