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.
About the course
Among the swirl of activity in food and beverage service, financial management is a function that sometimes loses priority, despite its vital function.
Understanding and managing your food and beverage operation’s income statement (profit and loss statement) can lead to better decision making and can position you to succeed. Learn how to get a hold of your organization’s finances and make informed decisions based on profit and performance.
- Creating an income statement that properly records the information that is critical to your specific type of restaurant
- Interpreting your data, identifying trends, and catching issues that can have a positive or negative impact on your operation
- Analyzing your financial and performance information to identify, implement, and evaluate improvement solutions
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.