Restaurant, Food & Beverage Management - BS
The Restaurant, Food & Beverage Management bachelor’s degree program provides a unique combination of culinary skills and hospitality management. The focus is on current restaurant and food service management industry topics. The program also develops proficiency in the area of beverage management. Other areas of study include critical thinking, financial analysis, industry technology, social media, leadership and customer awareness to prepare students for a management career in the food service industry. According to the National Restaurant Association, the food and beverage industry is the largest U.S. employer besides the government.
Upon completion of the program, graduates are expected to:
- Apply the major concepts, skills and values of the restaurant, food and beverage profession to address industry problems both locally and globally.
- Communicate effectively to diverse audiences, purposes and situations in the restaurant and food and beverage operations.
- Use decision-support tools to solve problems and facilitate organizational processes within the food and beverage environment.
- Integrate current industry technologies in all aspects of food and beverage management.
- Attain relevant industry-recognized certifications.
- Integrate industry-specific knowledge and skills in managing food and beverage operations.
As part of this program, all students complete a mandatory, term-long internship.
Value-added certifications within the degree include an industry-recognized responsible alcohol service certification, the national sanitation certification (a graduation requirement) recognized by the Conference for Food Protection, and the International School of Mixology Bartending Certificate.
Restaurant, Food & Beverage Management
A four-year program leading to the bachelor of science degree
|FIT1040||Spreadsheet Design for Business Solutions||4.5|
|LAW2001||The Legal Environment of Business I||4.5|
|MRKT1001||Principles of Marketing||4.5|
|CUL1015||Introduction to Culinary Foundations||3|
|CUL1135||Purchasing, Product Identification & Protein Fabrication||3|
|CUL1325||Essentials of Dining Service||3|
|CUL4045||Spirits and Mixology Management||4.5|
|FSM1001||Introduction to the Food Service Field||4.5|
|FSM1065||Food Safety and Sanitation Management *||1.5|
|FSM2005||Technology in the Food and Beverage Industry||2.25|
|FSM2080||Food Service Operations||4.5|
|or FSM2180||Hotel Food and Beverage Operations Control|
|FSM3001||Food Service Management Systems and Human Resource Applications||4.5|
|FSM3060||Front of the House Operations Management||4.5|
|FSM3099||Food Service Management Internship||13.5|
|FSM4061||Advanced Food Service Operations Management||4.5|
|FSM4160||Food and Beverage Strategies and Logistics||4.5|
|FSM4880||Beverage Operations Management||4.5|
|MRKT3045||Social Media Marketing||4.5|
|A&S Core Experience|
|Communications Foundation Courses||13.5|
|Advanced Composition and Communication|
Two ILS courses, one at the 2000 level, one at the 4000 level
|Arts and Humanities||9|
|Ethics: A Global Perspective|
One course from ART, HIST, HUM‡, LIT or REL
|A Survey of College Mathematics (or higher, based on student's placement)|
One course from BIO^, CHM±, PHY° or SCI
One course from ANTH°°, LEAD, PSCI, PSYC or SOC
Two courses with an EASC attribute, at least one at 3000 level or higher.
|Free Electives #|
|22.5 credits selected from 1000-4999 numbered offerings within the university.||22.5|
Students must pass a national exam that is recognized by the Conference for Food Protection as a graduation requirement.
Visit Courses by Subject Code for a listing of all campus courses.
‡HUM courses are not offered in North Miami or Online.
^BIO courses are not offered in North Miami, Charlotte or Online.
±CHM courses are not offered in North Miami or Online.
°PHY courses are not offered in Charlotte or Online.
°°ANTH courses are not offered in North Miami or Charlotte.
# In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), Internship, Minor or Study Abroad. Students are strongly encouraged to contact an advisor before scheduling free elective credits.
NOTE: Students must pass MATH0010 Basic Mathematics or have equivalent placement scores to enroll in required math course(s).
Students who graduate with a bachelor's degree must leave Johnson & Wales University with effective writing skills. These writing skills will be assessed at the completion of ENG1021 Advanced Composition and Communication.
In collaboration with academic colleges across all JWU campuses, JWU Study Abroad programs offer a variety of options for major, Arts & Science and elective credit at many price points for students during the academic year and summer. Financial aid is applicable and scholarships are available. Visit the study abroad website for information, program descriptions and online applications.