Value Creation and Innovation in F&B
Training Provider: Lausanne Hospitality Consulting, a division of Ecole hôtelière de Lausanne
Category: Industry Training
Type: 3-days workshop
Target Audience: General Managers, HR Directors, and Marketing Directors
Date: May 24th to May 26th, 2016
Timings: 8:30 AM to 5:00 PM
Price Per Participant: AED 2,890.00
Promos: Early Birds Booking Promo & Group Booking Promo
(Click on the "BOOK NOW!" link for more information)
Total Seats: 25
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Value adding is a key driver in today’s hospitality and restaurant business. Besides satisfying customers and having happy employees, a hotel manager must add value to the bottom line of its operation. The owners expect a return on investment and a certain level of profitability and this can only be achieved if managers know how to monitor their operations and control costs.
Managers must be experts and acrobats in taking financial decisions, very often with only limited information and resources, and still be able to forecast the consequences of their choices. Mastering figures will give managers the competitive advantage and will put them in a position to influence the bottom line of their operations.
By the end of the Module, participants will be able to:
Identify KPIs (Key Performance Indicators) for profit maximization
Explain standard procedures for controlling cost and improving revenue
Use profit tools and techniques like budgeting, ratio analysis and CVP (Cost Volume Profit) analysis
Establish standard procedures for all phases of the F&B cycle— purchasing, receiving, storing, production and service
Apply cost control techniques and use KPI analysis in F&B operations
Develop and improve decision-making skills
Adopt proactive approaches to problem solving
Problem based learning with the use of real industry examples with case studies.
Middle management executives in the food service industry, including restaurant operators, cost analysts, cost controllers and income auditors