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Foodservice Management Systems: Issues and Concepts

Course ID: SHA07
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.

Certificate Information

This course can be applied toward the following certificates:

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.

Enrollment

Price: $1145.00

Add to Cart

To register, click 'Add to Cart' 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.

Next 3 Course available dates are:

March 31, 2010
May 26, 2010
July 21, 2010

Click 'Add to Cart' to see available dates beyond July 21, 2010.

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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.

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.