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

Sijil Master dalam Pengurusan Jabatan F&B

Leadership Level

6 Subjects
30 Chapters
180 Lessons
500 Marks

LAPT — London Academy of Professional Training

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Sijil Master dalam Pengurusan Jabatan 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
Pengurusan 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
Pengurusan Kualiti 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
Perancangan dan Pengurusan Kewangan
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
Kecekapan Operasi dalam F&B
5 chapters • 30 classes • 75 marks • 20h
Memahami Metrik Utama dalam Operasi F&B 6 classes
1.1 Mendefinisikan Metrix Utama dalam Operasi F&B
1.2 Menganalisis Pendapatan Per Jam Kerusi Tersedia (RevPASH)
1.3 Meneroka Peratusan Kos Makanan dan Impaknya
1.4 Menilai Kecekapan Kos Buruh dalam Sektor F&B
1.5 Menafsirkan Indeks Kepuasan Pelanggan
1.6 Mengaplikasikan Metrix untuk Meningkatkan Kecekapan Operasi
Memperkemas Proses dan Pengoptimuman Aliran Kerja 6 classes
2.1 Memahami Aliran Kerja dalam Operasi F&B
2.2 Mengenal Pasti Titik Sempit dan Ketidakcekapan
2.3 Memetakan Proses untuk Kejelasan dan Kecekapan
2.4 Melaksanakan Teknologi untuk Operasi yang Dipermudahkan
2.5 Melatih Kakitangan untuk Pelaksanaan Aliran Kerja yang Optimum
2.6 Menilai dan Menyesuaikan Proses untuk Penambahbaikan Berterusan
Pengurusan Inventori dan Strategi Kawalan Kos 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 Kecekapan 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 Kualiti dan Penambahbaikan Berterusan 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
Kemahiran Kepimpinan Lanjutan
5 chapters • 30 classes • 75 marks • 25h
Asas Kepimpinan dalam Konteks F&B 6 classes
1.1 Memahami Dinamik Kepimpinan dalam F&B
1.2 Memupuk Keterpaduan dan Keberkesanan Pasukan
1.3 Meningkatkan Kemahiran Komunikasi untuk Pemimpin
1.4 Membangunkan Kecerdasan Emosi dalam Pengurusan
1.5 Melaksanakan Proses Pengambilan Keputusan Strategik
1.6 Mengaplikasikan Gaya Kepimpinan dalam Pelbagai Senario F&B
Strategi Komunikasi Berkesan untuk Pemimpin F&B 6 classes
2.1 Memahami Asas Komunikasi Berkesan
2.2 Mengenal Pasti Halangan kepada Komunikasi dalam F&B
2.3 Menguasai Teknik Mendengar Aktif
2.4 Menggunakan Isyarat Komunikasi Tidak Lisan
2.5 Melaksanakan Komunikasi Tegas dalam Kepimpinan Pasukan
2.6 Mengaplikasikan Strategi Maklum Balas untuk Meningkatkan Prestasi Pasukan
Dinamik Pasukan dan Penyelesaian Konflik dalam F&B 6 classes
3.1 Memahami Dinamik Pasukan dalam F&B
3.2 Mengenal Pasti Peranan dan Tanggungjawab Utama dalam Pasukan
3.3 Menganalisis Strategi Komunikasi Berkesan
3.4 Mengenali dan Menangani Sumber Konflik
3.5 Melaksanakan Teknik Penyelesaian Konflik
3.6 Memupuk Persekitaran Pasukan yang Kolaboratif
Pengambilan Keputusan Strategik dan Penyelesaian Masalah 6 classes
4.1 Memahami Proses Pengambilan Keputusan Strategik
4.2 Menganalisis Masalah Perniagaan yang Kompleks
4.3 Mengenal Pasti Teknik Penyelesaian Masalah yang Berkesan
4.4 Membangunkan Kemahiran Berfikir Strategik
4.5 Mengaplikasikan Pemikiran Kritikal dalam Kepimpinan
4.6 Menilai dan Melaksanakan Keputusan Strategik
Pendekatan Kepimpinan Inovatif dalam Industri F&B 6 classes
5.1 Memahami Peranan Inovasi dalam Kepimpinan
5.2 Menganalisis Gaya Kepimpinan Inovatif dalam F&B
5.3 Meneroka Teknik Penyelesaian Masalah Kreatif
5.4 Menggalakkan Budaya Inovasi dalam Pasukan
5.5 Melaksanakan Inovasi Berorientasikan Pelanggan
5.6 Menilai Kesan Kepimpinan Inovatif
06
Pengurusan Strategik dalam F&B
5 chapters • 30 classes • 100 marks • 30h
Memahami Landskap Strategik F&B 6 classes
1.1 Meneroka Persekitaran Strategik F&B
1.2 Mengenal Pasti Pendorong Utama dalam Strategi F&B
1.3 Menganalisis Trend Pasaran dan Keutamaan Pengguna
1.4 Menilai Pesaing dan Penempatan
1.5 Membangunkan Objektif Strategik dalam F&B
1.6 Mengaplikasikan Alat Strategik untuk Kejayaan F&B
Membangunkan Strategi Berpusatkan Pelanggan dalam F&B 6 classes
2.1 Memahami Keperluan Pelanggan dalam F&B
2.2 Menganalisis Maklum Balas Pelanggan dengan Berkesan
2.3 Mereka Bentuk Proses Perkhidmatan Berpusatkan Pelanggan
2.4 Melaksanakan Personalisasi dalam Perkhidmatan F&B
2.5 Menyesuaikan Strategi kepada Segmen Pelanggan yang Pelbagai
2.6 Menilai Kesan Pendekatan Berpusatkan Pelanggan
Pengagihan Sumber dan Kecekapan Operasi 6 classes
3.1 Memahami Sumber dalam Operasi F&B
3.2 Menilai Keperluan dan Keutamaan Operasi
3.3 Menilai Strategi Peruntukan Sumber
3.4 Melaksanakan Amalan Kos-Efektif
3.5 Memantau dan Meningkatkan Kecekapan Operasi
3.6 Menganalisis Kajian Kes dalam Pengurusan Sumber yang Berjaya
Inovasi dan Pengurusan Perubahan dalam F&B 6 classes
4.1 Memahami Peranan Inovasi dalam F&B
4.2 Mengenal Pasti Trend dan Peluang dalam F&B
4.3 Membangunkan Budaya Kreativiti dalam Pasukan F&B
4.4 Melaksanakan Strategi Pengurusan Perubahan dalam F&B
4.5 Mengatasi Rintangan terhadap Perubahan dalam Sektor F&B
4.6 Menilai Kesan Inovasi dan Perubahan dalam F&B
Kepimpinan Strategik dan Penilaian Prestasi 6 classes
5.1 Memahami Kepimpinan Strategik dalam F&B
5.2 Mengenal Pasti Petunjuk Prestasi Utama untuk Pengurusan F&B
5.3 Menganalisis Gaya Kepimpinan dan Kesan Mereka terhadap Prestasi F&B
5.4 Menilai Prestasi Melalui Metik Kewangan dalam F&B
5.5 Melaksanakan Lingkaran Maklum Balas Prestasi dalam Pasukan F&B
5.6 Mengaplikasikan Kepimpinan Strategik untuk Meningkatkan Prestasi F&B

Assessment & Grading

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

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