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Course Objectives
During several months of needs analysis, we asked foodservice directors around the country for the three key things every campus foodservice manager needs to know. Meal plan management was at the top of nearly every list. It's a topic unique to the collegiate foodservice industry and critical knowledge to do your job. And now we've made training on it easily accessible in this online course.
When you have completed this course, you should be able to:
- Distinguish the basic types of meal plans
- Describe the primary features of each basic type
- Explain the impact of each basic type on the college community
- Identify the financial impact of implementing each basic meal plan type
- Determine the most appropriate option when changing meal plans
- Explain the cultural impact of implementing a new meal plan
- Devise a plan for communicating a meal plan change
- Select appropriate methods for measuring the results of implementing the plan
Target Audience
This course has been written especially for these individuals at colleges and universities:
- Foodservice directors
- Assistant/Associate directors
- Foodservice managers who need to know about meal plans for on-the-job performance
- Foodservice managers who need to know about meal plans to enhance their potential for promotion
Others who might be interested in the course include anyone who would like to widen their understanding of collegiate meal plans, their financial structures, and the decision-making process for implementing or changing a meal plan:
- Contract administrators
- Auxiliary service directors
- Housing directors
- Business officers
- Union directors
- Student affairs directors
- And others
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Sponsors
We would like to thank the following sponsors for making this online course possible:
- The CBORD Group, Inc.
- Clarion Group
- FoodMark/Campus Dining, Inc.
- Porter Consulting Worldwide, Inc.
- Wilkie Enterprises
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