Developing a Baseline for Restaurant Revenue Management

Maximize profits in food and beverage operations through restaurant revenue management theory. Learn the metrics and analysis tools used to establish a revenue management baseline.

Description

This course examines the restaurant revenue management theory of achieving maximum profits in food and beverage operations and applies necessary metrics and analysis tools to establish a revenue management baseline.

Who Should Take This Course?

Foodservice and hospitality professionals looking to improve their understanding of foodservice and restaurant revenue management.

Course Format

eCornell takes a problem-based approach to restaurant management training, and builds each course around realistic case studies and scenarios. All courses are self-paced, and are facilitated by an eCornell instructor, who leads the online discussions and is available to answer any questions about the course content.

This course contains the following modules:

• Introduction to Restaurant Revenue Management
  • Instruments for restaurants to measure the success or failure of revenue management
  • What is restaurant revenue management?
  • Implementing restaurant revenue management
  • Revenue per available seat-hour (RevPASH)
• Developing the Baseline: Analyzing Duration
  • Using time study to identify the source of duration problems
  • Calculating RevPASH
  • Managerial uses of RevPASH
• Analyzing Occupancy
  • Demand patterns
  • Arrival patterns
  • Calculating occupancy rates
  • Developing load charts
• Understanding the Causes
  • The service blueprint
  • Fishbone diagrams
  • Bottleneck analysis

Benefits to the Learner

After completing this restaurant management training course, participants will be able to:

• Describe the benefits of restaurant revenue management
• Analyze data relating to operations, revenue, and sales to develop a baseline understanding of the following factors as they relate to a particular restaurant:
  • Demand patterns: party mix, arrival patterns, constrained vs. unconstrained demand
  • Duration: how long does it take people to congregate?
  • Table and seat occupancy
• Use analysis tools such as fishbone diagrams, service blueprints, and bottleneck analysis to identify factors that will help improve seat occupancy rates and control meal duration

Authoring Faculty

Sheryl E. Kimes, Ph.D., Professor

Sponsoring School

Cornell University's School of Hotel Administration

Total Learning Time

Approximately twelve to fifteen hours over a period of four weeks.

Certificate Information

This course can be applied toward the following certificates:

• Master Certificate in Foodservice Management
• Certificate in Foodservice Management

ACE CREDIT Recommendation

This course contributes to an eCornell Certificate Program that has been recommended for college credit by the American Council on Education's College Credit Recommendation Service (CREDIT). Please refer to the Certificate information page for additional details.