Foodservice Management: Control Systems and Related Systems
This course explores the functions of management and looks at the stages foodservice managers grow through as they progress from assistant managers to unit managers and finally to multi-unit managers. It looks at various devices such as schedules, forecasts, and operational statements managers use to guide their operations and monitor the effectiveness of each of the other foodservice systems. All of these control systems are designed to ensure that customers enjoy a consistent, high-quality dining experience.
Who Should Take this Course?
This course is designed for Foodservice managers who wish to learn to use operational systems to support business objectives, and move up in their organization.
Participants who complete this course will be able to...
- Assess the effectiveness of a foodservice control system
- Assess the effectiveness of a foodservice management
- Explain the value of foodservice operation systems for menu planning, purchasing, receiving, storage and issuing, and production
- Stephen A. Mutkoski, Ph.D., Professor Emeritus, Wine Education & Beverage Mgmt. , School of Hotel Administration, Cornell SC Johnson College of Business
Estimated Hours to Complete Course: 6.0
About the School of Hotel Administration at the Cornell SC Johnson College of Business
The School of Hotel Administration at the Cornell SC Johnson College of Business is shaping the global knowledge base for hospitality management through leadership in education, research, and industry advancement. Accredited by the Association to Advance Collegiate Schools of Business (AACSB), the school provides management instruction in the full range of hospitality disciplines, educating the next generation of leaders in the world's largest industry. Founded in 1922 as the nation's first collegiate course of study in hospitality management, the Cornell School of Hotel Administration is recognized as the world leader in its field.