DLS-CSB SPaCE offers Post-baccalaureate Degree Program.

Greetings from De La Salle-College of Saint Benilde!

The School of Professional and Continuing Education (SPaCE) offers a POST-BACCALAUREATE DIPLOMA PROGRAM for RESTAURANT and FOOD SERVICE ENTREPRENEURSHIP

This program lets participants learn to identify and analyze the crucial elements involved in the successful operation of a restaurant and food service operation from an entrepreneurial standpoint. Participants will learn concepts and techniques in providing the BEST “Total Meal Experience" by combining three important elements: CUSTOMERS, SERVICE OPERATION, and EMPLOYEES.

The curriculum is designed to guide students in forming a viable strategic plan for their specific restaurant and food service ideas, based on the four functional areas of business management: MARKETING, FINANCE, OPERATIONS, and HUMAN RESOURCES.

It also enhances the competencies of participants through a balanced combination of traditional and innovative learner-centered approaches and applicable to today's dynamic restaurant and foods service industry. Upon completion of the program, successful participants will be able to develop and implement both business and marketing plans in their own food and service operations, as well as have a working knowledge of human resource development and customer interaction.

A Certificate will be presented in finishing one module. A post-grad diploma will be awarded after finishing all four modules.

The Diploma Course on Restaurant and Food Service Entrepreneurship is composed of six modules namely:

1. Principles and Best Practices in Restaurant and Food Entrepreneurship
2. Restaurant Marketing
3. Cost and Operations Management
4. Human Resources and Customer Interaction
5. Physical Facilities Layout and Design
6. Strategic Planning and Market Planning

Up-coming modules:

1. Physical Facilities, Layout, and Design – This module tackles the elements of packaging the restaurant or food service operation, to suit the specific needs and requirements of both the restaurant/food service and its customers. The course is scheduledfrom January 27-March 3, 2007.)
The content includes:
1. Front of the House: Layout and Atmosphere
2. Back of the House: Space requirements and design
3. Task Planning and Layout Design
4. Equipment and Furniture Selection and arrangement

2. Strategic Planning and MarketPlanning – This module tackles the various components of a business plan essential to business success. Learning’ from the previous modules will be integrated to guide participants in the formulation of a comprehensive and strategic plan to operate their own restaurant or food service business. (The course scheduled from March 24-May 5, 2007.)
The content includes:
1. Restaurant and Food Service Industry Trends
2. Customer Demographics and Trends Analysis
3. Overview of Restaurant and FoodService Operations
4. Strategic Group Mapping
5. SWOT Matrix Analysis
6. Business Plan Development

Classes are on Saturdays from 12:30-7:30 pm. Course fee is 7,500.00

For more inquiries, Please Visit our Office at: School of Professional and continuing Education (SPaCE) De La Salle-College of Saint Benilde, Rm.701, DLS-CSB Angelo King International Center, Estrada corner Arellano Sts., Malate, Manila Or you may call us at Tel. Nos.: 400-5425, 523-8888 local 341 & 342.

Email: space@dls-csb.edu.ph

Website: www.dls-csb.edu.ph/space

We offer 5% discounts for:
1. DLSU alumnus
2. Groups of 5 coming from oneorganization.
3. Full payment of the course fee twoweeks before start of module.

Thank you. We look forward of seeing you here!

Ma. Louiela S. Gonzales
Program Coordinator
School of Professional and Continuing Education
7/f Angelo King International Center
Arellano-Estrada sts. Taft Ave. Manila
tel nos.: 400-5425
telefax: 523-8888 loc 341-42