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Industry

Hospitality Leadership Through Learning
Industry

Foodservice Management

Equivalent Online Courses

Course Focus

This course presents the basics of profitable foodservice management applicable in hotels, restaurants, resorts, and catering outlets, with a shared emphasis on tactical and strategic issues.

Key Benefits

Participants will acquire/enhance the skills and competencies necessary to improve their ability to manage complex food and beverage operations. Participants will engage in a self-assessment of the market in which they operate and the key competitive elements that drive their success as a restaurant operator and service provider.

Topics include:

  • Factors that drive restaurant success and failure
  • Market analysis
  • Guest service management
  • Complaint management and complaint resolution strategies
  • Menu planning and development
  • Beverage program planning and development
  • Pricing strategies, margin analysis, and revenue management
  • Purchasing, receiving, inventory, and facility controls
  • Understanding your superiors' and subordinates' competencies as a foodservice manager/director

Faculty

  • Alex Susskind, Ph.D., Associate Professor, School of Hotel Administration, Cornell University: Ithaca, New York, U.S.A., (July 8 - 10, 2010)
  • Gregory X. Norkus, M.S., Senior Lecturer, School of Hotel Administration, Cornell University: Singapore, (July 26 - 28, 2010)

Level A

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