Restaurant Management 

The hospitality industry faces great challenges in an increasingly competitive scenario full of uncertainty. It is necessary to master management knowledge that allows us to plan, control, direct and organize the business in order to improve our operations, production processes, business margins and, especially, our management skills.

An economic reality that requires us to improve all aspects that make up the business unit as a whole. In the restaurant industry, customer satisfaction no longer depends only on good food, i.e. an experienced chef, but on the best management of all the services that a restaurant can offer.

Cost control, resource optimization and strategic sales planning, together with good human resources management are the fundamental basis of management in a hospitality establishment, and ultimately the fundamental support in the face of such demanding challenges as increasing inflation or the constant improvement of the customer experience, which makes us differentiate ourselves and provide added value.

Successful case studies will teach how to manage a restaurant in a practical way, always taking into account management, innovation and creativity as the core of business management.