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Foodservice Management

Certificate ID: SHAC12
Manage menu planning, purchasing, receiving, storage, production, and delivery. Identify strategies for further improvement, and implement them to increase overall revenue.

Description

Each year, hundreds of professionals who want to sharpen their existing skills, develop new skills, and enhance their understanding of foodservice management participate in executive education. eCornell has worked hand-in-hand with Cornell’s School of Hotel Administration to adapt its renowned Professional Development Program for convenient online delivery as the Certificate in Foodservice Management.

This certificate examines the issues and challenges of the foodservice industry and outlines strategies that managers can use to meet those challenges. With a focus on a systems approach to foodservice management, it provides the skills needed to assess the effectiveness of several foodservice systems. It explores the functions of management and the stages in the development of a successful high-level manager. It explains the importance of market research and offers effective marketing and merchandising strategies for foodservice operations.

Learn how to manage the major areas of menu planning, purchasing, receiving, storage, and production. Acquire tools for handling customer- and employee-related management challenges and practice skills needed to enhance the customer experience. With menu design and development as a starting point, explore how operations establish and meet customer expectations, a key to success. Learn to increase the effectiveness of marketing, service, and human resources systems and to use them to support your business objectives.

Who Should Take This Certificate?

Foodservice professionals from hotels, chain and independent restaurants, and other hospitality outlets looking to increase profits and advance their careers. It is also ideal for hospitality professionals from other disciplines seeking to transition into foodservice positions.

Enrollment

$3750 - Buy now and pay only $2900.00 (Save $850!)
(This price is good as of 09/02/2010.)

To register, click 'Enroll Now' at right, or 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.

Courses in this Certificate

• Meeting the Challenges of Foodservice Management
  • Success in the restaurant business is based upon the ability to know what characterizes a sustainable customer base, and to be able to serve the needs and expectations of that base better than your competition does. This course prepares you for success by investigating key topics you must understand before planning, opening, and managing a foodservice operation.

    In this course, explore the key reasons that a food and beverage operation is successful. Learn strategies for managing trends and fads in the foodservice industry, and discover the opportunities and risks associated with incorporating trends and fads in a foodservice operation. Develop your understanding of labor, technology, and economic issues, as well as issues having to do with the competition and with consumer attitudes. Identify major challenges facing foodservice operators, such as changing lifestyles and demographics and labor market issues, and look at ways those challenges are being met today.

    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
    
    
• Foodservice Management: Marketing, Service, and HR Systems

  • To be successful, you need to understand the expectations and values of your customers. This course shows you how to define your customers’ values, and then make the kinds of strategic decisions that will enhance the customer experience and increase your chances of success. It examines how research in marketing drives decisions about service style and service level and explains how to hire and train staff that can perform at that level. In addition, it provides the tools you need to handle the challenges that come from the people-side of the business: customers and employees, too.

    Take this course to explore sources of market information, and learn to use that information for the development of a new concept or repositioning an existing concept. Identify strategies for influencing customer value perception. Learn to use the concept of the restaurant lifecycle to monitor and adjust your operation to keep it successful.

    The course shows you how a manager can have a positive impact on employee recruitment, selection, orientation, training, and retention. It explains why a reservations system is a strategic tool and examines the uses of staffing and scheduling systems, too. It presents approaches you can take to monitoring and managing the customer service experience, including ways to handle customer complaints.
    Benefits to the Learner
    After completing this course, you will be able to:

    • Assess your market using market research data
    • Develop a restaurant concept
    • Influence customer value perception
    • Use service systems and human resources systems more effectively
    
    
• Foodservice Management: Menu Planning and Marketing, and Merchandising Strategies
  • The menu is the starting point for meeting customer expectations and achieving the business objectives of a foodservice operation. This course looks at the integral part the menu plays in conveying the personality of the foodservice, and shows how the operational systems are used to ensure quality and yield. It explores the objectives of an effective menu and the importance of menu design and layout.

    Through this course, you learn to influence customer preference using menu terms. You find out about the psychological aspects of menu prices. You use a menu-rating form to evaluate a menu's content and design, and you find out how to identify menu winners and losers. You are introduced to strategic pricing and the use of various pricing models.

    You examine the various functions of the marketing and merchandising systems. You use tools to evaluate advertisements, and determine which competitive advantage to emphasize in your marketing communications mix. To test your skills, you evaluate a Manhattan restaurant's marketing strategy, and determine the best course of action to suit the target market. Finally, you review a set of guidelines that can be used as a template for developing effective programs of your own.

    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 issuing, and production
    • Identify effective marketing and merchandising strategies for a foodservice operation
    • Assess the effectiveness of these systems
    
    
• Foodservice Management: Control Systems and Related Systems
  • This course explores the functions of management and looks at the stages foodservice managers grow through as they progress from assistant managers to unit managers and finally to multi-unit managers. It looks at various devices such as schedules, forecasts, and operational statements managers use to guide their operations and monitor the effectiveness of each of the other foodservice systems.

    In this course, you learn the causes of loss, and practice the techniques you can use to prevent loss from happening. Using a case study as context, you explore several management roles and react to different proposals provided.

    The course explains how managers use operational systems to procure the correct products, and ensure that the quality and yield of the products are maintained as they flow into production. In the course, you find out how to establish systems for purchasing, receiving, and storage. You learn to use standardized recipes and plate presentations to help assure that consistent, high-quality food items reach the customer.

    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 issuing, and production
    
    
• Introduction to Restaurant Revenue Management
  • This course demonstrates that, by manipulating meal duration and price, restaurant managers can maximize revenue using the restaurant revenue management approach. Learn the key concepts of revenue management, and find out how others have implemented this approach successfully, increasing revenue from two to five percent.

    In this course, you learn to view the restaurant’s revenue capability using the concept of “revenue per available seat hour” and you learn how to calculate this value. You discover the value of identifying hot, warm, and cold revenue periods and learn how to maximize revenue in each. You are introduced to the five steps in the revenue management process and discover the conditions necessary for the successful implementation of the revenue management approach.

    Benefits to the Learner
    After completing this course, you will be able to:

    • Develop detailed recommendations for improving revenue
    • Implement strategies to increase hot, warm, and cold revenue periods
    • Analyze the potential return on investment associated with implementing restaurant revenue management strategies
    • Measure the improvement associated with implementation of strategies developed using restaurant revenue management
    
    

Technical Requirements

With all eCornell courses, access is easy. Participants only need a computer and an Internet connection. To view specific technology requirements, visit our Technology Requirements page.

 
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