Food Service Management Certificate Program

MyCAA Course Information

Course Code: MYCAA- FSM1
Program Duration: 9 Months
Course Level: Advanced
Mentor Supported: Yes

Course Overview

This training program combines a 2 course training track:

Dining Room and Banquet Management

Food Service Purchasing

This program is ideal for a student that wants to move into hospitality management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The course includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. In addition, information about reservations, priority seating, and reservations systems is also included.

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Program Objectives

After completing this course, you should be able to:

Define principles for dining service, sanitation, and presentation

Identify guidelines and various styles of serving

Comprehend training and managing needs of service personnel

Identify the steps for managing the dining experience for guests

Comprehend the principles for banquet business management

Comprehend the basics of selection and procurement of food products

Identify guidelines for organizing and storing food packages

Identify the steps for controlling cost and quality

Identify various food product types and factors related to their purchase and storing

Identify various beverage product types and factors related to their purchase and storing

Job Outlook

Employment of food service managers is expected to grow 5 percent, or about the average for all occupations. Manager jobs will increase in special food services, an industry that includes food service contractors that provide food for schools, health care facilities, and other commercial businesses and in nursing and residential care for the elderly. Self-employment of these workers will generate nearly 30 percent of new jobs. Although practical experience is an integral part of finding a food service management position, applicants with hospitality or institutional food service management training will have an edge when competing for jobs at upscale restaurants and for advancement in a restaurant chain or into corporate management.

MyCAA Approved
MyCAA Approved
Why ECA?

Partnered with Regionally Accredited Colleges and Universities

Online Learning

Open Enrollment

Multiple funding options

Professional Training

Optional Externships

Available 24/7

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This training program combines a 2 course training track: Dining Room and Banquet Management Food Service PurchasingThis program is ideal for a student that wants to move into hospitality management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The course includes the history of dining room and banquet service, the proper techniques ... More
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