Course Focus
This one day seminar focuses on analysis of the financial performance of a restaurant menu. The seminar gives an introduction to the economic principles of a restaurant operation with focus on the menu as a tool for generating revenues. Different approaches to menu analysis and menu engineering will be discussed. Finally, the delegates will be able to translate their learning directly into the workplace by applying their acquired knowledge through the application using menu analysis software.
Learning outcomes
Upon successful completion of the module the delegate should:
• Understand the role of the menu for a restaurant operation.
• Demonstrate understanding of the business profit and loss account and how changes in the restaurant’s menu and operation affect the operations bottom line.
• Be able to explain fundamental theory of menu pricing in restaurants, and critically assess different pricing strategies in a variety of situations and operating environments.
• Understand the concept of marginal pricing in restaurants.
• Apply a systematic menu engineering method to continuously analyse and assess menus with the objective of obtaining and sustaining optimal financial menu performance.
Programme and course schedule
The course is scheduled as an intensive seminar over 1 day.
0900 – 1030 Menu Engineering, theoretical framework
- The menu as a business tool
- Economic theory (The P&L)
1030 – 1100 Morning Break
1100 – 1230 Menu dynamics introduction and guided case study
1230 – 1330 Lunch Break
1330 – 1530 Menu dynamics, evaluation of delegates own operations and menus performance.
1530 – 1600 Afternoon Break
1600 – 1730 Delegates finish work on analysis of their own menus performance
Analysis of findings and definition of plan of action.
Q&A session and conclusions
1730 - 1800 Certificate ceremony and closure of the seminar
Who should attend?
Delegates should have minimum 2 years industry experience at supervisory or managerial level. The course is particularly of use for Restaurant Owners, Restaurant Assistant Managers and Managers; Assistant Food and Beverage Managers, Sous Chefs and Restaurant Head Chefs.
Course Fees: AED 1200
Instruction materials are included in the course fee. Accommodation and transportation are not included in the “Course Fees”.
Registration
Registration should be completed at least 10 days prior to the beginning of the course.
Course Materials
The course fee includes everything required for the class work including notebooks, articles, note-paper and pencils.
Dress Code
Attire for classes is smart casual. Please note that all spaces in the Academy are on a central air conditioning system.
For clarification, dress code is as follow:
• No jeans
• No sandals
• Open shoes (ladies are exempt from this)
• No trainers
• No T-shirts, only collar shirts.
Delegate pre-work
Delegates will in due time prior to the course receive an information package containing reading materials relevant to the course. This material must be studied prior to the seminar.
Facilitator
Graham Challender
Senior Lecturer, Emirates Academy.
Graham began his career in the New Zealand Army, retiring as a Staff Sergeant/Catering Instructor. He then moved to London, UK, and worked at the Dorchester Hotel as Executive Sous-Chef and the Scandic Crown Hotel as Executive Chef. Later Graham went to Sydney, Australia where he was a Chef Tutor for the Ryde College of Technical and Further Education prior to being appointed Executive Chef for the Australian Jockey Club, a position he held for several years before being promoted to Operations Manager. Graham has many training qualifications and much teaching experience. He also has a large amount of management and budget control experience gained from his career.
He has extensive Industrial Relations know-how and holds a post graduate diploma in management from Macquarie Graduate School of Management in Sydney.
