Associate in Science Degree Programs :
Scholarships are available for the associate degree programs. Please visit those webpages for more information.
Technical Certificates :
The Next Frontier of Restaurant Management by
"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Basic Management Accounting for the Hospitality Industry by
Basic Management Accounting for the Hospitality Industry uses a step by step approach to enable students to independently master the field. This second edition contains many new themes and developments, including: the essence of the International Financial Reporting Standards (IFRS) integration of the changes caused by the evolution of the Uniform System of Accounts for the Lodging Industry (USALI) the extension of price elasticity of demand, and addition of income and cross elasticities the addition of break-even time (BET) as an additional method of analysing capital investments Up-to-date and comprehensive coverage, this textbook is essential reading for hospitality management students. Additional study and teaching materials can be found on www.hospitalitymanagement.noordhoff.nl
Below is a list of call number ranges where you can find materials on Culinary and Hospitality course work.
(Gale) - The Culinary Arts collection includes 150 of the major cooking and nutrition magazines. Coverage includes thousands of searchable recipes, restaurant reviews, and industry information.
(EBSCO) - Comprehensive full-text database designed to support the informational needs of the food industry at all levels. This collection offers unmatched full-text coverage of information relevant to many areas that are integral to the food industry.
(Gale) - A searchable Tourism, Hospitality, and Leisure electronic collection.
(EBSCO)-Covers scholarly research and industry news relating to all areas of hospitality and tourism. This collection contains more than 624,000 records, with coverage dating as far back as 1965. There is full text for more than 300 publications, including periodicals, company and country reports, and books.
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(Skillful Communications) - Use Big Interview to learn and practice your interview skills, whether you’re interviewing for a job or graduate school.
Search for trade magazines by category, title or ISSN using the Journal Search tab in the library catalog.
To view a current list of print magazines and journals at each campus, or a list of other databases available through FSCJ, visit the Databases and Journal Articles webpage. We have several cookbooks in our EBSCO electronic book databases that might be of interest to our culinary students.
Professional and Career Information
Culinary History