100% Online


2 hours






4 weeks




Swiss Education Group

This course will give you a set of necessary skills and know-how that restaurant entrepreneurs need to succeed. Knowing that many restaurants fail within the first year, you will learn what to do, what to avoid, and how a food and beverage operation’s menu impacts the need for the physical, human, and financial resources. You will also have an introduction to marketing for the food industry, where you will identify a range of marketing strategies.

If you are interested in gaining fundamental knowledge and skills to open your own food & beverage concept or improve the bottom line of your current business, we invite you take this Online Certificate Program: How to Become a Restaurateur.


What will you learn in this program?

This MOOC (Massive Open Online Course) completion certificate is suitable for professionals and individuals seeking to learn how to open their food & beverage concept and create unique selling points that will distinguish your business from the competition. Training with world-leading hospitality experts at the Swiss Education Group (SEG), you will be able to create profitable menus, structure and organize a kitchen, and build a brilliant concept brand.


This short course is suitable for professionals and individuals seeking to learn business management know-how in the field of entrepreneurship in Food & Beverage.

Whether you are growing in your business or are undertaking a venture as an entrepreneur in the food & beverage industry you need to have a minimum of management knowledge to add value in your position or to lead your business.
This is achieved through a 100% online training course on a self-paced framework designed to give you within four weeks, through short videos with industry experts, readings, and assignments in each phase.


This MOOC has been designed to follow a self-paced methodology. It has been divided into 4 Modules, as follows:

Module 1- Why do Restaurants Fail, Guidelines and Food Trends

Module 2- Building a differentiating concept and designing a unique menu

Module 3- Social-Media, Food Photography & Kitchen Design

Module 4- Finance for Restaurants

Delphine Blin-Genin

Business Planning and Marketing Lecturer at Cesar Ritz Colleges | Entrepreneur

True believer in multiple careers, Delphine is a Learning Consultant Specialist, and she joined The Swiss Education Group (SEG) 2 years ago to deliver Business Planning, Marketing and Ethics courses. As business consultant, and an ESCP Management School graduate, Delphine has a deep understanding of entrepreneurship. Thanks to her expertise in neurosciences and meta cognition, she brings an innovative and creative perspectives to César Ritz Colleges learning experiences.

Sandra Zhu-Bandelier

Lecturer at César Ritz Colleges

With an international trading background, Sandra had traveled the world and seen exceptional hospitality management, which in turn attracted her to join the hospitality industry for a career change. Ever since Sandra had worked with international hotel chains in senior management positions opening new properties and managing multicultural teams. She counts with a remarkable background in sales & marketing, finance, and operations, in Asia, North America, and Europe. Recognised for achieving success through dedication, profit focus, detail and goal orientation, teamwork, love of challenges, and the ability to communicate effectively. Sandra has been with César Ritz Colleges since 2004 as a lecturer in Sales & Marketing, Finance, and Economics related subjects. Over the years, she has experienced the steady growth and development of the campuses and the great opportunities offered to the students.

Erik Pravica

Fine Dining Service Specialist at Cesar Ritz Schools

With his early passion for hosting, Erik progressed into becoming a cosmopolitan restaurant manager, now marking nearly 20 years in the world of food and beverage, strong competence in etiquette, serving, and storing wines. Erik had the chance to witness excellent sommelier mentorship throughout his career, understanding the love and value of this fantastic product. Erik believes that good relationships are made through good wine, and it is an essential part of the restaurant business. He believes that learning about wines is an endless experience and keeps enriching himself with knowledge. Professor of fine dining service, wine and beverage, mixology, events, and culinary trends, Erik specialises in the F&B field, having honed his fine dining skills in luxury properties in Southeast Asia and Europe.

Anastasia Burakovskikh

Wine and Beverage Specialist at César Ritz Colleges

Anastasia is the wine specialist at the prestigious Cesar Ritz College in Bouveret and holds a Master of Science in Wine Business as well as two Bachelor of Commerce degrees, obtained in France & Russia. She provided wine training, menu redesign and optimisation, up-selling techniques of luxury products, as well as executed sales across Asia and Europe with various luxury brands such as One & Only, Conrad, Four Seasons Hotels, Shinji by Kanesaka Singapore (* Michelin), Restaurant Andre Singapore (** Michelin) and many others. Master of Science in Wine Business, Burgundy School of Business, Dijon, France; Bachelor of Commerce, Université Pierre Mendès France, Grenoble, France (Strategic Management, Finance and Accounting), and Bachelor of Commerce (Marketing) Saint-Petersburg State University of Economics and Finance, Russia. WSET (Wine & Spirit Education Trust).

Lynda Pasmore

Gastronomy and Nutrition Specialist at César Ritz Colleges

A trained food and nutrition specialist, Lynda has over 20 years’ experience in the international food sector. Focusing on product development and consumer service, her career has taken her across the globe, including Venezuela, South Africa, Russia, and the UAE. She has had opportunities to learn about food and culture, from chefs at the top of their field to tribal cooks preparing meals in mud huts. Joining the Swiss Education Group in 2017, Lynda uses her training and experience in Marketing and Media Relations, as part of a story-telling process when delivering classes on food anthropology, the chocolate arts, and food trends.

Francesco Versari

Food Science Specialist at César Ritz Colleges

Francesco Versari is a lecturer and a Chef instructor of the Culinary Arts Academy. He teaches Food Product Development, Food in the Media, Nutrition and Food Photography. With over ten years of experience in restaurants and hotels in Switzerland and Italy, he served as a Sous Chef for the Lausanne Palace & Spa and at the Beau-Rivage Palace. He obtained a bachelor’s degree in Food Science and is currently enrolled in an MSc in Food and Nutrition.

Alain Müller

Professional Chef and Assistant Dean at César Ritz Colleges

Alain Muller is the Assistant Dean for the Culinary Arts Academy Switzerland at César Ritz Colleges. He is a professional chef and holds a Master of Arts in Higher Education. Alain has been working at the César Ritz Colleges for over 25 years and has been teaching courses such as Kitchen Management, Kitchen Design, Menu Writing, and practical culinary models such as Food Production, Fine Dining, and Events Management. Before becoming the Assistant Dean, Alain was the Program Manager and the school’s Executive chef and was in charge of food purchasing, menu planning, the entire kitchen brigade, and the general function of the school’s kitchen. Alain is passionate about food and sharing his passion.

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