Meeting the Challenges of Foodservice Management
Course ID: SHA505 This course identifies major challenges facing foodservice operations and delivers the strategies hospitality professionals need to address them. It explores success and failure, providing critically useful perspectives for those intending to plan, open, and manage a foodservice operation. |
Description
Restaurant management is among the most challenging of professions. Customer retention, shifting demographics and economies, high workforce turnover, sweeping trends, passing fads, and wildly variable business costs are just a few of the challenges foodservice managers face every day.
This course prepares foodservice managers for success by teaching the fundamentals and practical skills involved in planning, opening, and managing an operation. You’ll find out exactly what makes an operation successful and develop a holistic approach to restaurant management while learning about food systems, labor management, equipment and technology, revenue management and market position.
Who Should Enroll in This Course?
This course is designed for foodservice professionals involved in planning, opening and managing a 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.
Next 3 Course available dates are:
March 7, 2012April 18, 2012
May 30, 2012
Click 'Enroll Now' to see available dates beyond May 30, 2012.
Certificate Information
This course can be applied toward the following certificates:- Restaurant Revenue Management
- 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:- Identify the factors that drive a restaurant’s success or failure
- Discuss current issues and challenges affecting foodservice operations
- Employ strategies to manage trends and fads
Authoring Faculty
Stephen A. Mutkoski, Ph.D.Sponsoring School
Cornell University’s School of Hotel AdministrationTotal Learning Time
Approximately 3 to 6 hours over a period of 2 weeks
