Programme aimed at Management / Owners who want to create a more compelling tourist experience at their place of business.
- Maximum 5 attendees per programme
- Language - English
- Delivery - Skype
- Certificate of Participation
Free - Funded by MTA
This programme aimed at restaurant management personnel who want to up their post-CoViD19 business offering in the Restaurant trade.
Module 1 Understanding the dining experience in a post-Covid19 scenario and how to embellish the experience.
Be able to analyse, identify and address the different target segments of the marketing.
Addressing the Quality aspect of Managing a Catering business from a holistic point (non-food).
Be able to define internal work quality, train the teams, and setting a quality- imperative to work to for all the teams involved (internal and external).
Delegation, Supervision and Management Teams under Stress.
Be able to understand, delegate and supervise the teams involved when working under stress and striving to deliver a systematic impeccable level of delivery.
Creating a Dining experience.
Be able to holistically match the venue, audience, setup, food, beverage, services and make this experience a more remarkable dining experience worth sharing with others.
Understanding and Managing Profit per Sitting.
Ability to define, train waiting teams and enhance the dining experience through the identification and proposing a more profitable dining experience that adds value to the patrons enjoyment.
Menu Streaming Management.
Be able to create multiple menus an enhance the menu experience in order to address the evolving needs of the market and balance them with the aim of maximising the profits per sitting.
Understanding the role of Social Media Management in promoting a catering business especially in a post-Covid19 environment.
Be able to understand the role of social media and how to use it in order to create zero cost compelling content, put it on social media and target audiences to patronise.
Balancing the books and understanding the business model of managing a restaurant business
Be able to mange the financial side of the business and ensure adequate free cashflow for sustainable operations.