Food & Beverage Industry Management 2+2 B.S.
Study in North Carolina, Food & Beverage Industry Management 2+2 B.S.
Degree: B.S.
Location(s): Rhode Island, North Carolina
Length: 4 years
Internship: Required
Credits: 121
Make an Impact in the Food Industry
Becoming a successful manager requires people skills, the ability to multitask and a deep understanding of the food industry. JWU Charlotte’s Food & Beverage Industry Management 2+2 bachelor of science program allows you to sharpen your culinary expertise while developing the business, managerial and critical thinking skills you’ll need to succeed.
The first two years build your foundation in Baking & Pastry Arts or Culinary Arts. Your third and fourth years integrate concepts in operations management, leadership, beverage appreciation, strategic marketing and more.
| 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.
Alums Pay It Forward
Carolina-based restaurateurs Jon Fortes ’97 and Amy Fortes ’10 try to hire JWU grads as much as possible — and are always looking to pay their JWU lessons forward. Amy notes, “The amount of detail that you learn, how in-depth JWU goes, has helped the food scene in Charlotte.”
Spaces Built for the Real World
Build your skills in our learning spaces, so when you launch your career, you’ll have the foundation to excel.
Hospitality Dining Room
- Advanced Food Service Operations Management is an upper-level capstone course that tests the food service management skills of senior-level students. Our Hospitality Dining Room is set up like a working restaurant where student-led teams are responsible for designing and orchestrating the menu and guest experience.
Beverage Labs
- Two dedicated labs cover the beverage side of the business. In the Hospitality Beverage Lab, you learn how to taste and evaluate beverages the way professionals do, build flavor profiles and pair drinks with food. One floor up, the Mixology Lab is where you mix cocktails and learn to run a beverage program, working with faculty who hold beverage certifications.
Learn by Doing at JWU
Build your career-ready skills in classes like Food Service Operations, Beverage Appreciation, Front of House Operations Management and Beverage Operations Management.
Other opportunities for strengthening professional expertise include:
- Participating in annual competitions like Sharkfest
- Attending trade shows, conferences and thought leadership events
Student Spotlight: How JWU Charlotte Shaped My Career
Christopher Williams ’14 currently serves as the executive chef at Woodcreek Country Club in Elgin, South Carolina. But it was his undergraduate role as a teaching assistant that helped him grow into his chosen career.
“My experiences at JWU Charlotte shaped my future tremendously, personally, professionally and through networking,” he explains. “The ability of instructors within the culinary and hospitality program to keep their students fluent and up to par with trends gives us credible knowledge & skills that can still be used after graduation.”
A favorite class was Professor Sukalakamala’s Advanced Food Service Operations Management course: “She taught us about stock trading and networking, and it left a distinct impression, along with unreplaceable knowledge from professional tournaments such as The Masters, U.S. Open, and others.”
“I would not exchange the lessons and skills I gained during my time at JWU Charlotte for any reason. I use those experiences to hone my abilities and dispense them to any and everyone who comes under my tutelage, thus hoping to leave a fraction of an impact to my peers that was left upon me by my amazing instructors.”
Study Food & Beverage Industry Management in Charlotte, N.C.
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