Food Service Management

FSM 200 - Introductory Chemistry
Credits: 3.00
Introduces chemical concepts and principles, including chemical symbols, conversion factors, chemical calculations, chemical and physical properties, and changes. Touches upon organic compounds--their structure, major reactions, and applications--followed by an elementary introduction to biomolecules and how they function in metabolism. Dietetic technician majors only. 3 lec.

FSM 201 - Food Preparation Fundamentals
Credits: 2.00 or 3.00
Preparation techniques, knife skills, measurements, food handling, selection, and classification. FSM majors only. 2hr lec. Restaurant Management majors must also complete a lab. Practical application of skills and techniques utilized in a professional kitchen. 2hr lab.

FSM 202 - Quantity Foods Practicum
Credits: 3.00
Students utilize cooking principles and food preparation techniques learned in FSM 201 to produce foods in a quantity food setting. Elements of food sanitation and workplace safety in the operation of commercial cooking equipment is stressed. Students operate Stacey's Express, open to the public and participate in various positions such as production manager, cashier, production cooks, and utlity workers. Students standardize, cost, and assign selling prices for all menu items prepared for Stacey's Express. Prereq: FSM 201.

FSM 203 - Introduction to Restaurant and Hospitality Management
Credits: 3.00
This first-semester course introduces students to the field of hospitality and restaurant management. Topics discussed include: forms of business, employment opportunities in the in the field, social and environmental responsibility and ethics, as well as the future of the restaurant and industry. 3 1-hr lec.

FSM 204 - Baking and Pastry Products
Credits: 4.00
Course presents hands-on fundamental approaches to general baking and pastry production. The first three classes are demonstrations followed by 12 weeks of demonstrations and practical, hands-on laboratory experience. Activities may include make-up of pie dough, rolling, molding and piping exercises, weighing/scaling of ingredients, recipe production and cost management. Emphasis placed on techniques, coordination, teamwork and production of baked products to be served in our student-operated enterprises. A high level of student interaction and participation expected. Guest presenters and field trips may address additional topics.

FSM 205 - Hospitality Computer Applications
Credits: 3.00
Introduction to personal computers and business application software. Utilizing the most recent Windows environment, students will learn the fundamental principles and techniques associated with processing (Word), spreadsheets (Excel), and database management (Access). Each of these applications will be presented in relationship to business management responsibilities within the hospitality industry. Concepts/applications such as business letters, proposals, contracts, accounting spreadsheets, and customer and employee databases will all be explored. 3 contact hours/lec/lab.

FSM 206 - Food and Beverage Cost Control
Credits: 4.00
Course places emphasis on methods used to solve mathematical problems that relate to food service operations as they apply to controls. Topics covered include operations with demicals, percents, weights and measures, recipe conversion, menu pricing, purchasing food costs, inventories, break-even analysis, and financial statements.

FSM 207 - Hospitality Sanitation and Safety
Credits: 2.00
Focuses on food safety and sanitation for food service operators in both public and private sectors. Topics include development, control and implementation of industry standards and procedures, pest control, crisis management, and a proactive approach to providing safe food is explored. Students have the opportunity to gain food safety certification after successful completion on the National Restaurant Association's certification exam. CPR certification is included. Guest speakers and field trips may be used to address specific topics. Supplementary materials are utilized as needed.

FSM #208 - Non-Commercial and Contract Food Service Management
Credits: 3.00
Course focus is on the contract and non-commercial aspect of the food service business. Emphasis is on comparing and contrasting food services offered in healthcare, business and industry, education, recreation and leisure, in-flight and vending operations.

FSM 209 - Applied Restaurant Operations Management
Credits: 4.00
Students learn hands-on while managing the Balcony Bistro, an upscale, gourmet restaurant open to the public. Emphasis is on plate presentation, kitchen management, front-of-the-house operations, menu pricing, and food and labor cost controls for an on-going restaurant operation. Prereq: FSM 201, 202, and 207. FSM majors only. 1 lec/6-hr lab.

FSM 210 - Introduction to the Dietetic Technican Profession
Credits: 1.00
This course provides an introduction to the deitetics profession with an emphasis on dietetic technican practice. Topics include educational requirements, credentialing, nutrition resources and professional development. Students participate in a health and wellness project.

FSM 211 - Food and Beverage Facilities Planning
Credits: 2.00
Course covers preplanning and layout of facilities and equipment for various food services operations. Care and maintenance of the physical plant, as well as selection, operation, and placement of essential equipment will be emphasized. Design and development of the operation in relation to the physical plant as well as the product/service offering examined and analyzed. May be repeated. 1 2-hr lec.

FSM 212 - Hospitality Personnel Management
Credits: 3.00
Designed to teach the first-line hospitality supervisor how to create a positive work climate to assist identifying and keeping employees who cook, serve and tend bar. Students learn and develop skills, attitudes and abilities needed to lead and manage in an industry with numerous demands. Course focuses on employee recruitment, training and development, performance evaluation, disciplinary action, and wage and fringe benefit administration. Through case studies, students practice planning, organizing, communicating effectively, delegating and decision-making. 2 lec.

FSM 214 - Menu Planning and Design
Credits: 1.00
Course addresses all aspects of menu planning and design and introduces students to the importance of the menu as the central theme in all aspects of food serivce. Topics include identification of menu styles, as well as writing menus, cost containment, pricing and menu analysis. Students gain an understanding as to how the menu influences production and service as well as its impact on the overall financial plan of the food service establishment. Prereq: FSM 201, FSM 242. FSM Majors only. 1 hr. lecture.
Co-requisites:

FSM #215 - Restaurant And Hospitality Law
Credits: 2.00
Study of the legal environment as it applies to all segments and aspects of food services operations. Topics include common and statutory law with regard to contracts, employment, negligence, public accommodation and disclaimer liability as well as the operator's duty to protect guests and "reasonability." Significant examination of actual case law will be employed. May be repeated. 1 2-hr lec.

FSM 218 - Beverage Operations Management
Credits: 2.00
Provides a well-rounded examination of the foundation of knowledge and techniques regarding the history, production, and control of wines, spirits, and other beverages within a food services operation. Additionally, a variety of other topics such as purchasing, staffing, cost control, and safe alcoholic beverage service covered. May be repeated. 2 2-hr lec.

FSM 219 - Hospitality Purchasing
Credits: 1.00
Covers responsibilities of food service operators in their roles as purchasing agents. A proactive approach to purchasing safe food is stressed. Development, control and implementation of standards and procedures, pest control, crisis management plan is explored. Students may elect to take the National Restaurant Association exam and will receive certification with successful completion. Guest speakers and field trips may be used to address specific topics. Supplementary materials are utilized as needed.

FSM 222 - Local Food for Local Tables Enriching and Sustaining New Hampshire's Restaurants, Tourism, and Sma
Credits: 4.00
Focuses on how to connect local food production with the New Hampshire restaurant and tourism industry using community partnerships to benefit small farms and local economies. Explores current practices, evolving trends, and emerging food movements in a variety of national and international farm-to-table models, and examines how these may apply to New Hampshire. Guest speakers provide additional depth, with field trips used to illustrate specific topics.

FSM 226 - Dining Room Practicum
Credits: 3.00
A front-of-the house supervised training experience with an emphasis on customer service and table service techniques in one of the TSAS restaurants. Students participate in T.I.P.S. Training for responsible beverage service. Students are also expected to pass the T.I.P.S. examination for certification. Students also complete training for the MICROS point of sale system.

FSM 228 - Culinary Nutrition
Credits: 2.00
The study of deitary needs from a culinary perspective. The focus is on basic nutrition and health with a emphasis on healthy menu and recipe development. Students research, evaluate, plan and prepare healthy menus and recipes using healthy cooking techniques. Course will culminate in students completing a healthy cooking demonstration. Pre- or Coreq: FSM 201, FSM 207. 1hr lec/2 hr lab.
Co-requisites:

FSM 235 - International Cuisine
Credits: 5.00
International Cuisine allows students to explore different cultures and cuisines of the world. Students study a different country or region each week and learn how history, geography, and main ingredents influence the different cuisines. Students prepare multi-course international menus one evening a week in the dining room at Cole Hall. Prereq: FSM 201, 204, 214, 242, 243. Majors only. Pre-or Coreq: FSM 244, 245. 2 hr lec/6 hr lab.

FSM 240 - Restaurant Sales and Promotion Management
Credits: 4.00
An overview of fundamental marketing principles as they relate to the food services industry. Evaluation methods for planning, testing, budgeting, and analyzing in-house promotional programs explored in detail. Emphasis will be placed upon techniques and media utilized in the promotion of food and beverage operations. Basics of the marketing mix such as product, price, promotion, and distribution applied to management of a foodservice operation. May be repeated. 2 2-hr lec.

FSM 241 - Applied Buffet and Catering Management
Credits: 4.00
Students learn hands-on while managing a weekly international buffet series and catering special events at the Thompson School. Emphasis is on food arrangement and presentation, garde-manager display work, buffet set-up, garnishments, banquet presentations, and on/off premises catering. Prereq: FSM 201, 202, and 207. FSM majors only. 1 lec/6-hr lab.

FSM 242 - Culinary Skill Development
Credits: 4.00
This course serves as the foundation course for students in the Culinary Arts concentration. Students practice and become efficient in all areas of food preparation required in the commercial kitchen. Topics include but are not limited to sanitation and safety, knife skills, butchering, stocks, sauces, soups, vegetables, breakfast cookery and entree preparation. Majors only. Special fee. 1 hr lec/6 hr lab.
Co-requisites: FSM 201

FSM 243 - Quantity Food Production and Display Cooking
Credits: 4.00
Students prepare a variety of a la carte menu items directly in front of customers using various cooking techniques such as saute, grill, stir fry, char-broil, and fry. Students also rotate through the bakeshop producing baked goods for the quantity kitchen. Proper food presentation, granishment, safety, and sanitation are practiced. Majors only. 1 hr lec/6 hr lab.
Co-requisites:

FSM 244 - Catering Operations; Buffets/Banquets
Credits: 4.00
Students apply skills and techniques learned in prior courses and enhance skills in advanced aspects of culinary preparation and management such as garde manager, buffet presentation, event booking, scheduling, and buffet staging. Advanced techniques of garde manager include production of canapes, savory pastries, charcuterie, farces, and sculptured centerpieces. Prereq: FSM 201, FSM 207, FSM 214, FSM 242, FSM 243. FSM Major Only. 2 hours lecture, 9 hours lab.

FSM 245 - American and Regional Cuisine
Credits: 4.00
Students apply and enhance skills in advanced aspects of a la carte cooking. Course introduces students to foods available in the United States and prepare meals for service in Stacey's restaurant. Students are also introduced to the art of pairing foods with fine wines for special events. Prereq: FSM 201, 207, 214, 242, 243. Majors only. 1 hour lecture/6 hour lab.

FSM 260 - Dietetics Practice in the Comm
Credits: 3.00
A supervised practice in programs and organizations that offer nutrition services to the community with a focus on federally/state funded programs with nutrition components, food insecurity, and health and wellness promotion. Students work with a variety of target groups throughout the life cycle. Prereq: FSM 201/207, NUTR 400/476. 90 hrs.
Co-requisites:

FSM 265 - Community Nutrition for Dietetic Technicians
Credits: 2.00
A study of community programs and agencies providing food and nutrition services to age groups throughout the life cycle. Emphasis is on assessment of nutritional needs in the community. Prereq: FSM 229; NUTR 510. Coreq: FSM 260. 2 lec.
Co-requisites:

FSM 275 - Diet Therapy and Counseling
Credits: 4.00
This is the study of clinical nutrition-deit therapy and counseling strategies to manage various diseases. The class integrates case studies to allow the student practice in planning, calculating, and counseling of commonly modified diets for individuals with health problems. Prereq: FSM 200, NUTR 400/476, ZOOL 401. lecture/2 hour lab.

FSM 276 - Diet Prac Long Term Care
Credits: 1.00
A supervised practice that introduces the student to nutrition services in long term care facilities. Students participate in the nutrition care process and plan and execute a special function meal. Prereq: FSM 207, NUTR 476, FSM 275. 35 hr.

FSM #278 - Applied Principles of Food Preparation
Credits: 1.00
Principles and techniques of food selection, preparation, and presentation in relation to quality and acceptability. Dietetic Technician students only. 2 lab.

FSM 290 - Dietetics Practice in Acute Care
Credits: 5.00
This supervised practice introduces the student to the clinical nutrition services of medical facilities. Students participate in diet office operations, the nutrition care process, and gain management experience as it relates to clinical services. Prereq: FSM 275, NUTR 400, NUTR 476. 250 hr.
Co-requisites: FSM 275

FSM 291 - Independent Studies in Restaurant Management
Credits: 1.00 to 4.00
Students who have the ability and adequate preparation to work independently may propose a contract to design a course or research project on a topic not available through existing course offerings. The purpose of this research is to explore new areas in the student's field of study or to pursue course material in greater depth. Work is supervised by an appropriate faculty/staff member and credit varies depending on the proposed project/research. Independent studies may include experiences in culinary, dining room, or marketing.

FSM 292 - Independent Studies in Restaurant Management
Credits: 1.00 to 4.00
See description for FSM 291.

FSM 293 - Studies in Dietetic Technology
Credits: 3.00 to 6.00
A Dietetic Technician Practicum. Students gain hands-on experience in one of the following: A) Food Service Management; B) Clinical Nutrition; C) Community Nutrition. Prereq: permission of instructor and students advisor.

FSM 294 - Studies in Dietetic Technology
Credits: 3.00 to 6.00
See description for FSM 293.

FSM 295 - Prof Issues for Diet Techs
Credits: 1.00
Review of the professional credentialing process, skills and practice for the registration exam for dietetic technicans, completion of a professional portfolio for continuing education in the field of dietetics. 1hr.

FSM 296 - Dietetic Technician Independent Study - Dietetic Technician Practicum
Credits: 3.00 to 6.00
For Dietetic Technician students who need to take practica at alternate times. There are two practica in the Dietetic Technician major: FSM 290 Clinical Nutrition Practicum 7 cr.; and FSM 260 Community Nutrition Practicum 5 cr. May be repeated for a maximum of 13 credits. Prereq: permission.

FSM 297 - Restaurant Management Summer Internship
Credits: 3.00
Career-related internship intended to provide additional practical experience for the senior year. Minimum 12 weeks up to 16 weeks, 500-600 hours. Required for graduation and generally completed during the summer following freshman year.

FSM 298 - Work Experience
Credits:
This course enables students to enhance basic cooking skills and techniques learned in the first year. Students obtain industry related employment over the summer generally between the first and second year of academic course work. Documentation of the work experience is required as well as a final written paper. Prereq: FSM 201, 204, 207, 214, 243. Majors only. Cr/F.