F&B Management:
Operational Restaurant Management
Management & Business Administration
Often neglected due to lack of time, restaurant management is a necessary exercise, with important implications for the sustainability and profitability of your business.
Duration: 3 days-21 hours
Dates: From September 10th to 11th + October 26th 2026
Or From October 15th & 16th + November 9th
Number of participants: 10 to 14
Requirements: Work in food service.
Tuition Fee: €1483,33 excluding VAT-€1780 including VAT
Expected outcomes
Develop the techniques, tools and approaches needed to ensure proper daily, monthly and annual management of your business, thus ensuring its viability.
Target audience
This learning module is intended for kitchen chefs, pastry chefs, team leaders and managers or owners working in the hospitality industry.
Programme provided in French only.
Programme
- Define your strategic positioning
- Understand the tools for measuring performance (profit and loss accounts, balance sheet, performance scorecards)
- Be the person in charge of the management of your business through regular tracking of performance and management indicators
- Define your objectives and your provisional budget
- Control your expenses
- Define profitability thresholds, identify slippage
- Develop a management control toolbox to avoid overlooking any aspect of your business