Curso Gestão de Custos para Restaurantes - Edição Self-service
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- Como medir e a importância do cmv
- A importância da Definição de cardápio e como fazer de modo pratico
- Como melhorar o processo de compras: O que comprar, qual a quantidade correta a ser comprada, definição de estoque
- Cronograma de compras
- Como organizar e fazer uma cotação de compra
- Compras a prazo ou a vista quando vale a pena?
- Funções e regras básicas de compras, recebimento e armazenamento.
- Como podemos organizar o estoque de uma cozinha com tantos ingredientes?
- O que devo controlar prioritariamente?
- Aprenda uma maneira simples e eficaz de fazer a gestão do seu estoque
- A importância da ficha técnica e da ficha no processo de compras e armazenamento?
- Consumo per capta e planejamento de demanda assertiva
- Controle do desperdício e melhorar resultado do meu restaurante
- Cardápio de funcionários
E muito mais!
Patrício Sena sempre teve sua trajetória profissional conduzida ao universo da Gestão, Marketing e Gastronomia. Atuou em grandes empresas como o Coca Cola, Pão de Açúcar, Heineken e Souza Cruz. Além disso é diplomado em Experto en innovación y gestion de restaurantes pela Escuela de Marketing Gastronomico de España.
Victor Sampaio possui diversos cursos na área gastronômica, dentre eles a formação em Confeitaria pelo SENAC-CE. Estagiou no Restaurante Due Cuochi Coccina em São Paulo e trabalhou em Food Trucks. Foi Sócio do Restaurante Soul Gourmet e proprietário da empresa de alimentos congelados - Cozinha do Victor. Atualmente atua como como consultor na área de gestão, processos e controles em restaurantes, hotéis e buffets.
Dúvidas? 85 99845-9525
Target audience
Curso voltado para donos e gestores de restaurantes self-service
Start date
17/10/2019
End date
17/10/2019
Time
8h - 18h
Location
HG Office
City
Fortaleza
Address
Av. Dom Luís, 880, sala 506 - Sede Top Center
Author
7-day warranty
Safe payments
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