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

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

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

This course will be taught in Spanish.

Please, check the information in Spanish.