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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.
Advance your career in food service by completing this 26-credit-hour certificate program. This program will prepare you for a management role at restaurants, catering companies, banquet halls, and other settings in the food service industry.
Classes include introduction to the hospitality industry, dining room operations, food handling, purchasing and storage, restaurant layout, equipment, and supervision, menu planning and more. All courses are taught by knowledgeable instructors with experience in the hospitality industry.
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.
F = Fall only course S = Spring only course U = Summer only course
Number | Course Title | Credits |
---|---|---|
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. Class Schedule: Spring 2025 | Summer 2025 |
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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. Class Schedule: Spring 2025 | Summer 2025 |
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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. Class Schedule: Spring 2025 | Summer 2025 |
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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. Class Schedule: Spring 2025 | Summer 2025 |
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FSM 211 | Purchasing and Storage S | 3 |
Description:
This course is only offered in the spring term. Class Schedule: Spring 2025 | Summer 2025 |
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FSM 212 | Hospitality Supervision F | 3 |
Description:
This course is only offered in the fall term. Class Schedule: Spring 2025 | Summer 2025 |
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FSM 214 | Hospitality Operations Analysis S | 3 |
Description:
This course is only offered in the spring term. Class Schedule: Spring 2025 | Summer 2025 |
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FSM 215 | Restaurant Layout and Equipment F | 3 |
Description:
This course is only offered in the fall term. Class Schedule: Spring 2025 | Summer 2025 |
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FSM 230 | Hospitality Law and Risk Management S | 3 |
Description:
This course is only offered in the spring term. Class Schedule: Spring 2025 | Summer 2025 |
Most of the required courses (except for FSM 113) can be applied to the Hospitality Management AAS -- Food Service Operations Management specialization. For the Hotel Operations Management Specialization, all but FSM 113 and FSM 215 can be applied.
Yes, this program is eligible for federal student financial aid. To learn more, visit the Financial Aid site.
Many of the required courses are held in person within Harper's Building A, though some have online or blended sections available. Note that many of the required courses are only offered in the Fall or Spring semesters.
This program is open to students of all experience levels in food service.
Food service management involves providing oversight of a restaurant, catering service, banquet facility or other food service operation. Food service managers plan, direct and coordinate activities related to purchasing, storing, preparing and serving food. Additionally they can oversee staffing, customer service, and compliance with health codes and best practices. Essential duties include:
For more information see the Food Service Managers career profile.
The food service managers occupation is projected to grow by 5.6% by 2031, according to the Bureau of Labor Statistics (as of Nov. 2024). For the most up-to-date information, see the Employment Outlook for Food Service Managers.
Some of the top employers posting jobs in the past 12 months (as of November 2024) include restaurants like Buffalo Wild Wings, Taco Bell and Domino's, or other foodservice and banquet companies like The Compass Group, Aramark, and Marriott International. For a full list and most up-to-date information, see the Employment Outlook for Food Service Managers.
Students interested in restaurant management may also be interested in:
For more information about foodservice management training courses, contact Admission Outreach at 847.925.6700, submit a request information form, or attend an information session. You can also apply online.