FSM - Food Service Management

The course will explore topics in food service including the historical development of the food service industry, the classification of food service operations by type and by system, and the role of the food service industry in the economic life of the country. This is a survey style course designed to introduce the student to concepts that will be studied in depth in later courses. Topics will include foundation discussions of sanitation and food safety, menu development, purchasing and storing products, inventory control, production and service systems, equipment and facility needs, human resource, performance management, and marketing.

This course will discuss leadership philosophies, focusing on effective managerial techniques with regard to coaching, training, facilitating and motivating a diverse workforce in various hospitality foodservice environments.  Students will learn effective ways to manage through organizational changes and evaluate internal operational continuous-improvement programs.  Upon successful course completion, students will be able to use effective leadership communication skills to manage diversity in the workforce, coach and motivate staff members, resolve staff conflicts, and empower/delegate tasks to be an effective leader in foodservice operations.

This course will introduce you to adult learning theory which can be applied to systematic training programs and will prepare students for both the oral and written communication skills required by Food Service Managers in operational and corporate business settings. Concomitantly, understanding how adults learn and appropriate ways of analyzing the tasks required for job performance will assist managers to effectively develop training models for their employees.  Upon successful course completion, students will be able to write with a particular emphasis on thought formation and presentation skills, and will be able to prepare successful training programs by providing positive coaching models, creating options for new behaviors, and establish employee commitment and accountability.

This course progresses from accounting to financial analysis and explains their application specifically to foodservice operations.   Students will learn the fundamentals of hospitality accounting and how to develop and interpret financial balance sheets, income statements, profit and loss statements, and statements of cash flow.  Upon successful course completion, students will be able to create and analyze budget reports, forecast revenues and costs, and interpret key operational cost ratios that financial managers use for effective long-term decision-making.

This course will prepare students for the types of communication required of hospitality professionals in operational and corporate business settings. This course focuses on creation of processes, implementation, the communication process, and how a hospitality professional uses available skills and logical processes to solve problems. Additionally, this course will review modern communication techniques within the hospitality industry specifically through written and spoken communication and interpersonal skills. 

This course explores the historical development and current theories of menu management. The various styles and forms of menus and their applications in several types of food service businesses are examined. The role of the menu in marketing, revenue management, and kitchen design is central to the study. Upon completion of the course the student will have the opportunity to take a nationally recognized certification exam.

This course provides an introduction to marketing theories, principles, and concepts and to understanding the role of marketing within a foodservice operation.  Students will learn the dynamics involved in achieving a competitive advantage in a highly competitive market.  Upon successful course completion, students will be able to identify variable marketing strategies in an effort to satisfy customer expectations, and demonstrate the ability to effectively communicate through audiovisual and social media outlets.

This course examines the management of bar and beverage operations within various hospitality environments, exploring the history of the beverage industry, the cultural relevance of wines, spirits and ales, and the incorporation of various non-alcoholic beverages in food service.  Students will learn proper staffing levels as dictated by operations, efficient bar layout and design, industry trends in menu design, and techniques for pricing, selling, and serving beverages.  Upon successful course completion, students will be able to purchase, receive, store, and inventory bar beverages, mixers, and garnishes in order to manage a successful beverage program.

This course examines the practical application of managing bar and beverage operations within various hospitality environments. The student will develop an understanding of beverage operations by observation and practice. Topics include the principles of beverage inventory control and the brewing and distillation processes. Upon successful course completion, students will be able to purchase, receive, store, and inventory bar beverages, mixers, and garnishes in order to manage a successful beverage program.

This course will introduce students to culinary technological advancements through practical hands on learning. The student will develop the skills necessary to effectively select and program a variety of commercial food service equipment used in industry and point of sale system. Upon successful course completion, students will demonstrate the ability to program a point of sale system and the programmable food service cooking equipment needed to execute their created menu. 

This course is designed to impart to students the art and science of providing outstanding customer service in today’s competitive foodservice operations.  Students will learn managerial concepts related to building customer loyalty, enhancing service quality, and exceeding customer expectations.  Upon successful course completion, students will be able to define organizational service strategies, determine operational customer expectations levels, assess service positions within various foodservice markets and segments, and analyze how great service dynamics can influence an operation’s image.

This course teaches students techniques and methods of controlling the factors of production in a food service unit within a revenue management system. Students will learn food, beverage, and labor cost controls and the control of other semi-variable expenses including energy, repair and maintenance, music and entertainment, and direct operating costs associated with food and beverage operations. Upon successful course completion, student will be able to establish effective pricing, identify and correct costing problems, and understand the relationship between cost of goods and profit.

This course will provide the student with an understanding of the principles of customer service in the hospitality management environment. The roles of customer loyalty programs, marketing and advertising efforts and, quality management techniques will be explored. Upon completion of this course the student will be able to develop an integrated and effective customer service program with aspects directed at both internal and external customers. 

This course discusses the tools you need to protect your foodservice operation from legal exposure from a variety of customer and staff interactions.  In addition, this course takes a comprehensive approach on how to recognize and analyze ethical dilemmas–giving front line management a strong foundation for making decisions based on sound ethical principles.  Students will learn the critical legal aspects of foodservice operations, evaluate situational scenarios to help prepare managers to make the right decisions during challenging situations, and explore the questions of ethics in foodservice operations.  Upon successful course completion students will be able to demonstrate practical knowledge of foodservice law and the operation of legal systems and will understand independent, corporate, and franchise business structures.

This course will introduce students to the concepts of managing the physical plant for food service.  Students will learn the dynamics of good flow design through both front and back of the house areas of a foodservice operation, the efficient selection and use of energy and utility systems, and the implementation of regulations and codes for foodservice facilities.  Upon successful course completion students will be able to develop a floor plan of a hypothetical operation using architectural software and will understand criteria financial managers use to purchase and evaluate kitchen equipment.

This course examines the general maintenance requirements of a commercial food service operation through supplemental practical hands on learning. Students will develop skills to effectively locate, maintain, and troubleshoot the critical systems found in a food service facility. Upon successful course completion students will create a preventive maintenance schedule for the variety of systems used within a commercial food service establishment. 

This course adopts a critical incident approach to foodservice management whereby students will evaluate actual operational and organizational experiences of customers and employee through case study analysis.  Students will develop problem solving skills by emphasizing critical analysis as well as comprehension of the issues proposed - both positive and negative - then appraise the effectiveness of the organization’s response to the prominent issue.  Upon successful course completion, students will be able to view contemporary operational issues and situations holistically, equipping them with various problem solving methods in order to develop and implement strategic solutions.

This course provides a comprehensive approach to planning, marketing, and managing special events.  Students will learn current trends and concepts that support the planning, scheduling, control, resource allocation, and performance measurement activities required for the successful completion of a project.  Upon successful course completion, students will be able to apply learned project and special event management concepts to the preparation and eventual successful execution of their final FSM 490 Foodservice Entrepreneurship restaurant simulation course.

This course introduces students to industry leaders from major hospitality corporations, faculty, young emerging leaders and innovators, and successful student alumni, speaking in a manner that will contribute to the ultimate career success of the student in foodservice management.  Students will learn the social, economic, family, and organizational changes that influence career choices. Upon successful course completion, students will be able to develop a strategic career plan based upon self-assessment of employable skill development.

This course is an advanced management and foodservice operational simulation, where students individually manage a simulated restaurant operation under a designated theme.  Students will learn to create and develop menus and recipes under a specific theme, create purchase orders, support food preparation, develop a service plan, create marketing and promotional material, and complete pre-developed evaluation procedures that will measure their profitability results from the evening’s expenses and revenues as dictated through the facility’s POS system.  Upon successful course completion, students will be able to successfully execute a live foodservice event under budgetary constraints.