Upload
prn-cebu
View
228
Download
0
Embed Size (px)
Citation preview
7/30/2019 Foodservice Management SHAC12
1/8
eCornell Online ProfessionDevelopment Program
Certificate Program
Foodservice Manageme
866-326-7635
+1-607-330-3200enterprise.ecornell.com
power
7/30/2019 Foodservice Management SHAC12
2/8
Certi f ic ate Program
Foodservice Manageme
Certificate Information
his certificate program is comprised of 5nline courses:
HA505: Meeting the Challenges ofoodservice Management
HA506: Foodservice Management:Marketing, Service, and HR Systems
HA507: Foodservice Management: Menulanning and Marketing, and Merchandisingtrategies
HA508: Foodservice Management: Controlystems and Related Systems
HA509: Introduction to Restaurant RevenueManagement
Accreditat ion
earners who successfully complete this program receive aoodservice Management Certificate from Cornell University
wered by
Certificate OverviewExplore the functions of foodservice management and learn to use a systems approach to fooproduction and restaurant operations. Generate positive revenue and enhance your foodserv
operation's reputation for service and quality.
Description
High-performing foodservice managers stay involved in nearly every aspect of the business
operations, revenue management, human resources, training, marketing, merchandising,
customer service and more.
Become a successful foodservice manager and learn from the professionals at one of the
worlds most prestigious hospitality schools, the School of Hotel Administration at Corne
University. Youll adopt industry best practices and develop the knowledge and skills req
to manage a world-class foodservice operation.
This certificate series explores various functions of management and encourages a
systems approach to food production by integrating menu planning, purchasing,
receiving, storage, production, and delivery into the business model. Youll also lea
take an exacting, time-tested approach to positive revenue management by
leveraging client flow, dining time, table mix, meal duration, and variable pricing.
Employ additional strategies and improve operation through effective human-
resource allocation, better financial management and superior customer serv
Get ready to increase profitability and enhance your organizations reputatio
with this Foodservice Management certificate from eCornell.
Who Should Enroll in This Certificate?
Foodservice professionals from hotels, chain and independent restaur
and other hospitality organizations who are responsible for their
organizations overall performance.
7/30/2019 Foodservice Management SHAC12
3/8
Meeting t he Challeng e
Foodservi ce Managem
SHA
Author ing Facul tytephen A. Mutkoski, Ph.D.
Sponsoring Schoolornell Universitys School of Hoteldministration
Total Learning Timepproximately 3 to 6 hours over a period of 2
weeks for each course.
wered by
Description
Restaurant management is among the most challenging of professions. Customer retention,shifting demographics and economies, high workforce turnover, sweeping trends, passing fad
and wildly variable business costs are just a few of the challenges foodservice managers face
every day.
This course prepares foodservice managers for success by teaching the fundamentals and
practical skills involved in planning, opening, and managing an operation. Youll find out exa
what makes an operation successful and develop a holistic approach to restaurant manage
while learning about food systems, labor management, equipment and technology, revenu
management and market position.
Who Should Take This Course?
This course is designed for foodservice professionals involved in planning, opening an
managing a foodservice operation.
Benefits to the Learner
After completing this course, you will be able to:
Identify the factors that drive a restaurants success or failure
Discuss current issues and challenges affecting foodservice operations
Employ strategies to manage trends and fads
7/30/2019 Foodservice Management SHAC12
4/8
Foodservi ce Managem
Marketing , Servi ce, and HR Sys te
SHA
Author ing Facul tytephen A. Mutkoski, Ph.D.
Sponsoring Schoolornell University's School of Hoteldministration
Total Learning Timepproximately 3 to 6 hours over a period of 2
weeks for each course.
wered by
Description
As the old business maxim goes, You cant manage what you dont measure. Success inhigh-volume foodservice hinges on managements willingness and ability to measure, analyze
make smart decisions about business processes. The key lies in foodservice market research
understanding customer values and meeting expectations, market research can help drive
decisions about service style and service level, taking a more strategic approach to influenci
value perception.
Explore sources of market data and information, learn how to monitor the customer service
experience and use research information to develop a new business concept or even repo
an existing concept. Observing the correlations between reservation policy, staffing and
scheduling can help you find the right balance between the three to optimize restaurant
efficiency.
The course also shows how a manager can use HR systems to achieve better results
recruitment, selection, orientation, training and retention. Learn to hire and train staff wcan deliver the kind of food and service that suits the company brand and addresse
customer expectations.
Position your restaurant for long-term sustainability by incorporating market rese
a systems approach to customer service and operations, and proper lifecycle
management strategy.
Who Should Take This Course?
This course is designed for foodservice professionals interested in creatin
positive customer service experience and increasing revenue by taking a
systems approach to operations and human resources.
Benefits to the Learner
After completing this course, you will be able to:
Assess your market using market research data
Develop a restaurant concept
Influence customer value perception
Use service systems and human resources systems
more effectively
7/30/2019 Foodservice Management SHAC12
5/8
Foodservi ce Managem
Menu Plannin g and Market
and Merch andisin g Strateg
SHA
Author ing Facul tytephen A. Mutkoski, Ph.D.
Sponsoring Schoolornell University's School of Hoteldministration
Total Learning Timepproximately 3 to 6 hours over a period of 2
weeks for each course.
wered by
Description
A critical element in the marketing of your foodservice business is the menu. Theres far moremenu than meets the eye; its the key to establishing and reinforcing the business brand or
personality. Winning over a customer rests on meeting--or better yet--exceeding their expecta
based on the menu and delighting them to the degree that you win their loyalty.
This course lays out how to create and design an appealing menu, one that aligns with your
business values and goals. Learn how to properly evaluate a menu and understand the
psychology behind layout, language, pricing and design.
Youll then examine various functions of marketing and merchandising in foodservice by
evaluating a Manhattan restaurant's overall business strategy. Youll then formulate your
plan for the restaurant by setting up the perfect marketing mix, combining effective
menu-building with an sophisticated merchandising strategy.
Who Should Take This Course?This course is designed for foodservice professionals who plan menu content desig
layout, and wish to incorporate successful marketing and merchandising strategies
their foodservice operation.
Benefits to the Learner
After completing this course, you will be able to:
Explain the value of foodservice operation systems for menu
planning, purchasing, receiving, storage, and production
Identify effective marketing and merchandising strategies for
a foodservice operation
Assess the effectiveness of these systems
7/30/2019 Foodservice Management SHAC12
6/8
Foodservi ce Managem
Control Systems and Related Syste
SHA
Author ing Facul tytephen A. Mutkoski, Ph.D.
Sponsoring Schoolornell University's School of Hoteldministration
Total Learning Timepproximately 3 to 6 hours over a period of 2
weeks for each course.
wered by
Description
Control Systems are used to manage costs, minimize loss and to optimize the processes invoin foodservice operation. Purchasing, production management, scheduling, analysis, reportin
forecastingeverything it takes to create a sustainable, profitable business requires the right
system of methods, controls and protocols.
This course explores the functional roles of foodservice managers and the control systems t
use as they progress toward positions of greater responsibilityfrom the assistant manage
the way up to the multi-unit manager.
In this course, youll learn specifically how to establish quality and efficiency control over
purchasing, receiving, and storage of products as they flow into production.
Examine the conditions that allow for loss, and develop systems to prevent it. Using cas
studies as context, you explore different management roles to assess control systems
their effectiveness.
All of these control systems are designed to ensure that your customers enjoy a
consistent, high-quality dining experience.
Who Should Take This Course?
This course is designed for foodservice managers who look to take on greate
responsibility and advance in their career by implementing operational syste
that support key business objectives and increase profitability.
Benefits to the Learner
After completing this course, you will be able to:
Assess the effectiveness of a foodservice control system
Assess the effectiveness of a foodservice management system
Explain the value of foodservice operation systems for menu
planning, purchasing, receiving, storage, and production
7/30/2019 Foodservice Management SHAC12
7/8
Introdu cti on to Restaurant Revenue Managem
SHA
Author ing Facul tyherri Kimes, Ph.D., Professor
Sponsoring Schoolornell Universities School of Hoteldministration
Total Learning Timepproximately 3 to 6 hours over a period of 2
weeks for each course.
wered by
Description
In this course youll learn how to assess a restaurants revenue capability and how to maximizprofitability. With the Restaurant Revenue Management (RRM) system, you can create condi
and manipulate factors such as meal duration and price to bring in more revenue.
Learn key the concepts of Restaurant Revenue Management, examine methods of measurin
revenue-management success, compare those measures to traditional indicators of success
learn the five-step approach to establishing a revenue-management system.
You can determine a restaurant's revenue capability by calculating its "revenue per availab
seat hour", and discover the value of identifying and modifying business practices to
accommodate hot, warm, and cold revenue periods.
Learn the five steps of the revenue management process and examine the conditions
necessary for proper implementation. Youll also review case studies of restaurants aro
the world that have used the RRM system and have seen two to five percent revenueincreases.
Who Should Take This Course?
This course is designed for the foodservice manager interested in systems and
strategies that can increase revenue at their establishment.
Benefits to the Learner
After completing this course, you will be able to:
Develop detailed plans for improving revenue
Modify business practices to accommodate for hot, warm,
and cold revenue periods
Analyze the potential return on investment associated withimplementing restaurant revenue management strategies
Measure improvements made by restaurant revenue
management strategies
7/30/2019 Foodservice Management SHAC12
8/8
950 Danby Road Suite 150 Ithaca, NY 14850866-326-7635 +1-607-330-3200
[email protected] www.ecornell.com/enterprise
powered by
EDUCEThe New Standard in Collaboration & Social Learning
At eCornell, we believe learning is primarily a social endeavorthat studentslearn as much from their peers as they do from their instructors and the coursecontent itself.
EDUCE, eCornells powerful new learning platform, is a suite of collaborativelearning tools that are engaging and easy to use, heightening the social learningexperience. Principally designed to improve student outcomes and bring aboutgreater practical application, EDUCE also makes learning more enjoyable andrewards participation with measurable results. Collaboration is essential.
Featuring an intuitive interface, EDUCE enhances learning through:
Social NetworkingConnect with eCornell instructorsand coursemates and build on your
Social Prole by integrating withLinkedIN, Twitter and Facebook.Social networking is indispensable topeer collaboration in the new sociallearning environment.
Discussion ForumsForums are central to collaborativee-learning. Engage in thought-provoking discussions with studentsand instructors across the eCornellnetwork. Browsing is quick and easywith simple forum navigation.
Live ChatGet tasks done and questionsanswered instantly by chattingwith colleagues and instructorsin real time.
CommentingComment on course assets, articles,images, videos and much more. View
comments from students past andpresent as you share in the ongoingconversation.
Powerful Search EngineSearch the eCornell network bykeyword for people, articles,classmates, course content and more
Downloadable Audio & VideoFrom MP3 podcasts to videolectures, a growing library of mediais available at your ngertips.
News FeedStay part of the conversation, keeptabs on your community and receiveimportant up-to-date notications
from across the eCornell network.
eCornell continues to set the standard in social learning by deliveringaward-winning online instruction in a collaborative environment
helping students maximize their potential, bothpersonally and professionally
______________
.....
.....__
________
http://www.linkedin.com/groups?about=&gid=2368&trk=anet_ug_grpprohttp://twitter.com/#!/ecornell_onlinehttp://www.facebook.com/ecornell