Application of nutritional information for food service operations is presented. Examples of marketing and implementation of nutritional programs are explored. Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association. Training for first-line supervisors in the food service industry. Supervision of personnel includes hiring, training, evaluating, coaching, disciplining and terminating employees.
Training provides information as a first-line employer.
The supervisor s role and responsibilities are emphasized. Satisfactory completion of this course is required for certification by the Educational Foundation of the National Restaurant Association. Experience working with a computerized foodservice management program. Included are inventory control, recipe adjusting, pricing, and scheduling. The financial reporting reflecting food costs, labor costs, sales income, and profit and loss statements.