Harper College

Food Service Management Certificate

Customers are served at a restaurant cafe.

Take courses for food service management leadership positions

Food Service Management Careers



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.

Program benefits

  • The Chicago area is major hospitality job market, with thousands of restaurants, banquet facilities, and food service providers employing food service workers and managers. Visit the Employment Outlook for Food Service Managers for more details.
  • Through The Dining Room at Harper College, our on-site restaurant, you get hands-on experience planning, preparing, and serving meals.
  • Learn from Faculty with professional food service experience.

Planning for your future begins here.
It only takes 20 seconds to get started!
Planning for your future begins here.
It only takes 20 seconds to get started!

Certificate program requirements

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

Required:

Number Course Title Credits
FSM 111 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

FSM 113 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

FSM 114 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

FSM 115 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

FSM 211   S   3

DescriptionThis course is only offered in the spring term.

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.

Class Schedule:  Spring 2025 | Summer 2025

FSM 212   F   3

DescriptionThis course is only offered in the fall term.

Studies the theory and techniques of supervision as related to the hospitality industry.

Class Schedule:  Spring 2025 | Summer 2025

FSM 214   S   3

DescriptionThis course is only offered in the spring term.

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.

Class Schedule:  Spring 2025 | Summer 2025

FSM 215   F   3

DescriptionThis course is only offered in the fall term.

Maximizing employee productivity through various types of food equipment and proper equipment arrangement. Effects of use of convenience foods on equipment planning.

Class Schedule:  Spring 2025 | Summer 2025

FSM 230   S   3

DescriptionThis course is only offered in the spring term.

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.

Class Schedule:  Spring 2025 | Summer 2025

Frequently asked questions

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:

  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Maintain food and equipment inventories, and keep inventory records.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Establish standards for personnel performance and customer service.

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.

Related hospitality management programs

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.