Maximising revenue through yield management (Hotels, Cafés and Restaurants)

By the end of the training course, participants will be able to:

• Understand and apply the principles of yield management (customer segmentation, dynamic pricing, inventory management).
• Analyse demand and customer behaviour (seasonality, segmentation, planned vs impulsive behaviour).
• Draw up simple forecasts (forecasting, adjustments based on external factors).
• Develop a flexible pricing strategy (minimum/maximum rates, dynamic pricing, OTA management).
• Implement daily and weekly monitoring (upselling, increasing average basket value).
• Develop a yield action plan (immediate actions, 1-month actions, medium-term actions).

Day 1: Understanding and mastering the fundamentals of Yield Management

• The fundamentals of Yield Management
• Revenue performance indicators (KPIs)
• Demand analysis and customer behaviour
• Building simple forecasts

Day 2: Developing and implementing your yield strategy

• Developing your pricing strategy
• Setting up daily and weekly monitoring
• Comprehensive case study: yield strategy
• Developing your yield action plan

• Certification of prior learning

• All audiences

First experience in supervising and managing staff

16 people

• Fully classroom-based training

The training takes place in person at the centre, which provides the ideal setting for building group dynamics, encouraging interactive discussions between trainees and making use of professional equipment.

• Equipped technical platforms
• Room equipped with networked computer workstations
• Unmarked room with video projector

Positioning upstream of training entry.

Taking account of beneficiary satisfaction during and at the end of training.

Possibility of post-training support.

Education Nationale certified teachers, Bac +3 trainers with significant experience in adult training, professional speakers.

Trainers experienced in individualising learning.

Contact us to register for a meeting.

This training course is aimed at professionals in the hotel and catering industry involved in revenue and occupancy management, to help them optimise their effectiveness in their roles as:

• Managers of hotels, restaurants or cafés
• Sales managers or revenue managers
• Reception managers or reservations managers
• Managers of hospitality establishments

Access for people with disabilities

Catering

Transport

A 100% practical approach: short, hands-on training.

Funding: 100% covered for AKTO member companies with fewer than 50 employees.

Benefits for businesses:

✔ Rapid skills development: Techniques that can be applied straight away.

✔ Control and optimisation of expenditure and payroll costs.

1st training session, we have no Quality indicators.