School of Hospitality and Tourism Management

About the Programme

The Bachelor of Science Degree in Food Service Management, which grew out of the Institutional and Catering Management programme, was developed with emphas on the managerial and practical skills required to operate successful foodservice organizations.

This programme offers no specializations.

PROGRAMME MODE

The Food Service Management Degree Programme is offered full-time over four years.

Career Opportunities

The Programme prepares students for entry-level management positions in any commercial or institutional foodservice facility.

ENTRY REQUIREMENTS

Persons applying for admission to the Foodservice Management Degree Programme will require the following:

·         5 CXC General Proficiency passes or equivalent at Grades I, II or III (grade III is accepted from June, 1998) or GCE “O” Levels, levels A, B and C English Language, Mathematics and three (3) other subjects.

(Preference will be given to applicants with Food and Nutrition and a Foreign Language)

·         Pass an admissions interview

PROGRAMME STRUCTURE

Year 1

 Year 2

* All Foodservice Management Degree students who did not pass Accounting at the CXC/GCE levels are required to take Fundamentals of Accounting I and pass the final examination. No credits will be awarded for this Fundamentals of Accounting class.

* Foreign Languages to be taught are: Spanish, French, German and Japanese. Students are required to choose one of the four languages.

Year 3

Year 3

Year 4

Year 4

FOODSERVICE MANAGEMENT PROGRAMME DESCRIPTIONS

Food Service Management: Year I

Semester 1

CMM1110 - Fundamentals of Communications
(2 Credits, 30 Hours)

This course is designed to increase the students’ capacity to read and write correctly and logically in order to facilitate work with academic materials. It includes three modules: Reading, Writing and Grammar. Although each module has its own focus, all three are interrelated.

ACC1011 - Fundamentals of Accounting I
(3 Credits, 45 Hours)

This course is designed to expose students to basic financial accounting principles.

ECO1213 - Elements of Economics
(3 Credits, 45 Hours)

The aim of this unit is to introduce the subject of economics and to familiarize students with the core terminologies of the subject.

NUT1210 - Nutrition for Food Service Management
(2 Credits, 30 Hours)

This course will enable students to understand the basic principles of nutrition in the maintenance of good health. It also enables students to understand the need for selecting different foods in adequate amounts to provide the appropriate nutrients and to study the effects and imbalances of energy and nutrients in the body.

INT1010 - Information Technology
(3 Credits, 15 Theory/90 Practical Hours)

This course provides an introduction to the computer, its applications and its impact in the wider society. It provides a theoretical framework for practical skills in the use of modern productivity software. It offers all bachelors students the foundation necessary for job competency in the information age.

CUL1214 - Culinary Arts and Production I
(3 Credits, 15 Theory/ 90 Practical Hours)

This course introduces students to the basic preparations of small-quantity foods. Students will practice basic culinary techniques and develop the required working habits for a food establishment.

HTM 1211 - Introduction to Hospitality Management
(3 Credits, 45 Hours)

This course will expose students to the linkages that create the hospitality industry and how this relates to their functioning in the larger tourism and travel sector. Students will also examine the various approaches to management with special emphasis on modern techniques used in the industry.

FSM 1110 - Food Service Systems Management
(2 Credits, 30 Hours)
(Pre-requisite: Purchasing and Menu Planning – PENDING APPROVAL)

This course will familiarize students with key concepts and principles of food management. Students will also study the flow of food through the facility based on the HACCP system. The external and internal impact of environmental factors on the physical facility will also be discussed.

Year 1: Semester 2

COM 1120 - Oral Communications
(2 Credits, 30 Hours)

The focus of this course is to help students improve speech habits and develop strategies for effective oral communication.

MAT 1010 - Mathematics
(4 Credits, 60 Hours)

The aim of this pre-calculus course is to provide fundamental skills in quantitative orientation and logical reasoning, which students can broadly apply to both undergraduate and postgraduate experiences. Specifically, it builds on and provides applications of materials already taught at the secondary level.

FSM 1120 - Experimental Foods
(3 Credits, 15 Theory/ 45 Practical Hours)

This course is both practical and theoretical in nature. It analyses the methods and procedures of food preparation. It investigates the reaction of various foods through the analysis and development of recipes.

PSY 1011 - Introduction to Psychology
(3 Credits, 45 Hours)

This course enables students to explore and analyse various psychological principles, theories and concepts relevant to Western societies. Students will gain a deeper scientific understanding and appreciation of human behaviour and mental processes. Students will ultimately be able to practically apply their knowledge to real-life situations.

CUL 1225 - Culinary Arts and Production II
(3 Credits, 15 Theory/ 90 Practical Hours)

The course enables students to practice advanced culinary techniques, thus building on the knowledge gained in Culinary Skill I. It emphasizes the observance of proper hygiene and the careful use of resources.

ACC 1220 - Fundaments of Accounting II
(3 Credits, 45 Hours)

This course provides an insight into the application of accounting theory in profit and non-profit organizations. It seeks to enhance basic problem solving skills required to process financial information and develop a framework for intermediate accounting courses.

Food Service Management: Year II

Semester 1

CMM 2110 - Advanced Communications
(2 Credits, 30 Hours)

Advanced communication is designed to maintain and expand on the reading and writing skills developed in Year 1. This course places emphasis on information gathering skills for writing and critical thinking; it seeks to explore various types of writing and to engage in topical, relevant issues of local and international importance. The course is divided into two modules: The Research Essay and Critical Thinking and Writing.

Foreign Language

Basic German
(3 Credits, 15 Theory/90 Practical Hours)

The focus of the class will be on the development of conversational skills using very basic language structures. The course is designed to enable participants to develop fluency in handling everyday on-the-job situations when interacting with German-speaking visitors.

Spanish for Hospitality and Tourism
(3 Credits, 15 Theory/90 Practical Hours)

This course introduces non-Spanish speakers to the basic functions and structures of Spanish, with special relevance to food service management. The four language skills of listening, speaking, reading and writing will be developed, but greater emphasis will be placed on oral skills. Students will also become familiar with aspects of Hispanic culture.

Occupational French
(3 Credits, 15 Theory/90 Practical Hours)

The focus is on the development of conversational skills as the course is designed to make students functionally fluent in handling everyday on-the-job situations with French-speaking customers.

FSM2210 - Service Management
(3 Credits, 30 Theory/45 Practical Hours)

This course will expose students to the different types of dining-room service used in fine dining restaurants, with particular emphasis on American Service. The course has two components: practice and theory. The primary aim of these sections is to expose the student to basic dining-room service skills.

ACC 2211 - Accounting for Food Service Organizations
(3 Credits, 45 Hours)

This course provides an insight into the application of accounting theory in organizations within the foodservice industry. It seeks to enhance problem-solving skills required to provide financial information and develop a framework for advanced accounting courses. Special focus is placed on issues relating to the foodservice industry.

SOC 1114 - Introduction to Sociology
(3 Credits, 45 Hours)

This course introduces students to Sociology as the scientific observation and analysis of human behavior, and the use of a sociological frame of reference in order to appreciate and clarify social phenomena. The course draws heavily on the Caribbean sociological experience and perspective and therefore gives students the opportunity to understand and also be critical of their own social reality.

FSM 2311 - Menu Planning and Purchasing
(2 Credits, 30 Hours)

Students will be exposed to menu planning and design techniques used in the foodservice industry. The course will also expose students to the rudiments of purchasing for the requirements of a foodservice business.

Semester 2

COM 2120 - Business Communication
(2 Credits, 30 Hours)

This course exposes the students to the fundamentals of research, writing and reporting.

FSM 2321 - Food Service Information System

In this course, students will examine the current applications of the computer in the hospitality industry. Emphasis will be on the role of the computer as a management tool in both the lodging and food service sector of the hospitality industry. All computer applications are examined (from reservations to the back office) through a series of assignments and projects.

Foreign Language
(3 Credits, 15 Theory/ 90 Practical Hours)

(See Semester 1 Year 2 course descriptions)

FSM 2322 - Food Service Facilities: Layout and Design
(2 Credits, 30 Hours)

This course is aimed at developing an awareness of the skills that are needed by managers when they are involved in the design and layout of foodservice facilities projects.

FSM 2323 - Quantity Food Production/Dining Room
(3 Credits, 30 Theory/45 Practical Hours)

This course will expose students to the theoretical and practical aspects of the a la carte kitchen. Areas of focus will include: kitchen organization, mise-en-place, kitchen sanitation and safety, managing kitchen resources, and large-quantity food production.

The Dining Room section of the class reinforces the basics of service; however emphasis will be on the supervisory aspects of restaurant management.

Food Service Management: Year 3

Semester 1

LAW 3110 - Hospitality Law
(2 Credits, 30 Hours)

This course is designed to instruct students regarding the legal obligations and responsibilities of participants in the hospitality and tourism industry and give them an understanding of the specific security measures a facility must observe in order to ensure the safety of guests, employees and the protection of property.

FSM 3211 - Quantity Baking
(2 Credits, 15 Theory/90 Practical Hours)

This course has both practical and theoretical components. It is designed to familiarize the participants with the skills and knowledge required in producing bake products in large quantities. The focus is on the application, techniques and equipment used in baking.

FIN 3112 - Financial Management for Foodservice Organizations
(3 Credits, 45 Hours)
(Pre-requisite: Accounting for Foodservice Organization)

This course provides an insight into the application of accounting theory in organizations within the foodservice industry. It seeks to enhance problem-solving skills required to process financial information and develop a framework for advanced accounting courses. Special focus is placed on issues relating to the foodservice industry.

Elective
(3 Credits, 45 Hours)

FSM 3212 - Customer Service
(3 Credits, 45 Hours)

This course will examine the many facets of customer service within the context of the hospitality and tourism industry. Students will be taught the skills, knowledge and attitudes required for the delivery of good customer service. The course also explores the development and implementation of policies, procedures, service systems and strategies which will ensure high standards, customer satisfaction and the creation of a service-oriented environment in the organization.

Semester 2

HTM 3110 - Hospitality Marketing and Sales
(3 Credits, 45 Hours)

This course is a study of service marketing concepts and principles applied to the hospitality and tourism industry. The focus will be on the use of market research segmentation, buyer’s behavior and the application of the marketing mix. Emphasis will also be on the role of marketing in strategic planning and the development of a marketing plan.

FSM 3220 - Bar and Beverage Management
(3 Credits, 45 Hours)

This course has both practical and theoretical components. It aims at developing the student’s knowledge and technical skills in the complexities of controlling the primary resources and products of a successful bar facility.

RES 3021 - Research Methodology
(3 Credits, 45 Hours)

This course provides an overview of the range of methodologies currently accepted for use in the conduct of research. It equips participants with the basic tools for conducting simple and complex research projects in their discipline. Participants will be exposed to the qualitative and quantitative designs associated with scientific research and should be able to apply basic research techniques in the preparation and presentation of research projects. The course is practical in nature and does not require any final examination.

FSM 3221 - Advanced Culinary Skills (Garde Manger/Patisserie)
(3 Credits, 15 Theory/90 Practical Hours)
(Pre-requisite: Culinary I and II)

This course is designed to provide students with the knowledge and attitudes required for advanced cold food and sweet goods preparation. The key facets emphasized are preparation, palatability and presentation of products. Creativity and flair for art will be encouraged in the creation and display of showpieces.

The course is also specially designed to enhance the technical and management skills required to operate a pantry or garde manger and patisserie sections of the hotel, resort or restaurant.

Elective
(3 Credits, 45 Hours)

Semester 3: Summer

FSM 3030 - Work Experience
(3 Credits, 40 Hours per week for 10 weeks)

The student work experience programme is a structured industry experience in which the student is rotated through a minimum of three functional areas. The program places the student in a working/learning environment to receive on-the-job training in a particular field of study prior to graduation.

Food Service Management: Year 4

Semester 1

FSM 4110 - Food, Beverage and Labour Cost Control
(3 Credits, 45 Hours)

This course looks at the principles behind cost control systems commonly used in food and beverage entities. The emphasis of the course is on how to implement these cost-control systems in food and beverage entities without sacrificing product quality but maximizing profitability. This course takes both a theoretical and an accounting approach.

HRM 4013 - Human Resource Management
(3 Credits, 45 Hours)

This course seeks to sensitize students to the value of Human Resources to modern organizations. Students explore strategic issues relevant to the management of programmes that impact the lives of the human capital and acquire the knowledge, skills and attitudes necessary to staff organizations with competent and committed, world-class employees.

FSM 4111 - International Cuisine
(3 Credits, 15 Theory/90 Lab Hours)
(Pre-requisite: Food Service Management and Advanced Culinary Skill)

This course is an advanced food preparation and food management course that is the culmination of many courses in food production, cost control, personnel and organizational management. The course content will include aspects of culture and menu design for international cookery. It will expose students to the cultural habits that influence the cuisine of a country/society. The laboratory component provides students with the opportunity to exercise their ability and to creativity prepare and manage an entire evening meal at Lillian’s, our in-house restaurant, where students will be required to assume various roles of food service employment.

ENT 4114 - Entrepreneurial Skills
(3 Credits, 45 Hours)

This course is designed to provide information and training to “budding entrepreneurs.” It covers important aspects of establishing and effectively managing a small business in Jamaica and the Caribbean.

FSM 4112 - Contract Foodservice Management
(3 Credits, 45 Hours)

This course serves to make students aware of the principles that govern contract-managed operations. It also aims to ascertain why companies choose to be contract-managed and how the selection process for contractors is achieved.

Semester 2

HTM 4122 - Contemporary Trends in Hospitality Seminar

This course investigates current trends in the hospitality industry at the local and regional levels and examines their effects on the Caribbean. The course will explore issues and problems as they develop and examine possible applications or solutions. Students will use a variety of resources to follow the development of the trends.

FSM 4120 - Advanced Foodservice and Restaurant Operations Management (3 Credits, 45 Hours)
(Pre-requisites: Foodservice Systems Management and Food, Beverage and Labour Cost Control - PENDING APPROVAL)

This course is directed to students in the advanced stage of Foodservice Management. It will continue the development of skills that are necessary in the successful operation of a restaurant: management of customers, the operation, the physical facility and the employees.

HTM 4123 - Professional Ethics in the Hospitality Industry
(3 Credits, 45 Hours)

This course is designed to develop awareness and understanding of those decisions made by managers and corporate management which involve moral values and ethics. Emphasis will be placed on the application of moral values and codes to complex problems in the hospitality industry, using rational decision-making.

Semester: Summer

FSM 4030 - Work Experience
(3 Credits, 40 Hours per week for 10 weeks)

The student work experience programme is a structured industry experience in which the student is rotated through a minimum of three functional areas. The program places the student in a working/learning environment to receive on-the-job training in a particular field of study prior to graduation.