FOOD SERVICE & HOSPITALITY MANAGEMENT

BURLINGTON COUNTY COLLEGE

FSM HOME PAGE FSM CURRICULUM FSM COURSES FSM FACULTY

FSM ADVISORY FSM GRADES FSM COURSE OUTLINES & OBJECTIVES

TEXTBOOKS

Click on underlined course number to see brief course description.

CUL 120 Professional Baking Professional Baking, 4th edition, Gisslen

CUL 225 Patisserie Professional Baking, 4th edition, Gisslen

FSM 103 Nutrition for Health and Fitness   (fall 2004)
                                                           Sports Nutrition Guidebook, 3rd edition, Clark
                                                           Optional text: Power Eating, Kleiner

CUL 105 and CUL 106 Culinary Arts 1 and 2
Professional Cooking, 5th edition, Gisslen

FSM 107 Introduction to Food Service & Restaurant Management
Management by Menu, 3rd edition, Kotchevar

FSM 110   Hospitality Supervision and Management
                                                          Supervision in the Hospitality Industry, 5th edition, Miller, Walker, Drummond
                                                          The following is under consideration as a possible second text:
                                                                    NRAEF ManageFirst: Human Resources Management and Supervision,
                                                                   The Educational Foundation of the National Restaurant Association

FSM 111 Baking Practicum
Creating Your Career Portfolio: At a Glance Guide, Williams and Hall

FSM 112 Cooking Practicum
Creating Your Career Portfolio: At a Glance Guide, Williams and Hall

FSM 120 Quality Service in Food Operations
1. Presenting Service, 2nd edition, Kotschevar and Luciani
2. NRAEF ManageFirst: Customer Service, The Educational Foundation of the National Restaurant Association

FSM 121 Managing Quantity Food Production
Quantity Food Production, Planning and Management, 3rd edition, Kotchevar, Knight

FSM 125 Food Service Sanitation and Accident Prevention
ServSafe Coursebook, 5th edition, with certification exam answer sheet,
The Educational Foundation of the National Restaurant Association

FSM 200 Managing Food Service Facilities and Equipment
Design and Layout of Foodservice Facilities, 2nd edition, Birchfield

FSM 210 Controlling Costs in Food Service
                                                            1. Food & Beverage Cost Control, 3rd edition, Miller, Hayes, Dopson
                                                            2. NRAEF ManageFirst: Controlling Foodservice Costs,
                                                                   The Educational Foundation of the National Restaurant Association

FSM 211 Purchasing for the Hospitality Industry
                                                            1. Purchasing, Selection and Procurement for the Hospitality Industry, 6th edition
                                                                    Feinstein and Stephanelli
                                                            2. NRAEF ManageFirst:  Inventory and Purchasing
                                                                      The Educational Foundation of the National Restaurant Association

FSM 215 Elementary Nutrition
                                                           1. Nutrition for the Foodservice and Culinary Professional, 6th edition, Drummond
                                                           2. NRAEF ManageFirst: Nutrition,
                                                                   The Educational Foundation of the National Restaurant Association

FSM 217 Hospitality Marketing
Hospitality Marketing Management, 4th edition, Reid

FSM 225 Hospitality Management Practicum
Creating Your Career Portfolio: At a Glance Guide, Williams and Hall

FSM HOME PAGE FSM CURRICULUM FSM COURSES FSM FACULTY

FSM ADVISORY FSM GRADES FSM COURSE OUTLINES & OBJECTIVES

If you have comments or suggestions, e mail me at sbergonz@bcc.edu

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