About this course
Course content
Sección 0 2 lessons
6375.0100 Brand foundations 4 lessons
- 6375.0101 What is a brand?
- 6375.0102 Brand goals
- 6375.0103 Brand roles and decisions
- 6375.0104 Internal Communication
6375.0200 Research and positioning 6 lessons
- 6375.0201 Customer research
- 6375.0202 Competitor scan and gaps
- 6375.0203 Best customer profile
- 6375.0204 Simple positioning statement
- 6375.0205 Value promise and proof
- 6375.0206 Brand guardrails
6375.0300 Messaging, voice, and offers 6 lessons
- 6375.0301 Brand story
- 6375.0302 Key messages and claims
- 6375.0303 Voice and tone rules
- 6375.0304 Tagline and short lines
- 6375.0305 Offer language and pricing words
- 6375.0306 Restaurant add-on: menu wording rules
6375.0400 Visual system and brand assets 6 lessons
- 6375.0401 Logo use rules
- 6375.0402 Color and type rules
- 6375.0403 Photo and video style
- 6375.0404 Layout templates (print and web)
- 6375.0405 Packaging and signage basics
- 6375.0406 File setup and naming rules
6375.0500 Brand experience and daily delivery 5 lessons
- 6375.0501 Customer journey map
- 6375.0502 “Moments that matter” standards
- 6375.0503 Service scripts and service recovery
- 6375.0504 Reviews and reputation habits
- 6375.0505 Restaurants
6375.0600 Rollout, control, and long-term management 6 lessons
- 6375.0601 Audit and cleanup checklist
- 6375.0602 Rollout plan and timeline
- 6375.0603 Team training and simple rules
- 6375.0604 Templates and approval flow
- 6375.0605 Vendor control and quality checks
- 6375.0606 Refresh vs rebrand decisions
About the instructor
Julio Alberto Daza Celis is a culinary consultant, university professor, and professional gastronomer with extensive expertise in operational standardization and global food safety regulations. Holding degrees in Gastronomy Management and Human Resources, alongside international certifications as a chef and sommelier, he specializes in applying ISO 9001 quality management standards to the hospitality industry. His comprehensive background spans from developing commercial food logistics and safety protocols to engineering custom digital infrastructures and SaaS platforms for operational management. As a member of the CAIBOK Board of Directors, Julio combines his deep technical rigor with advanced technological solutions to uphold the highest standards in global culinary certification, ensuring excellence in the training and validation of future hospitality professionals.
Reviews
No reviews yet — take the course and be the first.
