SHA603 - Managing Your Food and Beverage Supply Chain

Course Description

Your operation’s brand is like a contract with the customer, and the expectation is that value will be delivered in relative accordance with price and quality of service. But keeping food costs down is no easy task. In fact, it’s one of the most detail-oriented, scientific processes that go into running a restaurant and there are many challenges with keeping food costs controlled.

In this course, you’ll learn to optimize your operation’s profits by effectively managing your selection, procurement, receiving, storage, and inventory management processes.

Faculty Author

Benefits to the Learner

• Evaluate recipes and product specifications to ensure quality and consistency
• Determine how much product to purchase
• Choose the right suppliers for your needs
• Evaluate receiving practices and identify opportunities to reduce cost and waste
• Apply best practices in storage and inventory control

Target Audience

• Individuals involved in the operation and financial performance of a restaurant or food and beverage service, from line-level employees through general management.
• Individuals who are new to the food and beverage industry and need to learn more about the specifics around restaurant operations.
• Students from every continent and from a diverse range of organizations, including franchisees, managed service contractors such as stadiums or arenas, hospitals, airlines and caterers.
• Students who do not work in restaurants but need to be conversant in operations of food and beverage providers will also benefit from these courses.