Food and Beverage Management Certificate: 055

(R): 055

This curriculum is designed for students seeking employment in the food industry. It provides students with a background in food and beverage management and costs, including an updating and/or upgrading of skills for workers already holding industry jobs. Students wishing to pursue a degree may continue in the hospitality management program.

Program Requirements

All students should review the Program Advising Guide and consult an advisor.

HMGT 100 - Customer Service in the Hospitality Industry 1 semester hour
HMGT 105 - Food Service Sanitation 1 semester hour
HMGT 107 - Food and Beverage Management 3 semester hours
HMGT 110 - Principles of Food Production- Lecture 2 semester hours
HMGT 111 - Principles of Food Production- Laboratory 2 semester hours
HMGT 204 - Catering and Banquets 3 semester hours
HMGT 208 - Food and Beverage Cost Controls 3 semester hours
HMGT 211 - Supervision and Leadership in the Hospitality Industry 3 semester hours
HMGT Elective 3 semester hours
HMGT 250 - Meeting, Conference, and Event Planning 3 semester hours ‡

Total Credit Hours: 24

‡ Offered spring only.

Program Outcomes

Upon completion of this program a student will be able to:

Demonstrate an understanding of the complexity of the hospitality industry as a whole.
Explain general management theory as it applies to food and beverage management.
Enter, with junior standing, a four-year university as a major in hospitality management.
Enter a management training program in food and beverage management.
Work effectively as a member of a team in a professional setting.
Define and discuss exemplary customer service during in-class exercises.
Demonstrate an ability to perform responsibilities in an ethical manner.
Recognize and articulate the importance of diversity in the hospitality industry.