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Gain an in-depth understanding of the numerous and complex management, marketing, and financial components of restaurant properties. In this course, which incorporates a case-study approach and on-site visits, examine and evaluate the criteria that determine excellence in food and beverage management. Discuss the internal factors that could impede facilities’ profitability and effective risk management. Learn the current practices of the finest restaurants in the world in regard to financial, marketing, technological, and internal communication techniques. Topics include a review of technological interface between departments and point-of-sale systems, human resource management, interdepartmental communications, service excellence, financial analysis and reporting, revenue and cost management, analysis of management contractual agreements, the legal aspects of food service, and leadership considerations.
http://www.sps.nyu.edu/content/scps...953