Hospitality Food & Beverage Management

Course Listing

Hospitality Food & Beverage Management
Bachelor of Science
Published June 1, 2016
This program can be completed on ground, blended (plus) or online. Required cooking courses cannot be completed online.

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/4078 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

Upon successful completion of the program, graduates will have the opportunity to:

  • Demonstrate customer service skills and professional and ethical conduct meeting industry standards.
  • Demonstrate customer service principles to marketing, merchandising, sales and beverage management.
  • Demonstrate the ability to analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability.
  • Demonstrate the ability to utilize the principles of purchasing and inventory control.
  • Demonstrate the ability to create a business plan for a food service outlet or hospitality company.
  • Demonstrate the ability to apply standard Human Resource principles in regards to recruiting, retaining, and developing staff.

Program Courses

PROGRAM COURSES

RS092 College Success
CM3305 Facilities Management & Design
CM3306 Foodservice Technology & Information
CM3315 Hospitality Marketing
CM3316 Legal Issues & Ethics for Culinarians
CM3319 Leadership & Organizational Development
CM3320 Foodservice Financial Management
CM3322 Human Resource Management
CM3324 Catering & Event Management
CM4400 Management Externship
CM4404 Quality Service Management & Training
CM4405 Senior Culinary Practicum
CM4410 Innovation & Entrepreneurship
CM4412 Senior Project – Capstone
CM4420 Exploring Wines & the Culinary Arts
CUL1105 Concepts & Theories of Culinary Techniques
CUL1108 Fundamentals of Classical Techniques
CUL1116 American Regional Cuisine
CUL1124 Management, Supervision & Career Development
CUL1126 Introduction to Pastry Techniques & Artistry
CUL1145 Management by Menu
CUL1146 Garde Manger
CUL1200 Sustainable Purchasing & Controlling Costs
CUL2214 Asian Cuisine
CUL2225 Latin Cuisine
CUL2227 Food & Beverage Operations Management
CUL2301 À La Carte
FB1102 Introduction to Hospitality
FB2200 Beverage Purchasing, Inventory, Control & Menu Authoring
FB2212 Merchandising in Foodservice
FB3300 Fundamentals of Professional Service
FB3315 Hospitality Law
FB3318 Sales & Public Relations
FB4407 Club Operations Management
FB4409 New World & Emerging Wines
Elective 1*
Elective 2*

GENERAL EDUCATION COURSES AND ELECTIVES

HU110 College English
HU111 Effective Speaking
HU130 Visual Language & Culture
MS135 Nutrition Science
Humanities Art Requirement – Upper-Division
Humanities Requirement – Upper-Division
Humanities Writing Requirement – Upper-Division
General Education Requirement – Upper-Division
General Education Requirement – Upper-Division
General Education Requirement – Upper-Division
Mathematics Requirement
Social & Behavioral Sciences Requirement
Social & Behavioral Sciences Requirement
Social & Behavioral Sciences Requirement – Upper-Division

TOTAL CREDITS REQUIRED FOR GRADUATION 180
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Note: The Art Institute of California—Sacramento(a campus of Argosy University) reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.