Taste La Palma Training Center

Top Restaurant Courses

Programme of Specialisation and Improvement of Professionalism in the Hotel and Catering Sector

Rapporteur

Juanjo Martínez

He is a gastronomic and F&B reference, with a network that connects the 90% of the most influential CEOs and executives in the sector. As a gastronomic entrepreneur, speaker and consultant, he has created high-impact gastrotourism initiatives.

Erlantz Gorostiza

2 MICHELIN STARS
Executive A Manager 5* Hotel Restaurant "M.B".
GL Ritz Carlton Abama
CEO ERGOA Gastronomic Consultancy

Course 1

Strategies to become a Recognised Hospitality Professional

  • Leadership and Management in Hospitality: JUANJO MARTÍNEZ

    1. Developing effective leadership skills.
    2. Team management to maximise productivity and commitment...
    3. Strategies for decision-making in high-pressure environments.

  • Innovation and Continuous Improvement in the Restaurant: JUANJO MARTÍNEZ

    1. Identification of opportunities for service and supply innovation.
    2. Fostering a culture of continuous improvement in the team.

  • Networking and Professional Opportunities Creation: JUANJO MARTÍNEZ

    1. Networking techniques to expand contacts and opportunities.
    2. Participation in industry events and professional associations.
    3. Building strategic alliances for professional growth.

  • Building a Personal Brand in Hospitality: ERLANTZ GOROSTIZA

    1. Definition of values and professional objectives.
    2. Strategies to stand out in a competitive market.

* The registration of participants will be done in strict order of application, taking into account both the possibilities of space and the organisational needs of the event.

Pepe Macias

Corporate B&R. EMEA Operations
IBEROSTAR GROUP

Course 2

Hospitality Service Excellence: Transforming the Customer Experience.

  • The Fundamentals of Quality Service in the Hospitality Industry: JUANJO MARTÍNEZ

    1. The importance of first impressions.
    2. Effective customer communication techniques.
    3. Handling difficult situations and conflict resolution.

  • How to Create Memorable Experiences: JUANJO MARTÍNEZ

    1. Personalisation of the service according to the client's profile.
    2. Strategies to surprise and delight the customer.
    3. How to build loyalty through customer experience.

  • Advanced Upselling and Cross-Selling Techniques: JUANJO MARTÍNEZ

    1. Identification of opportunities to increase sales.
    2. Persuasive communication without being intrusive.
    3. Methods to suggest complementary products effectively.

  • Feedback and Continuous Improvement: PEPE MACIAS

    1. How to solicit and use customer feedback to improve.
    2. Creation of a cycle of continuous improvement in the service.
    3. Monitoring and evaluation of customer satisfaction.

* The registration of participants will be done in strict order of application, taking into account both the possibilities of space and the organisational needs of the event.

Dani Giganto

1 MICHELIN STAR
Director of the MU-NA restaurant
4th best sommelier in Spain
Finalist best maître d'hôtel 2024

Course 3

Special Operations in the Hospitality Industry: Innovation and Service Quality

  • Optimisation of Restaurant Operations and Processes: JUANJO MARTÍNEZ

    1. Identification and improvement of operational processes.
    2. Quality management at all stages of the service.
    3. Implementation of technological innovations in operations.

  • Event Management and Personalised Services: JUANJO MARTÍNEZ

    1. Planning and execution of special events.
    2. Creating personalised experiences for VIP clients.
    3. Efficient management of resources and personnel during special events.

  • Comprehensive Staff Training: Waiters and Waitresses: DANI GIGANTO

    1. Advanced table and room service techniques.
    2. Training and motivation of the team for excellent service.
    3. The role of the sommelier: knowledge of wine and its pairing.

  • Innovation in Services and Quality Experiences: DANI GIGANTO

    1. Introduction of new techniques and services in the restaurant.
    2. Use of feedback for continuous service improvement.
    3. Creating a culture of innovation and excellence in the team.

* The registration of participants will be done in strict order of application, taking into account both the possibilities of space and the organisational needs of the event.

Quique Pérez

1 MICHELIN STAR
Owner and Chef
El Doncel Hotel Restaurant
SIGUENZA

Course 4

Strategies for Becoming a Recognised Hospitality Professional

  • Principles of Menu Design: JUANJO MARTÍNEZ

    1. Chart psychology and visual design.
    2. Balance between variety and coherence of the restaurant concept.
    3. Tools to analyse the popularity and profitability of dishes.

  • Pricing Strategies: JUANJO MARTÍNEZ

    1. Methods for calculating costs and setting competitive prices.
    2. How to adjust prices according to demand and seasonality.
    3. Impact of pricing on customer perception.

  • Efficient Menu and Supply Management: JUANJO MARTÍNEZ

    1. Updating and optimising the menu based on the performance of the dishes.
    2. Techniques to minimise food waste.
    3. Cost-effective and sustainable inventory management.

  • Charter Innovation and Response to Market Trends: QUIQUE PERÉZ

    1. Introduction of new offers and editing of the menu according to consumer trends.
    2. Use of local and sustainable ingredients to add value.
    3. Responding to emerging dietary needs and food preferences.

* The registration of participants will be done in strict order of application, taking into account both the possibilities of space and the organisational needs of the event.

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