Unlocking Profit Potential: Foundations of F&B Revenue Management

Learn how to bring profit to the table with FERRANDI Paris

Join this two-week online course to gain the foundation of managerial skills and technical expertise essential to help your business thrive in the food and beverage industry.

During this course, you will learn from Cristina Polo expert at FERRANDI Paris, a renowned institution specialising in gastronomy and hospitality education, who will help you discover ways to harness profits by mastering pricing and revenue management.

Unlocking profit potential by understanding the fundamentals of revenue management

To become a successful restaurant or business manager, it is fundamental that you understand the principles of revenue generation and profit maximisation.

In the first week of this course you will understand what revenue management is and how it can drive performance within your business and across the food and drink industry.

Optimising commercial operations in the hotel and restaurant sector

In week two you will explore the key concepts of profit maximisation.

To maximise your restaurant’s potential, you’ll examine pricing models, reservation systems, booking policies and engagement strategies, and how each can be adapted to best fit your business model.

By the end of this course, you will have the specialist knowledge to successfully run a restaurant or develop a food and beverage business.

This course is designed for anyone interested in or working in the food and beverage industry or related service field. No prior knowledge is needed to take this course.

• Optimizing Every Table, the definition of restaurant revenue management
• Course welcome
• Restaurant revenue management
• Reflect & Connect
• Restaurant revenue management action point
• Ready for Week 2
• Levers
• Reflect and connect