Profit & Loss Statements - Financial Management Quick Study Course 2

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In this Quick Study Course, Financial Management Quick Study Course 2: Profit & Loss Statements, you will get an introduction to profit and loss (P&L) statements as a practical, everyday management tool for collegiate dining professionals. You’ll learn how a P&L is structured, and how to use P&L statements to manage operations and control costs.

This short course covers the second topic of the NACUFS Financial Management for Foodservice course: Understanding Profit and Loss Statements.

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Quick Study Courses are designed to be completed in under three hours. Upon completing this second quick study course in the series, you may wish to enroll in the full online course on Financial Management for Foodservice. This comprehensive course consists of six additional modules focused on developing financial management skills specifically for collegiate dining. Once you finish all seven modules, you will receive a digital badge and a certificate, demonstrating your ability to confidently manage financial planning and effectively communicate insights with stakeholders.

Rich Neumann, M.S., FMP

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.

 

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Profit & Loss Statements Course
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Begin self-paced component package. Profit & Loss Statements: A Financial Management Quick Study Course Part 2 of the Financial Management for Foodservice Online Course
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Course credit
1.00 FM QSC credit  |  No certificate available
1.00 FM QSC credit  |  No certificate available Completion credit for FM2: Profit and Loss Statements Congratulations! You have completed Module 2 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 other modules.
You must register to access.