eCornell Online Professional Development Programs

Certificate Program in

Foodservice Management

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Certificate Program in

Foodservice Management
Certificate Information
This certificate program is comprised of 5 online courses: SHA505: Meeting the Challenges of Foodservice Management SHA506: Foodservice Management: Marketing, Service, and HR Systems SHA507: Foodservice Management: Menu Planning and Marketing, and Merchandising Strategies SHA508: Foodservice Management: Control Systems and Related Systems SHA509: Introduction to Restaurant Revenue Management

Certificate Overview
Explore the functions of foodservice management and learn to use a systems approach to food production and restaurant operations. Generate positive revenue and enhance your foodservice 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 Cornell University. Youll adopt industry best practices and develop the knowledge and skills required 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 learn to take an exacting, time-tested approach to positive revenue management by leveraging client flow, dining time, table mix, meal duration, and variable pricing. Accreditation Employ additional strategies and improve operation through effective humanLearners who successfully complete this program receive a resource allocation, better financial management and superior customer service. Foodservice Management Certificate from Cornell University Get ready to increase profitability and enhance your organizations reputation with this Foodservice Management certificate from eCornell.

Who Should Enroll in This Certificate?

Foodservice professionals from hotels, chain and independent restaurants, and other hospitality organizations who are responsible for their organizations overall performance.

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Meeting the Challenges of Foodservice Management SHA505

Authoring Faculty
Stephen A. Mutkoski, Ph.D.

Description
Restaurant management is among the most challenging of professions. Customer retention, shifting demographics and economies, high workforce turnover, sweeping trends, passing fads, 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 exactly 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.

Sponsoring School
Cornell Universitys School of Hotel Administration

Total Learning Time

Approximately 3 to 6 hours over a period of 2 weeks for each course.

Who Should Take This Course?

This course is designed for foodservice professionals involved in planning, opening and 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

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Foodservice Management: Marketing, Service, and HR Systems SHA506

Authoring Faculty
Stephen A. Mutkoski, Ph.D.

Description
As the old business maxim goes, You cant manage what you dont measure. Success in high-volume foodservice hinges on managements willingness and ability to measure, analyze and make smart decisions about business processes. The key lies in foodservice market research. In understanding customer values and meeting expectations, market research can help drive decisions about service style and service level, taking a more strategic approach to influencing 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 reposition 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 in recruitment, selection, orientation, training and retention. Learn to hire and train staff who can deliver the kind of food and service that suits the company brand and addresses customer expectations. Position your restaurant for long-term sustainability by incorporating market research, a systems approach to customer service and operations, and proper lifecycle management strategy.

Sponsoring School
Cornell University's School of Hotel Administration

Total Learning Time

Approximately 3 to 6 hours over a period of 2 weeks for each course.

Who Should Take This Course?

This course is designed for foodservice professionals interested in creating a 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

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Foodservice Management: Menu Planning and Marketing, and Merchandising Strategies SHA507
Authoring Faculty
Stephen A. Mutkoski, Ph.D.

Description
A critical element in the marketing of your foodservice business is the menu. Theres far more to a menu 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 expectations 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 own plan for the restaurant by setting up the perfect marketing mix, combining effective menu-building with an sophisticated merchandising strategy.

Sponsoring School
Cornell University's School of Hotel Administration

Total Learning Time

Approximately 3 to 6 hours over a period of 2 weeks for each course.

Who Should Take This Course?

This course is designed for foodservice professionals who plan menu content design and layout, and wish to incorporate successful marketing and merchandising strategies into 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

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Foodservice Management: Control Systems and Related Systems SHA508

Authoring Faculty
Stephen A. Mutkoski, Ph.D.

Description
Control Systems are used to manage costs, minimize loss and to optimize the processes involved in foodservice operation. Purchasing, production management, scheduling, analysis, reporting, 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 they use as they progress toward positions of greater responsibilityfrom the assistant manager all 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 cases studies as context, you explore different management roles to assess control systems and their effectiveness. All of these control systems are designed to ensure that your customers enjoy a consistent, high-quality dining experience.

Sponsoring School
Cornell University's School of Hotel Administration

Total Learning Time

Approximately 3 to 6 hours over a period of 2 weeks for each course.

Who Should Take This Course?

This course is designed for foodservice managers who look to take on greater responsibility and advance in their career by implementing operational systems 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

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Introduction to Restaurant Revenue Management SHA509

Authoring Faculty
Sherri Kimes, Ph.D., Professor

Description
In this course youll learn how to assess a restaurants revenue capability and how to maximize its profitability. With the Restaurant Revenue Management (RRM) system, you can create conditions 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 measuring revenue-management success, compare those measures to traditional indicators of success, and learn the five-step approach to establishing a revenue-management system. You can determine a restaurant's revenue capability by calculating its "revenue per available 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 around the world that have used the RRM system and have seen two to five percent revenue increases.

Sponsoring School
Cornell Universities School of Hotel Administration

Total Learning Time

Approximately 3 to 6 hours over a period of 2 weeks for each course.

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 with implementing restaurant revenue management strategies Measure improvements made by restaurant revenue management strategies

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