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Job Titles: General Managers, Restaurant Managers, Shift Managers, Front of the House Managers, Food and Beverage Managers, Kitchen Managers, Bar Managers, Banquet Managers. To learn more, see the Food Service Managers career profile.
Get ready to begin a career in food service management by completing this 26-credit-hour certificate program. This program will prepare you for full-time employment in a management role within the food service industry.
Classes include introduction to the hospitality industry, dining room operations, food standards and sanitation, restaurant layout and equipment, purchasing and storage, hospitality supervision, hospitality law and risk management, menu planning and more. All courses are taught by knowledgeable instructors who are experts in their fields.
By completing additional coursework, you can earn an AAS Degree in Hospitality Management.
This is a 26 credit-hour certificate program designed for people wanting to upgrade their management skills enabling them to assume more responsible positions. Upon completion of this program, students may also be awarded a Management Development Diploma by the National Restaurant Association. Contact the Hospitality Management coordinator for details.
| Number | Course Title | Credits |
|---|---|---|
| Required | ||
| FSM 111 | Introduction to the Hospitality Industry | 3 |
Description: Orients students to the hospitality industry, its organizational structure and integration of the modern industry components. Operational considerations are discussed. Career opportunities are explored. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 113 | Dining Room Operations | 3 |
Description: Introduces theory and practice of quantity food serving including practical experience in dining rooms and catering services. Involves set-up, tableside preparation and presentation of food and beverage. Examines various roles of dining room personnel. Lecture Hours: 1 Lab Hours: 5 Contact Hours: 6 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 114 | Food Standards and Sanitation | 2 |
Description: Introduces safe food handling practices and discusses the standardized procedures involved in the procurement, storage, preparation, holding, and service of safe food. Prepares students for the State of Illinois-approved Food Service Sanitation Manager's Certification test. Lecture Hours: 2 Lab Hours: 0 Contact Hours: 2 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 115 | Menu Planning | 3 |
Description: Studies menu planning theory and principles for various types of food service operations. Examines the relationship of menu planning to the functional areas within food facilities. Menu planning and its importance as a determination of food cost, selling price, and profitability is also emphasized. Lecture Hours: 3 Lab Hours: 0 Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 211 | Purchasing and Storage | 3 |
Description: Standards and identification of quality meats, dairy products, produce, groceries, frozen foods and supplies. Methods of purchasing, purveyor relations and proper storage techniques and purchase standards for convenience foods. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 212 | Hospitality Supervision | 3 |
Description: Studies the theory and techniques of supervision as related to the hospitality industry. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 214 | Hospitality Operations Analysis | 3 |
Description: Provides practical application of operational analysis used by food, lodging and travel-related fields. Use of ledgers, automated information systems and basic financial statements are discussed. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 215 | Restaurant Layout and Equipment | 3 |
Description: Maximizing employee productivity through various types of food equipment and proper equipment arrangement. Effects of use of convenience foods on equipment planning. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| FSM 230 | Hospitality Law and Risk Management | 3 |
Description: Surveys our legal system as applied to the hospitality industry. Examines contracts, torts and various labor laws pertinent to the industry. Analyzes insurance costs, including fire, accident, worker's compensation and employee liability and their effect on various types of facilities. Lecture Hours: 3 Lab Hours: N/A Contact Hours: 3 Class Schedule: Spring 2025 | Summer 2025 | Fall 2025 | ||
| Total Hours | 26 | |
Students interested in hospitality management may also be interested in:
For more information about food service management courses, contact Admission Outreach at 847.925.6700, or submit a request information form. You can also apply online.