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FSM 2055: Beverage Appreciation
3.00 Credits
Johnson & Wales University-North Miami
This intermediate course refines the student's knowledge of beverages served in a variety of hospitality operations. Emphasis is placed on beverage sensory perception and food pairings. Students develop and analyze strategies to effectively manage, market and set standards for beverage operations. Both alcoholic and non-alcoholic beverages are examined. Prerequisite: Sophomore status. Quarter Credit Hours 4.5
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FSM 2060: Fod Preparation Management
3.00 Credits
Johnson & Wales University-North Miami
This intermediate-level course combines the fundamentals of food theory with hands-on small quantity food production. Students demonstrate the basic operational procedures within a food service operation through theory, demonstration and production. Prerequisites: FSM1065, FSM1070. Quarter Credit Hours 9.0
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FSM 2065: Esentials of International Fod And Beverage
3.00 Credits
Johnson & Wales University-North Miami
This course introduces the student to the significance of food and beverage as it relates to the travel/ tourism and hospitality industry. Students build a fundamental knowledge to effectively communicate with travel/tourism/hospitality planners and food service staff. Emphasis is placed on linking food, wine and tourism, and the impact related to tourism destination development internationally. This course also examines international service styles, cultural etiquette, food terminology, and basic food and wine pairings. Prerequisite: FSM1065. Quarter Credit Hours 4.5
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FSM 2075: Hotel Fod And Beverage Controls
3.00 Credits
Johnson & Wales University-North Miami
This course is designed to complete a student's foundation in purchasing and food and beverage operational controls. Emphasis is placed on methods used by hotel managers in order to increase food and beverage operational profits through maximizing revenues and controlling costs. Students also develop income statements and utilize spreadsheet applications to analyze food and beverage operations. Prerequisite: FSM2085 or CUL1395. Quarter Credit Hours 4.5
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FSM 2080: Fod Service Operations
3.00 Credits
Johnson & Wales University-North Miami
This intermediate-level course is designed to complete a student's foundation in purchasing as well as food and beverage operational controls. Emphasis is placed on mastering the purchasing cycle functions and back-of-the-house menu management systems. Students also develop income statements and utilize spreadsheet applications to analyze food and beverage operations. Students use current technology to develop income statements and manage back-of-thehouse operations. Prerequisite: FSM2085 or CUL1395. Quarter Credit Hours 4.5
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FSM 2085: Hotel Fod And Beverage Operations
4.50 Credits
Johnson & Wales University-North Miami
This course is designed to introduce the student to the roles and standard operating procedures used for food and beverage operations in lodging settings. Emphasis is placed on food preparation techniques, basic purchasing procedures, kitchen and dining equipment, product identification and guest service styles and standards used in various lodging operations. Corequisite: FSM1065. Quarter Credit Hours 4.5
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FSM 2098: Fod Service Management Externship
3.00 Credits
Johnson & Wales University-North Miami
This externship provides in-depth experience in food and beverage operations. Rotational assignments incorporate both front- and back-of-the-house operations. It includes day, evening, and weekend shifts. A limited number of students may be able to substitute this course for FSM2099. Prerequisite(s): CUL1325 or FSM1070, FSM1065, approved sanitation certificate. (SL) Quarter Credit Hours 13.5
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FSM 2098 - Fod Service Management Externship
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FSM 2099: Fod Service Management Practicum
3.00 Credits
Johnson & Wales University-North Miami
This course is a requirement for all students in the Restaurant, Food and Beverage Management degree program. The practicum provides in-depth experience in food and beverage operations. Rotational assignments incorporate both front- and back-of-thehouse operations. Prerequisite: CUL1325 or FSM1070. (SL) Quarter Credit Hours 13.5
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FSM 2099 - Fod Service Management Practicum
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FSM 3001: Fod Service Management Systems And Human Resource Aplications
3.00 Credits
Johnson & Wales University-North Miami
This course is intended to prepare the students to apply sound human resource management principles to situations encountered within the hospitality industry. Students examine the complex and integrated nature of the hospitality industry and how various segments, such as lodging and tourism, impact the management and operation of food service establishments. Prerequisite: CUL2366 or CUL2386 or CUL2396 or BPA2366 or BPA2396. (PT) Quarter Credit Hours 4.5
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FSM 3001 - Fod Service Management Systems And Human Resource Aplications
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FSM 3012: Advanced Menu Analysis
3.00 Credits
Johnson & Wales University-North Miami
This course focuses on researching current market trends and discovering their impact on commercial food service operations. Students analyze the effectiveness of current menu designs to specific operational data. Students also apply basic menu design techniques to enhance classroom assignments. Prerequisite: FSM2080 or FSM3001 or SEE3008. Quarter Credit Hours 4.5
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