Restaurant Design and Management (Online)

Start Date: Dec 21, 2020 End Date: Jan 13, 2021
Last Date for Application: December 7, 2020
Programme Fee: 84000 INR

Plus, GST

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According to a FICCI technopak report, the size of the Indian food services market in India (organized and unorganized) is estimated at INR 3,37,500 crore in 2017 and is projected to grow at a CAGR of 10% over the next 5 years to reach INR 5,52,000 crore by 2022. The food and beverage sector in India is already the largest retail consumption category in India, accounting for approximately 31% of the country's consumption basket, compared to 9% in the US, 17% in Brazil and 25 % in China (www.restaurantindia.in).

With an increase in the consumer's discretionary careful in dine-in services, the demand for better service quality at restaurants is also gaining much attention. Hence, there are several start-ups in fine restaurants and allied technologies. However, there are limited restaurant management training programs, which can help the restaurants to benchmark, innovate, compete, and grow their business. To address the management training needs in this area, this program aims to skill the participants in four primary areas: managing restaurant operations, managing restaurant revenues and menu pricing, design thinking for nurturing innovation and integrated user experiences in restaurants, and strategies for a successful restaurateur.

Live Webinar:

To know more about the curriculum and pedagogy of the programme, join Prof. Debjit Roy (Faculty Chair - RDM) in the live webinar on Friday, November 27, 2020, at 4:00 PM.

Register Here for Webinar

  • To equip the participants on restaurant operations management skills
  • To guide entrepreneurs for start-ups in restaurant space and nurturing innovation
  • To address the pricing and costing complexities in restaurants
  • To design and manage restaurants post COVID era

A few topics which the program will focus on are as follows:

  • Menu pricing decisions
  • Relevant cost analysis to maximize capacity utilization
  • Process and capacity analysis and restaurant system dynamics
  • Break-even analysis
  • Managing perishable inventory
  • Role of ICT in restaurant management
  • Business models, opportunity recognition, planning a market entry, and competitive dynamics.
  • Restaurant business valuation
  • Experience design, innovation, and agile thinking
  • Case sessions
  • Exercises
  • Lectures
  • Fine dine-in restaurant managers
  • CEOs of restaurant chains
  • Restaurateurs
  • Restaurant technology developers and experts
  • QSR managers

Faculty Chair

Debjit Roy

Programme Faculty

Amit Karna

Debjit Roy

Naman Desai

Subhadip Roy



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