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Master Certificate in Foodservice Management

Certificate ID: SHAC2
Create and implement strategies to improve the profitability of foodservice operations through financial management, human-resource management, superior service, and a competitive value proposition.

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 Master 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. In addition, participants learn about strategies to increase profitability through improved human-resource management, financial management, superior service, and the creation of a competitive marketing position that builds their value proposition.

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.

Enrollment

$9160 - Buy now and pay only $6870.00 (Save $2290!)

To register, click 'Add to Cart' at right, or contact an Enrollment Counselor at info@ecornell.com or 1-866-326-7635 (+1-607-330-3200 from outside the United States).

Certificate programs are eligible for eCornell Payment Plans. Discounts are available for military personnel, veterans, and Cornell University Alumni. eCornell programs are not eligible for financial aid or federal Pell Grants. Contact an enrollment counselor for more information.

Courses in this Certificate

• Managing People More Effectively

  • Do you manage time well? Do time-robbers inhibit your productivity? How can you prioritize tasks? Delegate more effectively? How do you reduce your personal stress and that of your employees? This program helps you manage time and stress and implement strategies to increase productivity. You'll learn how to analyze your work habits and activities. How to gain control over time-management situations. How to reduce your personal stress, and how to counsel "stressed-out" employees.

    This program teaches you how to set priorities and take control of events, so events don't control you. You'll learn how to transform your priorities into concrete and measurable goal statements. You'll learn how to distinguish between urgent and important crises. How to diagnose stress in employees and how to offer employees effective counseling.

    Course Description
• Marketing Analysis in the Hospitality Industry

  • The first in a two-part series, this program provides a basic understanding of marketing analysis in the hospitality industry as the first step in a process that evolves from the strategic to the tactical. Through case studies and real-life examples, you will gain an understanding of marketing's role in the organization as a strategic initiative, central to the organization's ability to identify and satisfy customers.

    The program introduces the marketing process continuum, discusses key value drivers for customers in the hospitality industry, and provides hands-on practice in conducting marketing research. You'll learn how to collect and interpret data, analyze customer behavior, and perform a SWOT analysis. This is the first stage in the development of a marketing plan that defines the organization's business strategy.

    Course Description
• Principles of Financial Accounting in the Hospitality Industry

  • You don't have to be an accountant to grasp the fundamentals of hospitality accounting. In non-technical terms, this program teaches you how to read, compose, and communicate financial information. You will see how income statements, balance sheets, and cash flow statements describe a business and its performance. After completing the program, you will be better able to gather, understand, and share financial data within your organization. You will make more effective presentations and better decisions, setting the stage for your own career advancement.

    This program will teach you relevant accounting terms and concepts as they apply in the hospitality industry, including the Uniform System of Accounts. You will learn the relevance of various transaction types and accounting principles, how to assign the proper category when processing a transaction, and how to track the financial performance of a business using our unique Integrated Accounting Spreadsheet (IAS) system.

    Course Description
• Marketing Planning in the Hospitality Industry

  • This is the second course in a two-part series. This course teaches you how to design, develop, implement, and evaluate a comprehensive marketing plan. Through a program-long case study and numerous anecdotal examples, you will learn how to identify a target market and develop a marketing mix (involving product, price, promotion, and place) specific to that market and its particular needs. You'll investigate advertising, direct mail, public relations, and sales promotion strategies designed to reach and retain your target customers and increase your market share.

    Segmenting markets and targeting customers is becoming increasingly vital to success in the hospitality industry. This course will help you determine market positioning and create an appropriate marketing plan. Make better decisions about marketing issues from pricing and advertising to menu design and guest-frequency series.

    Course Description
• Foodservice Management Systems: Issues and Concepts
  • Learn the key elements to successful foodservice operations in hotels, restaurants, and other outlets. You will learn about the current issues and challenges affecting foodservice operations. You will be able to identify strategies for managing trends and fads, and identify strategies for influencing customer value perception. The course will enable you to distinguish the different phases of a restaurant life cycle. You will also learn how to leverage the systems approach to maximizing the profits of your foodservice operations.
    Course Description
• Foodservice Management Systems: Operations

  • This program examines the systems approach to foodservice management, specifically as it relates to the menu planning, purchasing, receiving, storage, production, control and management, and marketing and merchandising systems.

    In this program you will learn to identify the function and components of several foodservice systems, and to assess their effectiveness. Areas covered include menu-planning and menu-pricing systems, where you will have the opportunity to evaluate menu layout, design, and current menu trends, and how to match your menu pricing strategy to specific objectives.

    In examining other systems, you will learn how to select suppliers, identify receiving pitfalls, standardize methods for food preparation and presentation, and maximize your advertising and promotion mix.

    Course Description
• Developing a Baseline for Restaurant Revenue Management
  • This course examines the restaurant revenue management theory of achieving maximum profits in food and beverage operations and applies necessary metrics and analysis tools to establish a revenue management baseline.
    Course Description
• Developing and Implementing a Strategy for Restaurant Revenue Management

  • Starting from baseline data, this course will explore implementing restaurant revenue management strategies in order to achieve maximum profits in foodservice operations.

    Course participants will learn to develop detailed recommendations for improving revenue using restaurant revenue management. You will analyze the potential return on investment associated with implementing restaurant revenue management strategies, as well as how to measure the improvement associated with implementation of those strategies.

    Course Description

Accreditation

Participants who successfully complete the required courses will receive a Master Certificate in Foodservice Management from Cornell University’s School of Hotel Administration.
Note that Participants who elect to pursue this certificate are not eligible to earn a Master Certificate in the Essentials of Hospitality Management.

ACE CREDIT Recommendation

The American Council on Education recommends this Certificate Program for up to 6 semester hours in Foodservice Management in the upper division baccalaureate degree category.

Technical Requirements

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.

 
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