Food Service Management
About the Food Service Management Program
Take this series of management courses if you're interested in a hospitality career. Complete four core courses and exams, and a choice of one Foundation course and exam. Coupled with 800 hours of industry work experience, you'll receive the prestigious NRAEF ManageFirst Professional credential. Offered in partnership with the Educational Foundation of the National Restaurant Association.
|Course #||Course Title||Credits|
Analysis of management principles used in commercial restaurants and food service operations. Emphasis on planning, service, menu design, staffing, and operational budgeting.
Introduces the management, responsible service, and sales of beverages. The areas of planning, equipping, staffing, product knowledge and purchasing, inventory management, marketing, and legal regulations are included.
|1031612100||Sanitation and Safety Fundamentals
Applies sanitary, safety, and legal principles to practices in the food service industry. Successful completion of the course enables students to take a national sanitation certification examination.
|1031617500||Food Service Cost Control
Analysis of the factors affecting food and beverage cost control. Purchasing, receiving, preparation, storage, and inventory practices are examined. Prerequisite(s): 1031611500 Culinary Math (C or better).
|1031618000||Food Service Supervision
Introduction to food service management. Fundamentals of leadership, communication techniques, employee motivation, recruitment, hiring, training employees, and problem solving/decision making processes are covered.
At A Glance
*Based on 10-level courses - materials, books, and fees may be additional
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