Professional Certificate in Behavioral Economics for Food Service Management
Published on June 27, 2025
About this Podcast
HOST: Welcome to our podcast, today we have Dr. Jane Smith, an expert in behavioral economics and food service management. She's here to talk about a fascinating course she teaches, the Professional Certificate in Behavioral Economics for Food Service Management. Welcome, Jane! GUEST: Thanks for having me! I'm excited to discuss this topic. HOST: Could you start by sharing what sparked your interest in applying behavioral economics to food service management? GUEST: Absolutely! I noticed that many food service businesses were making decisions based on outdated economic theories, which often didn't consider the real-world complexities of consumer behavior. I wanted to help professionals understand and apply behavioral economics principles to enhance their business performance. HOST: That's fascinating. Can you tell us about any current industry trends related to this course topic? GUEST: Sure! One trend is the increasing focus on sustainability and reducing food waste. This course teaches learners how to nudge consumers towards making more environmentally friendly choices, which is a valuable skill in today's market. HOST: That sounds important. Have you faced any challenges while teaching this subject or encountered obstacles learners have had to overcome? GUEST: Yes, sometimes learners struggle with applying abstract theories to real-world situations. To help, I use case studies and practical examples to illustrate how behavioral economics can be applied in food service management scenarios. HOST: That's a great approach. Lastly, where do you see the future of behavioral economics in food service management, and how will this course prepare learners for it? GUEST: I believe that behavioral economics will become increasingly important in food service management as businesses aim to improve customer satisfaction, reduce waste, and increase profitability. This course equips learners with the skills to be at the forefront of these trends and become leaders in the industry. HOST: Thank you, Dr. Smith, for sharing your insights and experiences related to the Professional Certificate in Behavioral Economics for Food Service Management. It's been an enlightening conversation, and I'm sure our listeners have gained valuable knowledge. GUEST: My pleasure! Thanks for having me.
