One Day Courses

Session 1:    Food and beverage concept creation

This session addresses the 4 key elements that contribute to a successful food and drink related concept and business enterprise:

• the theme or type / concept
• the food and drink offering
• consistency of service delivery
• the design environment
  

Session 2:    Establishing the market, location and the business environment

This session addresses market segmentation in the competitive food service environment and examines different approaches when assessing the business environment of the selected location. This enables candidates to understand that trends exist and locations adopt changes therefore choosing the right location.

• Market segmentation and customer profiling
• Location
• The competitive food service environment

Session 3:   Financial issues in setting up a restaurant

This session explores different financial options when setting up a restaurant business and key financial issues related to managing a successful day to day operation.

• Investment and restaurant acquisition
• Funding restaurant projects
• Fixed and variable cost characteristics
• Pricing food and beverage services
• Break-even Analysis
• Feasibility issues and measurement
  

 
Session 4:    Restaurant design

This session explores the principal design issues related to designing your restaurant to maximize space, productivity and customer comfort while addressing health and safety issues and other planning regulations that you must adhere to.

This session also covers manipulating your restaurant environment to create the mood that you wish for your customers (ambience)

• Conceptual Design
• Floor planning and layout design
• Ambience creation
• Health and Safety issues
• Environmental issues 

 
Session 5:    Business planning and the business plan

This session explores the business planning process and how to research and write a business plan that addresses the needs of all stakeholders in a restaurant business.

• The business plan
• Forecasting and budgeting
• Promoting  the business concept
• Researching and writing the business plan
• Advisory

Day 1:

Session 1:    Business enterprise and food concept creation

This session explores the first stages of creating and developing the restaurant concept.

• The restaurant business- An overview
• Restaurant themes, types and concepts
• The design of the environment

Session 2:    Understanding the service encounter in food service businesses

This session explores the different service styles in the food industry and what type would be best to adopt for your concept.

• Key elements of the service encounter in restaurants
• The food and drink offering
• Food service delivery style and approaches

Session 3:      Marketing in food service businesses

• Market segmentation
• Customer profiling
• Market research activities

Session 4:     Location and the business environment

• Location
• The competitive food service environment
• Assessing the macro business environment
• Assessing the micro business environment

Session 5:    Managing customer expectations and quality in food service operations

• Customer expectations and satisfaction
• Customer expectations and satisfaction
• Interpersonal skills in service delivery
• Delivering consistent service quality
• Service breakdown and recovery

   
Day 2:

Session 1:    Cost dynamics and pricing in food service businesses

This session focuses on the financial aspects of opening a restaurant; a very important part that will affect your profit margins.

• Fixed and variable cost characteristics
• Break-even analysis
• Feasibility issues and measurement
• Pricing food and beverage services
• Cost based pricing methods and applications
• Market based pricing methods and applications

Session 2:    Managing resources in successful food service operations

Many start ups or existing owners do not leverage their resources; incur a lot of wastage from lack of control and systems.

• Manpower planning
• Recruitment and selection of staff
• Training and staff development
• Food and beverage materials purchasing
• Stock control and management 

Session 3:    Marketing and promoting the restaurant

• Promotional activities
• Packages and pricing
• Advertising
• Public relations

Session 4:   Design Input

• Conceptual Design to match your business concept
• Floor planning and layout design
• Ambience Design
• Health and Safety issues
• Environmental issues 

Session 5:      Business planning and the business plan

• The business plan
• Forecasting and budgeting
• Promoting the business concept
• Researching and writing the business plan
• Advisory and support organisations
• Seeking professional advice and guidance

Course Day One Time Table

Day Two Course Time Table

Day One

Culinary Arts Studio

University of Brighton
School of Service Management
Darley Road
Eastbourne
East Sussex
BN20 7UR

King Edwards Parade
Eastbourne
East Sussex
England
United Kingdom
BN21 4EQ

Peter Odgers, the module leader, has a broad experience of the hospitality industry, after graduating, his career started as a chef and then developed through to all aspects of operational management in both large and small companies before working as a financial controller for both Holiday Inns and then Forte Hotels.   His career in education has involved lecturing finance and business related subjects at all levels in a number of UK hotel schools, Dean of a Swiss hotel school and a visiting lecturer to colleges in Australia, USA, Canada, Spain, Netherlands, Switzerland, Germany, France, Iran and Bulgaria. 

He has written three books in the areas of financial and hospitality management which have been adopted as standard texts by the HCIMA and other UKSpain, Romania and Bulgaria, the University of Strathclyde hotel development project in Iran and for CERT the education and training division of the Irish Tourist Board.  His Master of Philosophy in International Hospitality Management was awarded by the University of Buckingham in 1996. academic bodies. He has worked as a consultant to the EU Phare tourism projects in

At present he is on the permanent faculty at the University of Brighton where he lectures in the subjects of financial management, international management and small business enterprise to under and post graduate students and is currently international partnerships coordinator for SSM. He is external examiner for the Manchester Metropolitan University post graduate diploma programme at UCCR, Brig in Switzerland and for the Hospitality Management programme at Benedict International at Luzern in Switzerland. He is also currently working as a consultant for a group of Swiss hotel schools in the development of an international academic transfer programmes and is active in research in the area of business and revenue generation strategies used by small hospitality enterprises.

Terms and Conditions:

Setting Up a Restaurant One Day Taster Course

£225 + VAT  pp     

The ONE DAY COURSE Lunch at the Culinary Arts Studio, refreshments and all course instruction and materials.

Setting Up a Restaurant Two Day Taster Course     

£550 + VAT pp        

The TWO DAY COURSE includes lunch on arrival at The Grand Hotel, pre dinner drinks reception, 3 course banquet dinner, overnight accommodation and breakfast at 5* Star Grand Hotel, Eastbourne,(based on a double room for single occupancy) plus all meals at the Culinary Arts Studio, refreshments and all course instruction and materials.

In order to proceed each course will need to have a minimum of 8 people.

Bookings must be paid in full before confirmation is sent out . 

Cheques should be made payable to University of Brighton

Cancellation policy : 

Within 4 - 7 days there will be a 50 % cancellation charge applied. Thereafter a 100% cancellation charge will apply or attendance on alternative courses may be agreed upon in special circumstances.