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Master Certificate Level 6-7 Leadership LAPT Hospitality Centres F&B Service

Sertifikat Master dalam Manajemen Departemen F&B

Leadership Level

6 Subjects
30 Chapters
180 Lessons
500 Marks

LAPT — London Academy of Professional Training

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Sertifikat Master dalam Manajemen Departemen F&B
Master Certificate Level 6-7
  • HS-FBS-L
  • Leadership Stage
  • 500 total marks
  • Pass: 325 marks (65%)
  • Validity: Lifetime
Enrol Now View Brochure
AwardMaster Certificate
Global LevelLevel 6-7
Total Marks500
Pass Mark325 (65%)
Subjects6
Chapters30
Classes180

About This Certification

Who Is This For?

This certification is designed for current managers and team leaders in the food and beverage sector who have substantial experience in operational roles. It is ideal for those seeking to enhance their leadership skills, improve departmental efficiency, and increase their strategic impact within their organisation.

Course Curriculum

6 subjects • 30 chapters • 180 classes
01
Manajemen Perubahan dan Inovasi
5 chapters • 30 classes • 75 marks • 30h
Foundations of Change Management in F&B Service 6 classes
1.1 Define Change Management Concepts in F&B Service
1.2 Identify Key Drivers of Change in the F&B Industry
1.3 Explore the Importance of Innovation in F&B Service
1.4 Analyze Stakeholder Roles in Change Management Processes
1.5 Develop a Change Management Strategy for F&B Operations
1.6 Evaluate the Impact of Change Initiatives on Customer Experience
Identifying Opportunities for Innovation in F&B 6 classes
2.1 Analyze Current Trends in F&B to Identify Innovation Gaps
2.2 Conduct SWOT Analysis to Pinpoint Opportunities for Change
2.3 Engage Stakeholders for Insights on Innovation Potential
2.4 Explore Technology Integration to Enhance Customer Experience
2.5 Prototype Innovative Ideas through Collaborative Workshops
2.6 Evaluate the Impact of Innovations on F&B Operations
Strategic Planning for Change and Innovation 6 classes
3.1 Analyze Current Trends Impacting Change and Innovation
3.2 Define Strategic Goals for Change Management
3.3 Identify Stakeholders in the Change Process
3.4 Develop a Comprehensive Change Management Plan
3.5 Implement Innovative Solutions to Drive Change
3.6 Evaluate the Success of Change Initiatives
Implementing Change: Tools and Techniques for F&B Leaders 6 classes
4.1 Analyze the Need for Change in F&B Operations
4.2 Explore Change Management Models for F&B Leaders
4.3 Assess Stakeholder Impact and Engagement Strategies
4.4 Develop an Effective Communication Plan for Change
4.5 Implement Change Initiatives: Tools and Best Practices
4.6 Evaluate Change Outcomes and Innovate for Continuous Improvement
Evaluating the Impact of Change and Sustaining Innovation 6 classes
5.1 Assess Change Impact on Operational Efficiency
5.2 Analyze Stakeholder Responses to Change Initiatives
5.3 Identify Key Metrics for Sustaining Innovation
5.4 Implement Feedback Loops to Enhance Adaptability
5.5 Develop Strategies for Continuous Innovation
5.6 Create Action Plans for Long-term Change Sustainability
02
Manajemen Kualitas dan Pengalaman Pelanggan
5 chapters • 30 classes • 75 marks • 25h
Understanding Quality Standards in F&B Service 6 classes
1.1 Define Quality Standards in F&B Service
1.2 Identify Key Components of Customer Experience in F&B
1.3 Analyze the Impact of Quality Standards on Customer Satisfaction
1.4 Evaluate Industry Benchmarks for F&B Service Quality
1.5 Develop a Quality Assurance Framework for F&B Operations
1.6 Implement Feedback Mechanisms to Enhance Quality in F&B Service
Measuring Customer Experience in F&B Operations 6 classes
2.1 Define Key Metrics for Measuring Customer Experience in F&B
2.2 Analyze Customer Feedback Methods in F&B Operations
2.3 Implement Effective Surveys for Customer Insights
2.4 Evaluate the Role of Mystery Shoppers in Quality Assessment
2.5 Utilize Data Analytics to Interpret Customer Experience Trends
2.6 Develop Action Plans Based on Customer Experience Measurements
Developing a Quality Management Framework for F&B Service 6 classes
3.1 Define Quality Management Principles in F&B Service
3.2 Identify Key Components of a Quality Management Framework
3.3 Analyze Customer Expectations in Food and Beverage Experiences
3.4 Develop Standards for Quality Service Delivery
3.5 Implement Monitoring and Evaluation Tools for F&B Quality
3.6 Create an Action Plan for Continuous Improvement in Customer Experience
Implementing Continuous Improvement Strategies in F&B Operations 6 classes
4.1 Assess Current F&B Operations for Improvement Opportunities
4.2 Identify Customer Feedback Mechanisms for Quality Enhancement
4.3 Develop Actionable Continuous Improvement Plans
4.4 Implement Effective Training Programs for Staff Engagement
4.5 Monitor and Evaluate the Impact of Improvement Strategies
4.6 Foster a Culture of Continuous Improvement in F&B Operations
Leveraging Customer Feedback for Quality Enhancement 6 classes
5.1 Understand the Importance of Customer Feedback in Quality Management
5.2 Identify Different Types of Customer Feedback Channels
5.3 Analyze Customer Feedback for Quality Insights
5.4 Develop Actionable Strategies Based on Customer Feedback
5.5 Implement Changes for Enhanced Customer Experience
5.6 Evaluate the Impact of Changes on Customer Satisfaction
03
Perencanaan dan Manajemen Keuangan
5 chapters • 30 classes • 100 marks • 30h
Introduction to Financial Concepts in F&B Management 6 classes
1.1 Define Key Financial Terms in F&B Management
1.2 Explain the Importance of Budgeting for F&B Operations
1.3 Identify Common Financial Statements Used in F&B
1.4 Analyze Revenue Streams in Food and Beverage Businesses
1.5 Calculate Key Performance Indicators for F&B Management
1.6 Create a Basic Financial Plan for an F&B Concept
Budgeting and Forecasting in F&B Operations 6 classes
2.1 Define and Understand Budgeting Concepts in F&B Operations
2.2 Identify Key Components of an F&B Budget
2.3 Analyze Historical Financial Data for Accurate Forecasting
2.4 Develop Practical Budgeting Techniques for F&B Departments
2.5 Create a Sample Budget for a Hypothetical F&B Operation
2.6 Evaluate Budget Performance and Adjust Forecasts Accordingly
Cost Control Strategies for F&B Services 6 classes
3.1 Identify Key Cost Components in F&B Services
3.2 Analyze Historical Cost Data for Effective Forecasting
3.3 Develop a Budget Template for F&B Operations
3.4 Implement Inventory Control Measures to Minimize Waste
3.5 Evaluate Supplier Contracts for Cost Efficiency
3.6 Create a Cost Management Action Plan for Future Improvements
Financial Performance Analysis of F&B Departments 6 classes
4.1 Evaluate Key Performance Indicators for F&B Departments
4.2 Analyze Revenue Streams and Cost Structures
4.3 Conduct a Comparative Financial Performance Benchmarking
4.4 Interpret Financial Statements Specific to F&B Operations
4.5 Identify Trends and Forecast Future Financial Outcomes
4.6 Develop a Strategic Financial Plan for F&B Growth
Strategic Financial Decision-Making in F&B Management 6 classes
5.1 Analyze Key Financial Metrics for F&B Success
5.2 Assess Cost Structures and Profit Margins in F&B Operations
5.3 Evaluate Budgeting Techniques for Effective F&B Management
5.4 Explore Cash Flow Management Strategies in the F&B Sector
5.5 Implement Financial Forecasting Models for Strategic Growth
5.6 Develop a Strategic Financial Plan to Enhance F&B Competitiveness
04
Efisiensi Operasional di F&B
5 chapters • 30 classes • 75 marks • 20h
Memahami Metrik Kunci dalam Operasi F&B 6 classes
1.1 Mendefinisikan Metrik Kunci dalam Operasi F&B
1.2 Menganalisis Pendapatan Per Jam Kursi Tersedia (RevPASH)
1.3 Menjelajahi Persentase Biaya Makanan dan Dampaknya
1.4 Mengevaluasi Efisiensi Biaya Tenaga Kerja di Sektor F&B
1.5 Menginterpretasikan Indeks Kepuasan Pelanggan
1.6 Menerapkan Metrik untuk Meningkatkan Efisiensi Operasional
Menyederhanakan Proses dan Optimalisasi Alur Kerja 6 classes
2.1 Memahami Alur Kerja dalam Operasi F&B
2.2 Mengidentifikasi Titik Sempit dan Ketidakefisienan
2.3 Memetakan Proses untuk Kejelasan dan Efisiensi
2.4 Menerapkan Teknologi untuk Operasi yang Lebih Lancar
2.5 Melatih Staf untuk Implementasi Alur Kerja yang Optimal
2.6 Mengevaluasi dan Mengadaptasi Proses untuk Peningkatan Berkelanjutan
Manajemen Inventaris dan Strategi Pengendalian Biaya 6 classes
3.1 Understand Key Concepts in Inventory Management
3.2 Analyze Inventory Turnover and Its Importance
3.3 Implement Effective Stock Control Techniques
3.4 Evaluate Cost Control Measures for F&B Operations
3.5 Utilize Technology for Inventory Tracking
3.6 Develop a Strategic Inventory Management Plan
Memanfaatkan Teknologi untuk Efisiensi 6 classes
4.1 Identify Key Technologies Transforming F&B Operations
4.2 Analyze the Impact of POS Systems on Service Speed
4.3 Explore Automation Tools for Inventory Management
4.4 Implement Table Management Software for Optimized Seating
4.5 Evaluate the Benefits of Customer Feedback Technology
4.6 Develop a Technology Adoption Plan for F&B Efficiency
Jaminan Kualitas dan Peningkatan Berkelanjutan 6 classes
5.1 Identify Key Quality Assurance Metrics in F&B Operations
5.2 Analyze Customer Feedback for Continuous Improvement
5.3 Implement Standard Operating Procedures for Consistency
5.4 Design and Conduct Internal Audits for Quality Control
5.5 Develop Employee Training Programs Focused on Quality Awareness
5.6 Create a Continuous Improvement Action Plan for F&B Services
05
Keterampilan Kepemimpinan Lanjutan
5 chapters • 30 classes • 75 marks • 25h
Dasar-Dasar Kepemimpinan dalam Konteks F&B 6 classes
1.1 Memahami Dinamika Kepemimpinan dalam F&B
1.2 Mengembangkan Kohesi dan Efektivitas Tim
1.3 Meningkatkan Keterampilan Komunikasi untuk Pemimpin
1.4 Mengembangkan Kecerdasan Emosional dalam Manajemen
1.5 Menerapkan Proses Pengambilan Keputusan Strategis
1.6 Menerapkan Gaya Kepemimpinan dalam Berbagai Skenario F&B
Strategi Komunikasi Efektif untuk Pemimpin F&B 6 classes
2.1 Memahami Dasar-Dasar Komunikasi Efektif
2.2 Mengidentifikasi Hambatan dalam Komunikasi di F&B
2.3 Menguasai Teknik Mendengarkan Aktif
2.4 Memanfaatkan Isyarat Komunikasi Non-Verbal
2.5 Menerapkan Komunikasi Asertif dalam Kepemimpinan Tim
2.6 Menerapkan Strategi Umpan Balik untuk Meningkatkan Kinerja Tim
Dinamika Tim dan Penyelesaian Konflik dalam F&B 6 classes
3.1 Memahami Dinamika Tim dalam F&B
3.2 Mengidentifikasi Peran dan Tanggung Jawab Kunci dalam Tim
3.3 Menganalisis Strategi Komunikasi yang Efektif
3.4 Mengenali dan Mengatasi Sumber Konflik
3.5 Menerapkan Teknik Penyelesaian Konflik
3.6 Mengembangkan Lingkungan Tim yang Kolaboratif
Pengambilan Keputusan Strategis dan Pemecahan Masalah 6 classes
4.1 Memahami Proses Pengambilan Keputusan Strategis
4.2 Menganalisis Masalah Bisnis yang Kompleks
4.3 Mengidentifikasi Teknik Pemecahan Masalah yang Efektif
4.4 Mengembangkan Keterampilan Berpikir Strategis
4.5 Menerapkan Berpikir Kritis dalam Kepemimpinan
4.6 Mengevaluasi dan Menerapkan Keputusan Strategis
Pendekatan Kepemimpinan Inovatif dalam Industri F&B 6 classes
5.1 Memahami Peran Inovasi dalam Kepemimpinan
5.2 Menganalisis Gaya Kepemimpinan Inovatif dalam F&B
5.3 Menjelajahi Teknik Pemecahan Masalah Kreatif
5.4 Mendorong Budaya Inovasi dalam Tim
5.5 Menerapkan Inovasi Berorientasi Pelanggan
5.6 Mengevaluasi Dampak Kepemimpinan Inovatif
06
Manajemen Strategis di F&B
5 chapters • 30 classes • 100 marks • 30h
Memahami Lanskap Strategis F&B 6 classes
1.1 Menjelajahi Lingkungan Strategis F&B
1.2 Mengidentifikasi Penggerak Utama dalam Strategi F&B
1.3 Menganalisis Tren Pasar dan Preferensi Konsumen
1.4 Mengevaluasi Pesaing dan Posisi
1.5 Mengembangkan Tujuan Strategis dalam F&B
1.6 Menerapkan Alat Strategis untuk Kesuksesan F&B
Mengembangkan Strategi Berorientasi Pelanggan dalam F&B 6 classes
2.1 Memahami Kebutuhan Pelanggan dalam F&B
2.2 Menganalisis Umpan Balik Pelanggan Secara Efektif
2.3 Merancang Proses Layanan Berorientasi Pelanggan
2.4 Menerapkan Personalisasi dalam Layanan F&B
2.5 Menyesuaikan Strategi untuk Segmen Pelanggan yang Beragam
2.6 Mengevaluasi Dampak Pendekatan Berorientasi Pelanggan
Alokasi Sumber Daya dan Efisiensi Operasional 6 classes
3.1 Memahami Sumber Daya dalam Operasi F&B
3.2 Menilai Kebutuhan dan Prioritas Operasional
3.3 Mengevaluasi Strategi Alokasi Sumber Daya
3.4 Menerapkan Praktik Hemat Biaya
3.5 Memantau dan Meningkatkan Efisiensi Operasional
3.6 Menganalisis Studi Kasus dalam Manajemen Sumber Daya yang Sukses
Inovasi dan Manajemen Perubahan dalam F&B 6 classes
4.1 Memahami Peran Inovasi dalam F&B
4.2 Mengidentifikasi Tren dan Peluang dalam F&B
4.3 Mengembangkan Budaya Kreativitas dalam Tim F&B
4.4 Menerapkan Strategi Manajemen Perubahan dalam F&B
4.5 Mengatasi Resistensi terhadap Perubahan di Sektor F&B
4.6 Mengevaluasi Dampak Inovasi dan Perubahan dalam F&B
Kepemimpinan Strategis dan Evaluasi Kinerja 6 classes
5.1 Memahami Kepemimpinan Strategis dalam F&B
5.2 Mengidentifikasi Indikator Kinerja Utama untuk Manajemen F&B
5.3 Menganalisis Gaya Kepemimpinan dan Dampaknya terhadap Kinerja F&B
5.4 Mengevaluasi Kinerja Melalui Metode Keuangan dalam F&B
5.5 Menerapkan Umpan Balik Kinerja dalam Tim F&B
5.6 Menerapkan Kepemimpinan Strategis untuk Meningkatkan Kinerja F&B

Assessment & Grading

Assessment Methods
  • Written Examination
  • Practical Assignment
  • Portfolio Assessment
Theory
50%
Practical
35%
Project
15%
Sertifikat Master dalam Manajemen Departemen F&B
Master Certificate Level 6-7
Enrol Now View Brochure
Enrol Now

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