MASTER & TRAINING ON-LINE WWW.CIPAS.INFO

lunedì 2 novembre 2020

FOOD & BEVERAGE MASTER ON LINE

Giancarlo Pastore , CEO and administrator of CIPAS TM, is one of the most important experts in Italy in Hospitality Trainings for Managers and Directors of the Touristic and Ristorative sector.

He attended the famous and well known hotel and hospitality school E. Maggia of Stresa in Italy graduating later in Hotel Management in Lausanne Switzerland at the École hôtelière de Lausanne (EHL) consistently regarded as the best hospitality school in the world.

He collaborated closely with managing directors, always obtaining recognition of esteem

He is an expert in hotel consulting with a 360 degree knowledge of:

Feasibility studies, strategy and management reorganization for hotel companies in Europe, Asia, Africa, U.S.A.

Coaching

Budget

Management control

Food & beverage

Hotels

Hospitality

Resorts

Strategic planning

Hospitality management

Hospitality industry

Operation management

Marketing strategy

Hotel management

Budgeting

Business strategy

Business planning

Tourism

Negotiation

Market planning

Author of numerous books and manuals that have enjoyed an enormous international success.

Giancarlo Pastore is also a journalist collaborating for various world magazines, he is also Member of FREE LANCE INTERNATIONAL PRESS and A.S.A. PRESS Agri-food Press Association

Speaker at various conferences and AEHT Member, he founded in 1991 the famous CIPAS ™, a company leader in the training of managers for the international hospitality sector.

Over the years, with practice and continuous study Giancarlo Pastore has created a training methodology of the highest excellence, that has allowed him to reach goals of the highest level

His training methodology makes use of specially designed procedures aimed first of all at the personal growth of the individual and then at personalized learning techniques.

All our budgets, sales techniques, analysis, have as their guiding line the quality addressed to our guest.

The students who have attended both the three-day trainings and the Masters over the years are testimony to the commitment and winning perseverance that CIPAS ™ has chosen as a vital rule of its business.

Human material can never be manipulated or indoctrinated by any bizarre theories aimed exclusively at business.

Contacts

Website www.cipas.info

e-mail: cipas@cipas.info

venerdì 30 ottobre 2020

HOTEL

martedì 20 ottobre 2020

BOOK FOOD & BEVERAGE MANAGEMENT GIANCARLO PASTORE

https://www.amazon.com/dp/B08LBS1VWJ

A colossal book of the catering industry It examines and elaborates the budget and the o management control giving a great space to the restaurant, bar, kitchen organization, to the Food cost and beverage cost.Gastronomic translator in five languages. Revpash calculation, revpar presences, Revpasf, Revpath, Net rev par, Costs month bkf, PROFITABILITY INDICATORS, R.O.E., E.B.I.T., E.B.I.T.D.A.Procedures manuals for all departments.Empathy your brand? The food & beverage manager _ the hotel is divided into departments (dpt), subdivision of revenues / revenues by dpt f. & B departments. & related costs job description_ the interview for a job _ how to interview the candidate curriculum vitae & self marketing _ motivation, percentages & calculation _ discounts _ metric exercises_ performance _ revpash _ revpar presences calculation _revpasf_ revpath _ net rev par _ monthly costs bkf profitability indicators _ roe _ e.b.i.t. _ e.b.i.t.d.a. tax tax levy _ direct taxes and indirect taxes meaningtaxable amount _company - company budget _ forecast _ management control (cdg) _ analysisthe budget is more than a simple forecast _ budget forecast budget gd htl royal example _ creating a budget mapping rooms division gd htl royalbudget potential revenue rooms division gd htl royalbudget attendance / rooms & percentagesmarket segmentationrevenue / production metrics budget rooms division gd htl royal budget rooms divisiongd htl royal commissions%mktg terms costs budget rooms division gd htl royal costs rooms division dpt goal…yes mancase history rooms division dptorganization chart & costsfear & angerfood & beverage dpt budget f & b dpt revenuestatisticsf & b dpt costs budget example f & b dpt costs cost segments divided by departmentsexample forecastpersonnel costsf & b dpt labor cost example analysis personnel costs dpt f & b labor cost example bar bvg budget example bvg coffee + the-tea breakexample bvg open space bistrot + rst milanoexample kitchen food rst milanoexample kitchen food "open space" bistro example kitchen food bnqexamples kitchen food served at the barexample kitchen food room serviceexample kitchen food + bvg breakfastexample linen rental f & b dptexample f & b dpt mappingexample york scalep & l calculation / analysis gd htl royalp & lcalculation report gd htl royalb.e.p. Rooms divisionPareto’s principlePareto’s diagramintelligentsia barcocktail beverage cost example professional figures and equipmentinternal marketingterms at the barlong drinks & cocktail ingredients & ingredients portioning alcohol content & portioningIrish Coffeewhere we serve thembeerbeer and diet: we count caloriesmalt: cereals germinated in water and then dried and roasted.yeast: low and high fermentation

giovedì 8 ottobre 2020

OFFICINA HOTEL MEMORY

https://www.amazon.it/dp/B08JF88XZT

UN RITORNO AL PASSATO CON GLI ALLIEVI DI CIPAS ™. Dedicato agli allievi ed ex-allievi di CIPAS™ e a tutti coloro che desiderano, essere sempre pronti ed efficienti nel lavoro con il pubblico ma anche nella stesura del marketing, budget, proiezioni, costi, ricavi, punto di pareggio per l'ottimizzazione della gestione, controllo di gestione hôtel, e ancora G.O.P., Piano dei conti, R.O.E. (Return on Equity), R.O.I. (Return on Investment, R.O.A. (Return on Assets), nella stipulazione di contratti, nella preparazione di eventi importanti. Indici valutazioni & coefficienti, percentuali !!!!, Business plan, RevPar, Food cost, H.A.C.C.P. Esempi di manuali di procedure: Ricevimento, Sala ristorante, Sommelier, Cucina. Body language, motivare i collaboratori dell'hôtel e risorse umane.Si tratta di un prezioso vademecum per chiunque e a qualsiasi livello si occupi di hotellerie, ma è di grande interesse anche per i non addetti, ricco di informazioni, regole e piccoli segreti che regalano quell'impalpabile sensazione del sentirsi a casa in un albergo o in un ristorante.Giancarlo Pastore, comunicatore e giornalista, dedica questo suo libro ai suoi allievi della CIPAS ™. (Consulenza e formazione alberghiera manageriale) con sede a Stresa, ma il risultato è una lettura godibilissima per tutti noi del villaggio globale.E tanto altro ancora. Buona lettura.