Value Creation In The Food Service Industry- Heraklion

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SETE Training presents "Lausanne Hospitality Consulting" of "Ecole hôtelière de Lausanne", one of the best in class European hospitality institutions, for an executive seminar exlusively for the F&B professionals of Greek Tourism Industry!


Value Creation In The Food Service Industry


F&B Professionals, Middle & Senior Management


Cost Control Strategies (2 days)

Whether you sell luxury products and services or those that are value-priced, no business excels without attending to costs. Increasing profit can be done only in two ways, one being increasing the revenue and the other one controlling/managing cost.

Participants of this module will focus on relating costs to the creation of value in relation to profit maximization not forgetting customer satisfaction. They will learn new ways to face the hard choices and how to balance giving customers more, while making enough profit to stay alive in business?


By the end of the Module, participants will be able to:


  • Define the function of management in the processes of an effective F&B control system
  • Discuss importance of SOP for profit maximization and customer satisfaction
  • Explain key ratios/key performance indicators in F&B
  • Understand new ways to manage a business, beyond traditional budgeting


  • Compute daily, weekly and monthly F&B costs calculations
  • Use yield factors derived from butcher tests and cooking loss tests to determine correct purchase quantities
  • Evaluate contracts with purveyors and elaborate strategies to minimize costs
  • Interpret and analyze F&B financial statements like a profit and loss statement


  • Develop and improve decision-making skills
  • Be proactive and not reactive

Menu Engineering (2 days)

Your  restaurant’s menu is the centerpiece of the business. It’s what you and your kitchen team worked so hard to create. It’s the main reason customers walk through your doors. And it’s one of the most expensive parts of your business to maintain because of rising food costs – so you want to make sure your menu works for you.

Your menu should be carefully crafted to entice customers and cleverly designed so it can be easily adjusted when need be.

In this course, you will learn menu engineering tips to help you design a menu that will boost sales.


By the end of the Module, participants will be able to:


  • Discuss the importance of menus and beverage lists as marketing tools and be familiar with the steps required to create them
  • Define the key elements of the menu planning process
  • Explain the principles of menu engineering
  • Comprehend different pricing strategies
  • Explain the major challenges and trends in F&B


  • Create menus according to different themes or events
  • Differentiate the key elements in the menu planning process.
  • Discuss menu engineering strategies
  • Explain the use of the Omnes principles
  • Create appropriate marketing strategies to sell your menu


  • Apply an entrepreneurial spirit to restaurant operations
  • Have a proactive and innovative mindset to managing your business


Training Provider:

Lausanne Hospitality Consulting SA (LHC)


KEYNOTE SPEAKER: Alain Najar (LAEK code: 66532)

Alain Najar, EHL alumni, is a Senior lecturer since 25 years.  Before joining the school as senior lecturer, he travelled around the world (Kuwait, Dubai, Madagascar, Syria, Egypt) for 13 years and worked for major international hotel chains (Hilton 10 years – Sheraton 2 years – Accor 1 year). His area of expertise includes food & beverage management, cost control, quality management, quality and service design and customer experience.

He is also a certified EFQM (European Foundation of Quality Management) assessor. Besides his full time teaching activity, Alain regularly facilitates executive education programs around the world at different level for the Lausanne Hospitality Consulting (LHC). Alain also writes various short articles and in October 2008 received the “Best Article by a Consultant Member” award, by FCSI (Foodservice Consultant Society International, for his article “Service and Disservice”. He is also a member of the SKAL association.



Monday the 19th of March 2018, 10:00-18:00

Tuesday the 20th of March 2018, 10:00-18:00

Wednesday the 21st of March 2018, 10:00-18:00

Thursday the 22nd of March 2018, 10:00-18:45


Venue: Galaxy Hotel Heraklion

*Note: Tickets are limited and will be provided on a “first-come, first-                 served” basis

           Seminar will be delivered in English.





Δευτέρα, 19 Μαρτίου 2018 10:00 πμ
Πέμπτη, 22 Μαρτίου 2018


Galaxy Hotel Iraklio
Λεωφόρος Δημοκρατίας 75
713 06 Ηράκλειο

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