| Number of courses | 3 | 78 | 78 | 78 | 79 | 79 | 79 | 78 | 79 |
| Marketing, Promotions & Revenue Drivers | | | | | | | | | |
| Employee Engagement and Retention | | | | | | | | | |
| Recruitment & Onboarding | | | | | | | | | |
| Becoming A Supervisor | | | | | | | | | |
| Financial Mastery & Cost Control Systems | | | | | | | | | |
| Executive Leadership and Strategic Development | | | | | | | | | |
| Communication | | | | | | | | | |
| Guest Service | | | | | | | | | |
| Menu Engineering & Cost Out Solutions | | | | | | | | | |
| Mentorship | | | | | | | | | |
| Food Cost Control: The Real Game | | | | | | | | | |
| Surprise Health Inspections: Staying Ready Without Panic | | | | | | | | | |
| The Proper Line Check – How Professionals Set the Kitchen Up to Win | | | | | | | | | |
| How to Read a Food & Beverage P&L (Without Letting It Read You) | | | | | | | | | |
| Why Labor Matters To The Business | | | | | | | | | |
| Allergens Awareness | | | | | | | | | |
| Conflict Resolution | | | | | | | | | |
| Personal Development for Hospitality Managers | | | | | | | | | |
| Manager Floor Operations | | | | | | | | | |
| Restaurant Opening | | | | | | | | | |
| Welcome to Bartending | | | | | | | | | |
| Mastering the SWOT | | | | | | | | | |
| Foundation of a Real Orientation | | | | | | | | | |
| Guest Personas & Customer Service | | | | | | | | | |
| Lifespan of the Customer | | | | | | | | | |
| Advanced Service Techniques | | | | | | | | | |
| Back of the House Mastery | | | | | | | | | |
| Host Stand Operations & Flow Control | | | | | | | | | |
| Inventory Systems & Vendor Management | | | | | | | | | |
| Upselling Without Selling Out the Guest Experience | | | | | | | | | |
| Variance Analysis — How Operators Stop Profit Leaks Before They Show Up on the P&L | | | | | | | | | |
| Wine Knowledge Essentials for Bartenders | | | | | | | | | |
| BEO Management & Large-Scale Staffing | | | | | | | | | |
| Crisis Management During Events | | | | | | | | | |
| Pre-Shifts: The Most Underrated Control Point in Food & Beverage Operations | | | | | | | | | |
| Active Listening and Two-Way Communication | | | | | | | | | |
| BEO Management & Large-Scale Staffing | | | | | | | | | |
| Personalization Without Overstepping Boundaries | | | | | | | | | |
| Prep Systems, Production Planning, Ordering & Procurement | | | | | | | | | |
| Prime Cost: The Truth Your Operation Is Already Telling You | | | | | | | | | |
| Steps of Service as Pace Control | | | | | | | | | |
| 30–60–90 Days: From New Hire to Trusted Operator | | | | | | | | | |
| Recruitment Is Leadership, Not Labor Coverage | | | | | | | | | |
| Maximizing the Seating Plan | | | | | | | | | |
| Bar Culture: Professionalism, Accountability & the Tone of the Building | | | | | | | | | |
| Beer Types: Turning a Tap List Into a Conversation | | | | | | | | | |
| Director & VP of Food & Beverage Leadership | | | | | | | | | |
| Draft Beer Decision Tree: How to Stay Calm When Something Goes Wrong | | | | | | | | | |
| Liquor Foundations | | | | | | | | | |
| Inventory & Vendor Management | | | | | | | | | |
| Beer: Why People Love It — and Why It Matters in Your Operation | | | | | | | | | |
| The Quiet Power of Wine | | | | | | | | | |
| The Impact of Liquor on the Food & Beverage Industry | | | | | | | | | |
| The Kitchen’s Air Traffic Controller | | | | | | | | | |
| Cocktail Building Fundamentals: The Discipline Behind the Craft | | | | | | | | | |
| The Budget Is the Floor Beneath You | | | | | | | | | |
| How to Conduct a Daily Inventory | | | | | | | | | |
| Kitchen Lingo: The Language of Leadership at the Pass | | | | | | | | | |
| The Kitchen’s Air Traffic Controller | | | | | | | | | |
| Understanding Grievances in a Union Culinary Environment | | | | | | | | | |
| CapEx vs OpEx Decisions | | | | | | | | | |
| Executive Decision Architecture | | | | | | | | | |
| Succession Planning & Leadership Pipelines | | | | | | | | | |
| Training Bartenders to Think Like Hosts | | | | | | | | | |
| Controlling the First 90 Seconds of the Experience | | | | | | | | | |
| Introduction to Food & Beverage Management | | | | | | | | | |
| Food & Wine Pairing Mastery | | | | | | | | | |
| Compliance Leadership Framework | | | | | | | | | |
| When the Restaurant Is Full — Leadership Is on Display | | | | | | | | | |
| Beer – The Financial and Cultural Advantage in Modern F&B | | | | | | | | | |
| The Foundations of Leadership #1 | | | | | | | | | |
| Financial Leadership in Motion #2 | | | | | | | | | |
| Commanding the Floor in Real Time #3 | | | | | | | | | |
| Leadership Discipline When Numbers Tighten #4 | | | | | | | | | |
| Labor Leadership Under Financial Pressure #5 | | | | | | | | | |
| Financial Awareness for Operational Leaders #6 | | | | | | | | | |
| The Cost of Culture #7 | | | | | | | | | |
| Direction, Delegation, and Follow Through #8 | | | | | | | | | |
| The Unofficial Accountability System #9 | | | | | | | | | |
