Foodservice Management SHAC12 | Strategic Management | Marketing

eCornell Online Professional Development Programs

Certificate Program in

Foodservice Management

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revenue management. Service. Who Should Enroll in This Certificate? Foodservice professionals from hotels. You’ll also learn to take an exacting. Become a successful foodservice manager and learn from the professionals at one of the world’s most prestigious hospitality schools. training. and HR Systems SHA507: Foodservice Management: Menu Planning and Marketing. better financial management and superior customer service. Foodservice Management Certificate from Cornell University Get ready to increase profitability and enhance your organization’s reputation with this Foodservice Management certificate from eCornell. purchasing.Certificate Program in Foodservice Management Certificate Information This certificate program is comprised of 5 online courses: SHA505: Meeting the Challenges of Foodservice Management SHA506: Foodservice Management: Marketing. meal duration. table mix. the School of Hotel Administration at Cornell University. production. You’ll adopt industry best practices and develop the knowledge and skills required to manage a world-class foodservice operation. Description High-performing foodservice managers stay involved in nearly every aspect of the business: operations. and delivery into the business model. powered by . Accreditation Employ additional strategies and improve operation through effective humanLearners who successfully complete this program receive a resource allocation. customer service and more. receiving. marketing. and other hospitality organizations who are responsible for their organization’s overall performance. Generate positive revenue and enhance your foodservice operation's reputation for service and quality. merchandising. human resources. storage. dining time. time-tested approach to positive revenue management by leveraging client flow. and Merchandising Strategies SHA508: Foodservice Management: Control Systems and Related Systems SHA509: Introduction to Restaurant Revenue Management Certificate Overview Explore the functions of foodservice management and learn to use a systems approach to food production and restaurant operations. This certificate series explores various functions of management and encourages a systems approach to food production by integrating menu planning. chain and independent restaurants. and variable pricing.

Mutkoski. Who Should Take This Course? This course is designed for foodservice professionals involved in planning.D. sweeping trends. and managing an operation. high workforce turnover. equipment and technology. and wildly variable business costs are just a few of the challenges foodservice managers face every day. opening and managing a foodservice operation. shifting demographics and economies. Customer retention. Description Restaurant management is among the most challenging of professions. Benefits to the Learner After completing this course. opening. passing fads. This course prepares foodservice managers for success by teaching the fundamentals and practical skills involved in planning. you will be able to: Identify the factors that drive a restaurant’s success or failure Discuss current issues and challenges affecting foodservice operations Employ strategies to manage trends and fads powered by .Meeting the Challenges of Foodservice Management SHA505 Authoring Faculty Stephen A. revenue management and market position. labor management. Sponsoring School Cornell University’s School of Hotel Administration Total Learning Time Approximately 3 to 6 hours over a period of 2 weeks for each course. You’ll find out exactly what makes an operation successful and develop a holistic approach to restaurant management while learning about food systems. Ph.

The key lies in foodservice market research. The course also shows how a manager can use HR systems to achieve better results in recruitment.Foodservice Management: Marketing. a systems approach to customer service and operations. selection. Ph. orientation. Explore sources of market data and information. and proper lifecycle management strategy. analyze and make smart decisions about business processes.D. staffing and scheduling can help you find the right balance between the three to optimize restaurant efficiency. training and retention. Mutkoski. Sponsoring School Cornell University's School of Hotel Administration Total Learning Time Approximately 3 to 6 hours over a period of 2 weeks for each course. Learn to hire and train staff who can deliver the kind of food and service that suits the company brand and addresses customer expectations. Service. Who Should Take This Course? This course is designed for foodservice professionals interested in creating a positive customer service experience and increasing revenue by taking a systems approach to operations and human resources. taking a more strategic approach to influencing value perception. Position your restaurant for long-term sustainability by incorporating market research. market research can help drive decisions about service style and service level. and HR Systems SHA506 Authoring Faculty Stephen A. you will be able to: Assess your market using market research data Develop a restaurant concept Influence customer value perception Use service systems and human resources systems more effectively powered by . Description As the old business maxim goes. Benefits to the Learner After completing this course. learn how to monitor the customer service experience and use research information to develop a new business concept or even reposition an existing concept. “You can’t manage what you don’t measure”. Success in high-volume foodservice hinges on management’s willingness and ability to measure. In understanding customer values and meeting expectations. Observing the correlations between reservation policy.

storage. you will be able to: Explain the value of foodservice operation systems for menu planning. and production Identify effective marketing and merchandising strategies for a foodservice operation Assess the effectiveness of these systems powered by . You’ll then formulate your own plan for the restaurant by setting up the perfect marketing mix. Learn how to properly evaluate a menu and understand the psychology behind layout. There’s far more to a menu than meets the eye. Winning over a customer rests on meeting--or better yet--exceeding their expectations based on the menu and delighting them to the degree that you win their loyalty. You’ll then examine various functions of marketing and merchandising in foodservice by evaluating a Manhattan restaurant's overall business strategy. language. pricing and design.D. and wish to incorporate successful marketing and merchandising strategies into their foodservice operation. Benefits to the Learner After completing this course. This course lays out how to create and design an appealing menu. and Merchandising Strategies SHA507 Authoring Faculty Stephen A. one that aligns with your business’ values and goals. Description A critical element in the marketing of your foodservice business is the menu. receiving. Sponsoring School Cornell University's School of Hotel Administration Total Learning Time Approximately 3 to 6 hours over a period of 2 weeks for each course. purchasing. Ph. Mutkoski. it’s the key to establishing and reinforcing the business’ brand or personality. Who Should Take This Course? This course is designed for foodservice professionals who plan menu content design and layout.Foodservice Management: Menu Planning and Marketing. combining effective menu-building with an sophisticated merchandising strategy.

Ph. and develop systems to prevent it. and production powered by . storage. you’ll learn specifically how to establish quality and efficiency control over purchasing. Examine the conditions that allow for loss. Benefits to the Learner After completing this course. Mutkoski. profitable business requires the right system of methods. receiving. reporting. Sponsoring School Cornell University's School of Hotel Administration Total Learning Time Approximately 3 to 6 hours over a period of 2 weeks for each course. receiving. you explore different management roles to assess control systems and their effectiveness. Who Should Take This Course? This course is designed for foodservice managers who look to take on greater responsibility and advance in their career by implementing operational systems that support key business objectives and increase profitability. high-quality dining experience.D. scheduling. Using cases studies as context. minimize loss and to optimize the processes involved in foodservice operation. purchasing. In this course. forecasting—everything it takes to create a sustainable. production management. you will be able to: 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. analysis. Purchasing. 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. Description Control Systems are used to manage costs. and storage of products as they flow into production.Foodservice Management: Control Systems and Related Systems SHA508 Authoring Faculty Stephen A. All of these control systems are designed to ensure that your customers enjoy a consistent. controls and protocols.

warm. you can create conditions and manipulate factors such as meal duration and price to bring in more revenue. You can determine a restaurant's revenue capability by calculating its "revenue per available seat hour".Introduction to Restaurant Revenue Management SHA509 Authoring Faculty Sherri Kimes.D. With the Restaurant Revenue Management (RRM) system. Sponsoring School Cornell Universities School of Hotel Administration Total Learning Time Approximately 3 to 6 hours over a period of 2 weeks for each course. you will be able to: Develop detailed plans for improving revenue Modify business practices to accommodate for hot. and discover the value of identifying and modifying business practices to accommodate hot.. You’ll also review case studies of restaurants around the world that have used the RRM system and have seen two to five percent revenue increases. Learn key the concepts of Restaurant Revenue Management. and cold revenue periods. Who Should Take This Course? This course is designed for the foodservice manager interested in systems and strategies that can increase revenue at their establishment. and learn the five-step approach to establishing a revenue-management system. Learn the five steps of the revenue management process and examine the conditions necessary for proper implementation. examine methods of measuring revenue-management success. Ph. and cold revenue periods Analyze the potential return on investment associated with implementing restaurant revenue management strategies Measure improvements made by restaurant revenue management strategies powered by . compare those measures to traditional indicators of success. Benefits to the Learner After completing this course. Professor Description In this course you’ll learn how to assess a restaurant’s revenue capability and how to maximize its profitability. warm.

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