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Course Description

The way consumers interact and engage with food both at home and out in the world is rapidly evolving. Consumers are looking at food as more than just something to eat: It’s a way of life, an expression of values and identity, and a means for engaging with larger social and cultural concerns. This course will offer insights into changing consumer food trends across market segments. You’ll explore the future of menus and restaurants as well as the ways in which those trends and changes inform how you can meet the needs of your current and future guests.

PROGRAM SCHEDULE

Session 1:

  • Exploring Consumer Food Trends
  • Wednesday, September 4, 2024: 10am - 1pm (ET)

Session 2:

  • Tracking Industry Adaptations
  • Wednesday, September 11, 2024: 10am - 1pm (ET)

Session 3:

  • Aligning With Consumer Identities and Communities
  • Wednesday, September 18, 2024: 10am - 1pm (ET)

Session 4:

  • Looking Internally
  • Wednesday, September 25, 2024: 10am - 1pm (ET)

Faculty Author

Lilly Jan

Benefits to the Learner

  • Examine consumer F&B flavor and consumption trends that will affect demand and service delivery
  • Explore how F&B operators are revamping their business and service models to meet changing guest interest
  • Discover new food and consumption trends that impact the way guests engage with F&B as lifestyles and personal identifiers
  • Identify new ways to meet guests’ interests as needs and expectations of food experiences change

Target Audience

  • General managers overseeing full-service hotels
  • Senior hospitality professionals such as managing directors, assistant general managers, executive assistant managers, and operations directors
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Cornell Nolan School of Hotel Administration
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