Meeting the Challenges of Foodservice Management
Success in the restaurant business is based upon the ability to know what characterizes a sustainable customer base, and to be able to serve the needs and expectations of that base better than your competition does.
This course identifies major challenges facing foodservice operations and prepares foodservice professionals for success by investigating key topics necessary for planning, opening, and managing a foodservice operation. The participants will learn what makes an operation successful and develop a holistic approach to restaurant management while learning about food systems, labor management, equipment and technology, revenue management and market position.
Who Should Take this Course?
This course is designed for Foodservice professionals who wish to learn success strategies in facing major challenges in planning, opening and managing a foodservice operation.
Participants who complete this course 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
- Stephen A. Mutkoski, Ph.D., Professor Emeritus, Wine Education & Beverage Mgmt. , School of Hotel Administration, Cornell University
Estimated Hours to Complete Course: 6.0
About the School of Hotel Administration
The School of Hotel Administration at Cornell University 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. For more information, visit sha.cornell.edu.