School of Hospitality and Tourism Management

PHILOSOPHY STATEMENT

The Bachelor of Science degree course in Food Service Management aims to develop graduates who can be effective managers in the preparation and service of food on a national, regional and international level.  This will culminate with the graduate developing competencies and skills that will enable them to provide facilities and services that will achieve customer satisfaction.

The curriculum emphasizes managerial leadership of food service operations and is designed to develop practical, technical and managerial skills.  The course is designed primarily for individuals who desire to become managers and supervisors of foodservice establishments.

COURSE DESIGN

The four-year Bachelor of Science degree course in Food Service Management is designed to satisfy the needs of the food service industry job market.  The curriculum emphasizes managerial leadership of food service operations and is designed to develop practical, technical, and managerial skills in graduates, who can compete with other food service graduates locally, regionally and internationally.  It is designed primarily for individuals who desire to become managers and supervisors of food service establishments.

 The BSc. FSM Degree offers two (2) areas of specialization and three (3) minor offerings.  The total number of credits for the course is 140.  All the modules in Years 1 & 2 will be common.   Years 3 & 4 students will be in their specialized options or minor.

 The areas of specialization are:  

• Food and Beverage Management

• Culinary Arts and Management

The minor offerings will be in the areas of:

• Marketing

• Information Technology

• Meetings and Special Events Management

Students will be required to complete two summers of professional work experience (a minimum of ten weeks for each Summer), which may be done locally or overseas. Practical hands-n training is done at Lillian's Restaurant, a Food and Beverage training facility on the UTech campus.

Students may have opportunities for international experiences through professional internships and the international cuisine course.

PROGRAMME MODE

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

CAREER OPPORTUNITIES

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

METHODS OF ENTRY

There will be three (3) methods of entry to the course:

•  Normal Entry - an applicant who satisfies the University’s normal matriculation requirements and is successful at the interview. This applicant will enter the course of study at Year 1.

•   Mature Entry – An applicant over the age of 25 years, who has not satisfied the university’s matriculation requirement, may be accepted into Year 1 of the course using the prior learning assessment (PLA) route.  The student will work with the PLA Coordinator and an assigned supervisor to develop a portfolio to demonstrate knowledge equivalent to the University’s matriculation standards and /or gain PLA credit for work in the area of specialization.

• Advanced Placements – Applicants eligible for advanced placement are those applicants to the University from other approved educational institutions who may be granted module exemptions for   undergraduate and postgraduate courses of study. Students, who are accepted through the advanced placement method, will advance into Year 3 of the course. In  some cases however, the applicants will be required to take necessary bridging courses to satisfy requirements for the degree.

At the interview, applicants will be required to indicate their areas of specialization and/ or minors.  Students who were granted advanced placement from other institutions will enter the course at Year 3 and would have already declared their major at their previous institutions.  They would be required to do one internship period only because they would have already completed two internship periods totaling 10 weeks.

 Note that all students entering via advanced placement must complete 85% of their upper level modules at UTech in order to gain a UTech degree.

EXPERIENTIAL LEARNING REQUIREMENTS

Students in Years 2 and 3 of the FSM degree course,  will be required to complete internship over two summers, for ten (10) weeks each, in an approved hospitality or tourism organization, locally or overseas. 

The objectives of the School’s internship module are to:

•  Assist in the development of the students’ potential by affording them the opportunity to work in Food Service Management related areas.

•  Liaise with the industry to make a viable, economic and productive contribution to organizations through the trainees.

• Enable organizations to evaluate potential graduates.

• Enhance students’ practical experience in food service management.

Successful completion of the internship is mandatory for the award of the degree.

ENTRY REQUIREMENTS 

To be eligible for admission to the Food Service Management Degree (BSc. FSM), applicants must satisfy the following minimum university matriculation requirements:

     a)        Possess five (5) CXC General Proficiency passes or equivalent at grades I, II, or III (grade III is accepted from June, 1998) or G.C.E. ‘O’ Levels, levels A, B & C in English Language, Mathematics and three (3) other subjects. (Preference will be given to applicants with a Foreign Language).            

b)       Pass an admissions interview.

MAJOR RESEARCH PROJECT

Students are required to complete integrative study in the form of a major research project.  The purpose of completing this final project is to:

•  Involve students in more industry-related problem solving

•  Integrate the theoretical and the practical aspects of research

• Encourage self-directed learning

•  Promote team-based learning

• Ensure that students can demonstrate an understanding of research methodology

Students will be required to present the findings of their research projects to persons from the hospitality and tourism industry and participate in the School’s annual hospitality and tourism EXPO by mounting a display which focuses on their major research project.

COURSE OF STUDY  STRUCTURE

THE STRUCTURE OF BSc. DEGREE IN FOOD SERVICE MANAGEMENT

Year 1

* 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.

**Students must complete Community Service Project (CSP1001) in Semester 1 or  2

Year 2

Year 3   FOOD AND BEVERAGE MANAGEMENT OPTION

YEAR 3   CULINARY ARTS AND MANAGEMENT OPTION

Year 4  FOOD AND BEVERAGE MANAGEMENT

Year 4  CULINARY ARTS AND MANAGEMENT

Year 4  MARKETING MINOR

Year 4  INFORMATION TECHNOLOGY MINOR

Year 4  MEETINGS AND SPECIAL EVENTS MANAGEMENT MINOR

NUT1003 - Nutrition for Food Service Management
(3 Credits, 30 Theory/15 Tutorial Hours)

This module will enable students to understand the basic principles of nutrition in the maintenance of good health.  It also enables students to identify 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.

FSM2002 - Menu Planning and Purchasing
(3 Credits, 30 Theory/15 Tutorial Hours)

This module will introduce students to the selection, receiving and storage processes of food including the development of specifications. It prepares students to purchase food and beverage supplies and services for hospitality operations and to plan, design and develop menus for a food service organization.

CUL1001 - Culinary Arts & Production l
(3 Credits, 15 Theory/90 Lab Hours)

This module has two components. The practical component of the module introduces students to the basic preparations of small quantity foods.  Students practice basic culinary techniques and develop the required working habits for a food establishment.

ACC1002 - Fundamentals of Accounting 1*
(0 Credits, 30 Theory/1 Tutorial Hour)

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

COM1001 - Fundamentals of Communication
(2 Credits, 30 Tutorial Hours)

This module 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.

ECO1004 - Elements of Economics

(3 Credits, 30 Theory/15 Tutorial Hours)

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

INT1010 - Information Technology
(3 Credits, 30 Theory/1 Lab Hour)

This module provides an introduction to computers, 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 bachelor degree students the foundation necessary for job competency in the information age.

CSP1001 - Community Service Programme

(1 Credit, 15 Theory Hours)

This one-credit Service-Learning Programme, required for all full-time first-year undergraduate students, is a major arm of the University community service commitment.

CUL1002 - Culinary Arts & Production ll
(3 Credits, 15 Theory/90 Lab Hours)

This module enables students to apply the knowledge gained in the accompanying module (Culinary Arts ll Theory).  Students practice advanced culinary techniques, building on their experience in Culinary Arts l.  Throughout the module, emphasis will continually be placed on the observance of proper hygiene and careful use of resources.

HTM1001 - Introduction to Hospitality and Tourism Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will expose students to the linkages that create the hospitality industry and the relation of their functioning to the larger market of tourism and travel.  Students will be examining the various approaches to management with special emphasis on the modern techniques used in business.

MAT 1010 - Pre-Calculus Mathematics
(4 Credits, 30 Theory/30 Tutorial Hours)

The aim of this module is to provide fundamental quantitative orientation and logical reasoning skills which students of the University of Technology, Jamaica can broadly apply both to undergraduate and post-graduate experiences. Specifically, it builds on, and provides applications of mathematical topics already learned at the secondary level. 

ACC1007 - Fundamentals of Accounting ll

(3 Credits, 30 Theory/1 Tutorial Hour)

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

COM1002 - Oral  Communication

(2 Credits, 30 Tutorial Hours)

The focus of this module is to help students improve speech habits and develop strategies for effective oral communication.  Students will develop presentation skills with the appropriate use of audio-visual aids.  The module will also foster an appreciation of and respect for others in the communication process.

The module is divided in 4 units:

•        Listening

•        The Speech Process, Voice production and Diction

•        Speaking in informal/semi-formal situations

•        Public speaking

PSY1002 - Introduction to Psychology
(3 Credits, 30 Theory/15 Tutorial 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.

FSM1002 - Experimental Foods

(3 Credits, 30 Theory/45 Lab Hours)

This module will develop students’ knowledge and skills in the principles and practice of food preparation, handling, storage and processing.

ACC2002 - Accounting for Food Service Organizations
(3 Credits, 30 Theory/15 Tutorial Hours)

This module is design to enhanced students’ understanding of accounting theory and practice as it applies to the hospitality industry.  In addition it seeks to provide an introduction to the practical use of internal financial information in the decision-making process of firms in the hospitality industry.

COM2001 - Advanced Communication
(2 Credits, 30 Tutorial Hours)

Advanced communication is designed to maintain and expand the reading and writing process skills developed in Year 1.  This module 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 module is divided into two modules: The Research Essay and Critical Thinking and Writing.

SOC2002 - Introduction to Sociology
(3 Credits, 30 Theory/15 Tutorial Hours)

This module introduces students to Sociology as the scientific observation and analysis of human behaviour, the underlying and recurring factors which influence social behaviour, and the use of a sociological frame of reference in order to appreciate and clarify social phenomena.  The module draws heavily on the Caribbean sociological experience and perspective and therefore will give students the opportunity to understand and also be critical of their own social reality.

FSM2001-  A La Carte 1 /Dining Room 1

(3 Credits, 15 Theory/90 Lab Hours)      

This module will develop students’ knowledge of basic dining room service and culinary techniques and skills as well as introduce them to management of the dining room operations.

Foreign Languages Level 1

GER1001 -  German for Level 1
(3 Credits, 30 Theory/45 Lab Hours)

This is an intensive module for students who have little or no knowledge of German. The focus will be on the development of conversational skills using basic language structures. The module is designed to enable participants to develop fluency in handling everyday on-the-job situations when interacting with German speaking visitors.

SPA1003 - Basic Spanish
(3 Credits, 30 Theory/45 Lab Hours)

This module introduces non-Spanish speakers to the basic functions and structures of Spanish, with application to the hospitality and tourism industry. The four language skills of listening, speaking, reading and writing will be developed with greater emphasis on oral skills.

JPN1001- Basic Japanese

(3 Credits, 30 Theory/45 Lab Hours)

This module introduces non-Japanese speakers to the basic functions and structures of Japanese, with application to the hospitality and tourism industry. The four language skills of listening, speaking, reading and writing will be developed with greater emphasis on oral skills. Students will also become familiar with aspects of Japanese Culture.

FRE1001 - Basic French
(3 Credits, 30 Theory/45 Lab Hours)

French for Food Service Management level 1 is a language communicative course.  You will be introduced to basic French language functions necessary to deal successfully with everyday social situations and common FSM situations.  To this effect, structural language patterns will be presented in contemporary contexts and practiced in stimulating communicative and interactive activities.  This communicative course can be successfully achieved only through class interactivities.  Therefore class attendance is imperative.

FSM1007 - Food Service Information Systems

(3 Credits, 30 Theory/45 Lab Hours)

In this module, 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 industry. All computer applications are examined through a series of assignments and projects.

FSM1007 - Food Service Systems Management
(3 Credits, 30 Theory/15 Practical Hours)

This module offers a comprehensive overview of the procedures necessary to plan and manage effectively all types of food service organizations.  The key concepts will include: the systems approach to management; managing food production and safety using the principles of Hazard Analysis Critical Control Points (HACCP).

HTM1003 - Dining Room II/ A La Carte II

(3 Credits, 15 Theory/90 Lab  Hours)

This module will develop students’ knowledge, professional techniques and service skills in dining room operations from a management perspective. It is also geared at exposing students to the commercial kitchen. Other areas covered are kitchen organization and structure, mise-en-place, kitchen sanitation and safety, local and international regulations, managing kitchen resources, gourmet and infusion cuisines.

HTM2122 - Bake 1

(3 Credits, 15 Theory/90 Lab Hours)

This module is an introduction to the basic skills in baking. Students will be exposed to the operation of bakery equipment in a safe manner. They will be taught how to use bake formulas to produce and present large quantity bake products.

COM 2002 - Business Communication
(2 Credits, 30 Tutorial Hours)

This course is designed to equip students to function effectively and efficiently in the changing business environment.

Foreign Languages Level 2

FRE2001 Intermediate French

(3 Credits, 30 Theory/ 45 Lab Hours)

French level 2 strengthens and further develops the socio-linguistic communicative skills acquired in level 1 in order to communicate completely in food service related socio-occupational settings. It is primarily a practical communicative module. Structural patterns in French are presented in accurate and appropriate French socio-professional contexts. Direct FSM-oriented, interactive and stimulating activities enhance these communicative skills.

JPN2001  Intermediate Japanese

(3 Credits, 30 Theory/ 45 Lab Hours)

This module introduces non-Japanese speakers to the basic functions and structures of Japanese, with application to the hospitality and tourism industry, 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 Japanese culture.

SPA2003 Intermediate Spanish

(3 Credits, 30 Theory/ 45 Lab Hours)

This module further develops basic functions and structures of Spanish, with application to the hospitality industry. The four language skills of listening speaking reading and writing will continue to be developed, but greater emphasis will be placed on oral skills.

GER2001 German

(3 Credits, 30 Theory/ 45 Lab Hours) 

This is a follow-up to the work done in the first semester.  The challenge to the students is greater since they are expected to cope with more difficult structures, but so too is the sense of achievement since they will be handling the new language with greater confidence and fluency and will be exposed to the socio-linguistic-cultural skills as expressed in the field of food management.

HTM3001 Internship 1

(5 Credits, 400  Hours)

The internship l programme is a structured industry experience in which the student is rotated through functional areas throughout the business. The students are placed in a working learning environment to receive on-the-job training.

HTM3001 - Hospitality  & Tourism Marketing
(3 Credits, 30 Theory/15 Tutorial Hours)

This module 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, buyers’ behaviour 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.

FIN3002 - Financial Management for Foodservice Organizations
(3 Credits, 30 Theory/15 Tutorial Hours)
(Pre-requisite: Accounting for Foodservice Organization)

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

HTM 1123 - Customer Service
(3 Credits, 30 Theory/15 Tutorial Hours)

This module will examine the many facets of customer service within the context of the tourism and hospitality industry.  Students will be taught the skills, knowledge and attitudes necessary for the development as well as the implement of policies, procedures, service systems and strategies which will ensure high standards, customers satisfaction and the creation of a service oriented environment in the organization.

FSM2004 - Food Service Facilities Layout, Equipment & Design
(3 Credits, 30 Theory/15 Tutorial Hours)

This module is aimed at developing the awareness of students to the skills that are needed by managers when they are involved in food service establishment design and layout of equipment.

HTM3007 - Food Beverage & Labour Cost Control
(3 Credits, 30 Theory/15 Tutorial Hours)

This module will look at the principles of cost control systems commonly used in food and beverage entities. Its emphasis will be on the implementation of these cost control systems in food and beverage entities without sacrificing product quality but maximizing profitability. This module takes both a theoretical and accounting approach.

RES3OO1 - Research Methodologies
(3 Credits, 30 Theory/15 Tutorial Hours)

This module provides an overview of the range of methodologies currently accepted for use in the conduct of research.  It further equips the participants with the rudimentary tools for conducting simple research projects and other major projects in their respective disciplines.  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.

Elective
(3 Credits, 30 Theory/15 Tutorial Hours)

HTM3001 - Internship 2

(5 Credits, 400 Hours)

The internship 2 programme is to continue the student’s experiential experience through structured industry activities, in which the student is, rotated through-out functional areas of the business. The students are placed in a working learning environment to receive on-the-job training.

FSM3004 - Advanced Culinary  Skills- (Patisserie, Garde Manger)
(3 Credits, 15 Theory/90 Lab Hours)
(Pre-requisite: Culinary I and II)

This module is designed to provide students with the knowledge and attitudes required for advanced cold food preparation and bake products.  The key competencies/skills high-lighted are preparation, palatability, presentation of products.  Strong emphasis is placed on the social responsibility for optimum public health and conservation of resources.

 FSM3003 - Bar and Beverage Management
(3 Credits,  30 Theory/45 Lab Hours)

This module will provide students with knowledge of primary resources and products in operating a successful bar facility and the management of beverage service in a hotel, resort or restaurant.

FSM3015 - Banquet Operations Management

(3 Credits, 30 Theory/45 Lab Hours)

This module highlights and discusses the skills and competencies necessary for a catering or banquet manager to effectively utilize the limited resources efficiently to satisfy the bottom-line.  To achieve this, the students will be utilizing previous skills and experiences gained in class, on the job and during work experience exercise.

CUL4003 - Patisserie 1 Theory & Practical

(3 Credits, 15 Theory/90 Lab Hours)

This module is designed to build on practical and theoretical knowledge gain in basic baking and patisserie 1 with a focus on advanced specialty baked items to satisfy the demand of the sophisticated hospitality industry.

CUL4003 - Patisserie II ( Theory & Practical)

(3 Credits, 15 Theory/90 Lab Hours)

This module is designed to build on practical and theoretical knowledge gain in basic baking and patisserie 1 with a focus on advanced specialty baked items to satisfy the demand of the sophisticated hospitality industry.

FSM3017 - Food Styling, Writing & Photography

(3 Credits, 2 Theory/1 Lab Hour)

This module exposes students to the technical skills required for food styling and food photography. It further equips students with the skills required for the preparation and presentation of food products for television, film, newspaper, restaurant menus and magazines.  Participants will gain hand-on experience in the art of visual cooking.  Students will work with related industry practitioners in the areas of food, photography and film.

LAW3004 - Hospitality and Tourism Law
(3 Credits, 30 Theory/15 Tutorial Hours)

This module is designed to instruct students regarding the legal obligation 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 proper safety of guests, employees and the protection of property.

ENT 4410 - Entrepreneurial Development
(3 Credits, 15 Theory/30 Tutorial Hours)

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

MAN2005 - Organizational Behaviour

(3 Credits, 30 Theory/15 Tutorial Hours

The module provides opportunities for students to acquire the appropriate scientific base for describing, analyzing and predicting human behavior in organization.  Students will explore approaches in designing work and work environment that achieve relevant organizational goals.

CUL4002 - International Cuisine (Theory & Practical)

(3 Credits, 15 Theory/90 Lab Hours)

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

PRJ4007 - Major Research Project

(3 Credits, 15 Theory/30 Tutorial Hours)

This intermediate module is practical in nature and has two components.   The first is the preparations of a group research paper in hospitality and tourism management and the second an academic display.  The class takes the form of tutorial/consultation, where work groups meet with a tutor/advisor to discuss the progress of the study.

HRM4001 - Human Resource Management
(3 Credits, 30 Theory/15 Tutorial Hours)

This module 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.

HTM4007 - Professional Ethics in Hospitality Industry

(3 Credits, 30 Theory/15 Tutorial Hours)  

The module is designed to develop awareness and understanding of those managerial decisions which involve moral values and ethics.  Emphasis will be placed on the application of the moral value and codes to complex problems in the hospitality industry using rational decision making processes.

HTM4006- Contemporary  Hospitality and Tourism Trends

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will provide students with an overview of contemporary trends in the hospitality industry and aims to give them an awareness and understanding of the dynamic nature of the industry.  They will be prepared to view change as a given in a technology-driven global environment and environmental scanning as an essential business technique. They will be exposed to the skills and attitudes necessary to cope with the global trends which impact on the field of hospitality management.  The module will focus on assisting students to develop analytical and interpretive skills and to formulate and apply creative strategies in response to real life business challenges.

FSM4003 - Contract Foodservice Management
(3 Credits, 30 Theory/15 Tutorial Hours)

The module 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.

FSM4120 - Restaurant Operations Management

(3 Credits, 30 Theory/15 Tutorial Hours)

This module 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 the customer, the operation, the physical facility and the employees.

CUL4001 - Garde Manger

(3 Credits, 15 Theory/90 Lab Hours)

This module is designed to give students the knowledge and technical sills required to operate the Garde Manger section of the kitchen.  Cold food preparation, garnishing techniques, ice carving and fat sculptures will be the main focus.

FSM3019 - Food and Culture

(3 Credits, 30 Theory/15 Tutorial Hours)

This module will explore the anthropology of food, preferences, avoidances, and customs among culturally diverse societies on a global perspective.  This module will further provide students with the opportunity to develop their research and writing skills.  A key feature of this module is that it will help students to understand and appreciate cultural differences in food habits.