— Professional Certification Courses —
Please ask our instructor to recommend which course is best suited for your organization.
The Culinary Management Company also offers training at the location of your choice for your company's team of professionals. Location must meet established standards for classroom training and for participants to complete their examination.
All of the programs that we offer and create are specifically for foodservice and hospitality businesses. On staff, we have a Certified International Instructor and Registered International Proctor that is qualified to travel to our clients to teach specific industry recognized courses and to proctor those examinations.
Contact our training department by email, corporate@culinarymanagement.co, for availability, additional information, and to learn about customized training options and solutions. Featured topics include:
ServSafe Food Protection Manager Certification
Providing food to the public has a lot of legal requirements and consequences if standards aren’t met. You can be prepared to handle food sanitation risks because this course addresses direct experiences every step along the food chain. The materials for this program help define food safety best practices and involved specialists from regulatory agencies, academia, and the foodservice industry to create them. ServSafe materials reflect the latest science, research and FDA Food Code.
ServSafe Responsible Alcohol Service
Alcohol service involves many risks. Prepare yourself to handle these risks with responsible alcohol training from a trusted and experienced source, the National Restaurant Association.
Food & Beverage Management
1 — It All Starts With the Menu
2 — Standardized Recipes Are Critical 3 — Product Purchasing 4 — Product Receiving, Storing, and Issuing 5 — Quality Food Production Standards 6 — Quality Beverage Management Standards 7 — Facilitating Performance of Production Staff 8 — Communicating with Customers 9 — Managing Buffets, Banquets, and Catered Events 10 — Food and Beverage Management: Analysis and Decision MakingBar & Beverage Management
1— Alcoholic Beverages
2— The Legal Aspects of Alcoholic Beverage Service
3— The Professional Service of Alcoholic Beverages
4— Beers and Ales
5— Wine
6— Spirits
7— Bar Management
8— Purchasing, Receiving, Storing and Issuing
9— Controlling Bar Costs
10— Marketing Beverage Products Responsibly
HOSPITALITY & RESTAURANT MANAGEMENT
1 - Dynamics of Leadership
2 - Leaders Facilitate the Planning Process 3 - Leaders Are Effective Communicators 4 - Leaders Facilitate Employee Performance 5 - Leaders Facilitate Teamwork 6 - Leaders Manage Employee Work Schedules 7 - Leaders Manage Daily Operations 8 - Leaders Manage Meetings 9 - Leaders Manage Compensation Programs 10 - Employee Retention and TerminationsNUTRITION
Part 1 Understanding Nutrition Basics
1 — A Market for Nutritious Food
2 — Key Concepts in Nutrition
3 — Understanding Nutritional Standards and Guidelines
4 — The Energy Nutrients-Carbohydrate, Protein and Lipid
5 — Vitamins, Minerals, and Water
Part 2 Establishing Nutrition Programs
6 — Market and Menu Assessment
7 — Food with Nutritional Appeal
8 — Cooking for Health-Culinary Skills in Action
9 — Food Allergens and Special Diets
10 — Developing Your Staff and Defining Responsibilities
11 — Implementing and Evaluating Your Nutrition Program
12 — Menu Labeling Regulations
PURCHASING
1 — Introduction to Purchasing
2 — Quality Requirements
3 — Purchase Quantity Requirements
4 — Selecting Vendors
5 — Ordering Products: Pricing Decisions
6 — Ordering Products: Use Effective Procedures
7 — Purchasing Ethics and Vendor Relations
8 — Purchasing Follow-up
CONTROLLING FOODSERVICE COSTS
1 – The Importance of Cost Control in Restaurants 2 – Restaurant Forecasting and Budgeting 3 – Calculating Food Costs 4 – Determining Menu Prices 5 – Controlling Food Costs in Purchasing 6 – Controlling Food Costs in Receiving, Storage, and Issuing 7 – Controlling Food Costs During Production 8 – Controlling Labor and Other Restaurant Costs 9 – Managing Buffets, Banquets, and Catered Events 10 – Projecting Restaurant Revenue
Human Resources Management & Supervision
1 – Restaurant and Foodservice Operations Are Labor-Intensive
2 – Recruiting and Selecting the Best Employees
3 – Employee Orientation and Training
4 – Foundations of Effective Employee Performance
5 – Facilitating Employees’ Work Performance
6 – Meeting Workshift Standards
7 – Professional Development Programs
8 – Ensuring a Lawful Workplace
9 – Employee Compensation and Benefits
10 – Managing a Safe and Healthy Workplace
HOSPITALITY ACCOUNTING
1 — Introduction to Accounting and Finance
2 — Planning the Profitable Restaurant
3 — Income Statements (P&Ls)
4 — Budgeting
5 — Managing Cash and Accounts Receivable
6 — Managing Accounts Payable
7 — Controlling Foodservice Costs
8 — Profitable Pricing
9 — Assessing Actual Performance
10 — Accounting and Finance Issues for Restaurant Owners
RESTAURANT MARKETING
1 - Introduction to Hospitality and Restaurant Marketing
2 - The Marketing Process in Restaurants
3 - Understanding the Market Environment
4 - Understanding Customer Behavior
5 - Preparing a Marketing Plan
6 - Setting Menu Prices
7 - Communication Channels
8 - Advertising and Sales
9 - Sales Promotions, Publicity, and Public Relations
10 - Menu Marketing
11 - Evaluating the Marketing Effort
CUSTOMER SERVICE
1 – The Importance of Customer Service
2 – Customer-Centric Service
3 – Designing and Implementing an Effective Customer Service Program
4 – The Professional Server
5 – Greeting and Seating Customers
6 – Dining-Room Service
7 Guest Payment and Service Recovery
8 – Marketing the Positive Guest Service Experience
Business and Entrepreneurial Course
Culinary Entrepreneurship: The Business Side of Food
(is a Signature Course NOT a certification course)
2. Food Safety Manager Online Audio Course
(New Content is Being Added and will be available May 2021)
WELCOME TO THE FOOD SAFETY MANAGEMENT COURSE!
No distractions. No travel required. Learn at your own pace.
Our online course is designed for busy professionals that desire to receive the instruction necessary to successfully complete the ServSafe Food Manager Protection Examination while on the go. The audio course is taught from the ServSafe Manager 7th Edition Book by The National Restaurant Association. The class recorded is considered a live course. The entire class was taught in less than three (3) hours! Save valuable time and productivity versus being in a traditional eight (8) or sixteen (16) hour class.
Learn about food borne illness, how to prevent it and how to train employees in food sanitation. If you successfully complete the proctored certification exam with at least a 75% passing grade you would earn a nationally accredited food safety certification from the National Restaurant Association.
Your course purchase includes the following:
Instructional Recordings
Workbook
Quizzes
Diagnostic Test
Practice Test
Glossary
Table of Contents
Chapter 1 Providing Safe Food Chapter 2 Forms of Contamination Chapter 3 The Safe Food Handler Chapter 4 The Flow of Food: An Introduction Chapter 5 The Flow of Food: Purchasing, Receiving, and Storage Chapter 6 The Flow of Food: Preparation Chapter 7 The Flow of Food: Service Chapter 8 Food Safety Management Systems Chapter 9 Safe Facilities and Pest Management Chapter 10 Cleaning and Sanitizing
Multiple Choice Question Review (87 questions)
At the beginning of each chapter is:
an MP3 file of the chapter's lecture
proceeded by the PowerPoint slides for that respective chapter
followed by that chapter's quiz