Hospitality Focused Programme
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The Most In-Demand Subjects from the World's Leading Experts
Food & Beverage - Value Creation
Date: Customized
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.
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Who is the course for?
Customized
Benefits & Tools
- Mastering figures will give managers the competitive advantage and will put them in a position to influence the bottom line of their operations.
- Applied business context
- Quality of professors
- Hands-on learning
- Proficiency in Hospitality Management, in line with the practice of lifelong and life- wide learning needed in today‘s global knowledge economy.
Acquired Knowledge & Skills
- Identify the building blocks and key concepts in revenue management
- Explain standard procedures for controlling cost and improving revenue Competencies
- 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 Mindset
- Develop and improve decision-making skills
- Adopt proactive approaches to problem solving
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