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Este curso ha sido diseñado para enseñar de manera practica la correcta utilización de la herramienta de ingeniería de menú para la toma de decisiones estratégicas que permitan aumentar el rendimiento y la participación en el mercado respecto a los factores de popularidad y rentabilidad de cada plato que hace parte de la oferta gastronómica.
- Entender como se maneja la herramienta de la ingeniería de menú.
- Comprender la distribución de cuadrantes de la matriz BCG.
- Medir el comportamiento respecto a la rentabilidad y popularidad de los platos.
- Test para medir los resultados de tu aprendizaje.
- Certificado al completar el curso.
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You'll receive access to Curso de Ingeniería de menú by email. It may be an online course, an eBook, a series of video lessons, a service, an event, etc. This content will be accessed or downloaded through a computer, mobile phone, tablet, or any other digital device. You can also access the product you purchased on this page:
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