Executive Programme in Management and Innovation in the Restaurant Industry in Mallorca

RESERVE YOUR SPOT
WHERE Mallorca
LANGUAGE Spanish
LENGHT 6 Weeks
START May 2020
SCHEDULE

Tuesday, Wednesday and Thursday 7:00 pm to 10:00 pm

PRICE €1,850

Why study this programme?


The Executive Programme in Management and Innovation in the Restaurant Industry will interest you if you have ever asked yourself any of the following questions…

  • How can I get rid of my fear of failure and launch a new restaurant business concept, minimising risk and guaranteeing success?
  • Can I make my business into a franchise? How do I standardise a successful model?
  • How much can I improve in my business without needing to make an investment?
  • Is my business outdated? Is my concept adapted to change?
  • Are my products or services suitable for my current audience? Are they suitable for my target audience?

Degree to be Obtained


 

Executive Programme in Management and innovation in the Restaurant Industry

Degree issued by ESERP

 

Methodology


Faculty


Admissions Process


Documentation

Admissions Tests

Resolution

Registration / Enrolment

Payment Methods


Price: €1,850 

First payment

€1,000

The rest will be paid in 2 monthly instalments of €425

€850

10% discount for early payment

€1,665

* Programme included in the incentive programmes of the Tripartite Foundation.

MODULES


 

MODULE 1:


  • Techniques for defining the concept.
  • Keys to success concepts.
  • Analysis of the different business concepts.
  • Identification of the target audience.
  • Differential value proposition.
  • The franchise.

Session

  • Practical application of all explored concepts. A real market challenge will be laid out and the work will consist in presenting a project.

MODULE 2:


  • Pricing strategy success.
  • Sales strategies:
    • Segmentation.
    • Benchmarking.
    • Yield management.
  • Revenue Restaurant Management.
  • Estimating and forecasting demand.

Session

  • Practical application of all explored concepts. A real market challenge will be laid out and the work will consist in presenting a project.

MODULE 3:


  • Branding.
  • Marketing Plan and Strategy.
  • Communication.
  • Social media.
  • Distribution channels.

Session

  • Practical application of all explored concepts. A real market challenge will be laid out and the work will consist in presenting a project.

MODULE 4:


  • Labour costs.
  • Productivity index.
  • New forms of hiring.
  • Effectiveness in hiring.
  • Recruitment criteria.
  • Development of skills.
  • Management of the turnover index.
  • Onboarding and follow-up models.
  • Adapting to change.

Session

  • Practical application of all explored concepts. A real market challenge will be laid out and the work will consist in presenting a project.

MODULE 5:


  • Menu engineering.
  • Business plan.
  • Budgeting.
  • Business feasibility studies.
  • Profit and loss account.

Session

  • Practical application of all explored concepts. A real market challenge will be laid out and the work will consist in presenting a project.

MODULE 6:


Throughout the programme, work will be done simultaneously on each student’s professional project. Thus, during the final part of the programme, a consulting phase will be carried out for each student’s personalised project.

This consulting activity will be specific to each project, and its purpose is to help the students apply all the knowledge they have acquired during the programme to their real-life project and establish an effective working plan for their current business, or future business idea.

This consulting activity is divided into 4 phases:

  • Analysis of the current situation versus the ideal situation.
  • Identification and monitoring of aspects involving a change in the idea.
  • Specific action plans for executing the proposed changes.
  • Analysis of the improvement index for the actions carried out.

Session

  • The project will be defended before the professors and management team of the ESERP Business School.

(*) The content of the programme, its scheduling and materials may be altered due to changes in academic planning.

(*) The order of the modules is indicative based on the scheduling of the Executive Programme.

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