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Course-
Course Fee $700.00
Funding & Claims Availability-
  • SFC (SKILLSFUTURE CREDIT)
  • SDF (SKILLS DEVELOPMENT FUND)
  • WTS (WORKFARE TRAINING SUPPORT)
  • MCES (MID-CAREER ENHANCEMENT SCHEME)

WSQ DESIGN RESTAURANT CONCEPTS

Course Info Schedule Registration
This 2.5-day course takes you through the process of identifying the different types of restaurant concepts and their intrinsic operational characteristics via the development of comprehensive matrix charts. It explores the process of analysing and understanding the reasons for the success of various restaurant concepts with specific target markets. After the selection and development of a particular restaurant concept, you will learn how to engineer sales-maximising menus and select profitable outlet locations that fits your concept like a glove.

Through our experiential classroom training, learners will learn how to:

  • Apply knowledge of various food and beverage restaurant concepts
  • Analyse restaurant operational characteristics
  • Analyse the relationship between restaurant concepts and market
  • Develop a food and beverage restaurant concept to match market demands

This course is ideal for F&B managerial personnel involved in designing restaurant concepts, such as;

  • F&B Consultants
  • Operations managers
  • Restaurateurs
  • Entrepreneurs
Course Duration: 21 Hours

Course Fees: $700

Mode of Instruction:
  • Lecture
  • Discussion
  • Demonstration / Practice
  • Role Play
  • Observation / Feedback
Mode of Delivery: Full-time

Mode of  Assessment:
At the end of the course, learners are required to complete 1 hour of summative assessment, comprising a written test, written assessment and oral interview

Qualification
Upon successful completion of course and assessment, learners will be awarded a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).

Entry Qualification:
  • Learners must have a minimum pass in English (C6) for GCE ‘O’ Level Certificate and above or its equivalent (i.e. WSQ Work Place Literacy and Numeracy Skills Level 5).
  • For learners who do not meet the minimum requirements, an oral interview would be conducted to determine suitability for the course.
Average Teacher to Student Ratio: 1:20



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