Skip to Content Find it Fast

This browser does not support Cascading Style Sheets.

Restaurant Management Curriculum

First year, fall

FSM 201 Food Preparation Fundamentals, 3 cr.
FSM 203 Introduction to Restaurant & Hospitality Management, 3 cr.
FSM 205 Hospitality Computer Applications, 3 cr.
FSM 228 Applied Nutrition, 3 cr.
COM 210 Public Speaking, 2 cr.

First year, spring

FSM 202 Menu Management, 3 cr.
FSM 206 Food & Beverage Operations Control, 4 cr.
COM 209 Expository Writing & Reading, 4 cr.
Mathematics course, 3 cr.
FSM 207 Food Safety, 2 cr.

Summer

FSM 297 Restaurant Management Summer Internship, 3 cr.

Second year, fall

FSM 209 Applied Restaurant Operations Management, 4 cr.
FSM 218 Beverage Operations Management, 2 cr.
FSM 240 Restaurant Sales & Promotion Management, 4 cr.
SSCI 204 Leadership & Groups, 2 cr.

Second year, spring

FSM 211 Food and Beverage Facilities Planning, 2 cr.
FSM 212 Hospitality Personnel Management, 2 cr.
FSM 215 Restaurant & Hospitality Law, 2 cr.
FSM 226 Dining Room Practicum, 2 cr.
FSM 241 Applied Buffet & Catering Management, 4 cr.
SSCI 201 Human Relations, 4 cr.
– or–
SSCI 202 Social Issues, 4 cr.
FSM 208 Noncommercial Food Services Management, 3 cr.

Program information is subject to change.