Budgeting and Forecasting - A Financial Management Quick Study Course

  • Register
    • Non-member - $119
    • Institutional Member - $59
    • Industry Member - $59
    • Associate Member - $59
    • Associate Organizational Member - $59
    • Student Member - $59

    Continue

This Quick Study Course covers essential tools for effectively managing budgets and forecasts. You will learn about the purpose and significance of budgeting, explore various types of budgets, and understand how they apply to daily operations and long-term planning. The short course will guide you through the components of a budget, providing practical steps to build and manage it efficiently. Additionally, you will develop skills to leverage financial history to make informed forecasts and strategic decisions.

image

Quick Study Courses are designed to be completed in under three hours. Once you've mastered this first topic, you may wish to complete the full Financial Management for Foodservice online course, which consists of six additional modules that focus on developing financial management skills specifically for collegiate dining. After completing all seven modules, you will be equipped to confidently handle financial planning and effectively communicate insights with stakeholders.

Rich Neumann, M.S., FMP

Director of Culinary Services, Ohio University (Retired), Part-time Hospitality/Culinary Arts Instructor

Mid-State and Northcentral Technical Colleges and Food Service Consultant

Rich Neumann has over 41 years of Collegiate Dining experience and served as the Director of Culinary Services at Ohio University for 16.5 years before retiring on August 31, 2021. As the director, he oversaw sixteen culinary operations and a $48 million budget. During his tenure, he was involved with five major culinary services renovations worth over $60 million. 

He currently works as a Part-time Culinary Arts Instructor at Mid-State and Northcentral Technical Colleges and as a Freelance Food Service Consultant. Professional accomplishments include author and facilitator of the National Association of College and University Food Services (NACUFS) Financial Management for Food Service online and in-person programs, NACUFS 2017 Theodore W. Minah Award, NACUFS highest award for distinguished service and advancement of the collegiate food service profession, served ten years as NACUFS Treasurer, four years as the Midwest Regional President, and presenting 54 interest sessions at various conferences.  In July 2013, he was a keynote speaker at The University Caterers Organization (TUCO) National Conference held at the University of South Wales in the U.K. The topic was benchmarking your food service operation. He has served on three NACUFS Professional Practices Review Teams, including the 2014 Review Team at The Ohio State University.

He received his bachelor’s degree in Food Service Management and Dietetics and his master’s degree in nutrition and food science both from the University of Wisconsin-Stevens Point.

 

Key:

Complete
Failed
Available
Locked
Budgeting and Forecasting Course
Begin self-paced component package.
Begin self-paced component package. Budgeting and Forecasting: A Financial Management Quick Study Course Part 1 of Financial Management for Foodservice
You must register to access.
Course credit
1.00 FM QSC credit  |  No certificate available
1.00 FM QSC credit  |  No certificate available Completion credit for FM1: Budgeting and Forecasting. Congratulations! You have completed Module 1 of Financial Management for Foodservice. A certificate and digital badge are available for completing the seven modules of Financial Management for Foodservice. If you wish to continue the course, please email Zoe Voigt at zvoigt@nacufs.org for a discount and registration link for the next six modules.
You must register to access.