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Food and Beverage Management Program Information

Associate of Applied Science

 

Curriculum Accreditation Performance

 

Food and beverage managers are responsible for the total management of food service operations, ensuring customers are fully satisfied with their of food service operations, ensuring customers are fully satisfied with their dining experiences. It is work that requires leadership, customer service skills, sound business judgment and problem-solving expertise.

 

This program is offered on the following campus: Muskegon (MU), Port Huron (PH)
Advising:
OneStop    (833) MY1-STOP    [email protected]
Program Director: Muskegon:     Jamie Leroux ([email protected])
Port Huron:   Paula Recinella ([email protected])

Food and Beverage Management (AAS) Program

Select an item below for more information.

Program Waiver / Handbook

Program Mission & Outcomes

CIM Programs Mission Statement:

Intense, rigorous, industry relevant curriculum that pairs high frequency and repetition of practical skill development with sound fiscal discipline stressing situational leadership, sense of urgency and uncompromising customer service.

 

Food and Beverage Management Program Description:

Food and beverage managers are responsible for the total management of food service operations, ensuring customers are fully satisfied with their dining experiences.  It is work that requires leadership, customer service skills, sound business judgment and problem-solving expertise.

 

Culinary Institute of Michigan
PROGRAM OUTCOMES
Associate of Applied Science:  Food and Beverage Management

  1. The graduate will be prepared for entry level employment in the field of food and beverage management.
  2. The graduate will ensure that basic principles of sanitation are applied in areas for which they are responsible.
  3. The graduate will demonstrate the keys to providing remarkable service, including role modeling and coaching of customer service and sales techniques.  This includes understanding of guest service relations and guest recovery.
  4. The graduate will act to ensure that all local, state, and federal codes and statutes are upheld with sanitation, employment, and liquor abilities.
  5. The graduate will act to ensure the safeguarding of company assets through: working knowledge of POS, inventory controls and potential system weaknesses.
  6. The graduate will act to maximize profit margins, and long term sustainability of the organization through utilization of standard operating procedures, including effective scheduling, training, and hiring practices.
  7. The graduate will have working knowledge of ordering and inventory practices including food, beverage, beer, wine and spirits.  The graduate will be prepared to assume the responsibilities of a department within the organization.
  8. Graduate will demonstrate basic understanding of acceptable industry best practice standards of green initiatives, sustainability, and energy conservation.
  9. Graduate will be able to investigate ethical behavior in the professional work environment.

Revised 5/1/15

 

Course Student Learning Outcomes

Suggested Academic Plan

Background Check Requirements

No Background Check required.

 

Additional Program Information

Please see your Program Director for additional program information. 

 

Library Resources

Visit the Baker College Research Guide page for library research resources for this program.

For additional Library and Learning Support Services, visit our Academic Resource Center.

 

Clinical / Work Experience Information

Must have program director approval for work experience.

For information about work experience, please visit our Work Experience Information web page.

Do you need Health Insurance coverage?  If yes, please visit the Healthcare.gov marketplace site.

 

Career Readiness

Visit the Career Readiness page for more information and resources on preparing for your future career.

For job search assistance, visit the Handshake information page.

Achieve Career Excellence (ACE)

 

 

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