Date
Tuesday, July 16, 2024
Location
Louisville, Kentucky
Registration
Click here to register
Registration limited to 24 participants
Learning topics
- Identifying Opportunities to Increase Revenues and Reduce Expenses
- Designing Dining Plans and Retail Operations to Maximize Revenue while Limiting Expenses
- Capital Planning, Equipment Replacement, and Renovations
- Setting Up Your Financial Management System to Utilize the NACUFS Operating Ratios Survey
- Using the NACUFS Operating Ratios Survey Data to Write a Cost/Benefit Analysis
- Training Your Staff to Use Financial Data
Facilitator
The program will be led by Rich Neumann M.S. FMP Director of Culinary Services, Ohio University (Retired), Part-time Hospitality/Culinary Arts Instructor, Mid-State Technical College, and Freelance Consultant.