Restaurant & Hotel Management - Revenue Analysis & Maximisation

This Restaurant & Hotel Management - Revenue Analysis & Maximisation course enables you to delve deeply into the maximisation and analysis of hotel & restaurant profits,in order to better explore, understand and apply hotel & restaurant business analysis & management, menu engineering report, menu design principles, food cost analysis and much more

Frontier Education provides working professionals, or those with no previous experience, with trailblazing, practice-based teaching, aimed to inspire and prepare you for a career so you can apply to maximise and analyse restaurant profits.

What you'll learn

• Learn to Analyse Hotel or Restaurant Revenue
• Segment and Analyse Food and Beverage revenue
• Understand Key Metrics for Revenue Management
• Menu Engineering Report
• Understand Cost Structure to maximise profitability
• Cover Analysis Report
• F&B Cost Analysis and management

• Section-1 Fundamentals of Operations and Planning Stage 45:27

  • 1: 1. Intro to the course 00:46
  • 2: Lecture-1. FBWorkshop-Intro_BusinessCycle 14:01
  • 3: Lecture-2. FB Workshop - FB Business PLanning _ Process 19:15
  • 4: Lecture-3. Menu Design Principals 11:25

• Section-2 Revenue Analysis _ Menu Engineering Concepts 51:57

  • 5: Lecture4. F_B Revenue Analysis and Steps 19:03
  • 6: Lecture-5. Menu Engineering Report - Understandin 12:00
  • 7: Lecture-6. Menu Engineering Report - Practicals 07:57
  • 8: Revenue Maximisation Based on Menu Engineering 12:57

• Section-3 Other Cost management and P_L Analysis concepts 35:35

  • 9: Lecture-8. F_B Cost and Expenses Fundamentals 13:08
  • 10: Lecture-9Restaurant Labour _ Other costs 15:38
  • 11: Lecture-10. F_B Overall P_L 06:49

In this course, you will learn and understand the core theories and practises in maximising and analysing restaurant profits, developing a solid base of knowledge.

By the end of the course, students will learn:

1. How to segment & analyse Restaurant revenue
2. How to get the key metrics & compare with competitors
3. How to do menu engineering report and strategies to maximise revenue
4. Understand F&B costs and how to manage them to maximise the profitability.
5. Able to understand your major revenue & cost contributors
6. Get some ideas of increased the profitability of your business

Curriculum details

Section-1 Fundamentals of Operations and Planning Stage

• Intro to the course
• BusinessCycle
• FB business planning process
• Menu design principles

Section-2 Revenue Analysis, Menu Engineering Concepts

• Food & Beverage revenue analysis and steps
• Menu Engineering Report - Understanding
• Menu Engineering Report - Practicals
• Maximisation Based on Menu Engineering

Section-3 Other oost management and P&L analysis concepts

• FB cost and expenses fundamentals
• Restaurant labour & other costs
• FB overall P&L

Frontier Education’s vision is to enhance the learning and employability of every learner and ensure that employers and students can access the skills they need to compete in the global digital economy. This initiative means that the Frontier Education is ideally placed to help you develop the knowledge and skills that learners & employees need the most, in order to advance your career goals.

Top reasons to Study Online at Frontier Education

• Tailor made: Course adapted to market needs and interests
• Flexible programs: study and work at your own pace on easy-to-use web platforms
• Online education: progressive teaching methods with video or easy to understand medium
• Multicultural: connect with classmates from all corners of the globe

• Restaurant Owners
• Restaurant Managers / Asst Managers
• Hotel Restaurant Managers
• Hotel Restaurant Management Students

• No prior knowledge or experience required

• Basic knowledge of business

Currently there are no Q&As for this course. Be the first to ask a question.

Reed courses certificate of completion

Digital certificate - Included