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OPTION 1: HOSPITALITY MANAGEMENT DEGREE - FOOD SERVICE OPERATIONS MANAGEMENT

Program Overview

Emphasis is placed on the techniques and technology of the hospitality industry from a management point of view. Graduates of this 60 credit-hour curriculum will be qualified to assume positions as production supervisors, management trainees and small unit managers. Upon successful completion of approved hospitality management courses, students may be granted a Certificate of Completion and a Management Development Diploma from the Educational Foundation of the National Restaurant Association. Upon successful completion of approved hospitality management courses, students may be awarded a certificate from the Educational Institute of the American Hotel and Motel Association. Contact the Hospitality Management coordinator for details.

This sequenced degree plan is one of two options that students may pursue to earn the Hospitality Management Associate in Applied Science (AAS) degree. While there are multiple specializations, this particular degree can be awarded only once.

F = Fall only course S = Spring only course U = Summer only course

Program Requirements

F = Fall only course, S = Spring only course, U = Summer only course

FIRST SEMESTER:

Number Course Title Credits Category
ENG 101 3 AAS General Education

Description: Emphasizes the writing of expository prose. Introduction to the critical reading of nonfiction prose. IAI C1 900

Prerequisite: ENG 100 with a grade of C or better. Other placement options. ENG_Placement_Grid.pdf ESL students need one of the following options: ESL 073 and ESL 074 with grades of B or better; ESL 073 and ESL 086 with grades of B or better; ESL 073 and ESL 099 with grades of B or better; ESL 073 with required writing placement test score; or ESL 074 with required reading placement test score.

Class Schedule:  Summer 2020 | Fall 2020

FSM 111 3 Program Requirement

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:  Summer 2020 | Fall 2020

FSM 114 2 Program Requirement

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:  Summer 2020 | Fall 2020

FSM 115 3 Program Requirement

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:  Summer 2020 | Fall 2020

NTR 101 3 AAS General Education

Description: Introduces the science of nutrition and its relationship to health and disease. Nutrients found in foods, their digestion, absorption and metabolism by the body; cultural, socioeconomic and psychological influences on food selection; and application of these concepts to promote good nutritional health and prevent disease will be covered. (formerly DIT 101)

Class Schedule:  Summer 2020 | Fall 2020

SECOND SEMESTER:

Number Course Title Credits Category
CIS 100 * 3 Program Requirement

Description: Provides students with an introduction to computers in society and digital literacy. Includes computer hardware and operating systems, word processing, spreadsheets, presentation software, networking, Internet usage, communication and collaboration, computer safety and ethics. This course is not intended for computer information system majors.

Class Schedule:  Summer 2020 | Fall 2020

ENG 130 3 AAS General Education

Description: Teaches formal and psychological aspects of business correspondence. Introduction to various kinds of business letters, memoranda and reports. Improvement of grammar, spelling and word usage.

Prerequisite: ENG 100 with a grade of C or better, or other placement options. ENG_Placement_Grid.pdf

Class Schedule:  Summer 2020 | Fall 2020

FSM 109 4 Program Requirement

Description: Introduces basic cooking skills that can be developed to produce quality food products. Students will learn fundamentals of cooking and baking through daily assignments and production. All aspects of the industry will be covered including proper handling and storage, heating and holding, weights and measures, safety, sanitation, and personal hygiene.

Class Schedule:  Summer 2020 | Fall 2020

FSM 113 3 Program Requirement

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:  Summer 2020 | Fall 2020

Mathematics1 3 AAS General Education

THIRD SEMESTER:

Number Course Title Credits Category
FSM 212  F   3 Program Requirement

DescriptionThis course is only offered in the fall term.

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

Class Schedule:  Summer 2020 | Fall 2020

FSM 215 *  F   3 Program Requirement

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:  Summer 2020 | Fall 2020

FSM 216 *  F   3 Program Requirement

DescriptionThis course is only offered in the fall term.

Studies alcoholic beverage classifications, alcoholic beverage laws, wine regions, purchasing and control, promotion and service. Beverage management principles and theories are presented which support and reinforce the practical aspects. Students 18 years of age may register for the class according to State Law 235 ILCS 5/Article 6-1.

Prerequisite: Students 18 and over may enroll in this class.

Class Schedule:  Summer 2020 | Fall 2020

FSM 220 *  F   3 Program Requirement

DescriptionThis course is only offered in the fall term.

Provides Hospitality Management majors with a solid background in hospitality promotions. Focuses on promoting highly perishable, people-intensive intangibles in a highly competitive environment.

Class Schedule:  Summer 2020 | Fall 2020

PSY 101 3 AAS General Education

Description: Investigates human and animal behavior with emphasis on the scientific nature of contemporary and classic psychological investigation. Emphasizes psychological theories, principles, and research applications. Introduces the divisions of the American Psychological Association. References biological processes, sensation, perception, learning, memory, thinking, emotional life, mental disorders, intelligence, aptitude, personality, development, daily life and everyday problems. IAI S6 900

Prerequisite: Placement into ENG 101 ENG_Placement_Grid.pdf

Class Schedule:  Summer 2020 | Fall 2020

FOURTH SEMESTER:

Number Course Title Credits Category
AAS General Education elective+ 3 AAS General Education
FSM 211  S   3 Program Requirement

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:  Summer 2020 | Fall 2020

FSM 213  S   3 Program Requirement

DescriptionThis course is only offered in the spring term.

Furnishes participation in a supervised cooperative work experience program in a College-approved hospitality operation. Enrollment is restricted to sophomores in the Hospitality Management program.

Prerequisite: FSM 212 with a grade of C or better.

Class Schedule:  Summer 2020 | Fall 2020

FSM 214  S   3 Program Requirement

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:  Summer 2020 | Fall 2020

FSM 230  S   3 Program Requirement

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:  Summer 2020 | Fall 2020

* - At least 15 hours of electives are required. The coordinator recommends the courses with an asterisk (*), however FSM 299 is an option per the catalog.

1 - MTH 065 is recommended. The mathematics requirement for this degree can be met with Math Competency. See Math Competency options for information. Students using math competency to meet the mathematics requirement must complete an additional three credit-hour AAS General Education elective course. See full list of AAS General Education Electives.

+ - Students need to choose a course to meet this requirement that also fulfills the World Cultures and Diversity graduation requirement. See full list of AAS General Education Electives.

Program Learning Outcomes

Students who successfully complete the Food Service Operations Management program will be able to:

  • interpret general management concepts relating to food, beverage and the overall menu.
  • utilize sales techniques leading to quality customer service and guest satisfaction.
  • monitor food production standards and results.
  • identify and promote safe food handling practices.
  • demonstrate a knowledge of general sales, inventory and cost control systems.
  • demonstrate quality supervisory and people skills.
Last Updated: 7/15/20