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Description:
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This certificate examines the issues and challenges of the foodservice industry and outlines strategies that managers can use to meet those challenges. With a focus on a systems approach to foodservice management, it provides the skills needed to assess the effectiveness of several foodservice systems. It explores the functions of management and the stages in the development of a successful high-level manager. It explains the importance of market research and offers effective marketing and merchandising strategies for foodservice operations.
Learn how to manage the major areas of menu planning, purchasing, receiving, storage, and production. Acquire tools for handling customer- and employee-related management challenges and practice skills needed to enhance the customer experience. With menu design and development as a starting point, explore how operations establish and meet customer expectations, a key to success. Learn to increase the effectiveness of marketing, service, and human resources systems and to use them to support your business objectives. |
