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The Foodservice Management Case Study Toolkit Series
The Culinary Institute of America

The Foodservice Management Case Study Toolkit Series

$10.00 $24.00

These case studies are training tools developed to assist foodservice managers in motivating staff members to think “outside of the box” when they are analyzing and diagnosing problems. The case studies were not written to proclaim the right or wrong of a situation, but rather, to provoke discussions among employees.

Case studies are PDF documents that give an overview of problems, situations, and issues of a foodservice or hotel operation, and include a discussion guide and an assignment for staff or students.

The Foodservice Management Case Study Toolkit Series CD-ROM contains PDFs of the following:

  • City Centre Plaza Hotel Case Study: This 19-page case study details a hotel struggling with local competition and filling rooms with guests.
  • Restaurant à la Mode Case Study: This 17-page case study gives an overview of a once trendy and celebrated restaurant, now 5 years old and struggling to attract customers.   
  • Greenhill Country Club Case Study: This 18-page case study outlines a situation in which a country club is receiving feedback that it needs to reinvent itself to become more upscale and compete with local trendy restaurants. 

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