Restaurant & Food Service Management

ZEF's Restaurant & Food Service Management training is a practical programme of 3 months covering restaurant operations, service standards, menu costing, staff scheduling, inventory, food safety and customer service. You finish with a restaurant improvement project.

Benchmarked against the ServSafe Manager food safety body of knowledge and AHLEI restaurant operations content.

• 8 modules
• 8 hands-on tasks

1. 1Restaurant Operations4 topics

   Topics

   • Restaurant types
   • Front and back of house
   • Opening and closing
   • Checklists

   You Will Be Able To

   • Explain how a restaurant runs day to day

   Hands-on

   • Write opening and closing checklists
2. 2Service Standards4 topics

   Topics

   • Sequence of service
   • Table service
   • Takeaway and delivery
   • Upselling

   You Will Be Able To

   • Deliver consistent service

   Hands-on

   • Service practical
3. 3Menu and Costing4 topics

   Topics

   • Menu design
   • Recipe costing
   • Food cost percentage
   • Pricing

   You Will Be Able To

   • Cost and price a menu

   Hands-on

   • Cost a menu
4. 4Staff Scheduling4 topics

   Topics

   • Rotas
   • Labour cost
   • Training staff
   • Leadership

   You Will Be Able To

   • Schedule and lead a team

   Hands-on

   • Create a weekly rota
5. 5Inventory4 topics

   Topics

   • Ordering and receiving
   • Stock control
   • Waste tracking
   • Suppliers

   You Will Be Able To

   • Control stock and waste

   Hands-on

   • Run a stock count and variance report
6. 6Food Safety4 topics

   Topics

   • HACCP basics
   • Hygiene
   • Allergens
   • Inspections

   You Will Be Able To

   • Keep food safe and pass inspections

   Hands-on

   • Food safety audit
7. 7Customer Service3 topics

   Topics

   • Complaints
   • Reviews and social media
   • Loyalty

   You Will Be Able To

   • Keep customers coming back

   Hands-on

   • Complaint-handling role-plays
8. 8Restaurant Project1 topic

   Topics

   • Plan or improve a restaurant

   You Will Be Able To

   • Plan a profitable restaurant operation

   Hands-on

   • Capstone: restaurant operations plan

You cost a menu, plan a rota and present an improvement plan for a restaurant. Assessors check numbers, practicality and food safety awareness. Your result is Competent or Not yet competent, with a chance to resubmit.

1. Assessment 1After modules 1–3
2. Assessment 2After modules 4–6
3. Final assessmentAfter all 8 modules, for your certificate

• 727,381Pakistanis registered for jobs abroad in 2024Source: BE&OE
• $38.3 billionsent home by overseas Pakistanis in 2024-25Source: State Bank of Pakistan
• 62%of workers going abroad in 2024 went to Saudi ArabiaSource: BE&OE

These are published national figures and market benchmarks to help you plan, not a promise of a job or income. What you earn depends on your skills, experience, employer and city. Subject to employer, licensing, visa and qualification-recognition requirements.