Ithaca, New York, U.S.A. (July 9 - 11, 2009)
Course Cost
US$1,895Apply Online*
Course Focus:
This course explores the key issues and
major factors influencing profitability in
restaurants by examining the relationships
between marketing, operations, and finance.
Key Benefits:
Participants will develop confidence in applying key
managerial accounting concepts utilizing a highly animated
computerized restaurant management program that simulates the
operation of a restaurant at the strategic level. Participants will
improve their analytical skills through vigorous financial
statement, operating summary, and marketing plan review.
Gregory X. Norkus, M.S., Senior Lecturer: Ithaca,
New York, U.S.A., (July 9 - 11, 2009)
Level
*Prior completion of “Financial Management for Nonfinancial
Managers” or its equivalent is strongly recommended. Those who have
completed “Planning for Profits: Foodservice” should not enroll in
this course due to significant overlap of course material.