Food and Beverage Operations Technical Certificate

For Fall Term 2021, we are offering in-person, hybrid, remote and online courses.  
For more information, view class types

When it comes to restaurant operations, the proper management and handling of the food and beverage before they ever leave the kitchen is a key aspect of success. The Food and Beverage Operations Certificate will equip you with essential skills in restaurant management, food and beverage preparation and safety, cost controls, guest services and more. With this training, you'll be prepared to begin your career in the restaurant industry and/or continue your education in Seminole State's Associate in Science (A.S.) degree in Hospitality and Tourism Management.

Related Programs

Getting Started: Fall Term 2021

June 14:  Financial Aid


Aug. 16:  Application


Aug. 23:  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.

Additional Information

Food and Beverage Operations
Type: Technical Certificate
Major Code: FDBEVOP-CC
CIP: 0252090508

Program Description

Available Course Course Not Offered Summer 2021
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 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.
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.
Total Credits: 18

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 technical certificate, you’ll find reasonable tuition and payment plans that make sense. And to us, that’s scholarly.

Go For Less.


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
Total$2,253$2,879$3,505$3,923

For more information on Seminole State's tuition and fees, please see the 2020-21 fee schedule.

* Tuition costs are based on Fall 2020 and Spring 2021 terms, 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

  • Banquet Captain
  • Beverage Operations Supervisor
  • Catering Sales Coordinator
  • Catering Supervisor
  • Front of House Supervisor
  • Back of House Supervisor
  • Restaurant Supervisor

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