Course Description

This is an advanced course geared towards understanding restaurant operations from a management perspective. This course has been tailor-made to cover the sections within a restaurant to give a detailed understanding to ensure customer loyalty and a profitable business. This program intends to provide an in-depth overview of each section and its link to the overall success of any restaurant or cafe business. It also explores key areas of operational success, such as food and beverage control, human resource aspects, procurement processes and improving customer experience among others.

Course Objectives

Upon completion of this program, the participants should:
  1. Understand the structure, nature and operating characteristics of the different sectors of the restaurant business.
  2. Obtain an appreciation of the various functions of management and their interrelationships with other key concerns of managers such as marketing, finance and human resource management.
  3. Be able to identify the role of managers in the hospitality industry and to highlight their principal responsibilities.
  4. Understand key aspects of maximizing assets for a greater return on investment.
  5. Analysis of political, economic, socio-cultural and technological forces to predict opportunities for profit maximization.
  6. To understand the role between operations management on strategies and competitiveness.
  7. Conceptualize, actualize and operate a successful restaurant business.

Course Intake

Jan, May, September

Course Fee (KES)



General Communication

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