Food & Beverage Industry Management 2+2 B.S.
Study in Rhode Island, Food & Beverage Industry Management 2+2 B.S.
Degree: B.S.
Location(s): Rhode Island, North Carolina
Length: 4 years
Internship: Required
Credits: 121
Learn to Manage a Food-Related Business
Want to make your mark in the dynamic, increasingly sophisticated food and beverage industry? Then JWU Providence is the right choice for you. If so, you’ll need to be more than just a great chef. This unique 2+2 program is designed to help you sharpen your culinary or baking & pastry arts expertise while developing the business, managerial and critical thinking skills you’ll need to succeed.
Your first two years build your technical foundation, while your junior and senior years advance your skills in operations management, beverage appreciation, strategic management and more.
Program Curriculum
Students in the College of Hospitality & Business will apply and adapt their knowledge in innovative ways through the Hospitality & Business Core Experience.
| First two years: | 61 | |
| in Baking & Pastry Arts | ||
| OR | ||
| in Culinary Arts | ||
| Third and fourth years: | ||
Credits Business Foundations | ||
| ACCT2150 | Accounting for Hospitality Service Organizations | 3 |
| ACCT3150 | Financial Management for Hospitality Service Organizations | 3 |
| LAW2005 | Hospitality Law | 3 |
| Major Courses | ||
| FSM2007 | Food and Beverage Technology & Application Systems | 3 |
| FSM2055 | Beverage Appreciation | 3 |
| FSM4061 | Advanced Food Service Operations Management | 3 |
| FSM4160 | Food and Beverage Strategies and Logistics | 3 |
| FSM4880 | Beverage Operations Management | 3 |
| HOSP2040 | Human Resources Management in Service Organizations | 3 |
| HOSP3053 | Hospitality Strategic Marketing | 3 |
| University Core Curriculum | ||
| Connecting | 3 | |
One course with the Connecting attribute (ECNG) at the 4000 level | ||
| Experiencing | 6 | |
| Ethics: A Global Perspective | ||
Additional course with the Experiencing attribute (EEXP) in a different discipline | ||
| Measuring | 3 | |
| Statistics I | ||
| Interacting | 6 | |
| Foundations of Leadership Studies | ||
Additional course with the Interacting attribute (EINT) in a different discipline | ||
| A&S Electives | 3 | |
| Macroeconomics | ||
| Free Electives | ||
| 9 credits selected from 1000-4999 numbered offerings within the university | 9 | |
| Total Credits | 60.0 | |
Admission is contingent upon meeting the technical standards for this program.
Spaces Built for the Real World
Our labs and classrooms are equipped with the technology and equipment you’ll be expected to know on the job.
Bigelow Beverage Lab
- Discover the world of beverages through tasting and experimentation in this cutting-edge facility. Students conduct tastings of beverages such as water, tea, coffee, beer, wine or spirits with the goal of learning the techniques of sensory perception, how to conduct professional flavor profiles and how to pair food with all types of beverages.
Bistro 61
- Advanced Food Service Operations Management, also known as FSM4061, is an upper-level capstone course that tests the food service management skills of senior-level students. Located in the Xavier Complex, Bistro 61 is set up like a working restaurant where student-led teams are responsible for designing and orchestrating the menu and guest experience.
Hands-On Learning is the JWU Way
Opportunities for strengthening professional expertise include:
- Participating in annual competitions like Sharkfest
- Attending trade shows, conferences and thought leadership events
- Networking with industry leaders and prominent alums at JWU-hosted events like the FIT Symposium
Study Food & Beverage Industry Management in Providence, R.I.
Faculty Contacts
Rhode Island
Katie Davin, M.S., CHE
Associate Professor
Chair of Hospitality Programs
401-598-4623
katie.davin@jwu.edu
North Carolina
Sunil Atreya, CHE
Associate Professor and College Chair
980-598-1524
sunil.atreya@jwu.edu