Foodservice Management: Control Systems and Related Systems

Description

Control Systems are used to manage costs, minimize loss and to optimize the processes involved in foodservice operation. Purchasing, production management, scheduling, analysis, reporting, forecasting—everything it takes to create a sustainable, profitable business requires the right system of methods, controls and protocols.

This course explores the functional roles of foodservice managers and the control systems they use as they progress toward positions of greater responsibility—from the assistant manager all the way up to the multi-unit manager.

In this course, you’ll learn specifically how to establish quality and efficiency control over purchasing, receiving, and storage of products as they flow into production.

Examine the conditions that allow for loss, and develop systems to prevent it. Using cases studies as context, you explore different management roles to assess control systems and their effectiveness.

All of these control systems are designed to ensure that your customers enjoy a consistent, high-quality dining experience.

Who Should Enroll in This Course?

This course is designed for foodservice managers who look to take on greater responsibility and advance in their career by implementing operational systems that support key business objectives and increase profitability.

Enrollment

To register, contact an Enrollment Counselor at info@ecornell.com or 1-866-326-7635 (+1-607-330-3200 from outside the United States).

Certificate programs are eligible for eCornell Payment Plans. Discounts are available for military personnel, veterans, and Cornell University Alumni. eCornell programs are not eligible for financial aid or federal Pell Grants. Contact an enrollment counselor for more information.

Certificate Information

This course can be applied toward the following certificates:
 

• Foodservice Management
• Master Certificate in Hospitality Management
• Master Certificate in Foodservice Management

Additional Information

Benefits to the Learner

After completing this course, you will be able to:

• Assess the effectiveness of a foodservice control system
• Assess the effectiveness of a foodservice management system
• Explain the value of foodservice operation systems for menu planning, purchasing, receiving, storage, and production

Authoring Faculty

Stephen A. Mutkoski, Ph.D.

Sponsoring School

Cornell University's School of Hotel Administration

Total Learning Time

Approximately 3 to 6 hours over a period of 2 weeks