International Restaurant Management

This subject is available under ICMS undergraduate degrees, please click the button below to find an undergraduate course for you.

Subject Code:

HOS303B

Note: This subject is approved equivalent in content, assessments and learning outcomes to HOS303A International Restaurant Concepts. This arrangement applies to the nested Diploma qualifications of these courses also.

Subject Rationale:

Creating and managing a successful restaurant concept requires a strategic understanding of the relationship between the target market and all elements of the business. A well-defined concept integrates menu design, service style, dining room ambiance, location and financial planning, ensuring alignment with customer expectations. Misalignment can lead to poor customer satisfaction and financial losses.

This subject provides students with the advanced knowledge and skills needed to design and develop a viable restaurant concept. Students will critically evaluate key factors such as market alignment, location selection, facility design, risk management and financial viability. Through theoretical and practical approaches, students will apply their learning to create a Business Plan, including strategies for marketing, operations and financial management. This subject prepares students to navigate the complexities of restaurant planning and management, enabling them to successfully bring a restaurant concept from vision to reality.

Learning Outcomes:

a) Critically evaluate the relationship between a restaurant’s concept and its target markets
b) Analyse the factors influencing the selection of a restaurant’s location
c) Assess principles of design, layout and facility equipment for restaurant operations
d) Appraise potential risks associated with restaurant concepts
e) Develop a business plan for a restaurant concept that integrates strategic, operational and financial considerations

Student Assessment:

Note: G = Group assessment