Lernziele:

1. Define and distinguish key management terms (e.g., authority, responsibility, delegation, span of control, KPI, productivity) in writing.

2. Diagram an organizational chart for a specified foodservice and assign responsibilities using a RACI matrix.

3. Compare commercial and on-site segments and service systems (conventional, commissary, ready-prepared, assembly-serve) and infer operational implications.

4. Analyze current and emerging industry trends (e.g., automation, POS integration, allergen management, ghost kitchens, sustainability) and summarize impacts on management decisions.

5. Map the management process (planning, organizing, staffing, directing, controlling) to a case scenario and justify chosen actions.

Module

Lernziele:

1. Formulate a focused management question using a PICO or similar framework.

2. Execute structured database searches in PubMed and EAL using Boolean operators and filters; document a reproducible search strategy.

3. Critically appraise study designs with a recognized checklist (e.g., CASP) and rate strength of evidence.

4. Synthesize findings into a concise recommendation that references ethical considerations and the AND Code of Ethics.

5. Cite sources in APA format and maintain organized documentation of evidence used in decisions.

Module

Lernziele:

1. Draft a complete policy or SOP including purpose, scope, responsibilities, procedures, documentation, and review cycle.

2. Deliver a 5–7 minute SBAR briefing that clearly articulates the situation, background, assessment, and recommendation for a management issue.

3. Visualize key operational KPIs (e.g., food cost %, labor cost %, tray accuracy) using spreadsheet dashboards with appropriate charts and labels.

4. Compose concise, audience-appropriate emails and memos demonstrating clarity, professionalism, and correct formatting.

5. Record meeting minutes with decisions, assigned action items, deadlines, and follow-up procedures.

Module

Lernziele:

1. Develop a job description and structured, competency-based interview guide compliant with EEO and FLSA requirements.

2. Construct a labor schedule that meets coverage needs and labor budget constraints using a scheduling template or software.

3. Design and deliver a brief training plan using task analysis and adult learning principles; assess learning with a checklist.

4. Conduct a performance feedback session using SMART goals and document outcomes with a performance appraisal form.

5. Resolve a workplace conflict case by selecting and applying an appropriate Thomas–Kilmann mode and reflecting on personal leadership style.

Module

Lernziele:

1. Compute and interpret core financial metrics (food cost %, labor cost %, prime cost, revenue per labor hour) from given data.

2. Prepare a monthly operating budget including sales forecast, COGS, labor, and controllable expenses with stated assumptions.

3. Perform break-even and CVP analyses to evaluate pricing or menu mix changes and justify recommendations.

4. Analyze a profit and loss statement to identify material variances and propose corrective actions.

5. Develop a simple KPI dashboard with targets and tolerance ranges to monitor financial performance.

Module

Lernziele:

1. Map a critical process and identify control points; draft a HACCP plan or SOP with monitoring and corrective actions.

2. Collect and analyze quality data (e.g., temperatures, tray accuracy, wait times) and prioritize issues using Pareto charts or basic control charts.

3. Lead a PDCA cycle with defined measures, timelines, and responsibilities; document results and lessons learned.

4. Develop a service recovery protocol and train staff; measure customer satisfaction using SERVQUAL or NPS and interpret results.

5. Conduct an internal audit against standards and report nonconformities with evidence-based corrective actions.

Module

Lernziele:

1. Conduct a baseline food waste audit (pre- and post-consumer) and calculate diversion and contamination rates.

2. Benchmark energy and water use and identify high-impact conservation opportunities with estimated savings.

3. Redesign menu and procurement practices to favor local/seasonal sourcing and waste reduction; perform a cost–benefit analysis.

4. Implement a food recovery and/or composting plan consistent with food safety and local regulations along the EPA hierarchy.

5. Define sustainability KPIs and produce a brief report for stakeholders summarizing initiatives, outcomes, and next steps.

Module

Lernziele:

1. Perform a SWOT and stakeholder analysis for a proposed program or service and derive prioritized objectives.

2. Create a project charter and Gantt schedule detailing scope, milestones, resources, and risks.

3. Design the marketing mix (7Ps) and a basic digital outreach plan; estimate expected reach and ROI.

4. Analyze how relevant healthcare policies and accreditation standards (e.g., CMS, Joint Commission) influence requirements, reimbursement, or operations.

5. Present a business case with financial projections and risk mitigation strategies to a decision-making panel.

Module