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

12 people

• Mixed training

The course combines face-to-face and distance learning. Learning takes place through a mix of sessions at the centre, virtual classes, online resources and regular support from the trainer.

• Room equipped with networked computer workstations
• Unmarked room with video projector

To help us improve the quality of our service, please send us your suggestions or complaints using the form available on our website.

For participants with disabilities: training and certification arrangements can be adapted, with support from the disability liaison officer.

Post-training support is available.

Participant satisfaction is assessed both during and at the end of the training.

An assessment is carried out prior to the start of the training.

Trainers experienced in individualising learning.

Assessors expert in observing and analysing results (mastery of skills).

Teachers certified by the French Education Nationale, Bac +3 trainers with significant experience in adult training, professional speakers.

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.