Cursos para profesionales

Gastronomic Business Management

Descripción

Competition in this sector is growing, making specialized skills and knowledge in restaurant management crucial to ensuring success and profitability.

In this course, you will learn advanced techniques and effective tools to streamline processes and increase your business's profitability. You will also prepare to face the challenges of managing a food service business and maximize your opportunities for success.

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Objetivo

Develop the necessary skills to manage food service businesses efficiently, focusing on cost optimization, strategic menu design, revenue management, and customer satisfaction by applying innovative tools and advanced techniques to maximize profitability and success in a competitive environment.

Dirigido a

Food service entrepreneurs, culinary students, owners, managers, or administrators of restaurants, cafes, bars, catering companies, and related businesses.

Contenido

1. Purchasing management

‍• Logistics and purchasing
• Supplier selection
• The Kraljic Matrix
• The Pareto diagram
• Kardex or inventory cards

2. Introduction to food service management

‍• Product or service?
• Sectors of economic activity
• Restaurants: industrial, commercial, or service companies?
• International Standard Industrial Classification (ISIC)
• Basic concepts: cost, expense, and loss

3. F&B Cost Management

• Yield, waste, and net price of a product
• The standard recipe
• Food recipe costing
• Beverage recipe costing
• Sales value and selling price

4. Evaluation and analysis of the gastronomic offer

• What is menu engineering?
• Pre-operational menu analysis (APC)
• Pavesic matrix
• Boston Consulting Group matrix
• Price engineering

5. Neuromarketing applied to the gastronomic offer

‍• How to design a menu without losing your mind
• Where to place the dishes you want to sell the most
• How colors influence customer decision-making
• Psychological strategies to increase sales

6. Revenue management for restaurants

‍• What is revenue management for restaurants?
• Key features of revenue management
• The average check strategy
• RevPash and ProPash

Imparte

Rodrigo Riquelme Barros

• Director of Gastronomía Rentable

• Public Accountant – Auditor

• Postgraduate degree in: International Financial Reporting Standards from the Pontifical Catholic University of Peru.

• Restaurant consultant.

• Researcher and author of the books: Gastronomía rentable, Revenue management para restaurantes, Ingeniería del menú, Reingeniería del menú, Cocinando Rentabilidad, and Menú inteligente.

• Professor at: Le Cordon Bleu, PUCP, USMP (Peru), INACAP, Universidad del Mar and Universidad Arturo Prat (Chile), Culinary (Tijuana, Mexico).

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Requisitos

Incluye

4 theory and practice sessions

Guided exercises

Virtual classroom with session-by-session materials*

Virtual Q&A forum

Digital certificate

Requisitos

Impartido por:
Rodrigo Riquelme Barros
Fechas
September 21, 23, 28, and 30
Horario
6:00 pm to 8:00 pm (Tijuana, Pacific Time)
Modalidad
Online
Duración
4 sessions
Costo
$2,350 MXN
Fecha límite de inscripción
September 21
Inscríbete

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