Meeting the Challenges of Foodservice Management


Course Overview

Restaurant management is among the most challenging of professions. Customer retention, shifting demographics and economies, high workforce turnover, sweeping trends, passing fads, and wildly variable business costs are just a few of the challenges foodservice managers face every day.

This course prepares foodservice managers for success by teaching the fundamentals and practical skills involved in planning, opening, and managing an operation. You'll find out exactly what makes an operation successful and develop a holistic approach to restaurant management while learning about food systems, labor management, equipment and technology, revenue management and market position.

This course is designed for foodservice professionals involved in planning, opening and managing a foodservice operation.