Giancarlo Pastore

AEHT Member  

FROM 1991 TO THE PRESENT DAY

1 250 students for Professional Food&Beverage trainings Management Supervision division
491 Master Students
183 Personal Coaching

Studies of feasibility for hotel companies for 5 years in Europe, Asia, Africa, U.S.A.

Expert in the hotel – restaurant industry
Trainer
Coaching
Managerial hotel rebalancing (ACCOR, Jolly Hotels)
Start-up
Studies for feasibility
Lecturer at various conventions.

PUBLICATIONS

200 NOTEBOOKS AND THEMATIC BOOKLETS SINCE 2004

2008 BOOK “OFFICINA HOTEL”

Description:
Dedicated to students and Alumni of CIPAS™ and to everyone who wants to be always ready and efficient at work, with the public but also in marketing draft, budget, projections, costs, revenues, break-even points for management optimization, hotel management supervision, and yet G.O.P., profit and expense account, R.O.E. (Return on Equity), R.O.I. (Return on Investment)

2010 BOOK “BUDGET HOTEL ROOMS DIVISION”
To budget is undoubtedly a complex task: a number of instruments are required and first of all it is necessary to be able to perform accurate calculations, translate percentages and indexes, effectively adopt them, update with the final Forecast and business plan.
 

2012 BOOK “RESTAURANT MANAGEMENT”
256 pages full of food cost, beverage cost, restaurant budget, analysis.
Restaurant Management is a book dedicated to all CIPAS™ students which with pleasure I address and share

THE INDEX INCLUDES THESE TITLES:
Restaurant Budget, Analysis & Planning, Percentages, “I.V.A”, Profitability Indexes, Food Cost, Food Cost Control, Beverage Cost, Sale Price, Bar, Breakfast, Room Service, Minibar, Dining Room, Banquets, Food & Beverage Manager, Kitchen Organization, Job Description, Work Stress, Examples, Consolidated, Costs, Incomes. All of the topics are debated with technical entrepreneurial diligence, you will feel as if you were flying reading all those quotes in latin, example forms, management supervision, food cost and beverage cost forms in the dining room and at the bar. A lot of quizzes/hard games to challenge your brain. The first thirty pages make you solve and reflect!!!
You will empathize in your work environment and compare and contrast what you are doing to what you should be doing. Examples of calculation and costs related to the minutes we dedicate to our client, exact calculation of the discounts, percentages of cost evaluation, percentages of increase, food cost forms and correct formulation. Calculations for events and right segmentation of the earnings with related invoicing. RevPash and timetable for restaurant operation. Stock inventory forms and calculation. Wine lists and their economic analysis. The book starts with the chapter RESTAURANT BUDGET, just around thirty pages!!! To continue later with Analysis & Planning, Percentages, “I.V.A”, Profitability Indexes, Food Cost, Food Cost Control, Beverage Cost, Sale Price, Bar, Breakfast, Room Service, Minibar, Dining Room, Banquets, Food & Beverage Manager, Kitchen Organization, Job Description, Work Stress, Examples, Consolidated Costs Incomes.

JOURNALIST:
 

	FREE LANCE INTERNATIONAL PRESS Member	Card N° 1188
	A.S.A. Associazione Stampa Agroalimentare (Agricultural Press Association)	Card N° 2047

Various articles for:
ASA-PRESS, La Madia, Qualitytravel, Turismo d’Italia, Rivista V.C.O.,
Job in Tourism, L’arte in Cucina, Hotel notizie.

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HISTORY	Course - UNI EN ISO 9000 Course -
	Istituto alberghiero “E. Maggia“	Stresa     1974
	Diploma as expert in tourism
	Hospitality school	Switzerland
	Education certificate	Lugano, Switzerland
	HOSPES studies center	Stresa, Italy
	Hilton International	Milan, Italy
	"Principe di Savoia" Hotel	Milan, Italy
	"Mövenpick"	Lugano - Zurich, Switzerland
	I.R.E.C. registration	N° 2363 Touristic businesses management
	R.E.C. registration	N° 55735 administering
	Course	High-ranking hotel management
	Course	UNI EN ISO 9000
	Course	Information technology & Internet
	Course	D.Lg. 626
	Course	D.Lg. 155 H.A.C.C.P.

ADDITIONAL PROFESSIONAL ACTIVITIES
Made in Italy organizer “Kinshasa-Zaire”
Managerial training for restaurants
Teacher in training courses for Federazione Italiana Cuochi (Italian Cooks Federation)
Teacher in management courses for Scuola Alberghiera Stresa (hospitality-specialized High School in Stresa)
Hotel Renewal & Organization
Staff selector and evaluator for Hilton International

CONSULTANCIES
Consultant for Thompson Group Turin
Consultant for Education Group Turin
General Manager for Orizzonti Gestioni Milan

TRAININGS & MASTERS

PROFESSIONAL TRAININGS: FULL IMMERSION
Banquets
Management control and optimization coffee bar
Budget & Housekeeping
Wellness center kitchen & nutrition
Management control for restaurants
Kitchen abc techniques and professional basics
F.&B. Food-cost & analysis
Self-Leadership

MANAGEMENT TRAININGS: FULL IMMERSION
Travel agencies and contracts
Food & Beverage Budget & Management control
Rooms Division Budget & Management control
III level Coach Leadership
Food & Beverage
Information technologies – building automation internet
Management: planning strategies development
Hotel & Congress Center Marketing
Organization & Staff
Structural requirements and analysis
Rooms Division

POST-DEGREE MASTERS:
Master Administration of firms in tourism
Master Banqueting Design
Master Congress Management and Events Marketing
Master Food & Beverage manager
Master Management, Marketing and Organization of Firms in Tourism
Master Hospitality and Hotel Management
Master Hôtel & marketing manager
Master Hotel & Resort Management
Master Hotel Management
Master Hospitality Management
Master Hospitality & Restaurant Management
Master Operative Marketing for Restaurants
Specialized Master food & beverage management
Specialized Master in hotel management
Master Yield & revenue management
Rooms division & management