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
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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.
- 296 practical activities and 247 self-assessment questions.
- One integrated case, “La Plaza”, and two solved advanced cases.
Exercises and cases
- 296 practical activities.
- 247 self-assessment questions.
- 543 items in total: 296 practical activities and 247 self-assessment questions.
- 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.
How many practical activities and self-assessment questions are included?
It includes 50 PDF manuals totalling 436 pages, 296 practical activities, and 247 self-assessment questions (543 items in total).
Who provides the tutoring?
Tutoring is provided by Jordi Rosell, a university professor and gastronomic consultant.