Bachelor of Science Degree in Hospitality Management with emphasis in Restaurant and Food Service

Bachelor
English

Program Description

The Bachelor of Science Degree in Hospitality Management with emphasis in Restaurant and Food Service is comprised of a combination of courses aimed at developing universal business and management skills with a concentration in food service operations within the Hospitality industry. Students will examine the planning, managing, and marketing of restaurants and food and beverage service establishments.  In addition, students will assess and apply the skills needed to problem solve and operate food industry businesses, chains and restaurants including personnel management. Furthermore, the students will analyze specific industry standards supervising the logistical, regulatory, financial, professional and ethical standards of the profession.

Possible Employment Opportunities*

  • Front of the House Supervisor/Manager
  • Back of the House Supervisor/Manager
  • Kitchen Staff Manager
  • Head Cook

Credential Earned

Bachelor of Science Degree in Hospitality Management with emphasis in Restaurant and Food Service

Related Certifications & Credentials

  • ServSafe® Food Manager
  • ServSafe® Allergens

Duration Of The Program

36 months | 193 quarter credits
Core courses - 107.5 credits
Elective courses - 31.5 credits
General education courses - 54 credits

Core Courses

Success Strategies

In this course, students will identify strategies and support services that will help them have a successful transition into college. They will also apply academic skills, such as critical thinking, time management, learning strategies, and goal setting. Finally, they will develop life-management skills, like ethical decision-making, self-care, and communication that can later be applied at both a personal and a professional level.

Career Development Lecture

In this course, students will be provided practical strategies to employ throughout the job searching process. They will establish connections between the chosen academic field and their career objective. Students taking this course will be able to focus on their career options while in college and after obtaining their program degree. Emphasis is placed on developing their personal brand, résumé, interview and networking skills, and online presence to improve their employability possibilities.

Cuisine, Culture & Kitchen Organization

This  course  provides  an  introduction  to  the  food  service  industry  that  examines  gastronomic  history,  basic  industry terminology, and the role that modern chefs play in the community, as well as their duties and responsibilities. Students will also examine the equipment and utensils used in food service operations and identify basic ingredients and their applications.

Sanitation & Allergens

This course provides students an understanding of basic sanitation, safe food handling, and work safety principles. They will learn about food service sanitation based on ServSafe standards. Students will also review safe practices when managing allergens in the kitchen.  The topics covered include the history of genetically engineered crops and common food allergies.

Food & Beverage Inventory/Cost Control with Math

This course provides students an understanding of food service math.  They  will  use  these  math  skills  to  calculate  yield percentages,  determine  portion  costs,  and  adjust  the  yield  of  a  recipe. Students will also learn how to convert US measurements into metric measurements. Students will apply the math skills gained to ensure the accuracy of costs and control them effectively. Students will learn how to cost standard recipes, focusing on product yield for accurate purchasing. The course also covers standard operating procedures and includes review the systems used to keep food and beverage costs, labor costs, and operational costs at acceptable levels.

Hospitality Supervision & Management

In this course, students will learn about general management, supervision, leadership, and human resource management. The  course  also  covers  staff  selection  and  recruitment,  employee orientation  and  training,  and  employee  evaluations. Furthermore, this course will help students understand the role and responsibilities of a supervisor, allowing them to work more efficiently and effectively.

Prerequisite: CUL1155

Facility Menu Planning, Nutrition & Development

This  course  provides  an  introduction  to  the  food  service  industry  that  examines  gastronomic  history,  basic industry terminology, and the role that modern chefs play in the community, as well as their duties and responsibilities. Students will also examine the equipment and utensils used in food service operations and identify basic ingredients and their applications. In addition, students will learn about national nutrition and dietary guidelines and standards for food preparation.

Introduction to Computer Operations

This course explores key marketing concepts and shows you how they apply to today’s business practices. The course covers the essential knowledge and techniques managers need to compete successfully, whether in large companies or small businesses, profit-oriented firms or not-for-profit organizations. Topics include customer-oriented marketing strategies, buyers and markets, target market selection, and the marketing variables of products (and services), price, promotion, and distribution.

Human Resource Management

This course serves as an introductory course in human resources management (HRM) with a particular emphasis on the disciplines used by business professionals. Using the Employee Life Cycle as a framework, the class will explore the historical evolution and philosophical foundations of the field as well as examine the current practices that are being used to support human resources in the workplace. Future HRM challenges will be examined and the emerging concept of strategic HRM will be highlighted.

Business Management Lecture/Lab

This course includes an introductory discussion in the following areas: the economic setting of business, the structure of business, business financing, management, ethical and social responsibilities of business, marketing and physical distribution of goods and services. The areas discussed in this course serve as the basic foundations for more specialized courses in business.

Introduction to Marketing

This course provides students a survey of computers and information processing and their roles in society. It will introduce a historical perspective of computing, hardware, software, information systems, and human resources and explores their integration and application in business and other segments of society. Students will be required to complete lab assignments using the PC’s operating system, and several commonly used applications, such as word processors, Internet browsers and search engines, spreadsheets and graphics presentations applications.

Accounting I Lecture/Lab

This course will provide students with the knowledge of analyzing, classifying, and recording business transactions in both manual and computerized environments. Emphasis is placed on understanding the complete accounting cycle and preparing financial statements, bank reconciliations, and payroll. Students will define accounting terminology; analyze and record business transactions in a manual and computerized environment; complete the accounting cycle, prepare financial statements; and apply accounting concepts related to cash and payroll.

Microeconomics

This course is designed to present a logical and coherent framework in which to organize observed economic phenomena. Several economic “models” are developed and analyzed in order to help explain and predict a wide variety of economic (and sometimes, seemingly non-economic) phenomena. Microeconomic theory is based on the notion that individuals (and firms) have well defined objectives (e.g., maximizing utility or profits) and behave systematically according to the incentives and constraints of their economic environment. It is this framework which allows the economist to gain a fundamental understanding of the human puzzle in an economic setting.

Leadership and Organizational Behavior Lecture/Lab

In this course, students will discuss practical applications of current research in human behavior to understand organizations. They will review interpersonal processes, problem-solving, and managerial decision-making. Moreover, students will examine power, politics, ethics, and conflict in organizations. Finally, they will analyze individual behavior, motivation and performance, interpersonal relations, small group relations, leadership, and organizational culture.

Labor Relations Lecture/Lab

In this course, students will examine the different processes unions and employers develop within the work environment. They will examine the history of organized labor in the United States, the negotiation process, the collective bargaining agreement and how it is administered. In addition, students will assess bargaining issues and the possible effect on the labor relations process.

Management & Marketing in the Food Service Industry

In this course, students will analyze the foundational aspects of the hospitality and restaurant service organizations. They will examine the operational procedures and administrative oversight, communication, employee performance and work schedules, and the development and implementation of marketing plans. Students will analyze current market trends, modern restaurant markets, and evaluate the impact of marketing on clients purchases.

Prerequisite: MKT2010

Food Service Information Systems

In this course, student will be analyzing the importance of utilizing information systems for the daily monitoring and future planning of operational management activities.

Prerequisite: CUL1155

Food Service Human Resource Management

Students in this course will discuss the purpose, policies and processes related to the human resources management in the food service field. They will explore current trends and issues including labor markets, and the industry structure. The students will analyze the role of the business branding, talent management, equal opportunities and managing diversity.

Prerequisite: HRM200

Food Service Administration & Financial Management

In this course, the student will examine the tools and practices in budgeting and other financial skills required in the food service industry. They will also analyze the financial operations, financial statements and revenue management. Students will be able to develop budgets, balance sheets, and cash flow statements.

Food Service Industry Policy and Law

This course includes an introductory discussion in the following areas: the economic setting of business, the structure of business, business financing, management, ethical and social responsibilities of business, marketing and physical distribution of goods and services. The areas discussed in this course serve as the basic foundations for more specialized courses in business.

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Admission Requirements

  • High School Diploma or a recognized equivalent.
  • A student must first successfully complete a culinary arts (Baking and Pastry, Culinary Arts, or other) Diploma or higher, from either FTC or another accredited institution, as a prerequisite for enrolling in the Bachelor of Science Degree in Hospitality Management with emphasis in Restaurant and Food Service program.

Possible Employment Opportunities*

  • Front of the House Supervisor/Manager
  • Back of the House Supervisor/Manager
  • Kitchen Staff Manager
  • Head Cook

*These examples are intended to serve only as a general guide of possible employment opportunities. There are many factors that determine the job an individual may obtain, and Florida Technical College cannot guarantee its graduates any particular job. Program availability varies by campus.

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