Foodservice Management Systems: Issues and Concepts

Maximize the profits of food-service operations by managing trends and influencing customer perceptions of value. Use the systems approach to maximize the profit of food operations.

Description

Learn the key elements to successful foodservice operations in hotels, restaurants, and other outlets. You will learn about the current issues and challenges affecting foodservice operations. You will be able to identify strategies for managing trends and fads, and identify strategies for influencing customer value perception. The course will enable you to distinguish the different phases of a restaurant life cycle. You will also learn how to leverage the systems approach to maximizing the profits of your foodservice operations.

Who Should Take This Course?

Foodservice professionals from hotels, chain and independent restaurants, and other hospitality outlets looking to increase profits and advance their careers.

Course Format

All eCornell courses are delivered online and are self-paced. An eCornell instructor leads the online discussions, grades any course projects, and is available to answer specific questions about the course content.

This course contains the following modules:

• Meeting the Challenges in the Foodservice Industry
  • Why restaurants fail
  • A systems approach
  • Why restaurants succeed
  • Issues and challenges of foodservice operations
  • Managing trends and fads
• Marketing System
  • Marketing research
  • Concept development and the market
  • Influencing customer value perception
  • Monitoring the life cycle of a restaurant
• Service and Human Resources Systems
  • The function and components of various service systems
  • A quick look at reservations
  • Managing the customer experience
  • Function and components of a Human Resources system
  • The staffing subsystem
  • The scheduling subsystem

Benefits to the Learner

After completing this course, participants will be able to:

• Determine the factors that drive a restaurant toward success or failure
• Discuss current issues and challenges affecting foodservice operations
• Identify strategies for managing trends and fads
• Use market research to assess your market and to develop a successful restaurant concept
• Identify strategies for influencing customer value perception
• Distinguish the different phases of a restaurant life cycle
• Identify the function and components of a service system and a human resources system

Authoring Faculty

Stephen A. Mutkoski Ph.D., Professor

Sponsoring School

Cornell University's School of Hotel Administration

Total Learning Time

Approximately twelve to fifteen hours over a period of four weeks.

Certificate Information

This course can be applied toward the following certificates:

• Master Certificate in Foodservice Management
• Certificate in Foodservice Management

ACE CREDIT Recommendation

This course contributes to an eCornell Certificate Program that has been recommended for college credit by the American Council on Education's College Credit Recommendation Service (CREDIT). Please refer to the Certificate information page for additional details.