Of the more than 1,300 units that signed up for an online course sponsored by USAID, 90% said they were self-taught and self-learned in the business process.
After 10 days of opening the registration portal for a free online course for owners of small and medium food service businesses, it has attracted more than 1,300 businesses to participate.
According to a representative of the organizing committee, most food or beverage businesses have 5-10 employees. A few are restaurants with a workforce of 11-30 people. The vast majority said that in the two years of Covid-19 the business situation was almost flat. The index decreased or grew insignificantly. In particular, over 90% of the applicants said that your business management experience is self-made, self-taught, and self-experienced, so you face many difficulties in material control and resource management. human resources, as well as financial management. Therefore, they want the course to help them find solutions to optimize human resources, reduce redundant labor costs, reduce waste in input materials, apply technology in management and have strategies. effective marketing.
Mr. Hoang Van Hai, a middle-class owner of a crab hotpot shop in Hanoi, said that in the past two years, he has not maintained regular operations, but he tries to hold on to retain the number of employees. 10 peoples. Currently, all activities are almost normal, but due to his own experience in business, he has faced many difficulties in human resource management, especially after Covid-19, human resources are scarce. As soon as he learned about the free management course, he expected to be able to participate and receive intensive and methodical training in marketing strategy.
Representatives of Sister Tu Chicken Rice (HCMC), Ba Dinh eel porridge (Da Nang), or Le Thi Rieng Lemon Tea TikTak (HCMC)… Also share the same opinion and wish to join the course soon to improve improve management capacity as well as increase competitive advantage for the unit.
The USAID-sponsored management course aims to improve the management capacity of small and medium-sized food service establishments in Vietnam, and is expected to help restaurants become more competitive and resilient in all business conditions. business, especially the world with many unpredictable changes, such as the recent Covid-19 pandemic.
The main subjects of the course are owners of small and medium food service establishments, large restaurants with up to 30 employees. After registering and being selected, the owner of the facility will participate in an online training course taught by experts from Duke University (USA) and National Economics University with practical and close content specifically for the target audience. small and medium restaurant in Vietnam.
The online program aims to facilitate participation widely for all restaurant owners and managers in all provinces and cities. Participants only need to commit to answering a 10-minute smartphone questionnaire once a month for one year after the course ends to assess training outcomes. According to the organizers, the online course will take place once a week for 6 weeks. At the end of the program, students will receive a certificate of attendance from Duke University and National Economics University.
The program is organized by Duke University (USA) in collaboration with Vietnam Restaurant Association (RAV), National Economics University (NEU), and Vietnam Confederation of Commerce and Industry (VCCI).
The course is scheduled to start on 9/7.