Course Description: This course focuses on strategies for building and maintaining strong customer relationships. Topics include customer loyalty programs, personalized service, customer feedback management, and CRM technologies. Participants will enhance their skills in delivering exceptional customer experiences. Course Objectives:

• Understand the principles of customer relationship management.
• Develop strategies for building and maintaining customer loyalty.
• Utilize CRM technologies effectively.
• Enhance customer satisfaction and experience.

Learning Outcomes:

• Implement CRM strategies in hospitality settings.
• Manage customer relationships and loyalty programs.
• Utilize CRM technologies for customer engagement.
• Improve customer satisfaction and experience.

Course: Food and Beverage Operations Management Description: In the Food and Beverage Operations Management course learners will expand their knowledge in the food service industry from fast-food stores to fine dining. This course build on the philosophy, psychology, and technical skills of service. Topics covered include the management and training of personnel to be responsible; product knowledge; food ordering, storage, and preparation; sales forecasting; cost control; and other paper work. Learning Objectives: This course has been designed to support the following learner outcomes:

• Identify the physical components and requirements of a food and beverage operation.
• Understand the best practices of food and beverage preparation and service.
• Describe and demonstrate staffing guidelines, including developing a work schedule.
• Identify effective communication and motivational techniques to create a positive work climate.
• Demonstrate the managerial controls of a food and beverage
• Grasp the marketing concepts of a food and beverage operation.
• Understand the concepts of financial and internal controls in the food and beverage industry.
• identify and address operational and strategic challenges in the day-to-day running of a foodservice operation
• develop solutions for operational and strategic problems in a foodservice context
• make effective operational decisions and critically evaluate their impact within the operation, applying the appropriate tools to do so
• demonstrate effective strategies for customer relationships
• identify and address the importance of human resources in a foodservice operation
• use relevant models to evaluate marketing and financial decisions in a foodservice operation.

Methodology:  The Food and Beverage Operations Management course is a fundamental learning program with recommended readings and videos. This course is self-directed, which means you may study and complete assignments at times that are most convenient for you. The course is designed to engage students at a fundamental level of mastering the understanding of common course elements concepts through analytical and synthesis learning.