Are you passionate about food and beverage? Do you lack the strategic, financial, and operational know-how to run a sustainable business? Strathmore University School of Tourism and Hospitality a solution just for you!
The average “shelf life” of a food and beverage business in Kenya is below 5 years. Various studies estimate that the 60% of operations that fail within the first three years, 44% failed the first year, 33% within the second year, and 23% in the third year. Largely this failure has been due to fundamental flaws in the planning of the operation. While some food and beverages achieve longevity, many struggle to stay afloat due to:
Success in the restaurant industry is deeply rooted in the strength of a well-defined concept and the precision of its execution. Unfortunately, many restaurateurs make the mistake of equating a restaurant’s concept solely with its menu. In reality, a true concept is a holistic blueprint encompassing the location, target market, pricing strategy, service model, interior design, brand identity, and atmosphere. It also defines the restaurant’s competitive positioning and, crucially, lays out a long-term growth strategy. The food may be central, but without a cohesive concept to support and elevate it, even the best menu can fall flat
Our F&B business management focuses on Strategic Food and Beverage business management, designed to equip F&B professionals with the skills and knowledge needed to navigate the rapidly evolving F&B sector and address the customer preferences shift towards sustainability, digital transformation, and experiential dining. Designed to prepare you for managing F&B operations, this program covers all aspects from ground-level operations to high-level management. Further enrich your learning experience through exclusive networking events, coaching and mentoring offering direct access to wisdom and strategies from experienced industry leaders.
Food and Beverage Business Business Management, this programme focuses on equipping Professionals in:
Understanding Food and Beverage Business workflows, menu planning, and supply chain management.
Budgeting, pricing strategies, cost control and revenue management.
Digital marketing, consumer behavior, market segmantation and Food and Beverage Business branding.
Innovation, and Food and Beverage Business ownership, compliance
Team management, customer relations, and staff training.
Sustainable sourcing and eco-friendly operations, Leveraging tech and innovation for customer delight

Aspiring Food and Beverage Business owners and F&B entrepreneurs

Hospitality management students and graduates

Investors or stakeholders in food service businesses

Current F&B managers, chefs, and supervisors
Learn to identify market opportunities and create business plans designed specifically for the food industry.
Sharpen your management and entrepreneurial skills with courses in finance, human resource management, foodservice management, and marketing and promotion.
Acquire the skills and experience needed to succeed in sought-after fields such as business management, Food and Beverage Business ownership, food management, product development, public relations, or marketing.

Capstone

Case studies analyzing successful Food and Beverage Business businesses.

Field Visit for best practices

Mini personal assignments and group work