Food and Beverage Management College Credit Certificate

Whether you're looking to begin or advance your career in the hospitality industry, the Food and Beverage Management Certificate will prepare you to successfully operate and oversee a variety of establishments, including restaurants, bars, catering companies and more. With this certificate, you'll receive training in guest services, hospitality management, culinary fundamentals, sales and marketing, the legal aspects of the hospitality industry and more, making you a valuable asset to any team.

Related Programs

Getting Started: Summer B Session

April 24:  Financial Aid

June 18:  Application

June 25:  Classes Begin

Other Important Dates »

Why Seminole State?

  • Dedicated faculty: Faculty are "scholar-practitioners" with industry experience as well as academic credentials.
  • Affordable tuition: Seminole State has significantly lower costs than Florida's universities.
  • Industry involvement: Our industry-focused certificate programs offer excellent connections to Central Florida employers.
  • Hands-on experience: Practical, hands-on learning experiences prepare students to apply their knowledge to real-world situations.
  • Continuing education: Many credits earned in certificate programs can be applied toward an Associate in Science (A.S.) or bachelor's degree at Seminole State.
  • Career advancement: Graduates are prepared for immediate entry into the workforce upon certificate completion.
Food and Beverage Management
Type: College Credit Certificate
Major Code: FDBEVMT-CC
CIP: 0252090503

Program Description

Available Course Course Not Offered Fall 2024
This course introduces the elements of the hospitality industry.
This course analyzes the important topics of customer service and consumer trends influencing hospitality services, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape and the impact of technology on customer service. Students will also evaluate the characteristics of professionalism and distinguish their responsibilities as professionals.
This course focuses on the different roles of employees from beginning leaders, newly-promoted supervisors or anyone planning a career in the hospitality field. The content considers the viewpoint of all levels associated to create an informed picture of management and supervision in the hospitality industry.
This course defines the roles of the human resource department in the hospitality industry. It examines human resources functions, including job descriptions and specifications, recruitment and hiring, orientation and training programs, compensation and benefits, labor relations and managing human resources in a global environment.
This course covers the basic principles of restaurant management with topics that include menu development, dining service styles and procedures, beverage service styles and procedures, service equipment and supplies, facility layout, d├ęcor, cleaning and maintenance, casual/theme restaurants, banquets and catered events.
This course covers the operational study of the decision-making process involved in the budgeting of the hospitality industry. Emphasis is placed on budgeting, pricing decisions, cost-volume-profit analysis and capital budgeting.
In this course, students develop an actual marketing campaign for business within the hospitality industry. Emphasis is placed on (a) analysis of market, competition and product, (b) planning a financial budget and (c) developing short-term and long-range strategies to achieve desired profit through effective advertising, sales and public relations plans.
Basic principles and practice of food and beverage preparation, service and menu development are covered in this course. Students will complete the National Restaurant Association Food Safety Certification for Managers.
This course is designed to prepare students for entry-level employment in events planning and/or meeting management. The content includes the principles and practices of sound public relations, planning and organizing weddings, events, meetings, conferences, or conventions and prepares students for employment opportunities with trade and professional associations, consulting firms, non-profit organizations and corporations.
This course develops effective oral and written business communication skills to create successful human relations. Communication skills are taught in the four language areas: listening, reading, writing and speaking. Studies include grammar, proofreading, editing and business communication composition.
Total Credits: 30

Your tuition shouldn’t go against your intuition.

Your pursuit of higher education is admirable. So why struggle with high tuition in the process? Here we make life’s next steps affordable. Whether you’re seeking a university transfer (A.A.) degree, a four-year bachelor’s, an Associate in Science degree or even earning a college credit certificate, you’ll find reasonable tuition and payment plans that make sense. And to us, that’s scholarly.

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Tuition and Fees

 Technical Certificate12 Credits18 Credits24 Credits28 Credits
Tuition and Fees$1,253$1,879$2,505$2,923
Books and Supplies$1,000$1,ooo$1,000$1,000

For more information on Seminole State's tuition and fees, please see the current fee schedule.

* Tuition costs are based on the current term, with an equal number of credit hours per term for in-state students. Lab fees and other fees that may be assessed at the time of registration may be viewed in the College fee schedule. As Seminole State is a commuter college with no residence halls on its campuses, costs for room and board are not calculated.

Career Opportunities

  • Restaurant or Bar Manager
  • Catering Supervisor
  • Food Service Manager