Catering

To complete this continuing education certificate, you must complete the following courses:

  • HSP-5010 ServSafe
  • HSP-6080 Hospitality and Restaurant Management
  • HSP-6090 Human Resource Management
  • HSP-6100 Controlling Food Services Costs
  • HSP-6110 Customer Service
  • HSP-6120 Inventory and Purchasing

HSP-5010 ServSafe

ServSafe food safety training program is one of the industry's strongest educational tools administered by the National Restaurant Association Educational Foundation (NRAEF). You will learn the latest updates in the science of food safety, and best practices used in the industry, including but not limited to food safety inside out, the challenges of sanitation, the flow of food through the operation, and sanitary facilities and pest management. The course textbook is included in the costs.

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HSP-6080 Hospitality and Restaurant Management

Prepare yourself to begin, or advance your career in the restaurant, hospitality, and food service industry.  Review essential management concepts including leadership in the hospitality and restaurant industry, win-win scheduling practices, dimensions of problem solving, managing compensation and terminations, and much more! There are several learning activities, case studies, professional profiles, research topics and more included in this session.  This is one class in a series that will give you your Certified Food Professional ManageFirst Certificate. Textbook is included in the cost of the class. This is a Web hybrid class and students will meet every other week in the classroom as well as complete online assignments.  *Must be employed for 800 hours in hospitality service to receive the ManageFirst certificate. http://managefirst.restaurant.org/.

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HSP-6090 Human Resource Management

Learn how to build a welcoming work environment and encourage diversity.  Important facets of recruitment, hiring, motivating, developing, and training employees as well as managing a quality operation will be examined. Terminations, lawful workforce, and employee benefits and compensation will also be discussed. This is one class in a series that will give you your Certified Food Professional ManageFirst Certificate. Textbook is included in the cost of the class. This is a Web hybrid class and students will meet every other week in the classroom as well as complete online assignments. *Must be employed for 800 hours in hospitality service to receive the ManageFirst certificate. http://managefirst.restaurant.org/.

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HSP-6100 Controlling Food Services Costs

Learn how to control costs in both food and labor. Controlling food costs in purchasing and receiving, storage and issuing, production, and service and sales will be covered. Using standardized recipes to determine standard portion costs and controlling labor costs will also be discussed. This is one class in a series that will give you your Certified Food Professional ManageFirst Certificate. Textbook is included in the cost of the class. This is a Web hybrid class and students will meet every other week in the classroom as well as complete online assignments. *Must be employed for 800 hours in hospitality service to receive the ManageFirst certificate. http://managefirst.restaurant.org/.

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HSP-6110 Customer Service

Customer service is extremely important to every business. Examine basic concepts of what high-quality customer service looks like. Identify customer expectations and provide consistent service, resulting in and ensuring a profitable business.  This is one class in a series that will give you your Certified Food Professional ManageFirst Certificate. Textbook is included in the cost of the class. This is a Web hybrid class and students will meet every other week in the classroom as well as complete online assignments.  *Must be employed for 800 hours in hospitality service to receive the ManageFirst certificate. http://managefirst.restaurant.org/.

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HSP-6120 Inventory and Purchasing

Be introduced to the basics of inventory and purchasing. Learn quality standards in purchasing, the procurement process, and supplier selection. Inventory control will also be discussed. This is one class in a series that will give you your Certified Food Professional ManageFirst Certificate. Textbook is included in the cost of the class. This is a Web hybrid class and students will meet every other week in the classroom as well as complete online assignments.  *Must be employed for 800 hours in hospitality service to receive the ManageFirst certificate. http://managefirst.restaurant.org/.

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Search for HSP-6120