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

Maximum total duration of 14 hours
The duration of the course is indicative and will be determined according to your profile.

• All audiences

First experience in supervising and managing staff

16 people

Teaching method

• Fully classroom-based training

Teaching methods

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.

Equipment

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

Monitoring and individualisation

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.

Formative assessments

Total price incl. VAT : 392.00 €
Hourly rate incl. VAT : 28.00 Hourly rate including VAT: €28.00
. This price is indicative and non-contractual. Depending on your status, this course may be fully financed. Contact us.

Training is available between 15 and 45 days before the start of the course, depending on the funding body. Please contact us.

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

Accessible to people with disabilities
. Access to premises and technical areas for people with disabilities or reduced mobility (ramps, lifts).

Catering

There are several snack bars and restaurants outside the Lycée.

Transport

The school is served by numerous city buses. Nice Thiers station is a 10-minute walk away. The school is also served by the Parc Impérial stop on the Chemins de Provence line.

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.