SHAC3
Certificate in Foodservice Management
Manage menu planning, purchasing, receiving, storage, production, and delivery. Identify strategies for further improvement and implement them to increase overall revenue.
Price: $3999.00
Enrollment Information
Description
Each year, hundreds of professionals who want to sharpen their existing skills, develop new skills, and enhance their understanding of Foodservice Management participate in executive education programs from Cornell’s School of Hotel Administration. eCornell has worked hand-in-hand with the Hotel school to adapt its renowned Professional Development Program for convenient online delivery as the Certificate in Foodservice Management.
This certificate examines the issues and challenges of the foodservice industry and outline strategies that contribute to a successful foodservice operation. Courses focus on a systems approach to foodservice management. Participants learn how to manage the major areas of menu planning, purchasing, receiving, storage, production, and control systems. They assess the effectiveness of several foodservice systems, use a service blueprint to improve the service delivery process and increase profits, and examine such variables as client flow, menu planning, dining time, optimal table mix, meal duration, and variable pricing.
Once the most effective strategies have been identified, participants focus on how to implement desired changes efficiently to produce measurable improvement in market share and overall revenue for their foodservice operation.
Note: eCornell courses can be used to satisfy requirements for on-campus Professional Development Program certificates as well as online Foodservice Management certificates. Two online courses (15 hours of instruction per course) are equal to one on-campus course (30 hours of instruction per course).
Who Should Take This Certificate?
This certificate is appropriate to foodservice professionals from hotels, chain and independent restaurants, and other hospitality outlets looking to increase profits and advance their careers. It is also ideal for hospitality professionals from other disciplines seeking to transition into foodservice positions.
SHA07
Foodservice Management Systems: Issues and Concepts
Maximize the profits of food-service operations by managing trends and influencing customer perceptions of value. Use the systems approach to maximize the profit of food operations.
Course Details
SHA08
Foodservice Management Systems: Operations
Assess the effectiveness of food-service systems and improve profitability. Evaluate menu layout, design, trends, and pricing strategies and how your menu fits with organizational objectives.
Course Details
SHA09
Developing a Baseline for Restaurant Revenue Management
Maximize profits in food and beverage operations through restaurant revenue management theory. Learn the metrics and analysis tools used to establish a revenue management baseline.
Course Details
SHA10
Developing and Implementing a Strategy for Restaurant Revenue Management
Implement a restaurant revenue management strategy to increase return on investment. Measure improvement associated with implementation, and develop detailed recommendations to further increase revenue.
Course Details
Accreditation
Participants who successfully complete the required courses will receive a Certificate in Foodservice Management from Cornell University’s School of Hotel Administration.
ACE CREDIT Recommendation
The American Council on Education recommends this Certificate Program for 3 semester hours in Foodservice Management or Culinary Arts Management in the upper division baccalaureate degree category.
With all eCornell courses, access is easy. Participants only need a computer and an Internet
connection. To view specific technology requirements, visit our
Technology Requirements page.
