Diploma in Operational, Economic and Financial Control for Restaurants
A practical programme for understanding what is happening in a restaurant and turning its data into decisions about operations, costs, profitability and finance. Tutored by Jordi Rosell, university professor and gastronomic consultant.
Price: 495 € · Buy for €495
PayPal may offer payment in 3 instalments, subject to approval and availability.
Overall objective
Learn to interpret a restaurant’s operational and economic data, identify the causes of variances, and make well-founded decisions to improve control, profitability and cash flow, with tutoring from Jordi Rosell.
Specific objectives
- Calculate costs, yields, waste, margins and the break-even point.
- Prepare recipe costings and manage purchasing, production and inventory.
- Analyse prices, menus, sales channels and restaurant capacity.
- Assess productivity, shifts, service times and labour costs.
- Interpret the profit and loss statement, balance sheet and cash flow.
- Build budgets, scenarios and management dashboards.
- Diagnose a restaurant, justify corrective measures and prepare a 90-day action plan.
Who is it for?
- Restaurant managers who want to interpret operational, economic and financial data together.
- Professionals who need to consider costs, operations, profitability and cash flow before making decisions.
- People looking for an overall approach to restaurant control rather than a course focused on just one topic.
What the diploma covers
- Six levels covering economic fundamentals; recipe costing, production and inventory; menus and sales; people and operations; finance; and management application.
- 50 modules presented across 1,466 screens.
- A broad, integrated scope, distinct from diplomas devoted exclusively to cost control or another single subject.
How the programme is organised
- A programme organised into six levels and 50 modules.
- Content presented across 1,466 screens.
- 247 checks and 296 activities.
- One integrated case, “La Plaza”, and two solved advanced cases.
Exercises and cases
- 247 checks.
- 296 activities.
- 543 exercises and activities in total.
- One integrated case: “La Plaza”.
- Two solved advanced cases.
- An additional 48-page answer key.
Manuals
- 50 PDF manuals.
- 436 pages across the 50 manuals.
- An additional 48-page answer key.
Tutoring
- The diploma includes tutoring from Jordi Rosell, a university professor and gastronomic consultant.
Course outline
Level I · Economic fundamentals and language
- From data to decisions
- Economic statements
- Types of costs
- Data quality
- Purchasing and consumption
- Key indicators
- Time-series analysis
- Initial assessment
Level II · Recipe costing, production and inventory
- Raw materials and units
- Yields and waste
- Recipes and portions
- Sub-recipes
- Complete recipe costing
- Purchasing and suppliers
- Inventory and variances
- Production management
Level III · Menus, pricing and sales
- Economically based pricing
- Sales mix and contribution
- Menu engineering
- Price elasticity
- Sales channels and commissions
- Average spend and suggested selling
- Digital menu
- Capacity-based revenue management
Level IV · People, operations and capacity
- Labour costs
- Shift planning
- Productivity
- Dining room and service times
- Kitchen and bottlenecks
- Purchasing and logistics
- Resources and energy
- Quality and profitability
Level V · Finance, budgeting and cash
- Profit and loss statement
- Management balance sheet
- Cash flow
- Budget and variances
- Break-even point
- Investment decisions
- Financing
- Management dashboard
Level VI · Advanced management and application
- Integrated assessment
- Building scenarios
- Managing inflation
- Managing several establishments
- Automation and controls
- 90-day plan
- Follow-up audit and results measurement
- Presenting the case
- Integrated application and advanced cases
- Course wrap-up
Frequently asked questions
How much does the diploma cost?
The diploma costs €495.
How many modules and screens are included?
The programme is organised into 50 modules and 1,466 screens.
What materials and activities are included?
It includes 50 PDF manuals totalling 436 pages, 247 checks, 296 activities, and 543 exercises and activities in total.
Who provides the tutoring?
Tutoring is provided by Jordi Rosell, a university professor and gastronomic consultant.