Providing food to the public has a lot of legal requirements and consequences if standards aren’t met. You can be prepared to handle food sanitation risks because this course addresses direct experiences every step along the food chain. The materials for this program help define food safety best practices and involved specialists from regulatory agencies, academia, and the foodservice industry to create them. ServSafe materials reflect the latest science, research and FDA Food Code.

Alcohol service involves many risks. Prepare yourself to handle these risks with responsible alcohol training from a trusted and experienced source, the National Restaurant Association.

1 — It All Starts With the Menu

2 — Standardized Recipes Are Critical

3 — Product Purchasing

4 — Product Receiving, Storing, and Issuing

5 — Quality Food Production Standards

6 — Quality Beverage Management Standards

7 — Facilitating Performance of Production Staff

8 — Communicating with Customers

9 — Managing Buffets, Banquets, and Catered Events

10 — Food and Beverage Management: Analysis and Decision Making

1— Alcoholic Beverages

2— The Legal Aspects of Alcoholic Beverage Service

3— The Professional Service of Alcoholic Beverages

4— Beers and Ales

5— Wine

6— Spirits

7— Bar Management

8— Purchasing, Receiving, Storing and Issuing

9— Controlling Bar Costs

10— Marketing Beverage Products Responsibly

1 - Dynamics of Leadership

2 - Leaders Facilitate the Planning Process

3 - Leaders Are Effective Communicators

4 - Leaders Facilitate Employee Performance

5 - Leaders Facilitate Teamwork

6 - Leaders Manage Employee Work Schedules

7 - Leaders Manage Daily Operations

8 - Leaders Manage Meetings

9 - Leaders Manage Compensation Programs

10 - Employee Retention and Terminations

Part 1 Understanding Nutrition Basics

1 — A Market for Nutritious Food

2 — Key Concepts in Nutrition

3 — Understanding Nutritional Standards and Guidelines

4 — The Energy Nutrients-Carbohydrate, Protein and Lipid

5 — Vitamins, Minerals, and Water

Part 2 Establishing Nutrition Programs

6 — Market and Menu Assessment

7 — Food with Nutritional Appeal

8 — Cooking for Health-Culinary Skills in Action

9 — Food Allergens and Special Diets

10 — Developing Your Staff and Defining Responsibilities

11 — Implementing and Evaluating Your Nutrition Program

12 — Menu Labeling Regulations

1 — Introduction to Purchasing

2 — Quality Requirements

3 — Purchase Quantity Requirements

4 — Selecting Vendors

5 — Ordering Products: Pricing Decisions

6 — Ordering Products: Use Effective Procedures

7 — Purchasing Ethics and Vendor Relations

8 — Purchasing Follow-up

1 – The Importance of Cost Control in Restaurants 2 – Restaurant Forecasting and Budgeting 3 – Calculating Food Costs 4 – Determining Menu Prices 5 – Controlling Food Costs in Purchasing 6 – Controlling Food Costs in Receiving, Storage, and Issuing 7 – Controlling Food Costs During Production 8 – Controlling Labor and Other Restaurant Costs 9 – Managing Buffets, Banquets, and Catered Events 10 – Projecting Restaurant Revenue

Human Resources Management & Supervision

1 – Restaurant and Foodservice Operations Are Labor-Intensive

2 – Recruiting and Selecting the Best Employees

3 – Employee Orientation and Training

4 – Foundations of Effective Employee Performance

5 – Facilitating Employees’ Work Performance

6 – Meeting Workshift Standards

7 – Professional Development Programs

8 – Ensuring a Lawful Workplace

9 – Employee Compensation and Benefits

10 – Managing a Safe and Healthy Workplace

1 — Introduction to Accounting and Finance

2 — Planning the Profitable Restaurant

3 — Income Statements (P&Ls)

4 — Budgeting

5 — Managing Cash and Accounts Receivable

6 — Managing Accounts Payable

7 — Controlling Foodservice Costs

8 — Profitable Pricing

9 — Assessing Actual Performance

10 — Accounting and Finance Issues for Restaurant Owners

1 - Introduction to Hospitality and Restaurant Marketing

2 - The Marketing Process in Restaurants

3 - Understanding the Market Environment

4 - Understanding Customer Behavior

5 - Preparing a Marketing Plan

6 - Setting Menu Prices

7 - Communication Channels

8 - Advertising and Sales

9 - Sales Promotions, Publicity, and Public Relations

10 - Menu Marketing

11 - Evaluating the Marketing Effort

1 – The Importance of Customer Service

2 – Customer-Centric Service

3 – Designing and Implementing an Effective Customer Service Program

4 – The Professional Server

5 – Greeting and Seating Customers

6 – Dining-Room Service

7 Guest Payment and Service Recovery

8 – Marketing the Positive Guest Service Experience