FOOD SERVICE & HOSPITALITY MANAGEMENT

FSM COURSES

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Click on underlined course numbers to see current textbook.

Click on underlined Outline & Objectives to see outlines and objectives for each course.

Click here for Course Syllabi.

New.  Click here to see courses planned for the next semester.

FSM 105 Culinary Arts 1        3 credits
This introductory course in food preparation includes instruction and practice in sanitation, safety, tools, equipment, basic cooking principles, recipes, menus, work preparation, stocks, sauces, soups, meats, and poultry.  FSM 125 is a required pre-requisite/co-requisite.  Outline & Objectives

FSM 106 Culinary Arts 2        3 credits
This introductory course in food preparation includes instruction and practice in the production of seafood, vegetables, potatoes and starches, salads and dressings, sandwiches and hors d’ oeuvres, breakfast items, cured foods, cold foods, garnish, international cuisine, and basic baking principles. Outline & Objectives

FSM 107  Introduction to Food Service & Restaurant Management        2 credits
Intended for novices and industry veterans, this course provides a comprehensive overview of the food service industry and its management.  Students learn how the menu influences all functions in  commercial and institutional segments.   Topics covered include the history of food service, modern food service operations, menu planning, cost controls, menu pricing, menu design, menu analysis, alcoholic beverages, nutrition in menu planning, production, service, computers, and financial planning. Outline & Objectives

FSM 110 Hospitality Supervision and Personnel Management        3 credits
This course is designed to provide hospitality operators, managers and supervisors a foundation for developing sound people management skills.  Leadership, workplace diversity, communication, planning, decision making, training, evaluation, delegation, motivation, discipline, safety, ethics, unions, recruitment, coaching, work climate, control methods, and problem solving are covered.   Required course for individuals pursuing department of health's Certified Food Service Supervisor (Dietetic Assistant) certificate.  Outline & Objectives

FSM 111 Baking Practicum     3 credits
This work experience course consists of supervised on-the-job learning experiences at college-approved work sites.  This includes at least 150 hours in planned activities in baking and related duties.   Students also develop a personal portfolio.  FSM 101 and FSM 102 are required pre-requisites. Outline & Objectives

FSM 112 Cooking Practicum    3 credits
This work experience course consists of supervised on-the-job learning experiences at college-approved work sites.  This includes at least 150 hours in planned activities in cooking, food preparation, and related duties.   Students also develop a personal portfolio.  FSM 105 and FSM 106 are required pre-requisites. Outline & Objectives

FSM 120  Quality Service in Food Operations        2 credits
This course covers in details what managers and servers must know to serve food professionally and competently.  Service as a total concept the service age, history of service, demeanor and attitude, product knowledge, suggestive selling, laws affecting servers, managing guest complaints, serving guests with special needs, banquet service, buffet service, drive through service, room service, table service, equipment, the steps in serving, greeting and seating guests, cleaning tables, formal dining, the busperson's role, management's responsibilities, motivation, scheduling, training, reservations and serving alcohol responsibility are covered.  New course, starting Fall 1999.       Outlines & Objectives       Online Version   

FSM 121 Managing Quantity Food Production        3 credits
This course covers management considerations in quantity food service: schools, health care, hotels, and other large volume institutions.  Planning the preparation of all food categories, menu development, equipment, purchasing, inventory, sanitation, nutrition, service, promotions, and personnel management are covered.  Outline & Objectives

FSM 125 Food Service Sanitation and Accident Prevention       3 credits
This course provides students with comprehensive knowledge of food safety that they will need as food service managers.  Food borne illness, pest management, sanitation regulations, safe food storage, cleaning programs, accident prevention and safety, emergency actions, and crisis management are discussed.  Students can earn the ServSafe certificate from the National Restaurant Association.  Required course for individuals pursuing department of health's Certified Food Service Supervisor (Dietetic Assistant) certificate.  Outline & Objectives   On-Line Version
Syllabus for On-Line Version

FSM 200 Managing Food Service Facilities and Equipment        3 credits
Considering both new construction and renovation, this course reviews food service design step by step, financing, maintenance, project planning, work area layouts, equipment options and maintenance, facility engineering, final inspection, and working relationships between consultants, contractors, and clients.  Outline & Objectives

FSM 210 Controlling Costs in Food Service        3 credits
This course teaches the management of cost in all food service areas.  Students learn how to calculate and manage revenue, expenses, pricing, profit, food costs, labor costs, beverage costs, production costs, other costs, and analyze results using basic accounting principles.  Students use formulas to determine cost percentage, profit, ideal expense, variance, sales per guest, waste, popularity, percent of budget, product yield, inventory value, productivity, selling price, assets, working capital, turnover, return on sales, break even point and return on investment.  Microsoft Excel is used.  Prerequisite: MTH 104 Business Mathematics or higher.  Outline & Objectives

FSM 211 Purchasing  for the Hospitality Industry      3 credits
This course provides information that managers need  to make sound selection and procurement  decisions.  Distribution systems, suppliers, payment policies, buying techniques, specification writing, ordering, receiving, security, and the buyer's role in the organization are discussed.  The variety and characteristics of foods, beverages, nonfood supplies, equipment, and furniture are also covered.  Outline & Objectives

FSM 215 Elementary Nutrition       2 credits
Designed for the student without a science background, this course introduces the basic concepts of nutrition.  With a focus on healthy lifestyle, this course covers personal nutrition, pregnancy, children, weight management, exercise, vegetarian eating, heart disease, cancer, diabetes, healthy recipe and menu planning, nutrition misinformation, and marketing nutrition in food service.  Required course for individuals pursuing department of health's Certified Food Service Supervisor (Dietetic Assistant) certificate.  Outline & Objectives

FSM 217 Hospitality Marketing        3 credits
This course covers basic marketing principles, services marketing, marketing plans, research methods, information needs of hospitality managers, market segmentation, behavior of hospitality customers, advertising, promotions, promotional media, public relations, group sales, personal selling process, contemporary pricing strategies, and menu design.  Outline and Objectives

FSM 225 Hospitality Management Practicum        3 credits
Supervised experience in a food service or hospitality management environment.  At least 150 hours in planned activities in association with operations and management tasks, including risk management, cost control and revenue management, human resources, and marketing.  Students will also develop a personal portfolio.  Prerequisite: Permission of FSM director.  Click here for the List of Organizations to complete this course.  Outline & Objectives
 

Required BUA course:

BUA 101 Business Functions in a Global Society   3 credits
This is a course designed to give a better understanding and general knowledge of the modern business world.  The focus is on the dynamic interaction of business and its environmental forces.  Topics include the forms of business, management, financing, production and distribution of goods and services, and the legal framework within which business operate.

Elective BUA courses.  Students may take any BUA course, here are some recommendations:

BUA 102 Principles of Management    3 credits
This study of fundamental concepts in the management process of planning, organizing, leading and control specifically related to the ever changing world in which managers must work.  The decision making and leadership roles of the manager are emphasized.  Prerequisite: None (BUA 101 recommended)

BUA 211 Human Resource Management    3 credits
Personnel management and administration functions, such as philosophy, policies, organization, job analysis, recruitment, appraisal, development, promotion, discipline, communication, wage and salary, incentives system, and career development, are covered in this course.  Prerequisite: BUA 102 or permission

BUA 225 Human Relations in Management    3 credits
Human behavior and its effect on the management process is examined.  The focus is on individual and group behavior and interpersonal relationships, including motivation and leadership in organizations.  Prerequisite: BUA 102

This is an elective course:

ENG 106 Business Communication    3 credits
Effective communication and its influence on human relations in business and industry form the basis of this course.  Special emphasis is placed on instruction and practice of the form, presentation, tone and psychology of business letters and reports.  Business vocabulary is also stressed.  Perquisite: ENG 101