Value Creation and Innovation in F&B
Price Per Participant: USD 1,500
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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
a Senior lecturer at the world famous school Ecole hôtelière de Lausanne (EHL), Switzerland, since 1992. He is an EHL graduate, holds an MBA from the Business School Lausanne and is a Certified Hospitality Educator (CHE) by the American Hotel & Lodging Educational Institute.
He is a member of the International Food and Beverage Forum - (http://www.foodandbeverageforum.com) and member of SAQ (Swiss Assurance Quality association). His industry experience spans 13 years; Hilton International (10 years), Sheraton and the Accor Group, in countries like Kuwait, Dubai, Madagascar, Syria and Egypt. The area of expertise of Alain includes F&B management, F&B control and finance, quality management, HACCP, auditing, concept development, marketing and innovation.
Alain regularly facilitates executive education programs at different level for the Lausanne Hospitality Consulting (LHC) during summer programs at EHL and also all around the world.
Several times he also delivered speeches at annual FCSI Foodservice Consultant Society International) conferences like Milan, Vancouver and Malta. Alain also writes articles in the "EHLITE magazine" (magazine of creativity and innovation published by the Ecole hôtelière de Lausanne). In October 2008 he received the "Best Article by a Consultant Member" award, delivered by FCSI (Foodservice Consultant Society International, for his article "Service and Disservice" published in the Consultant magazine (2nd quarter 2008).