Financial Management for Foodservice
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Register
- Non-member - $699
- Institutional Member - $349
- Industry Member - $349
- Associate Member - $349
- Associate Organizational Member - $349
- Student Member - $349
Financial Management for Foodservice
An Online Learning Series for College and University Foodservice Supervisors and Managers
Strengthen your financial management skills with Financial Management for Foodservice, an online, asynchronous learning series designed specifically for supervisors and managers in collegiate dining. This program falls within the Business Administration Domain of the NACUFS Collegiate Dining Body of Knowledge™.
This seven-module series delivers practical instruction through engaging videos, downloadable templates, worksheets, and supporting materials. Taught by Rich Neumann, M.S., FMP, retired director of culinary services at Ohio University, this course prepares you for more advanced NACUFS financial workshops and training. Once registered, you’ll have six months to complete the series at your own pace.
What You’ll Gain:
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Build budgets using historical data and apply forecasting techniques to better manage your operation’s financial future.
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Analyze profit and loss statements to monitor, budget, and project operational performance.
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Apply breakeven analysis to make informed decisions that improve operational efficiency.
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Strengthen menu profitability with strategic menu engineering tools and techniques.
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Use benchmarking tools like the NACUFS InSights Operating Ratios Study to identify strengths and uncover growth opportunities.
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Develop effective business plans that support your operation’s strategic goals.
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Explore cost-benefit analysis to evaluate and manage campus dining projects with confidence.
This course is a required foundation for participation in advanced financial workshops offered by NACUFS.
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.
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