The Foodservice Management program is designed to prepare graduates for employment in key positions in the restaurant and foodservice industry. Graduates will possess restaurant and foodservice management competencies and leadership values needed to begin or advance in this industry. The Foodservice Management Program aligns with the National Restaurant Association (NRA) ManageFirst® curriculum that is framed around knowledge and skills identified by the restaurant industry as important for a successful career in the industry. By completing the NRA required 800-hour work experience portion of the program, graduates have the option to earn the NRA ManageFirst® Professional (MFP) or Foodservice Management Professional (FMP) credential. (Note: This program was formerly known as the A.S. in Food and Beverage Management.)
Degree Requirements Required General Education Required Courses for Degree Print Degree Planner
In addition to the GCC General Education Requirements, Foodservice Management students must take CUL 145 Culinary Math to fulfill the math requirement; PY 125 Interpersonal relations to fulfill Social and Behavioral Science, and JA 110 Beginning Japanese I to fulfill Humanities and Fine Art requirement for a minimum of 19-20 General Education Requirements.
CUL 120 - Foodservice Safety and Sanitation (2)
HS 222 - Planning and Control for Food & Beverage Operations (3)
RES 269A - Leadership in Restaurant and Foodservice Operation (3)
RES 269B - Leadership Seminar Part I (1)
RES 269C - Leadership Seminar Part II (1)
RES 270 - Restaurant Human Resources Management (3)
Total Technical Requirements - 13
Related Technical and General Education Requirements:
RES 130 - Professional Bar and Beverage Management (4)
HS 140 - Menu Planning (3)
HS 152 - Customer Service (3)
HS 154 - Nutrition for Foodservice Professionals (3)
HS 155 - Basic Hotel & Restaurant Accounting (3)
HFB 215 - Purchasing and Receiving (2)
HS 254 - Hospitality & Travel Marketing (3)
RES 292 - Restaurant or Foodservice Practicum (Mid-Level Position) (6)
Total Related Technical and General Education Requirements - 27
Total Credits Required – 60
As one of the fastest growing industries, the Foodservice industry employs over 10 million food service workers in the United States. Foodservice workers make up one of the largest and fastest growing occupational groups in our labor force. The expansion of businesses such as hotels, restaurants, bars, and catering firms have widened the career opportunities for those with the proper motivation and training.
GCC's faculty in the Foodservice Management program are all former industry professionals with close ties to all the major hotels and restaurants on island. These connections provide GCC students with work experience and practicums that in most cases lead to employment opportunities and careers in this fast-growing industry.