The Certificate in Restaurant Management Operations is a comprehensive two-year program designed to equip students with the essential skills and knowledge to excel in the dynamic and fast-paced restaurant industry. This program is structured over four semesters, blending theoretical learning with hands-on practical training to ensure students are well-prepared to manage and operate successful restaurant businesses.

Throughout the course, students will explore a wide range of topics including food safety, menu planning, customer service, staff management, and financial operations, with a special focus on the real-world application of these skills. The curriculum emphasizes the importance of both front-of-house and back-of-house operations, providing students with a holistic understanding of the restaurant management process.

Each semester is structured to include lecture time (LT), practical hours (PH), contact hours (CH), and credit units (CU), with a balanced approach to theoretical knowledge and practical experience. The course units are designed to progressively build on each other, offering foundational skills in the first year and advanced management techniques in the second year. This ensures that by the end of the program, students will be equipped to take on managerial roles, lead teams, and drive the success of a restaurant business.

Upon successful completion of this program, graduates will possess a strong skill set in managing restaurant operations, ensuring customer satisfaction, and overseeing food and beverage services. This qualification also serves as a gateway for further study or career advancement in the hospitality and foodservice industries.

Certificate in Restaurant Management Operations course outline, structured over four semesters (two years). The table includes the course code, course name, lecture time (LT), practical hours (PH), contact hours (CH), and credit units (CU) for each course unit.