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

PROGRAMM

1. Sensory analysis and tasting techniques
2. The contemporary liquid world: wines, other alcoholic beverages and NoLo drinks
3. The consumer at the centre of the beverage business
4. Strategic vision for marketing and commercialisation in the liquid sector
5. Marketing and customer relations: beverage branding, communication and promotion
6. Channels and processes for the commercialisation of wine, spirits, beers and NoLo drinks
7. Trends and solutions for companies: practical application

Program:

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

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

Programa formativo:

1. Hospitalidad y cliente
2. Gestión de personas, habilidades de comunicación y técnicas de venta
3. Diseño de experiencias desde el servicio
4. La sala como centro de rentabilidad del negocio
5. Conocimiento del producto como herramienta de venta
6. Marketing y gestión de reservas 

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