Food & Beverage Revenue Management

Formation

À Genova (Italie)

800 € Non imposable

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Description

  • Typologie

    Formation

  • Lieu

    Genova (Italie)

  • Durée

    2 Jours

Objectifs: This course explores and analyses the concepts of revenue management and enables participants to develop strategic techniques for maximising profits in food beverage outlets. Topics include yield management, RevPASH, menu engineering and capacity management. Destinataires: This course explores and analyses the concepts of revenue management and enables participants to develop strategic techniques for maximising profits.

Les sites et dates disponibles

Lieu

Date de début

Genova (Italie)
Voir plan
Via Corsica, 4, 16128

Date de début

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À propos de cette formation

Course in given in English
Translator can be arranged for an additional cost

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Les Avis

Le programme

Course Presentation
What strategies can food & beverage outlets use to ensure that they sell the right seat to the right customer at the right price, for the right duration? And what is the definition of ‘right’?
Is the average bill or maintaining food-cost percentages a key indicator of a successful restaurant? Historically, managers generally measure the success of their business by these factors, and others. While these figures may be useful for some purposes they do not offer a reflection of the outlets revenue or profit performance.
With revenue management food & beverage outlets form a balance between making the most revenue possible and providing the greatest value and meal-experience for their customers. With two principal levers; price and duration, food & beverage outlets focus on maximizing revenue per-available-seat-hour (RevPASH) and can monitor the flow of revenue throughout the establishment. Barriers to the flow, ‘bottlenecks’ can be identified and eliminated; high and low-peak periods can be identified and strategies implemented to manage demand and supply.

How will you benefit ?

  • Discover the basics of capacity management and determine a restaurants’ performance level
  • Applying capacity management strategies in the battle between demand and supply.
  • Identify the concept and tools in menu engineering
  • Employ menu analysis techniques and appraise the performance of menu items
  • Propose and implement strategic and tactical decisions to improve menu performance
  • Pricing methods and calculations
  • Discover and evaluate contemporary industry challenges and new ways of thinking that are ‘causing a stir’.

Course Competencies

  • Critically evaluate, propose and employ food & beverage revenue management concepts, techniques and strategies.
  • Exploit the concepts of capacity management and pricing methods.

Learning Methodology

  • Interactive lecture, workshop, and industry case-studies.

Appeler le centre

Avez-vous besoin d'un coach de formation?

Il vous aidera à comparer différents cours et à trouver la solution la plus abordable.

Food & Beverage Revenue Management

800 € Non imposable