Hospitality Management Learning Modules
Titles
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F&B Module 32: Hotel F&B Profitability Analysis and Cost Management: An Asset Manager's Perspective
Szende, Jaeger & Ruger
- ©2014
- | Available
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F&B Module 36: Restaurant Marketing: Managing Your Online Brand
Szende, Ames & Detjen
- ©2013
- | Available
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F&B Module 47: Effective Kitchen Design and Equipment Selection
Szende & Robson
- ©2013
- | Available
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F&B Module 24: Beverage Management: Wine Programs
Szende & Jones
- ©2013
- | Available
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F&B Module 2: The History of Restaurants
Szende & Hudson
- ©2013
- | Available
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F&B Module 3: Restaurant Concept and Service Experience Design
Szende & Pullman
- ©2013
- | Available
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F&B Module 28: Private Club Food Services: A Member-Driven Environment
Szende & Meyers
- ©2014
- | Available
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F&B Module 49: Managing the Beer-Centric Operation
Szende & Laloganes
- ©2013
- | Available
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F&B Module 30: Front of House Design for Optimal Restaurant Performance
Szende & Rosbson
- ©2013
- | Available
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F&B Module 19: Hotel Catering Sales
Szende, Minasian & Richards
- ©2014
- | Available
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F&B Module 23: Food and Beverage Operations in Casino Environment
Szende, Klebanow & Koch
- ©2014
- | Available
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F&B Module 60: Understanding the Influence of Culture in the Food Service Industry: Is it Important?
Szende, Barber & Seible
- ©2014
- | Available
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F&B Module 61: Pricing Structures Selection in the Restaurant Industry
Szende, Hilton, Parmet & Smith
- ©2013
- | Available
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F&B Module 4: Crafting a Restaurant Business Plan
Szende, Staub & Madhok
- ©2014
- | Available
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F&B Module 54: Food Services in Cultural Institutions
Szende, Fontecchio & Olson
- ©2014
- | Available
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F&B Module 29: Six Sigma and Its Application in Hotel Food and Beverage Operations
Szende, McGuire & DeNatale
- ©2013
- | Available
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F&B Module 21: Hotel Co-Branding Agreements: A Food and Beverage Perspective
Szende & DiPietro
- ©2013
- | Available
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F&B Module 62: Hotel F&B Procurement and Supply Chain Strategies
Szende, Baker & Shin
- ©2013
- | Available
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F&B Module 31: Food Service Training Design
Szende & Lynn
- ©2013
- | Available
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F&B Module 10: Food and Beverage Technology
Szende & Oshins
- ©2013
- | Available
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F&B Module 39: Food Safety for Restaurant Managers
Szende, Neal & Sirsat
- ©2014
- | Available
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F&B Module 25: Legal and Ethical Issues in Food and Beverage
Szende & Dzamba
- ©2013
- | Available
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F&B Module 40: Multi-Unit Restaurant Management
Szende & DiPietro
- ©2013
- | Available
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F&B Module 27: On-Site Food Service Management
Szende & Reynolds
- ©2013
- | Available
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F&B Module 51: Establishing Labor Standards and Scheduling Basics
Szende
- ©2013
- | Available
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F&B Module 26: Applying Sustainability Principals to Restaurants
Szende, Winans & Barber
- ©2013
- | Available
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F&B Module 45: Essentials of Bar Design
Szende & Galvin
- ©2013
- | Available
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F&B Module 53: Culinary Research and Development
Szende & Cheng
- ©2013
- | Available
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F&B Module 37: Kosher Foodservice
Szende, weiner & Kester
- ©2013
- | Available
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F&B Module 6: Menu Pricing for the Food & Beverage Operation
Szende & Yang
- ©2013
- | Available
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F&B Module 12: Restaurant Revenue Management: Basic Concepts
Szende & Rohlfs
- ©2013
- | Available
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F&B Module 13: Restaurant Revenue Management: Advanced Demand Management Concepts
Szende & Rohlfs
- ©2013
- | Available
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F&B Module 38: Beverage Management: Bar Control Procedures
Szende & Rande
- ©2014
- | Available
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F&B Module 7: Wine & Beverage Menu Design and Pricing
Szende, Yang & Walls
- ©2013
- | Available
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F&B Module 52: Standardized Food Costs
Szende & O'Fallon
- ©2013
- | Available
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F&B Module 35: Restaurant Marketing: Twitter for Business
Szende, Ames & Detjen
- ©2013
- | Available
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F&B Module 1: The Restaurant Industry and Restaurant Segments
Szende & DiPietro
- ©2013
- | Available
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F&B Module 41: Restaurant Franchising
Szende & DiPietro
- ©2013
- | Available
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F&B Module 34: Restaurant Marketing: Facebook for Business
Szende, Ames & Detjen
- ©2013
- | Available
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F&B Module 17: Comprehending and Analyzing F&B Financial Statements
Szende & Jaeger
- ©2013
- | Available
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F&B Module 16: Dining Room Operations: Service Styles & Organization
Szende
- ©2013
- | Available
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F&B Module 18: Room Service Management
Szende
- ©2013
- | Available
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F&B Module 14: Restaurant Revenue Management: Advanced Supply Management Concepts
Szende & Rohlfs
- ©2013
- | Available
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F&B Module 15: Dining Room Operations: Establishing Service Standards and Procedures
Szende
- ©2013
- | Available
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F&B Module 42: Restaurant POS Systems
Szende & Neuneker
- ©2013
- | Available
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F&B Module 20: Hotel Banquet Management
Szende & Gomes
- ©2014
- | Available
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F&B Module 48: An Introduction to Menu Performance Analysis
Szende & Madhok
- ©2015
- | Available
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F&B Module 71: Beverage Management: Cocktail and Liquor Programs
Szende, Brancusi & Rule
- ©2014
- | Available
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F&B Module 8: Facility Planning and Design
Szende & Thibert
- ©2013
- | Available
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F&B Module 68: Cost-Volume-Profit (CVP) Analysis in Restaurants
Szende, Ho & Goh
- ©2013
- | Available
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F&B Module 5: Menu Design for the Food and Beverage Operation
Szende & Yang
- ©2013
- | Available
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F&B Module 22: The Provision and Management of Food and Beverage on Cruise Ships
Szende & Gibson
- ©2014
- | Available