What's New
Home
General Information
Admissions &
Registration
Educational Programs
Contact us!
Index
ASSOCIATE OF SCIENCE IN
FOOD & BEVERAGE MANAGEMENT
Food and Beverage workers make up one of the largest and fastest growing occupational groups in our labor force. The expansion of businesses such as hotels, restaurants, bars, and catering firms have widened the career opportunities for those with proper motivation and training. Some of the entry-level positions are bus person, wait person, steward, bartender, prep cook, cashier, and host. With further education and experience, possible positions available are maitre'd, restaurant manager, beverage manager, executive steward, food and beverage director, and general manger. This program meets industry standards through curricula from the Educational Institute of the American Hotel & Motel Association. Students are awarded recognition form the Educational Institute upon completing its courses. Students must complete 61 credit hours for an Associate of Science in Food and Beverage Management.
A. General Education
Requirements COURSE# Freshman English Introduction to Speech Any math above MA100 Beginning Japanese 1 OR Any Social Science course Beginning Japanese 2 OR Any Social Science course Window Applications
The prerequisite for CS151 is OA101 or by
permission. Regular Tourism students are
anticipated to have sufficient computer keyboarding
skills prior to enrolling in CS151. Students will
need to consult with an advisor to determine if
OA101 is necessary.
B. Technical Requirements COURSE# Welcome to Hospitality Hospitality Supervision Safety and Sanitation Food & Beverage Service 3 Human Resources Management Facilities Management OR Marketing of Hospitality Services F&B Management F&B Control Hospitality Purchasing Management Food Production Principles HS298 Co-Op/Work Experience
In the event Co-Op/Work Experience cannot be taken,
the student may take any 200 level Hospitality and
Tourism course or Special Project in lieu of
Co-Op/Work Experience.
C. Related General Education&
Technical Requirements COURSE# Fundamentals of Bookkeeping/Accounting Hospitality Industry Accounting
The prerequisite for AC115 is OA104 or by
permission. Regular Tourism students are
anticipated to possess fundamental math skills
prior to enrolling in AC115. Students will need to
consult with an advisor to determine if OA104 is
necessary.
Total Credit
Requirements
CERTIFICATE IN FOOD & BEVERAGE MANAGEMENT
A. General Education
Requirements COURSE# None required &endash;
B. Technical
Requirements COURSE# Welcome to Hospitality Hospitality Supervision Safety and Sanitation Food & Beverage Service Food & Beverage Management Food & Beverage Control Marketing of Hospitality Services Food Production Principles HS298 Co-Op/Work Experience
In the event Co-Op/Work Experience cannot be taken,
the student may take any 200 level Hospitality and
Tourism course or Special Project in lieu of
Co-Op/Work Experience.
C. Related General Education&
Technical Requirements COURSE# Fundamentals of Bookkeeping/Accounting
The prerequisite for AC115 is OA104 or by
permission. Regular Tourism students are
anticipated to possess fundamental math skills
prior to enrolling in AC115. Students will need to
consult with an advisor to determine if OA104 is
necessary.
Total Credit
Requirements
CERTIFICATE IN FOOD & BEVERAGE OPERATIONS
Students will earn dual recognition form the College as well as from the Educational Institute of th eAmerican Hotel & Motel Association (Certificate of Specialization in Food & Beverage Management).
A. General Education Requirements COURSE# None required &endash;
B. Technical Requirements COURSE# Hospitality Supervision Safety and Sanitation Food & Beverage Service Food & Beverage Control Hospitality Purching Management OR Food Production Principles
Course Descriptions
Top of
page
|
FRESHMAN ENGLISH (3) A course involves extensive writing of sentences, paragraphs, and essays and an in-depth study of nonfiction prose at the college level of comprehension. Prerequisite: Completion of EN100 Fundamentals of English Reading and Writing or passing score on English Placement Test. |
|
|
|
|
INTRODUCTION TO SPEECH (3) This course teaches students the principles and functions of communication, personal and interpersonal communication and effective small group communication. it also includes outlining, organizing, and delivering different kinds of speeches. prerequisites: EN110 or permission. |
|
|
|
|
BEGINNING JAPANESE I (3) The study of simple sentence patterns with emphasis on speaking and hearing skills through oral drills. The beginning of the learning process of written systems of Hiragana and Katakana. |
|
|
|
|
BEGINNING JAPANESE II (3) The study of advanced sentence patterns with emphasis on speaking and listening skills through oral drills in Japanese. continued study of Hiragana and introduction of Katakana writing. |
|
|
|
|
WINDOWS APPLICATIONS (3) The purpose of the course is to teach students the fundamental nature of microcomputers: the hardware devices that make up the physical machine, the operating systems, and the major types of application software. Students are exposed to the concepts and applications of the word processing, graphics, desktop publishing, spreadsheet, database, and communications software. They are shown the far-reaching effects of computers and technology, and the applications that computers have to their own lives. Finally, the course provides students hands-on experience with "real-world" applications using the Windows environment and the application software for Windows: Word Processing, Spreadsheet, and Database. Prerequisite: OA101, or OA120, or permission. |
|
|
|
|
FUNDAMENTALS OF BOOKKEEPING/ACCOUNTING (3) This course covers accounting principles to include interpreting source documents, analyzing business transactions; recording entries in a general journal; posting to the ledger; preparing the work sheet with adjustments; journalizing adjusting and closing entries; preparing financial statements, and the post-closing trial balance. Prerequisite: OA104 or permission. |
|
|
|
|
WELCOME TO HOSPITALITY (3) This course explores the fascinating worlds of lodging, food service, meeting planning, travel and tourism, and the related businesses that make up the hospitality industry. this course identifies the latest trends found throughout the industry, and addresses what the industry is doing to adapt to modern technology. |
|
|
|
|
HOSPITALITY SUPERVISION (3) This course provides hospitality students with proven ways to get maximum results by directing and leading. They will be prepared to juggle the expectations of management, guests, employees, and governmental agencies. In addition, students will be able to develop creative strategies for effectively managing change and resolve conflicts. |
|
|
|
|
SANITATION AND SAFETY (3) This course offers various techniques and technical information for storage, processing and service of foods to the public in commercial, institutional, and mass production establishments. Safety and first aid for the kitchen and dining room will be presented as well as the merits of a clean and safe business environment. Students will be given the knowledge to obtain their food handlers permit. |
|
|
|
|
BEVERAGE MANAGEMENT (3) This course examines beers, wines and spirits with regards to processing, purchasing, product development and service etiquette. Beverage management skills are instilled to increase service awareness and customer appreciation. |
|
|
|
|
FOOD AND BEVERAGE SERVICE (3) The purpose of this course is to teach students the practical attitude, knowledge and skills needed for entry-level positions in the food and beverage area. In addition, students are taught the pertinent knowledge and skills required for success when advanced to supervisory/managerial positions. The emphasis will be to prepare students to be effective and successful supervisors in the food and beverage area. |
|
|
|
|
HUMAN RESOURCES MANAGEMENT (3) This course provides hospitality students with techniques to effectively recruit workers from a shrinking labor pool and retain qualified employees in an employment market with high turnover. Students will also learn about improving job satisfaction and handling labor relations and union issues. |
|
|
|
|
FACILITIES MANAGEMENT (3) This course is designed for future hospitality operations managers who will need to know how to work effectively with engineering and maintenance department and vendors. Students will learn about major facility systems and ways to streamline operations and address environmental concerns. |
|
|
|
|
FOOD AND BEVERAGE MANAGEMENT (3) This course lays the foundation that will help students to make smart decisions in managing food and beverage operations. Students will learn how to increase profits by maximizing service, efficiency, productivity, technology and to implement effective marketing strategies. |
|
|
|
|
FOOD AND BEVERAGE COST CONTROL (3) This course presents the procedures and techniques needed to analyze control, to set food and beverage standards, and to develop a budget that paves the way for a successful food and beverage operation. |
|
|
|
|
ACCOUNTING FOR HOSPITALITY (3) This study deals with basic accounting knowledge specifically aimed at the hospitality industry. The course addresses the mechanics of accounting and further explains the unique system of hospitality accounting to include night auditing, front office accounting and sales accounting of the hotel industry. |
|
|
|
|
HOSPITALITY PURCHASING MANAGEMENT (3) This course describes how to develop and implement an effective purchasing program, focusing on issues pertaining to supplier relations and selection, negotiation, and evaluation. The course includes in-depth material regarding major categories of purchase. |
|
|
|
|
MARKETING OF HOSPITALITY SERVICES (3) This course explores the "why" behind the "how-to" of successful marketing. Students will learn how marketing applies to all departments of a hospitality organization. Topics such as advertising, public relations, understanding guest behaviors, marketing plans, personal selling, promotion, hospitality product/service mix, and pricing will be covered. |
|
|
|
|
FOOD PRODUCTION PRINCIPLES(4) Students will master the basics of food production, learn many creative ideas, and understand not only how to use ingredients and processes, buy why they are used. This course describes essential knowledge for understanding professional culinary preparation, including hot food preparation, cold food preparation (garde manger), and baking. Sanitation, proper storage and dandling of food, and creative presentation of food are also discussed. |
|
|
|