Food Service Fresh Produce Fresh Produce Inventory Traceability Software Business Management Fresh Produce Inventory Traceability Software:

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Importance of Food Service Management
According to the USDA, food service facilities like diners, coffee shops, and family restaurants grossed over $731 billion in 2014. The food service industry is a vital part of the American economy. These businesses rely on food service managers (FSMs) to control costs, keep customers happy, and ensure smooth operations on a daily basis. But what does a food service manager really do? And why are they so important to restaurant operations?

The Roles of a Food Service Manager
FSMs are the center of activity in any food service setting. Their daily tasks involve organizing resources, supporting health and safety compliance, and administrative duties. In an average day, an FSM might:

Train employees on equipment use and procedures.
Schedule employee shifts and assign duties for the fullest coverage with the smallest impact on the bottom line.
Submit orders for ingredients, paper goods, and other supplies.
Monitor employee performance to ensure quality standards.
Assist customers with issues or complaints.
Reconcile daily cash deposits.
Record payroll data.
Inspect storage, preparation, and customer areas for cleanliness and safety.
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Food Service Management
According to the Bureau of Labor Statistics, the average FSM brings home $24.43 per hour. Those with skill, education, and experience can make twice that figure while enjoying a fast-paced career in a variety of exciting industries.

Corporate or private dining halls.
Entertainment centers like stadiums and concert halls.
Resorts and other leisure destinations.
Schools, hospitals, and other large social organizations.
Many FSMs start from the bottom. They spend years in an entry-level position to hone their skills and prove their ability to run a restaurant. For those who want a faster start to their ideal career, a degree program is the quickest route to achieving your goals. An accredited hospitality training program will show you how to use your natural abilities to guide any eating establishment to succeed. In addition, you will learn administrative, leadership, and management procedures that will put you far ahead of the competition.
Successful foodservice management means having your hands in many pies: menu planning, operations, revenue management, human resources, training, marketing, merchandising, and customer service. Whether you’re managing a new restaurant business or working to improve an existing one, you need a strategic toolkit for success. Food service managers are responsible for the daily operation of restaurants and other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience and the business is profitable. Food service managers work in restaurants, hotels, school cafeterias, and other establishments where food is prepared and served. Managers at fine-dining and fast-food restaurants often work longer hours—50 or more per week. The work can be hectic, and dealing with unhappy customers can be stressful.