Financial Management for Foodservice

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Financial Management for Foodservice is an asynchronous financial management learning series offering seven modules of video instruction complete with templates, worksheets, and supporting materials. 

Grow your financial management skills in key areas of college and university foodservice including budgets, profit and loss statements, breakeven analysis, menu engineering, benchmarking, writing business plans, and cost-benefit analysis. The learning series aligns with the NACUFS Collegiate Dining Body of Knowledge™ Business Administration Domain and is instructed by Rich Neumann, M.S., FMP, director of culinary services (retired), Ohio University. It is a pre-requisite course leading to NACUFS' more advanced, in-person financial training workshop. Upon registration, you will have six months to complete the course.

Additional information on Financial Management for Foodservice is available through this video.

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 Freelance 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
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Course
Begin self-paced component package.
Begin self-paced component package. An online learning series for supervisors and managers in college and university foodservice looking to gain knowledge and grow skills in financial management.
You must register to access.
Certificate
No credits available  |  Certificate available
Badge available
No credits available  |  Certificate available
Badge available Successful completion of the Financial Management for Foodservice online course.
You must register to access.