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School of Hotel Administration

Managing Your Food and Beverage Supply Chain

Sep 25, 2019
Online
USD 769
Oct 9, 2019
Online
USD 769
Nov 6, 2019
Online
USD 769
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Description

Your operation’s brand is comparable to having a contract with the customer, and the expectation is that value will be delivered in relative accordance with price and quality of service. But keeping food costs down is no easy task. In fact, it’s one of the most detail-oriented, scientific processes that go into running a restaurant and there are many challenges with keeping food costs controlled.

In this course, you’ll learn to optimize your operation’s profits by effectively managing your selection, procurement, receiving, storage and inventory management processes.

Topics Include

  • Evaluating recipes and product specifications to ensure quality and consistency
  • Determining how much product to purchase
  • Choosing the right suppliers for your needs
  • Evaluating receiving practices and identifying opportunities to reduce cost and waste
  • Applying best practices in storage and inventory control

Who should attend

This course is ideal for individuals involved in the operation and financial performance of a restaurant or food and beverage service, from line-level employees through general management; individuals who are new to the food and beverage industry and need to learn more about the specifics around restaurant operations; and students from every continent and from a diverse range of organizations, including franchisees, managed service contractors such as stadiums or arenas, hospitals, airlines and caterers. Students who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from this course.

Experts

Biography Cheryl Stanley is a lecturer in food and beverage management at the Cornell School of Hotel Administration (SHA). She has been involved with food since the age of ten, when she started her own chocolate business, "Cheryl''s Chocolates." Following her interest in food, she attended SHA ...
Biography Alex M. Susskind is an associate professor at the School of Hotel Administration and a member of the graduate field of communication at Cornell University. He earned his PhD in communication (with cognates in organizational communication and organizational behavior) from Michigan State...

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