International Food Service Management Diploma 

Develop the essential skills needed for a successful hospitality management career.



The goal of EVS Hotel-Pro professional development training is to develop industry leaders who will manage from a greater place of understanding of the world and the various people and cultures within it. Participants will learn how to inspire and motivate people of various backgrounds to achieve common business goals.

Service quality means that we are only as good as the last experience we delivered...

EVS Hotel-Pro's Global Campus nbsp; Diploma in International Food Service Management addresses topics such as: on the Varied Fields of F&B Operations, detail on Franchising, Management Companies, and Government Services, we also re-enforce the basics on various types of service operations, and food and beverage service business. The growing range of foodservice operations has necessitated developments in the approaches to food and beverage service. The traditional view of food and beverage service was as a delivery process, with the customer being considered a passive recipient of the service. More recently this view has changed significantly – and for the better. The customer is now seen as central to the process and as an active participant within it. Increasing competition has meant that both the quality of the service and the perceived value of the experience by customers are the main differentiators between operations that are seeking to attract similar customers..

You will learn:

 - To list by size the major components of the food service industry and describe the economic impact that the food service industry has on the economy.​

 - Understand the changes that have shaped the restaurant business in recent years, such as new delivery approaches.​

 - To define the terms dining market and eating market and describe and contrast the major kinds of restaurant operations in each  -

 - To identify the food service segments that currently are growing or declining and explain the reasons for these trends.

 - To describe the relationship that exists between shopping and dining and how healthy this particular segment is.​.

Course Curriculum

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This module first presents an overview of the restaurant business. It then focuses on two basic markets served by restaurants: the dining market and the eating market. Under dining, we are primarily concerned with the “casualization” of fine dining and the growth of the casual and upscale casual food service segments.​ A still-growing part of the eating market is in off-premise operations, such as home meal replacement (HMR). We also look at the contemporary popular-priced restaurants that are the largest segments of the existing restaurant industry: quick-service and midscale operations, such as family restaurants.​ This discussion of the major components of the restaurant industry closes with a look at restaurants in retail settings such as malls.​

International Food Service Management Diploma - Module 1 - Contents Detail

Module 1

The Restaurant Business

·         The Varied Field of Food Service

·         The Outlook for Food Service

·         The Restaurant Business

·         The Dining Market and the Eating Market

·         Dining Well - The Eating Market and Its Dynamics

·         Contemporary Popular-Priced Restaurants

·         Quick-Service Restaurants

·         Fast-Casual Restaurants - Midscale Restaurants - Casual Restaurants

·         High-Check-Average Restaurants

·         Restaurants as Part of a Larger Business

·         Restaurants in Retail Stores - Restaurants in shopping malls

·         Summary

·         Key Words and Concepts

·         Review Questions

After working through this module, you should be able to display:

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After working through this module, you will be able to:

Identify the three main divisions of activity found in restaurant operations and summarize their respective roles.​

Explain the two basic approaches to making a profit and how these approaches affect the various stakeholders.​

Understand the primary tools used to measure financial results in food service operations.​

Appreciate the various aspects of the restaurant business that make it both challenging and rewarding.​

International Food Service Management Diploma - Module 2 - Contents Detail

Module 2

Restaurant Operations


·         Restaurant Operations

·         The Front of the House     

·         The Back of the House

·         The “Office” - General Management

·         Making a Profit in Food Service Operations

·         Increasing Sales - Reducing Costs

·         Keeping the Score in Operations: Accounting Statements and Operating Ratios

·         Cost of Sales - Controllable Expenses - Capital Costs

·         Life in the Restaurant Business

·         Salary Levels

·         Summary

·         Key Words and Concepts

·         Review Question

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After working through this module, you should be able to display:

the relative advantages and disadvantages of chains and independents in the following key areas: marketing and brand recognition; site selection; access to capital; purchasing economies; control and information systems; new product development; and human resources.​

Identify the independent’s imperative for success; provide an example of this imperative; and identify the independent’s unique market advantage.​

Explain the difference between product franchising and business format franchising, identify which is most commonly used in the hospitality industry, and understand the advantages and disadvantages of franchising to both the franchisor and the franchisee.​

International Food Service Management Diploma - Module 3 Contents Detail

Module 3

Restaurant Industry Organization (Chain, Independent or Franchise)


·         Chain Restaurant Systems

·         Marketing and Brand Recognition - Site Selection Expertise

·         Access to Capital - Purchasing Economies - Control and Information Systems

·         New Product Development - Human Resource Program Development

·         Independent Restaurants

·         Operating Advantages - Marketing and Brand Recognition

·         Site Selection - Access to Capital

·         Purchasing Economies -Control and Information Systems

·         Human Resources - The Independent’s Extra: Flexibility

·         Franchised Restaurants

·         The New Franchisee - Continuing Franchise Services

·         The Franchisee’s View - The Franchisor’s View

·         Franchisor-Franchisee Relations

·         Summary

·         Key Words and Concepts

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After working through this module, you will be able to :

Describe current competitive conditions in the food service industry.​

Describe the four Ps that make up the food service marketing mix, and define the food service product, describing the role of new products in food service competition.​

Identify the two industries with which food service companies compete and list their strengths and weaknesses.​

International Food Service Management Diploma - Module 4 Contents Detail

Module 4 

Module 4

Competitive Forces in Food Service


·         Competitive Conditions in Food Service

·         The Marketing Mix

·         Product

·         Price - Place–and Places  Promotion

·         Competition with Other Industries

·         Convenience Stores – Supermarkets - The Home as Competition

·         Summary

·         Key Words and Concepts

·         Review Questions

·         Internet Exercises

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This section discusses the important and significant segments of the food service industry that make up the on-site segment. ​ Some of the characteristics of this component of the hospitality industry are unique. ​ Yet the increasing emphasis on marketing and use of brand names in the on-site sector would suggest that the lines between on-site food service and so-called commercial segments are becoming increasingly blurred. The on-site segment (including both contracted and self-operated units) offers excellent compensation, good opportunities for advancement, and often more stable working hours than traditional restaurants. ​ Because many companies operate in both the commercial hospitality industry and the on-site sector, it is an area that you may meet even if your plans now are to work in hotels or restaurants. It is, in short, an area of the industry that deserves careful examination and more attention than it traditionally receives.​

International Food Service Management Diploma - Module 5 Contents Detail

Module 5

On-Site Food Service


·         Comparing On-Site and Commercial Food Services

·         Self-Operated Facilities

·         Managed-Services Companies

·         Pros and Cons of Managed Services

·         Business and Industry Food  Service

·         College and University Food Service - College Students as Customers

·         Health Care Food Service

·         The Dietetic Professional - The Dietetic Technician - The Dietary Manager

·         Health-Care Food Service Department Organization

·         Trends in Health Care Food Service

·         School and Community Food Service

·         The School Food Service Model

·         Contract Companies in School Food Service - Trends in School Food Service

·         Service Programs for the Aging  Community-Based Services

·         Other Segments

·         Recreation - Correctional Facilities - Private Clubs - Transportation

·         Vending

·         Summary

·         Key Words and Concepts• Review Questions Internet Exercises

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After working through this module you will be able to:

Understand the differences between a Table d ’ hôte and à la Carte menu.

Understand the basics of menu planning and menu design.

Have a knowledge of menu pricing models and applications.

Understand different types of beverage menus.

Understand the need for accuracy and honesty in menu descriptions.

Have a basic understanding of licensing and merchandising.

International Food Service Management Diploma - Module 6 Contents Detail

Module 6

Issues Facing Food Service


·         Consumer Concerns

·         Health and Wellness  - Fast Food and a Hectic Pace - Nutrition and Labelling

·         Food Safety and Sanitation - Alcohol and Dining

·         Food Service and the Environment

·         Thinking About Garbage from Dump to Waste Stream              

·         The Greening of the Restaurant Industry

·         Technology

·         Enhancing Customer Service - Technology in the Back of the House

·         Technology, the Internet, and Food Service Marketing

·         Technology and Management

·         Summary

·         Key Words and Concepts

·         Review Questions

·         Internet Exercises

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Although details differ, the tangible side of the hospitality industry, within segments, is surprisingly similar. Quick-service operations resemble one another within food categories, one budget motel offers pretty much the same as another, and so forth. Whether it’s the Big Mac versus the Whopper or Hampton Inns versus Fairfield Inns, company offerings look a lot alike. Increasingly, companies are realizing that service is the best way to achieve differentiation and is what can give an operation a competitive edge. This chapter examines service as a process, considers the work of rendering service as a personal experience, and, finally, considers how companies manage service.​

International Food Service Management Diploma - Module 7 Contents Detail

Module 7

The Role of Service in the Restaurant Industry


·         A Study of Service

·         What Is Service?

·         Types of Service

·         Rendering Personal Service

·         Task - Interpersonal Skills

·         Managing the Service Transaction

·         The Product View of Service - The Process View: Empowerment

·         Production or Process View?

·         How Companies Organize for Service

·         Service Strategy

·         Service Culture

·         The Employee as Product: The Importance of People

·         Service as a Sustainable Competitive Advantage

·         Summary

·         Key Words and Concepts

·         Review Questions

·         Internet Exercises

Registration takes about 5 minutes. Then, begin your course and continue at your own pace

Course Work

Successfully complete all 7 of EVS Hotel-Pro's Management Modules. The full program takes around 9 months to complete if you study 2 - 3 hours a day.....

You will earn

Internationally recognised and accredited Hotel Management Diploma

Cost: $ 2,100

OR, make 5 easy payments.

Begin Today for only $1,600.00

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This online hospitality training program provides participants with a strong hospitality management foundation while inspiring and teaching work ethics, cultural understanding, and the leadership skills needed to function effectively anywhere in the world. A professional development diploma from EVS Hotel-Pro World Campus provides you with the competitive edge needed for success in the hospitality industry by:

Focusing on hospitality management and employability traits that industry leaders have identified as being essential for a successful career in hospitality.

Providing valuable opportunities for professional development and emphasizing personal leadership development within a global perspective.

Developing an understanding of other cultures, traditions, and beliefs and your ability to work within and manage a multicultural workplace.

Acknowledging that you possess the skills and competencies required for success in your position.

Demonstrating your commitment to professional development in your career.

Sending a message to potential employers that you are motivated to learn and driven to succeed.

EVS Hotel-Pro's Diploma programs emphasize mastery of the following key areas:

People/Leadership Skills Enriched with Multicultural Understanding & Awareness -  Individuals will learn how to effectively communicate, manage, and lead with strong cultural awareness and understanding of diverse cultures.

Language & Business Communication Skills  - Students will learn enhanced language and business communication skills which are required for effective communication.

International Business & Management Skills -  This Diploma program gives emphasis to the exercise of effective business management skills, enriched with an international perspective.

Technology Skills & Preparedness -  Technology preparedness is a pillar for global competitiveness. A solid grasp of fast changing technology calls for individuals who possess a high level of comfort and mastery.


Schools, Universities, and Corporate

EVS Hotel-Pro's World Campus curriculum is available to Universities, High Schools, and Corporate Training, all around the world!

Academic institutions are in a race towards developing graduates who are equipped to meet the demands of the global community. Global competitiveness is the direction that schools everywhere are headed for in developing their graduates. AHA courses are aimed to enhance and internationalize the hospitality and business curriculum of educational institutions anywhere in the world. EVS Hotel-Pro's professional development diploma programs and career development certificate courses are industry recognized and registered with the Council for Hospitality Management Education in the UK, and the Council for Hospitality and Restaurant Industry Education in Europe, allowing business and hospitality students to earn a recognized International credential.

EVS Hotel-Pro's courses have been designed for college and university programs and can be used to complement an existing course such as an Internship Preparatory course or can be used as a course supplement and resource.

Career readiness and employability skills also known as transferable skills, have become a critical part of education. Employers are seeking graduates with a combination of skills that fall under this career readiness and employability umbrella that include such things as soft skills or people skills, customer service skills and life skills. These skills include: effective non-verbal and verbal communication, problem solving, being a team player, accepting responsibility, having a positive attitude, showing good character and time management.

EVS Hotel-Pro's World Campus is a Swedish licensed post-secondary virtual school, aimed to complement the curriculum of high schools. EVS Hotel-Pro's career and professional development courses, licensed by the Commission on Hotel & Restaurant Industry(CHRIE) in the EU, give emphasis to key employability traits and multicultural skills needed for success in today's diverse workforce.

Customer retention is all about customer service and customer service is all about employee morale, motivation and training. EVS Hotel-Pro's online certificate courses assists employers with both. It's estimated that 80% of lost customers don't return because of bad service. EVS Hotel-Pro World Campus will give your employees the skills they need to not just satisfy customers, but to keep them returning to your business again and again.

Since 2016, the EVS Hotel-Pro has had one singular pursuit, "to motivate and inspire employees to deliver excellent service, and to achieve an Excellent Hospitality Attitude. Through ES Hotel-Pro's World Campus, companies can now take advantage of our proven techniques and affordable customer service and management training courses. All courses are taken fully online and can be completed at your employee's own time and pace.

Are you looking to enhance your hospitality and business curriculum?

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