Control Systems are used to manage costs, minimize loss and to optimize the processes involved in foodservice operation. Purchasing, production management, scheduling, analysis, reporting, forecasting—everything it takes to create a sustainable, profitable business requires the right system of methods, controls and protocols.
This course explores the functional roles of foodservice managers and the control systems they use as they progress toward positions of greater responsibility—from the assistant manager all the way up to the multi-unit manager.
In this course, you'll learn specifically how to establish quality and efficiency control over purchasing, receiving, and storage of products as they flow into production. Examine the conditions that allow for loss, and develop systems to prevent it. Using case studies as context, you explore different management roles to assess control systems and their effectiveness.
All of these control systems are designed to ensure that your customers enjoy a consistent, high-quality dining experience.