About this course
Course content
Sección 0 2 lessons
6365.0100 AI Basics 9 lessons
- 6365.0101 What Is AI
- 6365.0102 How AI can Help Restaurants
- 6365.0103 Data
- 6365.0104 Project Types
- 6365.0105 Popular Platforms
- 6365.0106 Talking to AI (Prompts & APIs)
- 6365.0107 Compatibility Check
- 6365.0108 Risks & Limits
- 6365.0109 Hiring an AI Agency
6365.0200 AI for Kitchen & Food 8 lessons
- 6365.0201 AI for Recipe Scaling
- 6365.0202 AI and Menu Engineering
- 6365.0203 AI and Flavor & R&D
- 6365.0204 AI for Nutrition & Allergens
- 6365.0205 AI and HACCP Sensors
- 6365.0206 AI for Waste & Yield
- 6365.0207 AI for Prep Plans
- 6365.0208 AI for Equipment Health
6365.0300 AI for Restaurant Inventory 7 lessons
- 6365.0301 AI for Forecasting & Orders
- 6365.0302 AI for Vendor & Price Watching
- 6365.0303 AI for Substitutions & Specs
- 6365.0304 AI for Source Tracing & Cold Chain
- 6365.0305 AI for Shrinkage & Theft
- 6365.0306 AI for Multiple Location Inventory
- 6365.0307 AI for Sustainability Metrics
6365.0400 AI for Restaurant Service 6 lessons
- 6365.0401 Predicting Customer Traffic
- 6365.0402 Seating & Turns
- 6365.0403 Waitlist & Reservations
- 6365.0404 Order Assist (Voice/Chat)
- 6365.0405 AI to Personalize Offers
- 6365.0406 Accessibility & Translation
6365.0500 AI for Restaurant Marketing 8 lessons
- 6365.0501 Segments & Audiences
- 6365.0502 Content & Ads
- 6365.0503 Reviews & Reputation
- 6365.0504 Loyalty & CRM
- 6365.0505 AI and Online Ordering and Delivery Platforms
- 6365.0506 Location Prospecting
- 6365.0507 Images & Menu Tools
- 6365.0508 Advertisment Optimization
6365.0600 AI and Restaurant Human Resources 7 lessons
- 6365.0601 Recruiting and Hiring Talent
- 6365.0602 Employee Onboarding and Training
- 6365.0603 Schedules & Labor
- 6365.0604 Coaching Signals
- 6365.0605 Safety Reminders
- 6365.0606 Wellness Signals
- 6365.0607 AI Bias & Fair Use
6365.0700 AI for Restaurant Safety & Compliance 7 lessons
- 6365.0701 Food Safety Monitors
- 6365.0702 Digital Logs & Audits
- 6365.0703 Allergen & Recall Alerts
- 6365.0704 Camera Monitoring
- 6365.0705 Worker Safety Sensors
- 6365.0706 Privacy & Data Rights
- 6365.0707 AI Regulations and ISO
6365.0800 AI for Restaurant Finance & Accounting 6 lessons
- 6365.0801 Labor and Cost Management
- 6365.0802 Prime Cost Tracking
- 6365.0803 Dynamic Pricing
- 6365.0804 Mix & Margin
- 6365.0805 Cash & Fraud Flags
- 6365.0806 Capital Expenses & ROI
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.
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