{"id":7046,"date":"2024-09-17T14:36:46","date_gmt":"2024-09-17T13:36:46","guid":{"rendered":"https:\/\/saborealapalma.es\/?page_id=7046"},"modified":"2024-11-26T21:44:06","modified_gmt":"2024-11-26T21:44:06","slug":"saborea-la-palma-training-center","status":"publish","type":"page","link":"https:\/\/saborealapalma.es\/en\/saborea-la-palma-training-center\/","title":{"rendered":"Taste La Palma - Training Center"},"content":{"rendered":"
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Taste La Palma Training Center<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Top Restaurant Courses<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Programme of Specialisation and Improvement of Professionalism in the Hotel and Catering Sector<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Juanjo Mart\u00ednez<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Erlantz Gorostiza<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2 MICHELIN STARS
\nExecutive A Manager 5* Hotel Restaurant \"M.B\".
\nGL Ritz Carlton Abama
\nCEO ERGOA Gastronomic Consultancy
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Course 1<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Strategies to become a Recognised Hospitality Professional<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Leadership and Management in Hospitality: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

    1. Developing effective leadership skills.<\/li>\n
    2. Team management to maximise productivity and commitment...<\/li>\n
    3. Strategies for decision-making in high-pressure environments.<\/li><\/ol><\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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      Innovation and Continuous Improvement in the Restaurant: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

      1. Identification of opportunities for service and supply innovation.<\/li>\n
      2. Fostering a culture of continuous improvement in the team.<\/li><\/ol><\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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        Networking and Professional Opportunities Creation: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

        1. Networking techniques to expand contacts and opportunities.<\/li>\n
        2. Participation in industry events and professional associations.<\/li>\n
        3. Building strategic alliances for professional growth.<\/li><\/ol><\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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          Building a Personal Brand in Hospitality: ERLANTZ GOROSTIZA<\/h4>\t\t\t\t\t\t

          1. Definition of values and professional objectives.<\/li>\n
          2. Strategies to stand out in a competitive market.<\/li><\/ol><\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            * 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.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            Pepe Macias<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            Corporate B&R. EMEA Operations
            \nIBEROSTAR GROUP<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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            Course 2<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            Hospitality Service Excellence: Transforming the Customer Experience.<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              The Fundamentals of Quality Service in the Hospitality Industry: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

              1. The importance of first impressions.<\/li>\n\n
              2. Effective customer communication techniques.<\/li>\n\n
              3. Handling difficult situations and conflict resolution.<\/li><\/ol><\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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                How to Create Memorable Experiences: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

                1. Personalisation of the service according to the client's profile.<\/li>\n
                2. Strategies to surprise and delight the customer.<\/li>\n
                3. How to build loyalty through customer experience.<\/li><\/ol><\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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                  Advanced Upselling and Cross-Selling Techniques: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

                  1. Identification of opportunities to increase sales.<\/li>\n
                  2. Persuasive communication without being intrusive.<\/li>\n
                  3. Methods to suggest complementary products effectively.<\/li><\/ol><\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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                    Feedback and Continuous Improvement: PEPE MACIAS<\/h4>\t\t\t\t\t\t

                    1. How to solicit and use customer feedback to improve.<\/li>\n
                    2. Creation of a cycle of continuous improvement in the service.<\/li>\n
                    3. Monitoring and evaluation of customer satisfaction.<\/li><\/ol><\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      * 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.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                      Dani Giganto<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      1 MICHELIN STAR
                      \nDirector of the MU-NA restaurant
                      \n4th best sommelier in Spain
                      \nFinalist best ma\u00eetre d'h\u00f4tel 2024
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                      Course 3<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      Special Operations in the Hospitality Industry: Innovation and Service Quality<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                        Optimisation of Restaurant Operations and Processes: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

                          \n
                        1. Identification and improvement of operational processes.<\/li>\n
                        2. Quality management at all stages of the service.<\/li>\n
                        3. Implementation of technological innovations in operations.<\/li>\n<\/ol>\n<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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                          Event Management and Personalised Services: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

                            \n
                          1. Planning and execution of special events.<\/li>\n
                          2. Creating personalised experiences for VIP clients.<\/li>\n
                          3. Efficient management of resources and personnel during special events.<\/li>\n<\/ol>\n<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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                            Comprehensive Staff Training: Waiters and Waitresses: DANI GIGANTO<\/h4>\t\t\t\t\t\t

                              \n
                            1. Advanced table and room service techniques.<\/li>\n
                            2. Training and motivation of the team for excellent service.<\/li>\n
                            3. The role of the sommelier: knowledge of wine and its pairing.<\/li>\n<\/ol>\n<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
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                              Innovation in Services and Quality Experiences: DANI GIGANTO<\/h4>\t\t\t\t\t\t

                                \n
                              1. Introduction of new techniques and services in the restaurant.<\/li>\n
                              2. Use of feedback for continuous service improvement.<\/li>\n
                              3. Creating a culture of innovation and excellence in the team.<\/li>\n<\/ol>\n<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                * 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.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                                Quique P\u00e9rez<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                1 MICHELIN STAR
                                \nOwner and Chef
                                \nEl Doncel Hotel Restaurant
                                \nSIGUENZA
                                <\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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                                Course 4<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                Strategies for Becoming a Recognised Hospitality Professional<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                • \n \n\t\t\t\t\t\t
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                                  \n\n\t\t\t\t\t\t\t\t\n\n\t\t<\/i>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
                                  \n

                                  Principles of Menu Design: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

                                    \n
                                  1. Chart psychology and visual design.<\/li>\n
                                  2. Balance between variety and coherence of the restaurant concept.<\/li>\n
                                  3. Tools to analyse the popularity and profitability of dishes.<\/li>\n<\/ol>\n<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
                                  4. \n \n\t\t\t\t\t\t
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                                    \n\n\t\t\t\t\t\t\t\t\n\n\t\t<\/i>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
                                    \n

                                    Pricing Strategies: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

                                      \n
                                    1. Methods for calculating costs and setting competitive prices.<\/li>\n
                                    2. How to adjust prices according to demand and seasonality.<\/li>\n
                                    3. Impact of pricing on customer perception.<\/li>\n<\/ol>\n<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
                                    4. \n \n\t\t\t\t\t\t
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                                      \n\n\t\t\t\t\t\t\t\t\n\n\t\t<\/i>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
                                      \n

                                      Efficient Menu and Supply Management: JUANJO MART\u00cdNEZ<\/h4>\t\t\t\t\t\t

                                        \n
                                      1. Updating and optimising the menu based on the performance of the dishes.<\/li>\n
                                      2. Techniques to minimise food waste.<\/li>\n
                                      3. Cost-effective and sustainable inventory management.<\/li>\n<\/ol>\n<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t
                                      4. \n \n\t\t\t\t\t\t
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                                        \n\n\t\t\t\t\t\t\t\t\n\n\t\t<\/i>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
                                        \n

                                        Charter Innovation and Response to Market Trends: QUIQUE PER\u00c9Z<\/h4>\t\t\t\t\t\t

                                          \n
                                        1. Introduction of new offers and editing of the menu according to consumer trends.<\/li>\n
                                        2. Use of local and sustainable ingredients to add value.<\/li>\n
                                        3. Responding to emerging dietary needs and food preferences.<\/li>\n<\/ol>\n<\/p>\n\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
                                          \n\t\t\t\t
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                                          * 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.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                                          Saborea La Palma Training Center Courses Top Restaurant Specialisation Programme and Improvement of Professionalism in the Hotel and Catering Industry Speaker Juanjo Martinez is a gastronomic and F&B benchmark, with a network that connects the 90% of the most influential CEOs and managers in the sector. As a gastronomic entrepreneur, speaker and...<\/p>","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7046","page","type-page","status-publish","hentry"],"yoast_head":"\nSaborea La Palma - Training Center - Saborea La Palma<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/saborealapalma.es\/en\/saborea-la-palma-training-center\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Saborea La Palma - Training Center - Saborea La Palma\" \/>\n<meta property=\"og:description\" content=\"Saborea La Palma Training Center Cursos Top Restaurant Programa de Especializaci\u00f3n y Mejora de la Profesionalidad en la Hosteler\u00eda Ponente Juanjo Mart\u00ednez Es un referente gastron\u00f3mico y del F&B, con una red que conecta al 90% de los CEOs y directivos m\u00e1s influyentes del sector. 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