Foodservice Management SHAC12

7/30/2019 Foodservice Management SHAC12

1/8

eCornell Online ProfessionDevelopment Program

Certificate Program

Foodservice Manageme

866-326-7635

+1-607-330-3200enterprise.ecornell.com

power


2/8

Certi f ic ate Program

Foodservice Manageme

Certificate Information

his certificate program is comprised of 5nline courses:

HA505: Meeting the Challenges ofoodservice Management

HA506: Foodservice Management:Marketing, Service, and HR Systems

HA507: Foodservice Management: Menulanning and Marketing, and Merchandisingtrategies

HA508: Foodservice Management: Controlystems and Related Systems

HA509: Introduction to Restaurant RevenueManagement

Accreditat ion

earners who successfully complete this program receive aoodservice Management Certificate from Cornell University

wered by

Certificate OverviewExplore the functions of foodservice management and learn to use a systems approach to fooproduction and restaurant operations. Generate positive revenue and enhance your foodserv

operation's reputation for service and quality.

Description

High-performing foodservice managers stay involved in nearly every aspect of the business

operations, revenue management, human resources, training, marketing, merchandising,

customer service and more.

Become a successful foodservice manager and learn from the professionals at one of the

worlds most prestigious hospitality schools, the School of Hotel Administration at Corne

University. Youll adopt industry best practices and develop the knowledge and skills req

to manage a world-class foodservice operation.

This certificate series explores various functions of management and encourages a

systems approach to food production by integrating menu planning, purchasing,

receiving, storage, production, and delivery into the business model. Youll also lea

take an exacting, time-tested approach to positive revenue management by

leveraging client flow, dining time, table mix, meal duration, and variable pricing.

Employ additional strategies and improve operation through effective human-

resource allocation, better financial management and superior customer serv

Get ready to increase profitability and enhance your organizations reputatio

with this Foodservice Management certificate from eCornell.

Who Should Enroll in This Certificate?

Foodservice professionals from hotels, chain and independent restaur

and other hospitality organizations who are responsible for their

organizations overall performance.


3/8

Meeting t he Challeng e

Foodservi ce Managem

SHA

Author ing Facul tytephen A. Mutkoski, Ph.D.

Sponsoring Schoolornell Universitys School of Hoteldministration

Total Learning Timepproximately 3 to 6 hours over a period of 2

weeks for each course.

wered by

Description

Restaurant management is among the most challenging of professions. Customer retention,shifting demographics and economies, high workforce turnover, sweeping trends, passing fad

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. Youll find out exa

what makes an operation successful and develop a holistic approach to restaurant manage

while learning about food systems, labor management, equipment and technology, revenu

management and market position.

Who Should Take This Course?

This course is designed for foodservice professionals involved in planning, opening an

managing a foodservice operation.

Benefits to the Learner

After completing this course, you will be able to:

Identify the factors that drive a restaurants success or failure

Discuss current issues and challenges affecting foodservice operations

Employ strategies to manage trends and fads


4/8


Marketing , Servi ce, and HR Sys te

SHA


Sponsoring Schoolornell University's School of Hoteldministration



wered by

Description

As the old business maxim goes, You cant manage what you dont measure. Success inhigh-volume foodservice hinges on managements willingness and ability to measure, analyze

make smart decisions about business processes. The key lies in foodservice market research

understanding customer values and meeting expectations, market research can help drive

decisions about service style and service level, taking a more strategic approach to influenci

value perception.

Explore sources of market data and information, learn how to monitor the customer service

experience and use research information to develop a new business concept or even repo

an existing concept. Observing the correlations between reservation policy, staffing and

scheduling can help you find the right balance between the three to optimize restaurant

efficiency.

The course also shows how a manager can use HR systems to achieve better results

recruitment, selection, orientation, training and retention. Learn to hire and train staff wcan deliver the kind of food and service that suits the company brand and addresse

customer expectations.

Position your restaurant for long-term sustainability by incorporating market rese

a systems approach to customer service and operations, and proper lifecycle

management strategy.


This course is designed for foodservice professionals interested in creatin

positive customer service experience and increasing revenue by taking a

systems approach to operations and human resources.



Assess your market using market research data

Develop a restaurant concept

Influence customer value perception

Use service systems and human resources systems

more effectively


5/8


Menu Plannin g and Market

and Merch andisin g Strateg

SHA





wered by

Description

A critical element in the marketing of your foodservice business is the menu. Theres far moremenu than meets the eye; its the key to establishing and reinforcing the business brand or

personality. Winning over a customer rests on meeting--or better yet--exceeding their expecta

based on the menu and delighting them to the degree that you win their loyalty.

This course lays out how to create and design an appealing menu, one that aligns with your

business values and goals. Learn how to properly evaluate a menu and understand the

psychology behind layout, language, pricing and design.

Youll then examine various functions of marketing and merchandising in foodservice by

evaluating a Manhattan restaurant's overall business strategy. Youll then formulate your

plan for the restaurant by setting up the perfect marketing mix, combining effective

menu-building with an sophisticated merchandising strategy.

Who Should Take This Course?This course is designed for foodservice professionals who plan menu content desig

layout, and wish to incorporate successful marketing and merchandising strategies

their foodservice operation.



Explain the value of foodservice operation systems for menu

planning, purchasing, receiving, storage, and production

Identify effective marketing and merchandising strategies for

a foodservice operation

Assess the effectiveness of these systems


6/8


Control Systems and Related Syste

SHA





wered by

Description

Control Systems are used to manage costs, minimize loss and to optimize the processes invoin foodservice operation. Purchasing, production management, scheduling, analysis, reportin

forecastingeverything 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 t

use as they progress toward positions of greater responsibilityfrom the assistant manage

the way up to the multi-unit manager.

In this course, youll 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 cas

studies as context, you explore different management roles to assess control systems

their effectiveness.

All of these control systems are designed to ensure that your customers enjoy a

consistent, high-quality dining experience.


This course is designed for foodservice managers who look to take on greate

responsibility and advance in their career by implementing operational syste

that support key business objectives and increase profitability.



Assess the effectiveness of a foodservice control system

Assess the effectiveness of a foodservice management system

Explain the value of foodservice operation systems for menu

planning, purchasing, receiving, storage, and production


7/8

Introdu cti on to Restaurant Revenue Managem

SHA

Author ing Facul tyherri Kimes, Ph.D., Professor

Sponsoring Schoolornell Universities School of Hoteldministration



wered by

Description

In this course youll learn how to assess a restaurants revenue capability and how to maximizprofitability. With the Restaurant Revenue Management (RRM) system, you can create condi

and manipulate factors such as meal duration and price to bring in more revenue.

Learn key the concepts of Restaurant Revenue Management, examine methods of measurin

revenue-management success, compare those measures to traditional indicators of success

learn the five-step approach to establishing a revenue-management system.

You can determine a restaurant's revenue capability by calculating its "revenue per availab

seat hour", and discover the value of identifying and modifying business practices to

accommodate hot, warm, and cold revenue periods.

Learn the five steps of the revenue management process and examine the conditions

necessary for proper implementation. Youll also review case studies of restaurants aro

the world that have used the RRM system and have seen two to five percent revenueincreases.


This course is designed for the foodservice manager interested in systems and

strategies that can increase revenue at their establishment.



Develop detailed plans for improving revenue

Modify business practices to accommodate for hot, warm,

and cold revenue periods

Analyze the potential return on investment associated withimplementing restaurant revenue management strategies

Measure improvements made by restaurant revenue

management strategies


8/8

950 Danby Road Suite 150 Ithaca, NY 14850866-326-7635 +1-607-330-3200

[email protected] www.ecornell.com/enterprise

powered by

EDUCEThe New Standard in Collaboration & Social Learning

At eCornell, we believe learning is primarily a social endeavorthat studentslearn as much from their peers as they do from their instructors and the coursecontent itself.

EDUCE, eCornells powerful new learning platform, is a suite of collaborativelearning tools that are engaging and easy to use, heightening the social learningexperience. Principally designed to improve student outcomes and bring aboutgreater practical application, EDUCE also makes learning more enjoyable andrewards participation with measurable results. Collaboration is essential.

Featuring an intuitive interface, EDUCE enhances learning through:

Social NetworkingConnect with eCornell instructorsand coursemates and build on your

Social Prole by integrating withLinkedIN, Twitter and Facebook.Social networking is indispensable topeer collaboration in the new sociallearning environment.

Discussion ForumsForums are central to collaborativee-learning. Engage in thought-provoking discussions with studentsand instructors across the eCornellnetwork. Browsing is quick and easywith simple forum navigation.

Live ChatGet tasks done and questionsanswered instantly by chattingwith colleagues and instructorsin real time.

CommentingComment on course assets, articles,images, videos and much more. View

comments from students past andpresent as you share in the ongoingconversation.

Powerful Search EngineSearch the eCornell network bykeyword for people, articles,classmates, course content and more

Downloadable Audio & VideoFrom MP3 podcasts to videolectures, a growing library of mediais available at your ngertips.

News FeedStay part of the conversation, keeptabs on your community and receiveimportant up-to-date notications

from across the eCornell network.

eCornell continues to set the standard in social learning by deliveringaward-winning online instruction in a collaborative environment

helping students maximize their potential, bothpersonally and professionally

______________

.....

.....__

________
http://www.linkedin.com/groups?about=&gid=2368&trk=anet_ug_grpprohttp://twitter.com/#!/ecornell_onlinehttp://www.facebook.com/ecornell

Foodservice Management SHAC12

Documents

Transcript of Foodservice Management SHAC12