Programs for:
They include:
Choose the module that best fits your professional or business goals.
Who it's for: For experienced employees whom owners wish to promote, or for individuals looking to invest in themselves and step up in their hospitality positions and careers.
Individual work (1 on 1) with the student, a combination of management theory and advanced practice of managing bar operations.
12 days at 2 hours per day (Monday–Friday), 24 hours in total (over 3 weeks).
Individual approach and 24-hour work over a 2-week period of customized program, comprehensive and concentrated content and concise lectures, Mastering the advanced skills required for managing complex and multi-unit bar operations, managing human resources and maximizing the efficiency of the workforce, sales psychology of the operation profile and interactive adaptation by optimizing the level and way of access and treatment by the staff, Inventory management (inventory, control of expenditure and consumables, beverage cost), creation of profitable drink lists, SWOT analyzes and effective schedules, knowledge of work tools and all items, basics of mixology, HACCP standards, resolution of crisis situations and successful and concise vertical and horizontal communication.
Who it's for: For experienced bar managers, restaurant managers whom owners wish to promote, or individuals seeking career advancement and the next step in the hospitality industry.
Individual work (1 on 1) with the participant, a combination of management theory and advanced practice of administration management, human resources, interdepartmental cooperation, and management of bar, restaurant, kitchen and logistics and warehouse operations
20 days at 2 hours per day (Monday–Friday), a total of 40 hours (over 4 weeks).
Management of sales, costs, stocks (procurement, inventory, waste and consumables control, FIFO, HACCP, food & beverage cost), creation of profitable drink cards, wine lists, a la carte menus, team management and schedules, SWOT analysis, knowledge of work tools and all items, basics of mixology, restaurant management, HACCP standards, resolution of crisis situations and advanced operation practices.
Years of work and experience led me to Croatia and the 5* hotel industry, where I realized that bartending is not just a craft. These are people, standards, discipline, sales, organization and understanding of the complete operation of a bar. On that path, a special place is now occupied by Igor Pavela, my mentor and one of the people who strongly influenced my professional development. His international experience and knowledge in hospitality industry, imparted through his program, gave me a new perspective on bar management - from strong pizzas, wines and cocktails to operations, cost control, inventory, sales, psychology and team management.
1 on 1 training in the categories required for my job and dealing with guests significantly improved business results and ratings, the educator's experience is eminent and unique, I recommend it to everyone.
Nakon temeljite obuke znatno sam napredovala u svom poslu, što su prepoznali gosti i vlasnik i što se odrazilo i na osobnom ratingu i napojnicama rada.
