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Professional Diploma Professional Diploma in Restaurant Entrepreneurship

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Program Description

Creating a successful restaurant requires a balance between creating a memorable service experience and minimizing operational expenditures to ensure profitability. The Professional Diploma in Restaurant Entrepreneurship provides you with the opportunity to prepare a comprehensive restaurant business plan, as well as to develop the knowledge and skills needed to launch your new venture and oversee daily operations. As a participant in this program, you will be exposed to every stage of the restaurant planning process, including concept development, funding and site selection, menu design, purchasing and inventory management, sales and marketing, and the hiring of staff and development of an authentic company culture. You also will learn the difference between the restaurant business and the business of restaurants and be able to move into either after completing the Diploma.

Note: There is an additional $50 lab fee for the Restaurant Operations course. This fee will be used for an exclusive tour and meal at a restaurant, including a discussion with the management.

Work Product

Throughout the four courses in this diploma, you will prepare elements of a restaurant business plan, which will include concept, brand, and target market; funding sources; opening and operating budgets; location, design, and build-out; staffing and training; and an integrated sales and marketing strategy. The elements of the work product will be evaluated on the creativity and viability of the restaurant concept; the organization and completeness of the business plan, including the use of realistic financial data; and reasonable expectations of revenue and profitability, as compared to industry benchmarks. Projects and presentations will be judged by an industry panel (restaurateurs and investors) that will evaluate not only the viability of the concept but also the ability of the student to generate excitement and interest in the proposed venture.

Job Skills

  • Business planning
  • Critical thinking
  • Financial management
  • Budgeting and forecasting
  • Staff management

 

Job Titles

  • Restaurant Owner
  • Restaurant Investor
  • General Manager
  • Food and Beverage Manager
  • Marketing Manager

Tuition: $2,250

Duration

1 semester

You'll Walk Away With

  • A restaurant concept and business plan
  • The ability to implement a cohesive sales and marketing strategy
  • Knowledge of how to fund and oversee the financial management of a restaurant
  • The skills to effectively staff and manage restaurant operations

Required Program Curriculum

hand selected to give you the skills and training you need to start your new career

Restaurant Business Planning and Concept Development

Cultivate your entrepreneurial and leadership skills as you are guided to take “calculated” risks in your restaurant development approach.

2017 Spring
+ 1 more semester
2 sections

Restaurant Financial Management

This course presents the ways of financing a restaurant operation using multiple funding vehicles and methods.

2017 Spring
+ 1 more semester
2 sections

Restaurant Operations

This course covers the wide range of activities that must come together to create a successful restaurant operation and customer experience.

2017 Spring
+ 1 more semester
2 sections

Restaurant Sales and Marketing

Examine the critical elements of branding and positioning for restaurants, and define the steps to create an integrated sales and marketing strategy.

2017 Spring
+ 1 more semester
2 sections

JobFocus: Restaurant Entrepreneurship

Gain a better understanding of the job market and of employer expectations in the restaurant industry.

2017 Spring
+ 1 more semester
2 sections

General Admission Requirements

For those who have completed some college 

• Completion of 32 credits with at least 2 years work
   experience OR 60 credits with no work experience
   required

Restaurant Business Planning and Concept Development

Cultivate your entrepreneurial and leadership skills as you are guided to take “calculated” risks in your restaurant development approach.

2017 Spring
+ 1 more semester
2 sections

Restaurant Financial Management

This course presents the ways of financing a restaurant operation using multiple funding vehicles and methods.

2017 Spring
+ 1 more semester
2 sections

Restaurant Operations

This course covers the wide range of activities that must come together to create a successful restaurant operation and customer experience.

2017 Spring
+ 1 more semester
2 sections

Restaurant Sales and Marketing

Examine the critical elements of branding and positioning for restaurants, and define the steps to create an integrated sales and marketing strategy.

2017 Spring
+ 1 more semester
2 sections

JobFocus: Restaurant Entrepreneurship

Gain a better understanding of the job market and of employer expectations in the restaurant industry.

2017 Spring
+ 1 more semester
2 sections