About this course
Prepara tu restaurante para lo inesperado: los principales tipos de crisis, conocer a tu gente y tu propiedad, y liderar con calma y eficacia cuando algo sale mal.
Course content
Sección 0 2 lessons
4125.0100 Intro to Crisis Management 5 lessons
- 4125.0101 What Is a Restaurant Crisis?
- 4125.0102 Why Plan for a Crisis?
- 4125.0103 Bad Crisis Response Hurts Business
- 4125.0104 Leaders' Role in a Crisis
- 4125.0105 Main Ideas of Crisis Management
4125.0200 Knowing Your People and Property 7 lessons
- 4125.0201 Giving Staff Crisis Jobs
- 4125.0202 How Staff Act When Stressed
- 4125.0203 Checking Restaurant Layout for Safety
- 4125.0204 Plans for Different Restaurant Types
- 4125.0205 Telling Customers About Safety
- 4125.0206 Front and Back Teams Working Together
- 4125.0207 Using Tech for Crisis Plans
4125.0300 Types of Restaurant Crises 7 lessons
- 4125.0301 Fire, Gas Leaks, Utility Outages
- 4125.0302 Broken Equipment, Building Problems
- 4125.0303 Natural Disasters (Storms, Floods)
- 4125.0304 Not Enough Staff, Staff Walkouts
- 4125.0305 Security Dangers, Violence
- 4125.0306 Bad Press, Social Media Attacks
- 4125.0307 Local Events, Outside Problems
4125.0400 Crisis Communication 6 lessons
- 4125.0401 Talking to Staff in a Crisis
- 4125.0402 Talking to Emergency Helpers
- 4125.0403 Talking with Guests
- 4125.0405 Using Social Media Smartly
- 4125.0406 Picking a Spokesperson
- 4125.0407 Stopping Wrong Information
4125.0500 Reputation Management 7 lessons
- 4125.0501 How Crises Hurt Your Name
- 4125.0502 Getting Ready for News Attention
- 4125.0503 Dealing with Complaints in Public
- 4125.0504 Answering Online Reviews & Comments
- 4125.0505 Talking to Staff After a Crisis
- 4125.0506 Being Open vs. Keeping Secrets
- 4125.0507 Rebuilding Trust with Community
4125.0600 Leading Through Crisis 6 lessons
- 4125.0601 Staying Calm and Focused
- 4125.0602 Making Decisions Under Pressure
- 4125.0603 Giving Out Tasks Quickly (Delegating)
- 4125.0604 Supporting Your Team's Feelings
- 4125.0605 Using Checklists and Plans (Protocols)
- 4125.0606 Keeping Things Running (If Possible)
4125.0700 Managing Complex or Long-Term Crises 6 lessons
- 4125.0701 Problems Lasting Many Days
- 4125.0702 Closing or Moving Temporarily
- 4125.0703 Working with Suppliers (Vendors)
- 4125.0704 Paying Staff, Making Schedules
- 4125.0705 Dealing with Legal and Insurance Stuff
- 4125.0706 Talking to Owners & Money People
4125.0800 Crisis Drills and Simulations 5 lessons
- 4125.0801 Making Practice Scenarios Real
- 4125.0802 Training Staff to Use the Plan
- 4125.0803 Practicing Talking and Getting Out
- 4125.0804 Checking What Worked (and What Didn't)
- 4125.0805 Keeping Drills New and Helpful
4125.0900 Documentation and Review 5 lessons
- 4125.0901 Keeping Records During a Crisis
- 4125.0902 Writing Incident Reports
- 4125.0903 Protecting Private (Sensitive) Info
- 4125.0904 Checking How Well You Handled It
- 4125.0905 Updating Plans and Rules (Protocols)
4125.1000 Long-Term Recovery and Growth 6 lessons
- 4125.1001 Reopening After a Crisis
- 4125.1002 Talking with Staff After (Debriefing)
- 4125.1003 Reaching Out to Customers, Special Offers
- 4125.1004 News Updates, Public Statements
- 4125.1005 Changing Rules Based on What You Learned
- 4125.1006 Turning a Bad Thing into a Good Thing
4125.1100 Building a Crisis-Ready Culture 5 lessons
- 4125.1101 Making Crisis Plans Part of Training
- 4125.1102 Getting All Staff Involved in Being Ready
- 4125.1103 Saying "Good Job" for Good Crisis Actions
- 4125.1104 Staying Ready as Your Business Changes
- 4125.1105 Leaders Being Responsible and Supportive
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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