Your employees are the heart of every food and beverage operation and your most valuable resource, yet so many operators fail to focus attention on employee satisfaction and engagement.
Understanding your role in managing and leading employees can help you to reduce costly turnover, safety incidents, theft, and absenteeism, and can improve your operation’s quality, productivity, guest satisfaction, and profitability.
Who should enroll in this course?
- Individuals involved in the operation and financial performance of a restaurant or food and beverage service, from line-level employees through general management.
- Individuals who are new to the food and beverage industry and need to learn more about the specifics around restaurant operations.
- Students from every continent and from a diverse range of organizations, including franchisees, managed service contractors such as stadiums or arenas, hospitals, airlines and caterers.
- Students who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from these courses.