About this course
Piensa como un dueño: planificación estratégica, estructura financiera y los sistemas operativos que convierten un restaurante en un negocio duradero.
Course content
Sección 0 2 lessons
6325.0100: Strategic Thinking and Corporate Governance 4 lessons
- 6325.0101 The Role of the Restaurant COO
- 6325.0102 Governance Structures and Boards
- 6325.0103 Long-Term Strategic Planning (3-5 Years)
- 6325.0104 Stakeholder Management
6325.0200 Capital Engineering and Financial Structure 4 lessons
- 6325.0201 Working Capital Management
- 6325.0202 Financing Models
- 6325.0203 Profitability Analysis by Cost Center
- 6325.0204 Restaurant Business Valuation
6325.0300 Operational Architecture and Control Systems 4 lessons
- 6325.0301 Master Standardization (Master SOPs)
- 6325.0302 Executive Management Auditing
- 6325.0303 Business Intelligence (BI) for Directors
- 6325.0304 Corporate Risk Management
6325.0400 Expansion Strategy and Real Estate 4 lessons
- 6325.0401 Scalability Models
- 6325.0402 Site Selection Strategy
- 6325.0403 Project Management for New Openings
- 6325.0404 Business Model Conversion
6325.0500 High-Performance Leadership and Human Capital 4 lessons
- 6325.0501 Organizational Structure Design
- 6325.0502 Succession Planning and Key Talent Retention
- 6325.0503 Corporate Culture and Employee Branding
- 6325.0504 Large-Scale Negotiation and Conflict Resolution
6325.0600 Change Management and Organizational Innovation 4 lessons
- 6325.0601 Agile Methodologies in Foodservice
- 6325.0602 Leading Through Change
- 6325.0603 Competitive Intelligence
- 325.0604 Innovation Culture
6325.0700 Corporate Sustainability and ESG 4 lessons
- 6325.0701 Sustainable Profitability
- 6325.0702 Social Responsibility and Community
- 6325.0703 Corporate Ethics and Compliance
- 6325.0704 Impact Reporting: Communicating achievements
6325.0800 Exit Strategies and Legacy 4 lessons
- 6325.0801 Preparing for the Exit
- 6325.0802 Mergers and Acquisitions (M&A)
- 6325.0803 Family Protocol and Succession
- 6325.0804 The Executive Chef’s Legacy
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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