{"id":2211,"date":"2024-01-03T19:26:13","date_gmt":"2024-01-03T19:26:13","guid":{"rendered":"https:\/\/effedore.com\/?page_id=2211"},"modified":"2024-01-03T19:26:13","modified_gmt":"2024-01-03T19:26:13","slug":"master-hotel-eng","status":"publish","type":"page","link":"https:\/\/effedore.com\/?page_id=2211","title":{"rendered":"MASTER HOTEL ENG"},"content":{"rendered":"

ENG<\/span><\/strong><\/span><\/p>\n

HUMAN RESOURCES MANAGEMENT WITH COACHING<\/strong><\/p>\n

What coaching is and to whom it is addressed
\nWhere it applies
\nSome definitions of coaching
\n50 nuances of coaching
\nCreating Economic Value
\nGetting Started in Coaching
\nBasic Beliefs
\nThe success of the enterprise
\nCommunication and relationship with others
\nManagement
\nLeadership
\nVision, mission and values
\nSuggested readings
\nThe \u201cproductive model\u201d of Benedictine communities<\/p>\n

REVENUE MANAGEMENT<\/strong><\/p>\n

What is revenue management
\nRevenue scorecards
\nRevenue for all
\nCommon mistakes
\nStarting rates and rate dynamism
\nRate Dynamics
\nTips and Tricks
\nWaste, groups and general tips
\nWaste
\nThe groups
\nWhat to do tomorrow<\/p>\n

\u00a0<\/p>\n

SPA MANAGEMENT<\/strong><\/p>\n

Market and Trends:<\/strong><\/p>\n

The wellness market
\nConsumer trends
\nAnalysis of internal demand (Hotel clientele)
\nThe potential of the local market
\nThe Business Plan
\nThe Break Even Point and identification of the CostPath
\nRevenue Management for SPAs
\nThe RevPath (Average Revenue per Hour) as an indicator of profitability
\nEconomic indicators for a SPA (Key Performance Indicators)
\nSUR: SPA Utilisation Ratio (SPA Utilisation Ratio)
\nATR: The Average Treatment Rate (The average rate per treatment carried out)
\nSREVPOR: Spa Revenue per Occupied Hotel Room \u2013 REVPATH: Revenue Per Available Treatment Hour
\nWhat determines RevPath
\nTariff strategies for high and low season<\/p>\n

The management of a SPA or Wellness Centre<\/strong>:<\/p>\n

Management for Spas
\nStaff management
\nMarketing, web communication, multi-channel web marketing.<\/p>\n

\u00a0<\/p>\n

FOOD AND BEVERAGE MANAGEMENT<\/strong><\/span><\/p>\n

Production factors and production processes in the catering industry
\nThe production cycle
\n\u2013 Incidence of costs and their typology
\n\u2013 The cost of production (the food-cost).
\n\u2013 The contribution margin and commercial margin.
\n\u2013 The construction of the budget in catering.
\n\u2013 Pricing: how to determine the selling price of a product.
\n\u2013 The mark-up and multiplier method
\n\u2013 How to calculate the price of wine by the bottle or by the glass
\nRevenue management in catering
\nWhat is RevPash and how it is calculated
\n\u2013 The break even point and its applications.
\n\u2013 The operating budget.
\n\u2013 The operational and economic indicators.
\n\u2013 Menu analysis: popularity, contribution margin and food-cost.
\n\u2013 How to construct a menu
\n\u2013 The 6 basic rules for constructing a menu
\n\u2013 The menu engineering: the matrix of the Boston consulting group
\n\u2013 The method of sales analysis according to Pavesic, Miller and Kasavana
\nThe marketing of the restaurant industry
\nThe marketing mix, the 4 fundamental levers
\n\u2013 The product life cycle
\n\u2013 The M. Porter model
\n\u2013 The quality of service
\nThe restaurant service
\n\u2013 How to handle a complaint
\n\u2013 The 3 rules of success
\nHuman resources management
\nThe departments of hotel catering
\n\u2013 How to select staff
\n\u2013 Staff training
\n\u2013 Team management in catering
\n\u2013 Managing staff conflicts
\n\u2013 The magnificent 4 companies in the hotel and catering world<\/p>\n","protected":false},"excerpt":{"rendered":"

ENG HUMAN RESOURCES MANAGEMENT WITH COACHING What coaching is and to whom it is addressed Where it applies Some definitions of coaching 50 nuances of coaching Creating Economic Value Getting Started in Coaching Basic Beliefs The success of the enterprise Communication and relationship with others Management Leadership Vision, mission and values Suggested readings The \u201cproductive<\/p>\n

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