An online learning series for supervisors and managers in college and university foodservice looking to gain knowledge and grow skills in financial management. It resides within the Business Administration Domain.
Financial Management for Foodservice is an asynchronous financial management learning series offering seven modules of video instruction complete with templates, worksheets, and supporting materials. Grow your financial management skills in key areas of college and university foodservice including budgets, profit and loss statements, breakeven analysis, menu engineering, benchmarking, writing business plans, and cost benefit analysis. The learning series aligns with the NACUFS Collegiate Dining Body of Knowledge™ Business Administration Domain and is instructed by Rich Neumann, M.S., FMP, director of culinary services (retired), Ohio University. It is a pre-requisite course leading to more advanced financial training and workshops offered by NACUFS. Upon registration, you will have six months to complete the course.
Additional information on Financial Management for Foodservice is available through this video.
- Learn to create a budget using financial history and how forecasting can help you better manage the finances of your operation.
- Learn how to use a profit and loss statement to manage, budget, and forecast your operations.
- Be introduced to a breakeven analysis and understand how it can be applied to improve your dining operations.
- Learn how to manage your operations profitability through menu management and engineering.
- Learn how to use the NACUFS Operating Performance Benchmarking Survey to optimize your operation through identifying your strengths and pinpointing opportunities for improved performance.
- Learn how to write an effective business plan.
- Be introduced to a cost-benefit analysis and how it can be used to manage campus projects.
Note: No cancellations or refunds will be offered for the Financial Management for Foodservice program.
To purchase Financial Management for Foodservice, click here.
Online registration is preferred, however, a paper registration form is available.