Whether you are a restaurant, coffee house, even a cocktail bar, your beverage program can have a big impact on your profitability, but it comes with a good deal of risk.
Understanding everything that is involved in offering wine, beer, spirits, and nonalcoholic beverages and applying discipline to your product selection, pricing, list design, and rigorous controls can minimize certain risks and position you for financial success.
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
- Professionals from a diverse range of organizations, including franchisees, managed service contractors such as stadiums or arenas, hospitals, airlines, caterers
- Professionals who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from these courses