{"id":106,"date":"2021-06-16T10:06:24","date_gmt":"2021-06-16T10:06:24","guid":{"rendered":"https:\/\/effedore.com\/?page_id=106"},"modified":"2021-06-19T17:59:14","modified_gmt":"2021-06-19T17:59:14","slug":"food-and-beverage-management","status":"publish","type":"page","link":"https:\/\/effedore.com\/?page_id=106","title":{"rendered":"food and beverage management beta"},"content":{"rendered":"<figure id=\"attachment_107\" aria-describedby=\"caption-attachment-107\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/effedore.com\/wp-content\/uploads\/dlm_uploads\/2021\/06\/Food-and-Beverage-Management-Beta-Formazione-1.jpg-1-rotated.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-107 size-medium\" src=\"https:\/\/effedore.com\/wp-content\/uploads\/2021\/06\/Food-and-Beverage-Management-Beta-Formazione.jpg-300x211.jpg\" alt=\"\" width=\"300\" height=\"211\" srcset=\"https:\/\/effedore.com\/wp-content\/uploads\/2021\/06\/Food-and-Beverage-Management-Beta-Formazione.jpg-300x211.jpg 300w, https:\/\/effedore.com\/wp-content\/uploads\/2021\/06\/Food-and-Beverage-Management-Beta-Formazione.jpg-1024x721.jpg 1024w, https:\/\/effedore.com\/wp-content\/uploads\/2021\/06\/Food-and-Beverage-Management-Beta-Formazione.jpg-768x541.jpg 768w, https:\/\/effedore.com\/wp-content\/uploads\/2021\/06\/Food-and-Beverage-Management-Beta-Formazione.jpg-1536x1081.jpg 1536w, https:\/\/effedore.com\/wp-content\/uploads\/2021\/06\/Food-and-Beverage-Management-Beta-Formazione.jpg-2048x1442.jpg 2048w, https:\/\/effedore.com\/wp-content\/uploads\/2021\/06\/Food-and-Beverage-Management-Beta-Formazione.jpg-150x106.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-107\" class=\"wp-caption-text\">click above to enlarge<\/figcaption><\/figure>\n<p><span style=\"color: #800000;\"><strong>Programma del Corso \u2013 italiano<\/strong><\/span><\/p>\n<p><strong>Fattori della produzione e processi produttivi nella ristorazione:<\/strong><strong><br \/>\n<\/strong>\u2022 Il ciclo della produzione<br \/>\n\u2022 Incidenza dei costi e la loro tipologia<br \/>\n\u2022 Il costo della produzione (il food-cost).<br \/>\n\u2022 Il margine di contribuzione e margine commerciale.<br \/>\n\u2022 La costruzione del budget nella ristorazione.<br \/>\n\u2022 Pricing: come determinare il prezzo di vendita di un prodotto.<br \/>\n\u2022 Il metodo del mark up e del moltiplicatore<br \/>\n\u2022 Come si calcola il prezzo del vino in bottiglia o al calice<\/p>\n<p><strong>\u00a0Il revenue management nella ristorazione:<\/strong><strong><br \/>\n<\/strong>\u2022 Che cos\u2019\u00e8 il RevPash e come si calcola<br \/>\n\u2022 Il break even point e le sue applicazioni.<br \/>\n\u2022 Il budget delle di esercizio.<br \/>\n\u2022 Gli indicatori operativi ed economici.<br \/>\n\u2022 Analisi del men\u00f9: popolarit\u00e0, margine di contribuzione e food-cost.<br \/>\n\u2022 Come si costruisce un men\u00f9<br \/>\n\u2022 Le 6 regole fondamentali per la costruzione di un men\u00f9<br \/>\n\u2022 Il men\u00f9 engineering: la matrice della Boston consulting group<br \/>\n\u2022 Il metodo di analisi delle vendite secondo Pavesic, Miller e Kasavana<\/p>\n<p><strong>\u00a0Il Marketing della ristorazione:<\/strong><strong><br \/>\n<\/strong>\u2022 Il Marketing mix, le 4 leve fondamentali<br \/>\n\u2022 Il ciclo di vita del prodotto<br \/>\n\u2022 Il modello di M. Porter<br \/>\n\u2022 La qualit\u00e0 del servizio<\/p>\n<p><strong>\u00a0Il servizio al ristorante:<br \/>\n<\/strong>\u2022 Come gestire un reclamo<br \/>\n\u2022 Le 3 regole del successo<\/p>\n<p><strong>La gestione delle risorse umane:<\/strong><strong><br \/>\n<\/strong>\u2022 I reparti della ristorazione alberghiera<br \/>\n\u2022 Cosi si seleziona il personale<br \/>\n\u2022 La formazione del personale<br \/>\n\u2022 La gestione del team nella ristorazione<br \/>\n\u2022 La gestione dei conflitti del personale<br \/>\n\u2022 Le magnifiche 4 compagnie nel mondo alberghiero e della ristorazione<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><span style=\"color: #800000;\"><strong>Kursprogramm \u2013 Deutsch<\/strong><\/span><\/p>\n<p><strong>Produktionsfaktoren und Produktionsprozesse in der Gastronomie:<\/strong><br \/>\n\u2022 Der Produktionszyklus<br \/>\n\u2022 Kostenanfall und deren Art<br \/>\n\u2022 Die Produktionskosten (die Lebensmittelkosten).<br \/>\n\u2022 Deckungsbeitrag und Handelsspanne.<br \/>\n\u2022 Der Aufbau des Budgets in der Gastronomie.<br \/>\n\u2022 Preisgestaltung: wie Sie den Verkaufspreis eines Produkts bestimmen.<br \/>\n\u2022 Die Aufschlags- und Multiplikatormethode<br \/>\n\u2022 Wie man den Weinpreis pro Flasche oder pro Glas berechnet<\/p>\n<p><strong>Revenue Management in der Gastronomie:<\/strong><br \/>\n\u2022 Was ist RevPash und wie wird es berechnet<br \/>\n\u2022 Die Gewinnschwelle und ihre Anwendungen.<br \/>\n\u2022 Das Budget des Haushaltsjahres.<br \/>\n\u2022 Operative und wirtschaftliche Indikatoren.<br \/>\n\u2022 Analyse der Speisekarte: Popularit\u00e4t, Deckungsbeitrag und Lebensmittelkosten.<br \/>\n\u2022 So erstellen Sie ein Men\u00fc<br \/>\n\u2022 Die 6 Grundregeln f\u00fcr den Aufbau eines Men\u00fcs<br \/>\n\u2022 Das Engineering-Men\u00fc: die Matrix der Boston Consulting Group<br \/>\n\u2022 Die Methode der Verkaufsanalyse nach Pavesic, Miller und Kasavana<\/p>\n<p><strong>Gastronomie-Marketing:<\/strong><br \/>\n\u2022 Der Marketing-Mix, die 4 grundlegenden Hebel<br \/>\n\u2022 Der Produktlebenszyklus<br \/>\n\u2022 Modell von M. Porter<br \/>\n\u2022 Die Qualit\u00e4t des Dienstes<br \/>\nDer Service im Restaurant:<br \/>\n\u2022 Umgang mit einer Beschwerde<br \/>\n\u2022 Die 3 Erfolgsregeln<\/p>\n<p><strong>Personalmanagement:<\/strong><br \/>\n\u2022 Die Hotel-Catering-Abteilungen<br \/>\n\u2022 So werden Mitarbeiter ausgew\u00e4hlt<br \/>\n\u2022 Schulung der Mitarbeiter<br \/>\n\u2022 Teamleitung in der Gastronomie<br \/>\n\u2022 Das Management von Personalkonflikten<br \/>\n\u2022 Die gro\u00dfartigen 4 Unternehmen der Hotel- und Restaurantwelt<\/p>\n<p>\u00a0<\/p>\n<p><span style=\"color: #800000;\"><strong>Course program \u2013 English<\/strong><\/span><\/p>\n<p>\u00a0<\/p>\n<p><strong>Factors of production and production processes in catering:<\/strong><\/p>\n<ul>\n<li>The production cycle<\/li>\n<li>Incidence of costs and their type<\/li>\n<li>The cost of production (the food-cost).<\/li>\n<li>The contribution margin and commercial margin.<\/li>\n<li>The construction of the budget in catering.<\/li>\n<li>Pricing: how to determine the selling price of a product.<\/li>\n<li>The mark up and multiplier method<\/li>\n<li>How to calculate the price of wine by the bottle or by the glass<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Revenue management in catering:<\/strong><\/p>\n<ul>\n<li>What is RevPash and how is it calculated<\/li>\n<li>The break even point and its applications.<\/li>\n<li>The budget of the financial year.<\/li>\n<li>Operational and economic indicators.<\/li>\n<li>Analysis of the menu: popularity, contribution margin and food-cost.<\/li>\n<li>How to build a menu<\/li>\n<li>The 6 fundamental rules for building a menu<\/li>\n<li>The engineering menu: the matrix of the Boston consulting group<\/li>\n<li>The method of sales analysis according to Pavesic, Miller and Kasavana<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Catering Marketing:<\/strong><\/p>\n<ul>\n<li>The Marketing mix, the 4 fundamental levers<\/li>\n<li>The product life cycle<\/li>\n<li>M. Porter\u2019s model<\/li>\n<li>The quality of the service<\/li>\n<\/ul>\n<p>The service at the restaurant:<\/p>\n<ul>\n<li>How to handle a complaint<\/li>\n<li>The 3 rules of success<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Human resource management:<\/strong><\/p>\n<ul>\n<li>The hotel catering departments<\/li>\n<li>This is how staff are selected<\/li>\n<li>Staff training<\/li>\n<li>Team management in catering<\/li>\n<li>The management of personnel conflicts<\/li>\n<li>The magnificent 4 companies in the hotel and restaurant world<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><span style=\"color: #000080;\"><strong>Programme des cours\u00a0 \u2013 Fran\u00e7ais<\/strong><\/span><\/p>\n<p>\u00a0<\/p>\n<p><strong>Facteurs de production et processus de production en restauration :<\/strong><\/p>\n<ul>\n<li>Le cycle de fabrication<\/li>\n<li>Incidence des co\u00fbts et leur type<\/li>\n<li>Le co\u00fbt de production (le food-cost).<\/li>\n<li>La marge contributive et la marge commerciale.<\/li>\n<li>La construction du budget en restauration.<\/li>\n<li>Tarification : comment d\u00e9terminer le prix de vente d\u2019un produit.<\/li>\n<li>La m\u00e9thode du balisage et du multiplicateur<\/li>\n<li>Comment calculer le prix du vin \u00e0 la bouteille ou au verre<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Gestion des revenus en restauration :<\/strong><\/p>\n<ul>\n<li>Qu\u2019est-ce que le RevPash et comment est-il calcul\u00e9<\/li>\n<li>Le seuil de rentabilit\u00e9 et ses applications.<\/li>\n<li>Le budget de l\u2019exercice.<\/li>\n<li>Indicateurs op\u00e9rationnels et \u00e9conomiques.<\/li>\n<li>Analyse du menu : popularit\u00e9, marge de contribution et food-cost.<\/li>\n<li>Comment cr\u00e9er un menu<\/li>\n<li>Les 6 r\u00e8gles fondamentales pour construire un menu<\/li>\n<li>Le menu ing\u00e9nierie : la matrice du Boston consulting group<\/li>\n<li>La m\u00e9thode d\u2019analyse des ventes selon Pavesic, Miller et Kasavana<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><strong>Commercialisation de la restauration\u00a0:<\/strong><\/p>\n<ul>\n<li>Le Marketing mix, les 4 leviers fondamentaux<\/li>\n<li>Le cycle de vie du produit<\/li>\n<li>Le mod\u00e8le de M. Porter<\/li>\n<li>La qualit\u00e9 du service<\/li>\n<\/ul>\n<p>Le service au restaurant :<\/p>\n<ul>\n<li>Comment traiter une plainte<\/li>\n<li>Les 3 r\u00e8gles du succ\u00e8s<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><span style=\"color: #000080;\"><strong>Gestion des ressources humaines:<\/strong><\/span><\/p>\n<ul>\n<li>Les services de restauration de l\u2019h\u00f4tel<\/li>\n<li>Voici comment le personnel est s\u00e9lectionn\u00e9<\/li>\n<li>La formation du personnel<\/li>\n<li>Gestion d\u2019\u00e9quipe en restauration<\/li>\n<li>La gestion des conflits de personnel<\/li>\n<li>Les magnifiques 4 entreprises du monde de l\u2019h\u00f4tellerie et de la restauration<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Programma del Corso \u2013 italiano Fattori della produzione e processi produttivi nella ristorazione: \u2022 Il ciclo della produzione \u2022 Incidenza dei costi e la loro tipologia \u2022 Il costo della produzione (il food-cost). \u2022 Il margine di contribuzione e margine commerciale. \u2022 La costruzione del budget nella ristorazione. \u2022 Pricing: come determinare il prezzo di<\/p>\n<div class=\"more-link\">\n             <a href=\"https:\/\/effedore.com\/?page_id=106\" class=\"read-more\">Read More<i class=\"fa fa-caret-right\"><\/i><\/a>\n        <\/div>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-106","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/effedore.com\/index.php?rest_route=\/wp\/v2\/pages\/106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/effedore.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/effedore.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/effedore.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/effedore.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=106"}],"version-history":[{"count":7,"href":"https:\/\/effedore.com\/index.php?rest_route=\/wp\/v2\/pages\/106\/revisions"}],"predecessor-version":[{"id":627,"href":"https:\/\/effedore.com\/index.php?rest_route=\/wp\/v2\/pages\/106\/revisions\/627"}],"wp:attachment":[{"href":"https:\/\/effedore.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}