Graduate Certificate in Advanced Foodservice Operations
-- ViewingNowThe Graduate Certificate in Advanced Foodservice Operations is a comprehensive course designed for professionals seeking to enhance their skills and advance in the foodservice industry. This program focuses on critical areas such as strategic planning, financial management, and operational efficiency, providing students with the necessary tools to excel in leadership roles.
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⢠Advanced Food Production Management: This unit covers advanced techniques in food production planning, organization, and control. It includes topics such as production scheduling, inventory management, and quality control.
⢠Financial Management in Foodservice Operations: This unit focuses on financial management principles and practices in foodservice operations. Topics include financial statement analysis, budgeting and forecasting, and cost control.
⢠Human Resource Management in Foodservice: This unit explores human resource management principles and practices in foodservice operations. It includes topics such as recruitment and selection, training and development, and performance management.
⢠Advanced Food Safety and Sanitation: This unit covers advanced food safety and sanitation principles and practices in foodservice operations. It includes topics such as Hazard Analysis and Critical Control Points (HACCP), foodborne illness prevention, and regulatory compliance.
⢠Strategic Marketing for Foodservice Operations: This unit focuses on strategic marketing principles and practices in foodservice operations. Topics include market research, brand development, and promotional strategies.
⢠Advanced Menu Development and Design: This unit covers advanced techniques in menu development and design for foodservice operations. It includes topics such as menu engineering, menu psychology, and menu design principles.
⢠Facilities Management and Design in Foodservice: This unit explores facilities management and design principles and practices in foodservice operations. It includes topics such as space planning, equipment selection, and ergonomics.
⢠Advanced Technology in Foodservice Operations: This unit covers advanced technology applications in foodservice operations. It includes topics such as point-of-sale systems, inventory management systems, and social media marketing.
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