Essentials of Food Service Management
The Essentials of Food Service Management Microcredential prepares individuals with the skills necessary to manage food service operations through food sanitation and safety, food service cost control management, and food operations purchasing and layout content. Individuals completing the Microcredential will receive the National Restaurant Association’s Educational Institute Servsafe certification.
Transferable skills include customer service, decision-making, persuasion, and management of resources. Included courses:
Included courses:
CMR 252 - Sanitation and Safety Principles
CMR 351 - Controlling Food and Beverage Labor Costs
CMR 352 - Food Service Management
Skills / Knowledge
- deductive reasoning
- monitoring
- coordination
- critical thinking
- judgment and decision making
- complex problem solving
- time management
- management of material resources
- speaking
- writing
- active listening
- problem sensitivity
- number facility
- selective attention
- service orientation
- management of personnel resources
- reading comprehension
- social perceptiveness
- active learning
- instructing
- negotiation
- persuasion
- learning strategies
- management of financial resources