Bachelor of Science
Food & Beverage Industry Management 2+2
Learn to Manage a Food-Related Business
Want to make your mark in the dynamic, increasingly sophisticated food and beverage industry? 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.
Career-Ready Skills
Learn industry‐specific business, managerial, front‐of‐the‐house and leadership skills to expand your career prospects far beyond the kitchen. The curriculum emphasizes accounting, management, finance, marketing and human resources to give you the tools to run a food‐related business. The program culminates in managing a full‐service bistro with high‐level standards.
Admissions is contingent upon meeting the for this program. Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s .
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Mentorship & More
For Rence Loboncz '23, transferring to Â鶹ÒùÔºwas easier than expected — and the payoff was immediate. “I immediately felt so connected to the school because instructors took the time to get to know me on a personal level.”
Bistro 61 and Beyond
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.
Other opportunities for strengthening professional expertise include:
- Taking part in a Directed Experiential Education (DEE) opportunity, internship or Study Abroad option, depending on available credits
- Participating in annual competitions like the Future Food All-Stars Challenge or Wander & Found Craft Cocktail Competition
- Attending trade shows, conferences and thought leadership events
- Networking with industry leaders and prominent alums at JWU-hosted events like the Food & Beverage Technology Symposium or FIT Symposium
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Bistro 61
Where the classroom becomes a restaurant. Students develop the menus, manage the front and back of the house, recommend wine pairings and serve the guests. Guests are Â鶹ÒùÔºstudents, faculty and staff who provide feedback for the students.
Bigelow Beverage Lab
Discover the world of beverages through tasting and experimentation in this modern facility. Students conduct tastings of beverages like water, tea, coffee, beer, wine or spirits in order to learn the techniques of sensory perception, how to conduct professional flavor profiles and how to pair food with all types of beverages.
Sample Courses
- Advanced Food Service Operations Management
- Beverage Appreciation
- Beverage Operations Management
- Food and Beverage Technology & Application Systems
- Food and Beverage Strategies and Logistics
- Hospitality Law
- Hospitality Strategic Marketing
In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits. Explore the Â鶹ÒùÔºCatalog listing:
Career Possibilities
- Beverage Manager
- Food Service Manager
- Catering Manager
- Corporate Food & Beverage Operator
- Food Service Revenue Manager
- Hospitality Manager
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Featured Food & Beverage Management Faculty
Associate Professor & Dept. Chair, Food & Beverage + Travel & Tourism Studies
Michael Sabitoni, M.S., serves as the department chairperson for both the International Travel/Tourism Studies and the Food & Beverage Management departments.
Associate Professor
Makris has been in the restaurant industry for more than 20 years, and is passionate about culinary arts and the service industry in general.
Associate Professor
Van Gyzen brings 40-plus years of restaurant experience — including 19 years in management — to his classroom teaching.
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