Minor in Food & Beverage Management


This minor is designated to students who intend to be involved in the food & beverage, restaurant or catering business. The scope of this minor is to give a broad professional understanding to students to the world of restaurants, pubs, catering companies, and the like.

After the completion of this minor the student should:

  • Have learned principles, concepts and practices of the F&B industry.
  • Have the ability to understand the functioning of the main F&B institutions.
  • Have a basic skills to conduct the basic operations in the F&B institutions.

Students are required to use the following table:

Course #

Description

Credits

Prerequisite

FBM 313

Food Production

3

----

FBM 315

Food Production Lab

1

FBM 313

FBM 324

Restaurant Operations & Floor Management

3

-----

FBM 351

Food, Beverage & Labor Cost Control

3

FBM 313

FBM 381

Internship II: Food & Beverage Operations

1

FBM 324

CHOOSE TWO OF THE FOLLOWING

FBM 332

Catering, Functions & Banqueting Management

3

FBM 313

FBM 335

Institutional & Contract Foodservice Management

3

FBM 324

FBM 343

Purchasing for Hospitality Operations

3

FBM 313

FBM 349

International Cuisine

3

FBM 313

FBM 413

Advanced Food Production

3

FBM 313

FBM 424

Restaurant Development & Management

3

FBM 324

FBM 444

Alcoholic Beverages Appreciation

3

 

FBM 446

Bartending & Beverage Operations Management

3

Senior Standing

FBM 464

Special Topics in Food & Beverages

3

 

HSM 449

Meetings, Conventions, Exhibitions & Events Mgt

3

 

Total

 

17 cr.

 

Suggested Program:

First semester
FBM 313                Food Production
FBM 315                Food Production Lab

Second semester
FBM 324                Restaurant Operations & Floor Management
FBM 351                Food, Beverage & Labor cost control

Third semester
Choice of two minor electives

Summer
FBM 381                Internship II: Food & Beverage Operations