Who should attend
- General managers and line-level employees involved in the operation and financial performance of a restaurant or food and beverage service
- Managed service contractors for stadiums, arenas, hospitals, airlines, franchises, and catering
- Professionals new to the food and beverage industry
- Non-restaurant professionals looking to be conversant in operations of food and beverage providers
- Caterers, restaurateurs, event space managers, property managers, corporate event managers
About the course
In this course, you will explore the opportunities and challenges that come with opening a food and beverage establishment. You will review a case study describing an existing F&B operation and explore the steps involved in creating a business plan. You will also examine strategies for determining if your business idea will be successful in the market.
Participants who complete this course will be able to...
- Evaluate how well a fictional restaurant is matching the concept that launched the business
- Offer suggestions for equipment that best meets the concept of an existing restaurant
- Identify key drivers of potential business in the market that you will operate in
- Evaluate the financial viability of a restaurant and offer recommendations for next steps
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 University...
Because of COVID-19, many providers are cancelling or postponing in-person programs or providing online participation options.
We are happy to help you find a suitable online alternative.