Value Creation In The Food Service Industry- Athens

SETE Training presents "Lausanne Hospitality Consulting" of "Ecole hôtelière de Lausanne", one of the best in class European hospitality institutions for an executive seminar exlusively for  the F&B professionals of Greek Tourism Industry!

Value Creation In The Food Service Industry

PARTICIPANTS PROFILE

F&B Professionals, Middle & Senior Management

COURSE OVERVIEW 

Cost Control Strategies (2 days)

Whether you sell luxury products and services or those that are value-priced, no business excels without attending to costs. Increasing profit can be done only in two ways, one being increasing the revenue and the other one controlling/managing cost.

Participants of this module will focus on relating costs to the creation of value in relation to profit maximization not forgetting customer satisfaction. They will learn new ways to face the hard choices and how to balance giving customers more, while making enough profit to stay alive in business?

LEARNING OBJECTIVES

By the end of the Module, participants will be able to:

 Knowledge 

• Define the function of management in the processes of an effective F&B control system
• Discuss importance of SOP for profit maximization and customer satisfaction
• Explain key ratios/key performance indicators in F&B
• Understand new ways to manage a business, beyond traditional budgeting

 Competencies 

• Compute daily, weekly and monthly F&B costs calculations
• Use yield factors derived from butcher tests and cooking loss tests to determine correct purchase quantities
• Evaluate contracts with purveyors and elaborate strategies to minimize costs
• Interpret and analyze F&B financial statements like a profit and loss statement

 Mindset

• Develop and improve decision-making skills
• Be proactive and not reactive

Menu Engineering (2 days)

Your  restaurant’s menu is the centerpiece of the business. It’s what you and your kitchen team worked so hard to create. It’s the main reason customers walk through your doors. And it’s one of the most expensive parts of your business to maintain because of rising food costs – so you want to make sure your menu works for you.

Your menu should be carefully crafted to entice customers and cleverly designed so it can be easily adjusted when need be.

In this course, you will learn menu engineering tips to help you design a menu that will boost sales.

LEARNING OBJECTIVES

By the end of the Module, participants will be able to:

 Knowledge

• Discuss the importance of menus and beverage lists as marketing tools and be familiar with the steps required to create them
• Define the key elements of the menu planning process
• Explain the principles of menu engineering
• Comprehend different pricing strategies
• Explain the major challenges and trends in F&B

 Competencies

• Create menus according to different themes or events
• Differentiate the key elements in the menu planning process.
• Discuss menu engineering strategies
• Explain the use of the Omnes principles
• Create appropriate marketing strategies to sell your menu

 Mindset 

• Apply an entrepreneurial spirit to restaurant operations
• Have a proactive and innovative mindset to managing your business

Training Provider:

Lausanne Hospitality Consulting SA (LHC)

KEYNOTE SPEAKER: Alain Najar

Alain Najar, EHL alumni, is a Senior lecturer since 25 years.  Before joining the school as senior lecturer, he travelled around the world (Kuwait, Dubai, Madagascar, Syria, Egypt) for 13 years and worked for major international hotel chains (Hilton 10 years – Sheraton 2 years – Accor 1 year). His area of expertise includes food & beverage management, cost control, quality management, quality and service design and customer experience.

He is also a certified EFQM (European Foundation of Quality Management) assessor. Besides his full time teaching activity, Alain regularly facilitates executive education programs around the world at different level for the Lausanne Hospitality Consulting (LHC). Alain also writes various short articles and in October 2008 received the “Best Article by a Consultant Member” award, by FCSI (Foodservice Consultant Society International, for his article “Service and Disservice”. He is also a member of the SKAL association.

COURSE DURATION: 4 DAYS/ 32 HOURS

DATES:

Monday the 26th of February 2018, 10:00-18:00

Tuesday the 27th of February 2018, 10:00-18:00

Wednesday the 28th of February 2018, 10:00-18:00

Thursday the 1st of March 2018, 10:00-18:45

Venue: Hilton Αθηνών, Λεωφόρος Βασιλίσσης Σοφίας 46

*Note: Tickets are limited and will be provided on a “first-come, first-                 served” basis.

           Seminar will be delivered in English.