Duration

• 12-16 weeks (an extension could be granted under special circumstances)

This Certificate Course is designed to give you a comprehensive overview on the cost control methods in the field of food service industry and restaurant management.

Our Program features successful cost management strategies and procedures, to enable you to update or renew your cost control knowledge.

It includes details on planning, assessing and interpreting the many aspects of food and beverage operations. Important and well-founded financial information is included to teach students and managers to meet their company’s profit and expense objectives.

Emphasis is put on the perspective of the “the manager” as well as we focus on the importance of the restaurant management team working together to gain maximal economic efficiency.

Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This course enables you to systematically analyse your operations and determine the best course of action. Many practical inclusions and helpful forms bridge the gap from classroom to business.

Requirements

Fundamental elements of F&B

Target Group

Applicants interested in Gastronomy

Course and Administrative fee

The total administrative and course fee charge is $ 1000 (Based on academic merits, a partial scholarship or/and installment payment of fee can be grnted to a limited number of applicants. Please contact us on details.)

Operating Guarantee

Applicants will be provided an academic representative, and a qualified and experienced Course Mentor , text book materials , other study materials, slides, case studies, excercises, tests, supplements and other sources to secure additional materials on the specifics indicated in the course description section. After proper study and review of all materials and completing of all assignments arrangements will be concluded by academic advisor for candidates to sit for their exams at one of Registered Partner Examination centers (RPEC). Specific arrangements will be provided to applicants in good time.

Start / Registration

Registration to our programs is made by was of completing our online application format this link: http://german-academic-institute.org/application-section-a.html One may contact us per e-mail as well at: contact@german-academic-institute.eu Registration should be concluded atleast 4 weeks prior to the beginning of the course.
Summarized description of course topics & additional literature

Applicants will learn about

• Overview of the Industry and the Manager’s Role
• Menu Development
• Purchasing Standards
• Introduction to Purchasing
• Purchase Specifications
• Price and the Vendor
• Purchasing Controls
• Beverage Standards
• Introduction to Beverages

Qualifications

The Modules which are alligned up with  innovative materials  including the Practical Training Attachment (PTA)to each course, were designed by a group of international EU and ACP practicing educationists and experienced active experts in the industry. These provisions are being made possible through the European Union programme for Capacity Building for Higher Education in Developing Countries (EDULINK I, II and ACP Science and Technology,Erasmus Mundus etc..)
As a result of the years of co-operation between the German Academic Institute , F+U Group (Schools, Academies & Universities) Heidelberg,Germany,(International University of Cooperative Education and The University of Applied Science-Berlin) and other EU-Higher Education, Vocational & Continuing Educational Training Institutes, qualified (passing of both theory & practical training attachment) applicants will be a warded a German Academic Institute Professional Certificate (GAIPC) in cooperation with its state recognized German academic training Institutes. This co-operative engagement is important and practiced  at GAI in order  to guarantee “Quality Assurance” and “EU added value elements” of course content.