Foodservice Management Systems: Operations

Assess the effectiveness of food-service systems and improve profitability. Evaluate menu layout, design, trends, and pricing strategies and how your menu fits with organizational objectives.

Description

This program examines the systems approach to foodservice management, specifically as it relates to the menu planning, purchasing, receiving, storage, production, control and management, and marketing and merchandising systems.

In this program you will learn to identify the function and components of several foodservice systems, and to assess their effectiveness. Areas covered include menu-planning and menu-pricing systems, where you will have the opportunity to evaluate menu layout, design, and current menu trends, and how to match your menu pricing strategy to specific objectives.

In examining other systems, you will learn how to select suppliers, identify receiving pitfalls, standardize methods for food preparation and presentation, and maximize your advertising and promotion mix.

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:

• Menu Planning Systems
  • Overview of foodservice systems
  • Menu planning and menu design
  • Pricing strategies
• Purchasing, Receiving, Storage, and Production Systems
  • Purchasing system: functions and specifications
  • Purchasing system: buying methods and selection of suppliers
  • Receiving system
  • Storage and issuing system
  • Production system
• Control and Management Systems
  • Control system
  • Management system
  • Leasing vs. operating
  • Management tools for financial analysis
• Marketing and Merchandising Systems
  • Functions of the marketing system
  • Designing promotional strategies
  • Checklist for effective advertising
  • Advertising strategies
  • Competitive analysis

Benefits to the Learner

After completing this course, participants will be able to:

• Identify the function and components, and assess the effectiveness of the following:
  • Menu planning system
  • Purchasing system
  • Receiving system
  • Storage system
  • Production system
    Control system
  • Management system
  • Marketing and merchandising strategies for a restaurant

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