Restaurant Revenue Management - Fredrik Önrup - TOU8HA014 - Opinto-opas

Restaurant Revenue Management - Fredrik Önrup, 2 cr - TOU8HA014

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Past implementations

Restaurant Revenue Management - Fredrik Önrup TOU8HA014-3001 30.03.2023-30.04.2023 2 op (AVO22KTIEDOLLAJOHTAMINEN, ...) +-
Teaching methods and instruction

Intensive course and learning assignment 54 h (2 credits)

Intensive course. Classroom education

Learning material and recommended literature

The material is announced at the beginning of the study period.

Campus

Haaga Campus

Teaching language

English

Internationality

This course will be held only in English with an international lecturer.

Fredrik Önrup has an MBA and has studied Hospitality Management and Revenue Management in the United States, including at the Cornell University. Since the mid-90s he has successfully applied Menu Engineering and is now a frequent lecturer and consultant. He is also a sommelier and imports wines from Italy.

Timing

30.03.2023 - 30.04.2023

Learning assignments

A learning assignment will be given during the course. The assignment is to be returned within a month after the course.

Enrollment

09.12.2022 - 28.03.2023

Content scheduling

Thursday 30 March 2023, at 12-16, Haaga campus, classroom L401
Friday 31 March 2023, at 9-13, Haaga campus, classroom L401
Groups
- AVO22KTIEDOLLAJOHTAMINEN
- AVOINAMK
- CONTACT
- INTENSIVE
Teachers

Kristian Sievers, Anu Lehtinen, Hanna Lak

Seats

15 - 45

Further information

Passed - familiarization with the preliminary material, active participation in the course and returning the assignment given during the course

Failed - does not participate in the course, does not return the assignment

R&D proportion

2.00 cr

Virtual proportion

1.00 cr

After completing the course, the student is able to:
- Identify and understand what revenue management is and how to use it in restaurants
- Convert the application of revenue management practises to theory to increase restaurant profitability
- Identify, estimate and understand how to control demand and pricing
- Evaluate key performance metrics for measuring success

- Introduction to Revenue Management
- Key Performance Indicators
- How to take control of your demand
- Price & Pricing
- Menu Engineering

Throughout the course, lecturing is interchanged with exercises and RM example from various restaurant operations.

1. Intensive course and learning assignment 54 h (2 credits)

intensive course. Classroom education

The material is announced at the beginning of the study period.

The first part of the seminar includes an introduction to Revenue Management in general, and then focuses upon how we may use this knowledge in restaurants. How do we measure success in restaurants? What different strategies should we apply depending on how the demand varies over the day, during the weekend and through the year? How to exercise dynamic pricing? Also, the background and theory of Menu Engineering is presented, followed by real case presentations. Throughout the days, besides lecturing, there are exercises and examples from various restaurant operations.

Fredrik Önrup has an MBA and has studied Hospitality Management and Revenue Management in the United States, including at the Cornell University. Since the mid-90s he has successfully applied Menu Engineering and is now a frequent lecturer and consultant. He is also a sommelier and imports wines from Italy.

The course has no prerequisites.

Passed - familiarization with the preliminary material, active participation in the course and returning the assignment given during the course

Failed - does not participate in the course, does not return the assignment