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MARKETING AND RESTAURANT MANAGEMENT | Afternoon schedule

Duration: 3 months

Start date:
Start dateSep 7, 2021
Finish date:
Finish dateDec 21, 2021
Schedule:
5:00 PMh. - 8:00 PMh.


Price:
€915.00

Booking:€305.00


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Course of
MARKETING AND RESTAURANT MANAGEMENT | Afternoon schedule

If you are a professional in the restaurant sector, you need the basic training to successfully manage the business and acquire the connections quickly and in a practical way. This is the course!

With this course you will acquire the basic knowledge to efficiently manage a restaurant business in a fast and practical way: in just three months, two days a week. It is an essential complement to gastronomy training if you are a manager, manager or entrepreneur in the world of hospitality or catering. 

WHY TAKE THIS COURSE

· More than 25 editions and 600 participants
· Taught by professionals with experience in the sector
· Program adaptable to the participant's profile: management aspects are worked on and adapted to the specific reality of the attendees
· Suitable content for professionals outside the sector but who, due to their work, need to understand how the restaurant business works
· Learning methodology based on practical cases and real examples
· It incorporates the latest trends in catering, both in the field of products, as well as in marketing and management.


WHO IS IT ADRESSED TO

This course is aimed at managers, directors, middle managers and sector managers of all types of catering establishments. It will allow them to improve and establish the management knowledge necessary to run a restaurant establishment with current criteria.

 

CONTENTS

Introduction to the concept of restoration

What do customers expect from a restaurant?

Customers: purchasing and consumption trends

New clients

Trends in restoration

Strategic and operational marketing

The gastronomic concept

SWOT analysis

Variables of the viability of a restaurant

Traditional marketing VS marketing 3.0

Pricing: Omnes Principles

Letter design and image

Steps to prepare the letter

Shopping and storage

Purchase procedures

Stock calculation

Stock valuation

Introduction to kitchen design

Production systems

Types of cuisine

Main circuits

Management control

Definition and cost classes

Raw material cost calculation

Scandal or performance of a product

Application of consumption control methods

Calculation and study of the deadlock and profitability threshold and profitability analysis

Engineering menu. Popularity and profitability of the dishes


 
PRICE
Course: € 915

Payable in 3 installemnts of €305


*The first installment will guarantee a place.

* In case of cancellation (by the student), the amount paid for the course reservation will not be reimbursed under any circumstances.
 
CERTIFICATION
Hofmann Diploma

 

The school reserves the right to change the start date of the course or cancel it in the event that the minimum number of students established is not met.

The school complies with all the safety and prevention protocols of the Covid.





Hofmann Culinay School

+34 933 195 889

C/ Argentería, 74-78
08003 Barcelona

Contact

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