Foodservice Management: Menu Planning and Marketing, and Merchandising Strategies

Description

A critical element in the marketing of your foodservice business is the menu. There’s far more to a menu than meets the eye; it’s the key to establishing and reinforcing the business’ brand or personality. Winning over a customer rests on meeting--or better yet--exceeding their expectations based on the menu and delighting them to the degree that you win their loyalty.

This course lays out how to create and design an appealing menu, one that aligns with your business’ values and goals. Learn how to properly evaluate a menu and understand the psychology behind layout, language, pricing and design.

You’ll then examine various functions of marketing and merchandising in foodservice by evaluating a Manhattan restaurant's overall business strategy. You’ll then formulate your own plan for the restaurant by setting up the perfect marketing mix, combining effective menu-building with an sophisticated merchandising strategy.

Who Should Enroll in This Course?

This course is designed for foodservice professionals who plan menu content design and layout, and wish to incorporate successful marketing and merchandising strategies into their foodservice operation.

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
• Hospitality 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:

• Explain the value of foodservice operation systems for menu planning, purchasing, receiving, storage, and production
• Identify effective marketing and merchandising strategies for a foodservice operation
• Assess the effectiveness of these systems

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