Restaurant management industry: From lecture halls to 5-star service environment

When customer experience becomes a competitive advantage

A delicious meal is not enough to create a successful restaurant.

Behind the customer experience is a whole operating system, from service quality, reception process, personnel organization to the ability to coordinate between departments and handle situations.

Along with the development of restaurants, hotels and the F&B market, the requirements for personnel are also increasing. Professionals not only need to be proficient in their profession but also understand the process, have service thinking and work organization skills.

These are also important competencies for students majoring in Restaurant Management.

Learn how a restaurant operates

At the International College of Industry and Trade (ICC), the Restaurant Management program is built according to practical orientations, helping students access careers through practical activities.

Learners are equipped with knowledge and skills in organizing restaurant operations, professional nghiệp vụ, service quality management, customer care, event-party organization, personnel coordination and situation handling.

In addition to professional skills, the program focuses on forming service thinking. Students are trained in observing, communicating, coordinating and solving problems, and understanding how departments connect to create a professional operating process.

This is the foundation for learners to gradually develop from performing professional skills well to taking on positions with higher requirements for coordination and management.

Experience a high-standard service environment

For the Restaurant Management major, professional skills are difficult to form if only studying theory. Therefore, ICC College focuses on practical practice and business experience in the training process.

Students have the opportunity to experience and intern at restaurant and hotel businesses, including high-standard service environments belonging to brands such as InterContinental, Novotel, Wyndham...

In a real environment, students have the opportunity to observe how to organize work, coordinate between departments, communicate with customers and handle arising requests. Through this, learners gradually accumulate experience and form a professional style.

After graduation, students can work in restaurants, hotels, resorts, convention centers, weddings and F&B businesses gradually developing into positions of coordinator, supervisor, department head or manager according to capacity and experience.

Currently, the International College of Industry and Trade (ICC) has training facilities and enrollment offices in Hanoi, Bac Ninh, Ho Chi Minh City, Central Highlands, Phu Yen and Can Tho.

With a training orientation that is closely linked to practice, ICC aims to help Restaurant Management students not only be proficient in their profession but also understand how a service model works.