Food Supervisory Management

A general introductory course in food service, culinary arts, and the restaurant industry as a whole. Industry trends for the 21st century, customers' future needs, and the employment picture for the future will be examined. Terminology, common culinary phrases, and food service concepts will be incorporated into the students' understanding and daily vocabulary. Employment within the food service industry will be discussed, primarily from an employer rather than an employee perspective. The projected job market, employee selection, training, motivation, and retention will be examined. The primary focus for employees in the food service industry is service. Usually offered Fall and Spring semesters.

This is a non-credit, workforce development course — a lower-cost way to build practical skills without enrolling in a full degree program. It's a good fit for anyone changing careers, brushing up on skills for a current job, or exploring the subject before committing to a credit-bearing program.

Coursework is delivered online through SUNY Niagara's learning platform and runs the length of the semester, with topics building week to week. Upon successful completion, students receive a Certification of Completion to document their coursework.