Foodservice Management Professional
Foodservice Management Professional Certification Program
and Job Placement Assistance
The Foodservice Management Professional (FMP)credential is a certification awarded by the National Restaurant Association through The City College of New York, Continuing and Professional Studies department. The certification is designed to teach the highest level of professional competencies in the foodservice industry. The FMP credential is awarded upon completion of all required courses. All courses are taught by National Restaurant Association certified instructors.
(tuition includes textbooks)
CORE COURSES (REQUIRED)
Human Resource Management and Supervision I
Course covers the concepts of management, training and the development process.
Human Resource Management and Supervision II
Course covers recruitment, selection, employee relations and legal requirements. Pre-Requisite- HR Mgmt & Supervision I
Controlling Food Costs I
Through classwork applications, this course examines cost ratios, recipe conversions, labor cost and budgets.
Controlling Food Costs II
This course examines production analysis and menu pricing, methods, food cost control systems, and menu product mix. Pre-Requisite– Controlling Food Costs I
Hospitality and Restaurant Management I
Course examines the dynamics of leadership as well as managing people and situations in the food service industry.
Hospitality and Restaurant Management II
Course covers effective communication, and goal setting techniques. Pre-Requisite– Hospitality & Restaurant Mgmt I
ServSafe Food Safety Manager Certificate (English & Spanish)
This course prepares you to take the ServSafe® (FPMC) and the NYC Department of Health’s Food Handler’s Test.
(Choose one of the following sets –Parts I & II Required)
Hospitality and Restaurant Marketing I
Learn the best practices in business promotions.
Hospitality and Restaurant Marketing II
Learn key concepts in marketing and advertising.
Principles of Food and Beverage Management I
Learn cost controls in food, beverage and labor.
Principles of Food and Beverage Management II
Learn concepts such as purchasing, receiving, storing, issuing and production. Pre-Requisite- Prin of Food & Bev Mgmt I
Bar Management I
Learn principles of responsible alcohol service and inventory tracking.
Bar Management II
Learn principles of case study, service, and inventory review. Pre-Requisite– Bar Mgmt I