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MARKETING AND RESTAURANT MANAGEMENT | AFTERNOON SCHEDULE

Duration: 3 months

Start date:
Start dateJan 13, 2022
Finish date:
Finish dateApr 7, 2022
Schedule:
5:00 PMh. - 8:00 PMh.


Price:
€1,500.00

Booking:€500.00


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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. 

 

ABOUT 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.

 

ABOUT THE TEACHER: HECTOR DUARTE 

His professional career has always been related to the field of restoration. He is a managing partner of D de D&N S.L., consultants in hotels and restaurants. He is also a member of the Taula de Turisme of the General Directorate of Tourism of the Generalitat de Catalunya.

His professional career has been developed in different companies in the field of restoration and always occupying positions of project manager, technical director, consultant, among others.

His experience in the field of training in gastronomic management should also be highlighted: he has worked as a training director in various Hospitality schools, such as the Escuela Superior de Turisme de Sant Ignasi or as director of occupational training and professional retraining programs of the Confederación Catalan Hospitality Business.

Hector has a double vision of the world of hospitality: as a manager and as a trainer, which makes him a senior specialist in restaurant marketing training.

 

SCHEDULE

Tuesdays and Thursdays from 17pm to 20pm

 

CONTENT

THE RESTORATION PRODUCT

What do your customers expect in exchange for their money?

Difference between service and experience

Main trends

MARKETING

What is marketing?

Digital marketing

Pricing method

The letter

SHOPPING AND STORAGE

Purchase procedures

Stock calculation

Valuation of stocks

LAYOUT (kitchen design and production systems)

Production planning

Kitchen design

Some metrics

CONTROL AND MANAGEMENT

The costs

the staff

The key indicators

Profitability analysis

GUIDELINES FOR EXCELLENCE IN MANAGEMENT


PRICE
Course: € 1500

Payable in 3 installemnts of € 500


*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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