Objective: The main objective of this workshop is to understand the purpose of revenue management in both technological and commercial terms. With this information, a hotel can evaluate, develop and optimise its pricing strategy to maximise profits.
Basic elements of Revenue Management
Key abbreviations, their meanings and how to use, calculate and evaluate them
Tools and techniques for effective revenue management
Three levels of revenue analysis
Benchmarking tools and its usage
Tactics, algorithms and reports to effectively analyse and optimise best possible outcomes.
Target Audience: This Workshop can be adapting to the actual hotel for training and development purposes of the management team as well as use as a tool to picture current status and identify improvement areas to create an effective action plan with the participation of all stakeholders. It can also be useful for hotel management students to understand the fundamentals of hotel revenue management and help them to choose their right path for their careers.
Objective: This workshop is fully interactive and specialises training revenue teams on excelling their skills and learning how to put on practice in the best possible way.
What is Yield Management?
How did it start and how to use it?
Introduction of tools and techniques
Room & rate structure, channels, grid and demand
Practising selling the right product at the right moment at the right price to the right client
Target Audience: This Workshop can be adapting to their actual hotel for training and development purposes of the management team as well as use as a tool to picture current status and identify improvement areas to create an effective action plan with the participation of all stakeholders. It can also be useful for hotel management students to understand the fundamentals of hotel revenue management and help them to choose their right path for their careers.
Objective:It’s not accounting skills you need to be successful in hospitality; it’s business thinking. Imagine how much more profitable the hotel could be if your managers effectively communicated, planned and delivered the hotel’s financial forecast in all areas each month!
When department managers track revenues and adjust their expenses and labour accordingly throughout the month—profits increase. Monthly financial statements no longer produce surprises. They will begin to provide predictable and consistent results month after month. This precisely what we deliver for you!
Key areas covered include:
Understand the financial implications of business decisions
Assess the financial health of your organisation and/or department
Learn to create value for your organisation
Recognise early signs of business distress to help you prevent them
Understanding and interpreting financial statements in accordance with accounting principles and standards
How to read trend, interpreted results and create action plans
Key KPIs on costs, expenses, payroll, productivity and profit calculations
Setting targets and monitoring results
Target Audience: This is a fully interactive workshop that can be adapt to companies figures to make it more appealing. It aims to provide crucial knowledge and practical experience from mid-level to high-level management teams as well as hospitality management schools and their students.
Objective: Creating a financially engaged leadership team is a dream of all hotel management teams. We significantly improve the hotel, and departmental results with customised hotel deep dive reviews, identifying the areas require development and help develop creative and measurable action plans to achieve your goals. We cover full consultation review of property with all aspects.
Four-day full review and goal setting meetings for hotels
Two-day full review and action plan meeting for Restaurants
Target Audience: If you have any efficiency or operational issues and would like to review every aspect of your business to identify problems, develop best practices and improve efficiency by involving your management team to create action plans then this package is for you. Whether you have Hotels, Restaurants or Leisure Centres, we are here to help you to find the best way forward.
Food and Beverage Productivity
Objective: Reviewing actual performance and developing strategies for improving efficiencies to meet Food and Beverage goals. Required to meet related Management to review SWOT, PQM and expectations to agree on strategies prior to workshop sessions.
Two simple Pricing rules
Three steps; Food price optimisation process
Four steps; Drink price optimisation process
Beverage Cost and Inventory Management
Food Cost and Inventory Management
Payroll Management and Productivity Improvements Workshop
Target Audience: This training can be adapted as a full F&B or separately focusing on either Food or Beverage sections depending on the needs and requirements. Length of the training depending on requirements. Similarly, I could provide this training hotel, restaurant, bar and leisure facilities as well as hospitality related colleges and universities with either actual or sample establishment scenarios.
Objective: It is a requirement of the Food Hygiene Regulations that food businesses "ensure that food handlers engaged in the food business are supervised and instructed and trained in food hygiene matters commensurate with their work activity."
The official industry guides, which advice on complying with the regulations, say that;
A food handler who prepares or handles high-risk open food should be trained to at least level 1 standard.
It is good practice for those food handlers who handle not only high-risk foods but also have supervisory or management responsibilities to be trained to at least level 2 & managers to level 3.
It is also recommended that food handlers undergo regular refresher training at least once every three years.
Objective: Understanding and managing human relations from staff to customers and online to improve and protect your business for good.
What is Reputation?
What are the elements of reputation and who is responsible for managing?
Where does reputation starts and finish?
What are the tools, techniques and how we can compare our success?
Communication rules; face-to-face, over the phone, email and online
Creating a successful reputation management concept within the business
How to maintain, monitor and improve your scores
How to get your team to engage empathetically.
Target Audience: Any business to serve the public; hotels, restaurants and leisure businesses. PR and Marketing enthusiasts, hospitality management colleges and universities.
PROPER Performance Development
PROPER (Proactive & Personalised) Performance Development Programme
Objective: We all pay a salary for our front-line staff to sell our services, upselling could create additional incremental revenue with no extra cost. This training provides a vision, tools and a purpose for your team to achieve more while incentivising their performance.
Food & Beverage
Meetings and Events
How to create a winning solution with three steps
How to improve active listening skills
Speaking with impact
Creating a route for success
How to effectively use; knowledge, attitude and skills to build rapport and create a lasting relationship
Six-step selling process
Target Audience: This training is suitable for any front-line selling staff to deliver high levels of customer service consistently while increasing your revenues by upselling as well as conversion ratios by encouraging teamwork and develop effective selling skills.
It is a tailor-made training to help develop high performing teams with purpose.