Buffet and F&B Management
This course offers a complete overview of Food & Beverage management in tourist accommodations. The first section covers the strategic importance of the F&B department: its management complexity, the sector’s evolution across past, present, and future, the trends shaping its direction, and customer experience as a central focus. It also explores the structure of the F&B team, dynamic revenue and price management, department KPIs and their weight in the income statement, all illustrated with numerous real cases from hotels such as Casa Lorenzo, La Fronda Farm, Dominican Fiesta Santo Domingo, Concept Hotel Group, Milano Real, Royal Son Bou Family Club, and Hacienda Na Xamena.
The second section focuses on buffet management as a service format: its evolution, customer expectations, window dressing and setup trends, breakfast, lunch, and dinner operations, showcooking, customer service both in the kitchen and in the dining hall, drinks management, the critical last 30 minutes of service, different types of clients, food safety regulations, sustainability, and the economic management of the buffet.
The course closes with a module dedicated to up-selling and cross-selling strategies in restaurants: their definition and benefits, the basic principles of customer interaction, the importance of knowing the product well, the role of the sales script in the dining room, and the most common obstacles to successfully applying these techniques.
Contenido de la formación
89 Lecciones | 25:00h en total
Welcome to the course
| 1.1 Before you start… |
The importance of F&B management
| 2.1 The importance of food and beverage management |
| 2.2 Activity_Would you give up restoration in your accommodation? |
| 2.3 Management complexity |
| 2.4 Activity_F&B management, challenge or advantage? |
| 2.5 Past, present, and future |
| 2.6 Activity_Strategy, vision and future |
| 2.7 Fashions and trends |
| 2.8 Activity_Trends that set the way |
| 2.9 Customer experience |
| 2.10 Activity_Value by effort: what does each concept mean? |
| 2.11 Activity_Design your winning proposal |
| 2.12 The team at F&B |
| 2.13 Activity_Do you know how the F&B Department works in hotels? |
| 2.14 Activity_Do you have what it takes to be a F&B Director? |
| 2.15 Dynamic revenue management |
| 2.16 Dynamic price management |
| 2.17 Activity_F&B Management: Costs, prices, and products at stake |
| 2.18 Activity_Mastering pricing in restaurant management |
| 2.19 KPIs F&B at Hotel Casa Lorenzo |
| 2.20 F&B in the income statement |
| 2.21 Activity_Costs and Profitability in Restaurant Management |
| 2.22 F&B the summary |
| 2.23 Case: La Fronda Farm |
| 2.24 Activity_The dining experience as a value proposition |
| 2.25 F&B Organizational Chart at Hotel Casa Lorenzo |
| 2.26 Food and Beverage Department at Dominican Fiesta Santo Domingo |
| 2.27 Concept Hotel Group |
| 2.28 The Milano Real I |
| 2.29 The Milano Real II |
| 2.30 Activity_Case study |
| 2.31 Royal Son Bou Family Club |
| 2.32 Hacienda Na Xamena |
| 2.33 Criteria for designing a menu at Hotel Casa Lorenzo |
| 2.34 Activity_Relate concepts |
| 2.35 Set the price of dishes at Hotel Casa Lorenzo |
| 2.36 Activity_Pricing in restaurant management |
| 2.37 New trends on the horizon at Hotel Casa Lorenzo |
| 2.38 Evaluation |
| 2.39 Downloadable material |
Buffet Management: Keys to Service Optimization
| 3.1 Introduction |
| 3.2 Introduction to Buffets |
| 3.3 Activity_ Are we changing paradigms? |
| 3.4 How have buffets evolved? |
| 3.5 Activity_ Please tidy up here! |
| 3.6 Activity_ What do you know about the evolution of buffets? |
| 3.7 What does the customer expect from a hotel buffet? |
| 3.8 Activity_ Dissect Your Buffet |
| 3.9 Window dressing |
| 3.10 Activity_ Buffet window dressing |
| 3.11 New setups and gastronomic trends |
| 3.12 Activity_ Trends in buffet |
| 3.13 Breakfast |
| 3.14 Activity_ Complete the key details |
| 3.15 Lunches and dinners |
| 3.16 Activity_ Practical case: Design your ideal lunch or dinner |
| 3.17 The Showcooking |
| 3.18 Activity_ Showcooking: Test your knowledge |
| 3.19 Customer service at the buffet kitchen |
| 3.20 Activity_ True or false |
| 3.21 Customer service in the buffet hall |
| 3.22 The drinks at the buffet |
| 3.23 Activity _ Practical case |
| 3.24 The last half hour of the service |
| 3.25 Activity_ Management of the last 30 min of the buffet |
| 3.26 Types of clients |
| 3.27 Hygienic and Food Safety Regulations |
| 3.28 Sustainability in hotel buffets |
| 3.29 Activity_ True or false |
| 3.30 Economic management |
| 3.31 Activity_ Economic management of the buffet |
| 3.32 Summary and Closing |
| 3.33 Evaluation |
| 3.34 Downloadable material |
Up-selling and cross-selling strategies in restaurants
| 4.1 Introduction to the module |
| 4.2 Customer experience |
| 4.3 Definition and Benefits of Up Selling and Cross Selling |
| 4.4 Activity_Upselling and Cross Selling: Who benefits from each strategy? |
| 4.5 Basic principles in customer interaction |
| 4.6 Experience and learn about our product |
| 4.7 Activity_Recommend like an expert in the dining room |
| 4.8 The importance of the script for talking to the customer |
| 4.9 Activity_Do you know the service script well? |
| 4.10 Activity_Order the script of the ideal service |
| 4.11 Essential questions |
| 4.12 Obstacles to Up Selling and Cross Selling |
| 4.13 Evaluation |
| 4.14 Downloadable material |
Final Evaluation
| 5.1 Final evaluation |
¿Qué beneficios obtendré?
- Understand the strategic importance of F&B management in a tourist accommodation.
- Analyze the evolution of the F&B sector and the trends shaping it.
- Design a value proposition centered on customer experience.
- Understand the structure and functioning of the F&B team.
- Apply dynamic revenue and pricing management criteria in restaurants.
- Interpret F&B KPIs and their impact on the income statement.
- Effectively manage buffet service, from setup to customer service.
- Apply food safety and sustainability criteria to buffet management.
- Manage the economics of buffet service.
- Apply up-selling and cross-selling strategies in restaurant service.
¿Para quién es este curso?
- Ayudante de Cocina, F&B Manager, Jefe/a Cocina
¿Obtengo certificado?
- Si completas el curso con éxito y superas la evaluación final, recibirás un certificado de aprovechamiento que demostrará que has adquirido los conocimientos y habilidades en la materia.
Contenido exclusivo para Hoteles y profesionales del sector
Formación para facilitar un camino hacia la excelencia en cada uno de los departamentos para empresas que aspiran a liderar el sector.
- Formación continua por especialistas del sector
- Seguimiento mediante Dashboard
- Itinerarios que se adaptan a las metas empresariales
- Acceso 24/7 a todos los cursos especializados y actualizados
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Únete al resto de compañías que ya elevan el nivel de su equipo para obtener profesionales más motivados y huéspedes que vuelven y vuelven a volver.
Solicita una DEMO del curso para tu empresa:
TURISCOOL CURSOS PARA EMPRESAS DEL SECTOR HOTELERO
Seguimiento personalizado
Nuestro departamento de Customer Success te asesorará para maximizar el impacto de tu equipo
Panel de control para responsables de RRHH y Formación
Dashboard para conocer los avances de tus trabajadores
Itinerarios formativos
Posibilidad de elaborar itinerarios con la formación que necesita cada departamento para lograr los objetivos del hotel.
Especialistas de la industria hotelera
Cada curso ha sido elaborado por un experto en la materia, dando los conocimientos prácticos para aplicar lo aprendido desde el primero minuto.
Formación actualizada
Cada semana un nuevo curso, un catálogo que nunca para de evolucionar y una formación 24/7.
Desarrollo profesional continuo del equipo
Nuestro catálogo en modo suscripción está diseñado para que tu empresa logre la delantera y aplique los conocimientos más novedosos. Un equipo de 10 siempre al 100%
FAQ
Preguntas frecuentes
¿Necesito experiencia previa en análisis de datos para tomar este curso?
No es necesario tener experiencia previa. Este curso está diseñado para ofrecer tanto a principiantes como a profesionales del sector turístico las herramientas y conocimientos necesarios para dominar la materia. Es posible que exita algún curso base que recomendamos seguir.
