Managing Revenue with Pricing

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Course Description PDF

Course Focus

Making price more variable is essential to maximizing revenue. This course presents pricing strategies you can use to make price more variable, and it considers the pros and cons of using variable-pricing strategies.

This course also examines how the availability of resources, certain staff issues, and financial impact are important considerations during the implementation of an overall restaurant revenue management strategy.

It describes the analysis and planning required during the implementation of a strategy built on variable pricing, price discrimination, price elasticity, price customization, demand-based pricing, rate fences, and menu engineering.

Who Should Take this Course?

This course is designed to show Foodservice managers how to use variable pricing to increase revenue at their restaurant.

Key Benefits

Participants who complete this course will be able to...

  • Select and implement pricing strategies to increase revenue
  • Assess the financial impact of restaurant revenue management strategies
  • Calculate the costs and payback periods associated with implementation
  • Address implementation issues associated with staffing, management, and training

Topics Include

Module 1 - Developing a Pricing Strategy

  1. The Effect of Price
  2. Setting the Price

Module 2 - Implementing a Strategy

  1. Determine Revenue Increases
  2. Staffing and Management

Faculty

Course Cost US$769
Hours to Complete Course: 6
CEUS earned 0.6
This course is part of one or more online certificates:

Please choose from the following course start dates:

10 October 2018
21 November 2018
02 January 2019
30 January 2019
13 March 2019
24 April 2019
05 June 2019
17 July 2019
28 August 2019
09 October 2019
20 November 2019
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