Food Service Management Certificate Program

Course Information

Program Duration: 9 Months
Tuition: $3,950.00
Course Level: Advanced
Mentor Supported: Yes

Bundled Courses

You can purchase this course online today! Just click Add to Cart to continue.

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.

FAQs

What are my payment options?

Click the Financing link at the top of this page for financing information.

What is difference between a certificate and a certification?

By successfully completing a course through one of our college or university partners the student is awarded a Certificate of Completion from the institution. If there is a state or national exam that the course is preparing a student for, the proper certifying body will be indicated and that association will proctor and award any type of certification. This is the student’s responsibility, although ECA is here to help guide our students in the right direction.

Does this course translate in to college credit?

Through our college and university partners, ECA offers non-credit certificate programs.

How long do access to my complete my course?

Access will begin on your start date and end on your end date unless otherwise specified. If you are falling behind in your course please contact an Education Consultant to talk about your options.

When are the course start dates?

The course start dates are determined by the student due to open-enrollment.

Is the Certification exam included in the course?

The certification exam is not included in the cost of the course unless otherwise specified in the course education and training plan.

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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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