Program:

• Strategic management and competitiveness in the restaurant sector
• Ideation, design, and implementation of the gastronomic offer
• Innovation and creativity management
• Design of the customer experience and service

PLAN DE ESTUDIOS:

1. Sensorialidad y técnicas de cata
2. Mundo líquido contemporáneo: vinos, otras bebidas con graduación y NoLos
3. El consumidor como centro del negocio de bebidas
4. Visión estratégica de marketing y comercialización en el negocio líquido
5. Márketing y relación con clientes: branding, comunicación y promoción de bebidas
6. Canales y procesos de comercialización del vino, destilados, cervezas y NoLos
7. Tendencias y soluciones para empresas: aplicación práctica

Program:

• Hospitality Environment
• Planning, Strategic Leadership, and Management
• Operations/Logistics Management
• Economic and Financial Management
• People Management and Other Skills

Training Program:

• The role of the dining room in the contemporary restaurant
• Psychology and communication skills applied to the dining room
• Service design, experiences, and sensory engagement in the dining room
• Management tools: improving comprehensive management in the dining room
• Restaurant products: immersion in the culture of wine, beer, coffee, cocktails, and other products
• Technology in the dining room, an approach to the digital era

Training Program:

• Strategic design of a restaurant
• Restaurant management and the customer as the center of the experience
• Menu creation and design
• How to make a restaurant sellable and profitable
• Efficiency and digitization of operations
• How to develop leadership and talent in our teams

Training Program:

• Talent attraction in the Gastronomic World
• Recruitment and Selection of Gastronomic Profiles
• Onboarding Plan for New Employees
• Workforce Planning and Management
• The Development Circle
• Employee Retention
• Offboarding - Exit Plan
• Leadership and Conflict Resolution

Training Program:

• Strategic design of a restaurant
• Restaurant management and the customer as the center of the experience
• Menu creation and design
• How to make a restaurant sellable and profitable
• Efficiency and digitization of operations
• How to develop leadership and talent in our teams