Food Service Management (FSM) Courses
FSM1001 Introduction to the Food & Beverage Industry
This introductory course examines career opportunities, organizational structures, history, and front- and back-of-the-house operations in the food service industry. Specific segments are also examined in commercial, industrial and institutional areas of food service.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM1185 Food Safety and Sanitation Management
Students explore the fundamentals of food safety and environmental sanitation. Students identify the origins of food contamination and recognize proper food safety practices used to keep food safe during the flow of food from vendor to consumer. Students must pass a national food safety manager certification exam that is recognized by the Conference for Food Protection (CFP) to fulfill the graduation requirement.
Prerequisite(s): This course is reserved for special industry partner programs.
Offered at Online
1 Semester Credit
FSM2007 Food and Beverage Technology & Application Systems
This course prepares students for the understanding of current applications and trends in technology that are impacting the food and beverage industry. Emphasis is placed on emerging technologies used in the industry from both a managerial and an analytical perspective.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM2010 Medical Food Service
This course introduces students to the principles of food service management in healthcare organizations. The food service manager's involvement in patient care and related areas of healthcare organizations is examined.
Offered at Online
3 Semester Credits
FSM2012 Food & Beverage Human Resources
This course prepares students with the knowledge and skills to apply sound human resource management and workforce development principles to situations encountered within the food and beverage/hospitality industry. Students examine the transition from a line-level employee to supervisory and management-level positions.
Offered at Online
3 Semester Credits
FSM2033 Food Service in Hospitality and Tourism
This course introduces the principles of how food and beverage operations interact with other departments found in hospitality and tourism properties. Managerial concepts include industry regulations, financial and operational controls, and matching foodservice venues and menus to targeted customer markets.
Prerequisite(s): HOSP1001.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM2045 Introduction to Menu Planning and Cost Controls
This course allows students the opportunity to evaluate sales menus and apply the skills relevant to the development and design of the sales menu in a food service operation, while also learning the importance and use of the proper tools and documents needed to control food and beverage costs and analyze sales. Additionally, the course introduces a practical approach to managerial accounting through the exploration of labor and overhead expenses, as well as an introduction to the income statement as a method of evaluating a business’s success.
Prerequisite(s): MATH0010 (or concurrent) or math placement, sophomore status.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM2055 Beverage Appreciation
This intermediate course refines the student's knowledge of beverages served in a variety of hospitality operations. Emphasis is on beverage sensory perception and food pairings. Students develop and analyze strategies to effectively manage, market and set standards for beverage operations. Both alcoholic and non-alcoholic beverages are examined.
Prerequisite(s): Online students must be of legal drinking age -21 years of age in the US- or of minimum legal drinking age in the country where they are attending the course. Please note that we periodically ask students to provide us with a government ID showing their date of birth.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM2080 Food Service Operations
This intermediate course is designed to complete the student's foundation in purchasing as well as food and beverage operational controls. Emphasis is on mastering the purchasing cycle functions and back-of-the-house menu management systems and operations. Students also develop income statements using current technology and utilize spreadsheet applications to analyze food and beverage operations. Students have the opportunity to achieve two industry-recognized certifications.
Prerequisite(s): ACCT1210 or ACCT2150 (or concurrent).
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM2165 Food Code and Policy
This course introduces students to the FDA Model Food Code. Emphasis is on reading and interpreting the code content and implementing the statutes of the code in a restaurant simulation.
Prerequisite(s): FSM1165 or approved sanitation certificate.
Offered at Online
3 Semester Credits
FSM3035 Supervision for Food Service Professionals
This course is designed to allow students the opportunity to learn and explore human resource management theory and procedures as they apply to the food service industry. Students learn proper procedures to hire, train, motivate and discipline employees, as well as to perform employee appraisals. Current human resource management issues and labor legislation law are discussed as they apply to preparing future chefs and managers for successful leadership roles in the food service industry.
Prerequisite(s): Junior status.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM3040 Food Service Financial Systems
This course allows students the opportunity to learn and experience an in-depth analysis of financial information within the food service industry. Emphasis is placed on exploration of accounting, sales, purchasing, inventory and budgetary systems. The course offers an overall view of financial management and its related areas through manual applications and the use of computers in the food service industry. Students recognize business problems, provide viable solutions and evaluate the effect of those solutions.
Prerequisite(s): FSM2025 or FSM2045.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM3060 Front of the House Operations Management
This intermediate course focuses on the comprehensive study of dining service management within the food and beverage industry. Emphasis is placed on service theory and delivery, current technology and its application, customer feedback and process improvement, human resource development and training, staffing, physical space and layout, marketing, and fiscal accountability. Students have the opportunity to obtain industry-specific certification.
Prerequisite(s): Junior status.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM3075 Food Service and Hospitality Strategic Marketing
This upper-level course provides students with a broad scope of food service and hospitality marketing. Emphasis is on the analysis, structure and strategy of food service and hospitality marketing; departmental budgeting; allocation of resources; market research; media selection; and effectiveness of the marketing plan. Case studies and assigned readings examine current marketing issues. A directed work project may be incorporated into this course.
Prerequisite(s): Junior status.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM3111 Catering: Sales and Operations Management
Catering companies provide food and beverage services for clients who are hosting events, such as weddings, Bar/Bat Mitzvahs, anniversaries, graduations, rehearsal dinners and organization meetings. Catering managers meet with clients to plan events and are responsible for menu development, cooking and serving food in a variety of locations. This upper-level course examines the unique aspects of planning and executing various catered events for both on-premise and for off-premise locations. Students explore the managerial and entrepreneurial aspects of developing a business model, building and maintaining a client base, operating and analyzing financial performance, and applying food and beverage management operational best practices.
Prerequisite(s): Sophomore status.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM3215 Culinary Operations and Facility Management
This course is designed to enhance the student’s understanding of how a foodservice operation’s concept and menu influence back-of-the-house functions and costs. A task analysis is performed to design a workflow and identify the equipment and smallwares needed to receive and store product, and to produce and serve the menu. Overhead costs including direct operating expenses, furniture, fixtures and equipment (FFE), repairs and maintenance, and facilities layout and design are explored and evaluated to determine costs and the effect on profitability.
Prerequisite(s): FSM2025 or FSM2045.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM4070 The Business of Alcohol Distribution, Retail and Sales
This course offers the student a comprehensive overview of the costs of producing, distributing and selling licensed alcoholic beverages in the U.S. and the relationship between costs, profit margins and sales. Each segment of the three-tiered distribution system is analyzed and the legal aspects of producing, distributing and selling licensed beverages are examined. Internet sales and the challenge it poses to the current system are also evaluated. The impact of the current system on the consumer and how the consumer's needs are addressed is the focus of the course.
Prerequisite(s): Junior status.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM4081 Advanced Food & Beverage Operations and Planning
This capstone course concentrates on integrating critical competencies of management in a small food service setting. Emphasis is placed on concept creation, menu development, marketing, staffing, operational strategy, and fiscal accountability.
Prerequisite(s): FSM2012, senior status.
Offered at Online
3 Semester Credits
FSM4160 Food and Beverage Strategies and Logistics
This senior-level capstone course is designed to give students insight into strategic management and decision making in the food and beverage industry. Students develop critical-thinking and decision-making skills by employing a variety of methods to examine the strategies of a number of food and beverage organizations. Special emphasis is on the impact of internal and external factors on strategy, current market conditions in the food and beverage industry, and the unique importance of the supply chain as it relates to food and beverage organizations.
Prerequisite(s): (FSM3075 or HOSP3053 or MRKT1001), (ACCT3150 or FISV2000), junior status.
Offered at Charlotte, Online, Providence
3 Semester Credits
FSM4250 Food Industry Compliance Capstone
This upper-level course serves as the culminating integrative experience in the Food Industry Compliance Management program. This course provides students the opportunity to apply previously completed coursework to address food compliance issues in commercial and non-commercial organizations that serve or sell food. Students learn to address concerns and offer solutions through a scientific, managerial and leadership perspective.
Prerequisite(s): FSM2165, FSM3060, MGMT2020, senior status.
Offered at Online
3 Semester Credits
FSM4880 Beverage Operations Management
This upper-level course examines the creation and management of a beverage operation. Planning topics include concept, identification of target market and bar business creation. The creation of a business plan is discussed. Management topics include bar layout and operations, trend identification and product selection, basic production methods, costing and pricing, inventory methods and human resources management. The creation of wine lists, beer lists and cocktail menus is also discussed. Responsible Beverage Service is stressed.
Prerequisite(s): Junior status.
Offered at Charlotte, Online, Providence
3 Semester Credits