🎓 Major: Restaurant and Food Service Management and Business

📘 Training Level: Vocational Diploma (Level 4 - National Qualifications Framework)

⏳  Training time:

  • 1 year – For applicants who have already graduated from vocational college or higher application by review).
  • 2 years – For applicants who have completed secondary school or above (application by review).

💸 Tuition Fee: 11,000,000 VND / semester (Students who have completed secondary school may receive tuition support up to 17,000,000 VND/year, in accordance with Decree 81)

🏅 Qualification Awarded: Vocational Diploma

📅 Upcoming Intakes:

  • Intake 1: June 5, 2025
  • Intake 2: September 6, 2025
  • Intake 3: November 3, 2025

Restaurant and Food Service Management and Business at Saigontourist Hospitality College (STHC) is a specialized program designed to equip students with the essential knowledge and skills tailored to the hospitality sectors such as restaurants, hotels, tourist attractions, resorts and food operations. The curriculum ranges from 1 to 2 years depending on the students’ entry level. Most notably, over 70%  of the curriculum dedicated to hands-on practice using real ingredients,  enabling students to adapt to various service styles such as set menus, buffets, banquets, room service, catering and beverage mixing. Students will also develop communication skills in English, especially industry-specific English proficiency. Also, learners have opportunities to intern at Saigontourist Group’s restaurants and hotels as early as their first year.

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Restaurant and Food Service Management and Business
Program Highlights

Tuition Support Policy: Students who continue from lower secondary school to vocational training are eligible for tuition subsidies under Decree 81/2021/NĐ-CP, with support of up to 17,000,000 VND per year.

Modern facilities: All classrooms are fully air-conditioned and equipped with international-standard tools and equipment, providing a professional learning environment.

Hands-on practice with real ingredients: Students directly practice using real ingredients and can sample their finished products after each session, helping to enhance practical skills.

Practice-Oriented Curriculum: Over 70% of the program is dedicated to hands-on practice, allowing students to quickly adapt to real-world work in restaurants and hotels.

Qualified and Experienced Instructors: Lecturers are seasoned professionals with years of experience working in prestigious hotels and restaurants. Many have received specialized training abroad, bringing real-world knowledge and international trends to the classroom.

Recognized Qualification: Upon graduation, students receive a diploma that is recognized both nationally and internationally, expanding their employment opportunities at home and abroad.

Internship & Career Support: Graduates are assisted with job placement, ensuring they can quickly enter the labor market with suitable positions.

Pathways to Higher Education: After completing the intermediate program, students can continue their studies at the college and university levels right at the institution, saving both time and tuition costs.

The curriculum is designed to equip students with foundation concepts and comprehensive professional skills in hospitality and food services industry. In addition to theoretical learning, the program also focuses on developing practical skills, communication abilities, management competencies and real-world problem solving, to fulfill the recruitment needs of both domestic and international businesses.

General

Providing fundamental knowledge for all students:

  • Political education
  • Legal studies
  • Physical Education
  • National Defense and Security Education
  • Information Technology
  • English (Basic level)

Foundational modules/subjects

Equipping students with foundational knowledge in tourism, communication, and management – preparing for specialization.

  • Introduction to Tourism
  • Communication and Customer Care Skills
  • English for Hospitality
  • Human Resource Management
  • Culinary Culture
  • Cost Accounting

Specialized modules/subjects

Focusing on in-depth training in restaurant operations, service management, beverage mixing and banquet organization. Students will gain hands-on experience using real ingredients to enhance their professional skills.

  • Food Service Management
  • Restaurant Business – Part 1
  • Restaurant Business – Part 2
  • Advanced Service Techniques
  • Making and Serving Beverage – Part 1
  • Making and Serving Beverage – Part 2
  • Banquet Organization and Service
  • Restaurant Supervision Skills
  • Internship

Graduates of the “Management and Business of Restaurants and Food Services” program at Saigontourist Hospitality College will receive numerous attractive career opportunities at restaurants, hotels, luxury resorts, coffee chains, wedding & convention centers, and F&B businesses. With a strong foundation of knowledge and hands-on professional skills, graduates are well-prepared to take on roles such as: Professional Service Staff, Bartender, Service Team Leader, Restaurant Supervisor, Assistant Shift Manager or Restaurant Manager.

With the advantage of having strong network with businesses under the Saigontourist system and industry partners, students will have early internship opportunities and recruited immediately after graduation. In additional, with 100% job placement rate, graduates will also have the option to pursue university-level studies to advance their careers into higher management and executive positions in the F&B industry.

 

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