RESTAURANT/FOOD SERVICE MANAGEMENT

CERTIFICATE PROGRAM

Breyer State University

Instructor:

David Kolenich, Ph.D, MBA, BBA, BS.

INTRODUCTION

COURSE OVERVIEW: Breyer State University offers a complete Certificate program in Food Service Management. This is a twelve-semester hour course and provides a comprehensive and detailed curriculum in the food service field. The program uses the latest and authoritative texts. The certificate program is designed to prepare food managers, whether you are an aspiring one or an experienced one, to manage at a competent level of knowledge and skill in the food service industry. And since the food service industry represents such a vast arena of businesses and industries, this course analyzes and demystifies a plethora of concepts such as food costs, labor costs, liquor costs, Profits and Loss statements, Balance Sheets, advertising, marketing, human resources, bookkeeping and more. Thus, this course is for just about anyone: from the waitress or cook who desires to manage; to the chef who yearns to trade in his white attire for a grey suite; to the assistant who desires to run the shop; to the head manager who wants to further his career up the corporate ladder; and, finally, if one is lucky, to anyone who has that insatiable appetite to own.

Upon successful completion of the certificate program, you will receive a College Certificate in Food Service Management and twelve-semester hours of college credit.

You may enroll at anytime and begin your studies. The Certificate Program is designed to be a self-paced program with one to one faculty mentoring. You are permitted twelve months from the date of enrollment to complete the program. You study at your own pace, and are permitted to complete the program in less than the twelve-month allotted time frame.

There are three courses for this certificate program.

1). RFC 475- Food Service Management I    - 4 semester hours
2). RFC 485 - Food Service Management II  - 4 semester hours
3). RFC 495 - Food Service Management III - 4 semester hours

Once officially enrolled, you are given a security password and directions to accessing the online classroom for the Certificate Program. The classroom contains information about me, David Kolenich-your instructor, course assignments, ordering information for textbooks, course objectives, syllabus and information regarding exams. You correspond with me via email, and/or phone.

EXAMS: During your studies, you will use three textbooks. Each textbook will be covered in approximately three months. For each textbook there will be a final exam, all of which are open book. You will be given a particular time frame in which to complete each final examination.

GRADES: You will receive a letter grade based on the following scale:

90-100%    = A
80-89%      = B
70-79%      = C
Below 70% = Fail

You must receive a letter grade of C or higher to successfully complete the program.

TEXTS: The following texts are used in the Certificate Program

Book 1: Your New Restaurant. By Vincent Mischitelli. Holbrook, MA; Adams Media Corporation: 2000. ISBN # 1-58062-193-7.

Book 2: Owning And Managing A Bar Or Tavern. By Roy S. Alonzo. Chicago; Published by Upstart Publishing Company, Inc., a division of Dearborn Publishing Group, Inc.: 1995. ISBN # 0-936894-67-9.

Book 3: Restaurant Management: Customers, Operations, and Employees. By Robert Christie Mill. Chicago; Prentice Hall: 1999. ISBN # 0130273643.

These texts may be found at your local bookstore. Your local bookstore most often will order them as a special order for you. Or, you may purchase them online from:

Amazon.com at
www.amazon.com

Barnes & Nobel at
www.bn.com

Borders Books at
www.borders.com

PREREQUISITE: A desire to learn or manage in the food service industry.

ABOUT YOUR INSTRUCTOR: I, David M. Kolenich, Ph.D, MBA, BBA, BS., currently teach undergraduate and graduate courses at Breyer State University. I hold a Doctorate degree in Business Management, a Masters in Business Administration, a Bachelor of Science in Business Administration, and a Bachelor of Food Service Management. I have owned and operated my own restaurant, managed various other large volume restaurants and hotels, managed businesses related to the steel industry, bought and sold real-estate, and have been an officer in various labor relation committees for eight years. I have been an active handball player for over twenty years, winning many state and local tournaments. In 1987, I won the United States Handball Association's National "C" Crown. I am also an avid Table Tennis player, again, winning many tournaments. I am the author of two books, one in finance and one in fiction. Both are currently under review in New York.

I am Administrative Assistant to the President of Breyer State University, and the Dean of Faculty.

Tuition and Fees: See the tuition and fee schedule for Certificate Programs here.

Frequently Asked Questions: See our FAQS on Certificate Programs here.

COURSE CONTENT: A small sample of course content follows:

1). Location of food facility.
2). Premenu concepts.
3). Menu planning.
4). Pricing and portioning of menu.
5). Analyzing profitability.
6). Sanitation standards.
7). Management structure.
8). Public relations.
9). Advertising.
10). Inventory control.
11). Purchasing food.
12). Purchasing liquor.
13). Restaurant finances.
14). Hiring personnel.
15). Facility location.
16). Human traffic patterns.
17). Sources of finance.
18). Overcoming the pitfall of failure.
19). Selecting a name.
20). Equipment needed.
21). Environment and decor.
22). Inventory turnover rate.
23). Entertainment.
24). Labor turnover rate.
25). Payroll analysis.
26). Income Statement analysis.
27). Balance Sheet analysis.
28). Identifying markets.
29). Advertising and marketing.
30). Liquor laws.
31). Expand or franchise.

OPTION: You may be interested in taking only one or two of the courses offered within a certificate program. This is acceptable. The price per course will be prorated based on the total tuition cost of the certificate program. If, however, you elect not to take all three of the courses within the program, you will not be granted the college certificate. You must complete all three courses in the certificate program to be awarded the college certificate.

PROGRAM COMPLETION: Upon successful completion of all three courses in the program, you will graduate and receive official transcripts as well as an official Diploma Certificate very suitable for framing.

INFORMATION: If you have any questions regarding this certificate program, please contact Breyer State at adm@breyerstate.com

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