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Industry

Hospitality Leadership Through Learning
Industry

Foodservice Management Systems: Issues and Concepts

Course Cost US$1,145
Number of Hours to Complete Course: 15
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This course is part of an Online Certificate.

Course Focus

This course examines the issues and concepts that contribute to successful foodservice operations, as well as the importance of the systems approach to foodservice management, specifically as it relates to the marketing, service and human resources systems. You will learn about the current issues and challenges affecting foodservice operations. You'll 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.

Who Should Take this Course?

Foodservice professionals from hotels, chain and independent restaurants, and other hospitality outlets looking to increase profits and advance their careers.

Key Benefits

Provides foodservice professionals with concepts and techniques designed to enhance the market research, service, and human-resource functions in complex food and beverage operations. This course is delivered online and is self-paced. A mentor is available to answer specific questions about the course content and to moderate the online discussions.

Course Topics:

  • Identify the factors that drive a restaurant toward success or failure
  • Use market research to assess your market and to develop a successful restaurant concept
  • Identify the function and components of a service system
  • Describe the key elements of the human resources system

Faculty

  • Stephen A. Mutkoski, Ph.D., Banfi Vinters Professor, Wine Education & Beverage Mgmt., School of Hotel Administration, Cornell University

Levels 1 2 

Course Format:

Our online courses take a problem-based approach to learning, and we build each course around realistic case studies and scenarios. All courses are self-paced, and are managed by an online instructor who leads the online discussions and is available to answer any questions about the course content. You will have a 4-week instructional period at the beginning of the course within which you will complete the required elements of the course. You will have access to the course content for an additional month following the instructional period.

Course sessions begin on Wednesdays.
Please choose from the following course start dates:

Course Code: DLP02FSM1

Completion of this course qualifies for 1.5 Continuing Education Units (CEUs).

  • 03 February 2010
  • 31 March 2010
  • 26 May 2010
  • 21 July 2010
  • 15 September 2010