Food service and beverage managers are the heart and soul of the hospitality industry, guaranteeing the smooth operation of establishments around the world.
If you are looking to start your food and beverage management career path – or gain new skills in this field – Paul Smith’s College is the perfect place for you. Learn to become an excellent manager who can oversee a busy team while also making smart business decisions and delivering guest satisfaction:
- Gain hands-on experience working in our on-campus restaurants.
- Master the foundations of culinary arts, nutrition and service management.
- Study food-service trends in the hospitality industry.
- Develop a talent for anticipating customer needs.
- Hone your skills in financial accounting, management and leadership.
- Understand best practices in quality assurance, safety and sanitation.
Graduates typically enter the workforce as management trainees or first-line supervisors, equipped with the knowledge and skills to rapidly advance in their careers.
- B.P.S. Degree.
- 123 credit hours (minimum) required.
- 31+ credits must in liberal arts and sciences.
- 45+ credits must be in 300/400 level courses.
- 800 hours of industry work experience required.
- 200 hours (minimum) required at each internship site.
- This is non-credit bearing and there is no tuition fee.
- Food & beverage manager.
- Banquet manager.
- Dining room manager.
- Maitre d’ hotel.
At the end of the program students will be able to:
- Demonstrate responsible financial management of a food service operation (e.g. financial statements, costing)
- Demonstrate proficiency in cooking techniques
- Demonstrate proficiency in sanitation
- Demonstrate proficiency in menu development
- Demonstrate proficiency in research
- Exhibit behaviors that are indicative of good customer service
- Successfully manage a work place exhibiting menu analysis
- Successfully manage a diverse work place exhibiting production
- Demonstrate understanding of current nutrition trends
- Identify and plan menus that are based on nutritional needs
- Recognize current marketing techniques and emerging trends
- Make rational, logical and creative decisions to confront a variety of challenges
- Convert financial data and operational reports into action plans.
- Plan and conduct group meetings with agenda, outcome goals and post meeting analysis
- Demonstrate the ability to plan, organize and execute a multi-faceted business project
- Demonstrate knowledge and application of ethical and socially responsible practices.
- Research and develop a fundamental marketing plan and integrate basic marketing principles into management decisions.
- Develop and stage high-quality oral presentations to groups, integrating the use of presentation software.
Professional Cooking Fundamentals I.
- Professional Cooking Fundamentals II.
- Effective College Writing.
- First Year Seminar.
- Dining Room and Kitchen Operations.
- Foundation of Baking I.
- International Cuisine.
- Food Service Sanitation.
- Organizational Behavior.
- Financial Accounting.
- Principles of Management.
- Commercial Cooking & Catering.
- Food Service Operation Management.
- Sustainable Practices Entrepreneurship.
- Principles of Marketing.
- Hospitality Futures.
- Field Studies in Food.
- Financial Decision Making.
- Program Management.
- Applications in Entrepreneurship.
CRAFT BEER MINOR
Minor in craft beer studies and management to fully understand the industry fueled by craft brewing. Business is hopping:
- independent breweries
- cooperative beer trails
- specialty retail stores
- beer-themed restaurants & events