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Basic Food and Beverage Operations (09101FB) -Click here to register/purchase
- This course introduces students to bowling center food service operations including: safety and sanitation, appearance and presentation, and menu development.
- Course Lessons and Objectives:
  - Lesson 1
    - Transfer knowledge of food-borne illnesses to food and beverage employees.
    - Recognize areas of improvement for food/beverage handling and safety.
  - Lesson 2
    - Modify your perspective, assessing food/beverage service operations through the lens of your patrons.
    - Consider how each element of staff, snack bar/restaurant, bar/lounge and lane service contributes to the overall ambiance and customer experience.
    - Develop an action plan to improve food/beverage service presentation and appearance.
  - Lesson 3
    - Identify potential new menu items using competitive research, tapping into food trends (such as tapas), attending food shows, and asking your distributors what their most in-demand items are.
    - Develop and execute a customer survey. Once you know what menu items patrons prefer, create demand with signature items exclusive to your establishment.
    - Engineer print menus and menu boards that maximize profitability.

Pricing Strategies (10201FB- Click here to register/purchase
- This course gives students the tools to appropriately price and package items available at their food service center, while taking into account cost controlling.
- Course Lessons and Objectives:
  - Lesson 1
    - Assess pricing factors and their relation to the value point.
    - Calculate individual item costs.
    - Understand price points and the factors affecting pricing.
    - Comprehend cost of goods sold in your center.
    - Distinguish between fixed expenses and variable expenses.
    - Examine food cost percentages.
    - Determine menu pricing and it’s relation to menu engineering.
  - Lesson 2
    - Learn the important role controlling costs plays in increasing food/beverage profitability.
    - Consider how each cost factor contributes to the overall bottom line.
    - Determine usage and overall food/beverage costs each week to assess cost controls.
    - Create policies for efficient cash handling.
    - Understand methods for minimizing shrinkage (employee theft).
    - Implement workflow processes/preparation.
    - Develop basic staff training and processes for safe and cost effective alcohol handling. Learn the important role controlling costs plays in increasing food/beverage profitability.
    - Consider how each cost factor contributes to the overall bottom line.
    - Determine usage and overall food/beverage costs each week to assess cost controls.
    - Create policies for efficient cash handling.
    - Understand methods for minimizing shrinkage (employee theft).
    - Implement workflow processes/preparation.
    - Develop basic staff training and processes for safe and cost effective alcohol handling.

Inventory and Portion Controls (10202FB- Click here to register/purchase
- This course gives students the tools to improve their food service operations by implementing inventory controls, monitoring food portioning, and monitoring other operating costs.
- Course Lessons and Objectives:
  - Lesson 1
    - Assess criteria for choosing a distributor.
    - Establish par levels for inventory ordering.
    - Understand the factors of effective inventory receiving and storage.
    - Develop inventory management procedures.
  - Lesson 2
    - Learn the consequences of not controlling portions during food preparation.
    - Determine the cost associated with each ingredient and portion for every menu item.
    - Implement non-food controls, such as beverage and food-service extras (e.g., paper products).
    - Assess the link between effective buying and portion controls.
    - Understand the important role portion control plays in increasing food/beverage profitability.

Food Service Operations (10CPFB) This course is a specialty certification capstone project. A student must complete all certification tract courses before enrolling in a capstone project
- This capstone project requires students to complete a series of assignments where they walk through the process of developing a better functioning food service profit center by taking measures to decrease costs and increase sales volumes.

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Pricing Strategies (10202F) This course shows students how to adjust their pricing structure to increase profitability while ...

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“According to a 2009 meta study from the Department of Education: 'Students who took all or part of their class online performed better, on average, than those taking the same course through traditional face-to-face instruction.' Students who mix online learning with traditional coursework (i.e. blended learning) do even better.”

– Study from Department of Education
(2009)