LAPT
London Academy of Professional Training
Adv Certificate
Level 4-5
Practitioner
Hospitality Industry
Adv Certificate in Restaurant & Bar Supervision
REF: HS-FBS-P
Who Is It For
This certification is suitable for individuals currently working in or aspiring to work in supervisory roles within restaurants and bars. Candidates should have prior experience in hospitality, specifically in customer-facing roles, and seek to advance their careers by gaining recognised skills and knowledge in supervision.
Prerequisites
None
Awarding Body: LAPT — London Academy of Professional Training
Curriculum Overview
1
Health and Safety Compliance
Understanding Health and Safety Regulations in F&B
Risk Assessment and Management in Hospitality Settings
Safe Food Handling and Hygiene Practices
Ensuring Workplace Safety for Staff and Guests
Developing a Health and Safety Culture
2
Financial Management in Hospitality
Understanding the Basics of Financial Management in Hospitality
Budgeting and Cost Control in Food and Beverage Operations
Revenue Management and Pricing Strategies in Hospitality
Financial Analysis and Performance Metrics in F&B Service
Financial Reporting and Decision Making for Restaurant Managers
3
Leadership in F&B Environments
Understanding Roles and Responsibilities in F&B Leadership
Effective Communication and Motivation Strategies
Decision-Making and Problem-Solving Techniques
Implementing Quality and Service Standards
Leadership in Diverse and Inclusive F&B Teams
4
Food and Beverage Standards
Understanding Food and Beverage Service Basics
Regulatory Standards and Compliance
Menu Planning and Design Principles
Enhancing Customer Experience in Service
Advanced Beverage Service and Management
5
Customer Service Excellence
Understanding Customer Expectations and Service Standards
Effective Communication Techniques in Customer Service
Handling Customer Feedback and Complaints
Personalizing Customer Interactions for Enhanced Service
Implementing Technology for Customer Service Excellence
6
Restaurant Operations Management
Fundamentals of Restaurant and Bar Operations
Customer Service Excellence in F&B
Inventory and Supply Chain Management
Financial Management and Cost Control
Leadership and Team Management in F&B Operations
Assessment Breakdown
60%
Theory
30%
Practical
10%
Project
Passing Mark: 300 / 500 (60%)
Methods: Written Examination, Practical Assignment, Portfolio Assessment
How to Enrol
Website: lapt.org
Email: info@lapt.org
Phone: +44 7513 283044
Address: 85 Great Portland Street, W1W 7LT, United Kingdom
Hours: Monday – Friday, 9AM – 5PM