Professional F&B Entrepreneurship (FC5)

Course Objective 

Major sections of the course include choosing the right business structure, generating new business ideas, conducting risk assessments, location and resources, legal issues and business proposal creation. 

Putting all the pieces of information together, attendees will embark on a detailed and effective business plan on their business idea. 

Consultations with professionals from different business scopes are made available for feedback and inputs which will help close the gaps and making it closer to launching an actual business. 

By the end of this course, attendees will learn how to: 

• Register and apply the correct business structure 
• Put their business idea in a structured form 
• Conduct a risk assessment of the plan 
• Tap on their resources for the business
• Pick the right location for their business at the best conditions and price
• Mitigate future legal issues
• Finance their business idea
• Apply effective marketing strategies for their business

Course Duration

3 Days of 7 Hours Each (Total 21 Hours) 

Daily Schedule 9.30 am - 5 pm (Inclusive of breaks)

Course Level

Suitable for both Non-PMET and PMETs (Professionals, Managers, Executives and Technicians) 

All courses and materials are delivered in English.

Who Should Attend 

Aspiring F&B Entrepreneurs, SME Business Owners

Program Information 

PART 01 - Business Structure 

Various ACRA business structures will be introduced. 

PART 02 - Generating Business Ideas and Assessment

In this section, attendees go through a process of generating new business ideas; ensuring that the idea can be transformed from a plan to a reality. The participant will also be required to conduct a simple risk assessment. 

PART 03 - Location and Resources 

Analysis of the location will help the business determine the type of customers and vice versa. Should you rent or lease? Where to position the business will be covered. attendees will also look into the availability of different resources required to run the business. Relationship with suppliers and partners will also be covered. 

PART 04 - Understanding Legal Issues 

Entrepreneurs will need to be aware of legal, trademarks, patents and intellectual property rights. This section covers common legal issues and how the new business idea can protect its IP. 

PART 05 - Financing a Business 

Various methods of financing the business will be introduced to attendees. The pros and cons of each method will be discussed. 

PART 06 - Marketing Strategies

Looking into the present market's marketing strategies and how the new business can use them. Analysis of what is effective for the new concept. 

PART 07 - Design a Winning Business Plan 

The attendees will embark on a detailed business plan. They will submit a draft of their business plan and will receive comments on how they can improvise. 

PART 08 - Consultation 

Consultations with professionals from different business scopes are made available for feedback and inputs which will help close the gaps and making it closer to launching an actual business. 

Assessment

Course assessment will be based on classroom exercises, case studies and attendance rate.

Course Fee (includes course materials)

Non-member: $1,500

NTUC / Singapore Chefs' Association Member: $650

For NTUC Members aged <40 with UTAP: $400

For NTUC Members aged ≥ 40 with UTAP: $325

Membership, UTAP and Promotion details: www.cawacademy.com/membership