To be successful in food service management means wearing many hats and being involved in many aspects: menu planning, operations, money management, human resources, training, marketing, merchandising, and customer service. Many skills are required that can encompass menu planning, purchasing and receiving, storage, productions, and delivery. It takes exacting skills to analyze and manipulate client flow, meal durations, table mix, and pricing. Food service management professionals must also be on the lookout to improve operational efficiency through smart personnel and business management while delivering good customer service. Whether involved in managing a new restaurant or working to improve an existing one, professionals must possess many skills to be successful.
The associate’s in Food Service Management (FSM) degree provides the student with a well-rounded degree in food service management and hospitality. Graduates of the FSM program will receive a foundation of fundamental cooking techniques with business focused hospitality courses to work in the industry as supervisory managers, kitchen staff, cooks, and assistant manager positions. Through a well-balanced curriculum, graduates are introduced to the fundamental concepts of food and beverage management, business management, nutrition, and food production.
CAREER BENEFITS AND OPTIONS
Degrees in food service offer relevant, exciting, and impactful possibilities for study and employment. Students are prepared for careers in numerous roles in a variety of organizations including restaurants, hotels, resorts, casinos, and cruise ships as well as entrepreneurs for small business opportunities. The program enables students to learn by practicing and strategically applying your classroom lessons to resolve the daily challenges of an industry based in customer service. Graduates of the food service management program can work in a variety of operations as food service managers, supervisors, cooks, dining room supervisors, servers, banquet and conference personnel, or storeroom/receiving clerks as they gain the experience necessary to become food service administrators.