Overview
Are you currently employed in the food service sector and looking to advance your career? This program gives you the opportunity to build on your knowledge and experience and gain the skills needed for a supervisory or management position in the food and beverage industry.
In the Food and Beverage Management program, you learn to:
- Apply leadership and communication strategies to create an inclusive, respectful, positive team culture.
- Implement human resource management strategies.
- Choose strategies for marketing, brand recognition and technology integration to increase market share of a food and beverage business.
- Use financial management practices related to food and beverage management including budgeting, operational costing and inventory management.
- Develop menus to optimize profitability.
- Apply sustainability and health and wellness practices to improve workplace culture.
- Incorporate regulations and legislation related to the Nova Scotia food service industry into training, policies and procedures.
You graduate from this program with the skills to manage business operations and supervise teams.
Study options
- Although this program's delivery is noted as synchronous online, most of your learning is completed independently (asynchronous). There is a total commitment of 2 schedule hours of class time per week.
Choose NSCC
- You learn through online and real-world training that can be integrated into your work schedule with minimal interruption to your routine.
- This program was developed with industry – for industry, ensuring your skills are current and relevant.
- Learn from experienced, enthusiastic instructors who support your success.
Other info
- Punctuality and attention to cleanliness are absolute necessities.
Tuition
Tuition amounts are for the 2023-24 academic year. Program costs and fees (textbooks, supplies, etc.) are additional.
Tuition (Domestic):
$2,390
Tuition, fees and program costs
Tuition amounts are for the 2024-25 academic year. Program costs and fees (textbooks, supplies, etc.) are additional.
In addition to annual tuition, there are program costs (books, tools, etc.) and student fees for College services, health and dental plans, your student association and parking.
View detailed program fees page(s). Please note that amounts on these pages are meant for planning purposes only. They don't represent final amounts owing.
Courses may include
These are some of the courses offered in this program. It is not a complete list and courses are subject to change in advance of the academic year.
Recognizing prior learning / transfer credits
If you have previous learning (course, employment, etc...) that's relevant to your program, you may be able to apply to earn credit. Not all programs are eligible. Learn about our recognizing prior learning (RPL) process.
FBMT 7000 - Leadership for Food and Beverage Management
In this course students will learn about contemporary leadership approaches and strategies to lead effective teams in the food and beverage industry.
FBMT 7001 - Human Resources for Food and Beverage Management
This course offers insights into the rights and responsibilities of employers and employees. Students will learn about practices and strategies for recruiting, hiring, training, and supporting staff in an organization.
FBMT 7002 - Marketing for Food and Beverage Management
What is a brand and why is it important? In this course students will learn about brands, market research, and topics such building customer profiles, and the role of technology in marketing.
FBMT 7003 - Financial Management for Food and Beverage Management
Learn how a food and beverage establishment functions from a practical and financial level. This course provides information on operating budgets, profit and loss statements, and inventory control.
FBMT 7004 - Strategic Planning for Food and Beverage Management
Students will use marketing and financial tools to design and price a menu for a food and beverage operation. Other course topics include change management and introductory level project management concepts and practices.
