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Concession Manager Certification Course Course Outline
I. Introduction
II. Management
Introduction
Philosophies of management
Objectives
Planning
Organizing
Action
III. Profit Planning
Introduction
Case history
Budget work kits
Break-even analysis and profit volume charting
IV. Event Planning
Introduction
Event plan
Opening checklist/critical path checklist
V. Concessions Menu
Functions
Financial objectives
Service objectives
Menu constraints
Skills
Equipment
Time
Menu structure
Menu item categories
History
Menu item purchasing specifications
VI. Concession Stand Management
Concessions department
Types of service
Establishing operational goals
Using the management process
Organization
Action
VII. Catering Management
Catering markets
Basic fundamentals
Market area specifics
Reference sources
VIII. Training in Recreational Foodservice
Basic principles
The learning process
Training adults
The skills of training
IX. Cost Control
Establishing cost control needs
Preparing a cost control system
Designing cost control reporting forms
Evaluating operating results
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