Day 1
- Arrival in Paris
- Meeting at the airport Charles de Gaulle
- Transfer to the hotel
- Registration, accommodation
- Customized transportation and escort services
Day 2
8:00 — 9:30 Breakfast at the hotel
10:00 — 12:00
Restaurant management. Trends and directions of the restaurant business
- Components of success of restaurant
- Working out of productive strategy
- Features of management of restaurant. Organizational structure of management of restaurant
- Distribution of duties and delegation authority
- Certification of the personnel of restaurant
- The formation of personnel reserve
13:00 Lunch
15:30 — 17:00
World experience in the organization of sales of restaurant services
- Оrganization of sales system of restaurant services
- Additional ways of increase in a gain of an institution
- Attraction and customer retention: service as object of sales, a personnel role in service
- Use of elements of show in service
19:00 Leisure time
Day 3
8:30 — 9:30 Breakfast at hotel
10:00 — 12:00
Marketing in the restaurant business
- Вasic principles for establishing the menu
- Ways of getting additional profit
- Wine and bar card of institution
- Motives and needs of the guests
- Types of visitors and their probable preferences
- Factors affect decision-making of the potential client
- How to make a «product» more attractive to the customer
- Formation of packages of special offers for various consumer groups
13:00 Lunch
15:30 — 17:00
Service quality management
- The organization of service of visitors: etiquette of a greeting and placing of visitors at restaurant; the general rules of restaurant etiquette
- Ways of getting additional profit
- Wine and bar card of institution
- Specification of standards in the restaurant. «Service trifles»
- Individual approach in service of visitors
- Dissatisfied visitors; ways to solve conflicts
- Control of three groups of standards- cleanliness, food quality and service
19:00 Leisure time
Day 4
8:30 — 9:30 Breakfast at hotel
10:00 — 12:00
Business visit to restaurant Beauvilliers
- Master class of leaders
- Round table
- Tour
- Traditional French cuisine
- Especially cooking and serving French delicacies (truffles, foie gras)
13:00 Lunch
15:30 — 17:00
Business visit to the restaurant LE GRAND VEFOUR
- Master class of leaders
- Round table
- Tour
- Restaurant etiquette
- The oldest restaurant in Paris (1780)
(An interior of times of the Directory: wall and ceiling painting, gilding, crystal chandeliers. In the restaurant there were Napoleon, Hugo, Cocteau, Sartre)
19:00 Leisure time
Day 5
8:30 — 9:30 Breakfast at hotel
10:00 — 12:00
Business visit to restaurant Tour Argent or similar
- Master class of leaders
- Round table
- Principles of formation of the French menu
- Obligatory elements of a subtlety in a combination of dishes and drinks
13:00 Lunch
15:30 — 17:00
Business visit to a restaurant in the Studio for mixing cocktails at Bar Academy
- Master class on preparation of cocktails or restaurant (transportation, translator, organization)
19:00 Summing up the program, awarding certificates, dinner on board
Day 6
8:30 — 9:30 Breakfast at hotel
10:00 — 11:00
Departure from the hotel, transfer to the airport Charles de Gaulle
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