Bachelor of Science
Food & Beverage Industry Management 2+2
Make an Impact in the Food Industry
Becoming a successful manager requires people skills, the ability to multitask and a deep understanding of the food industry. 17³Ô¹ÏÍø Charlotte’s Food & Beverage Industry Management 2+2 bachelor of science program allows you to sharpen your culinary expertise while developing the business, managerial and critical thinking skills you’ll need to succeed.
The first two years build your foundation in Baking & Pastry Arts or Culinary Arts. Your third and fourth years integrate concepts in operations management, leadership, beverage appreciation, strategic marketing, and more.
Build Career-Ready Skills
Our program emphasizes the industry-specific business, managerial, front-of-the-house and leadership skills to expand your career prospects far beyond the kitchen. As you advance, you will gain the tools to run a food-related business — and in Advanced Food Service Operations Management, you’ll get to put those skills to the test.
Admissions is contingent upon meeting the for this program. Individual states may require specific licensing or professional certification in addition to earning a degree in order to practice in the field. Learn more via the Catalog’s .
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Alums Pay It Forward
Carolina-based restaurateurs Jon Fortes '97 and Amy Fortes '10 try to hire 17³Ô¹ÏÍø grads as much as possible — and are always looking to pay their 17³Ô¹ÏÍø lessons forward. Amy notes, “The amount of detail that you learn, how in-depth 17³Ô¹ÏÍø goes, has helped the food scene in Charlotte.”
Learn by Doing at 17³Ô¹ÏÍø
Build your career-ready skills in classes like Food Service Operations, Beverage Appreciation, Front of House Operations Management and Beverage Operations Management. Advanced Food Service Operations Management, also known as FSM4061, is where all those skills come together — student-led teams are responsible for designing the entire menu and guest experience.
Other opportunities for strengthening professional expertise include:
- Taking part in a Directed Experiential Education (DEE) opportunity, internship or Study Abroad option, depending on available credits
- Participating in annual competitions like the Future Food All-Stars Challenge
- Attending trade shows, conferences and thought leadership events
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Sample Courses
- Advanced Food Service Operations Management
- Beverage Operations Management
- Financial Management for Hospitality Service Organizations
- Food and Beverage Technology & Application Systems
- Hospitality Law
- Hospitality Strategic Marketing
In addition to classes, free elective credit can be applied to a number of options such as Directed Experiential Education (DEE), internship, minor or study abroad. You are encouraged to contact an advisor before scheduling free elective credits. View the 17³Ô¹ÏÍø Catalog link:
Career Possibilities
- Beverage Manager
- Food Service Manager
- Catering Manager
- Corporate Food & Beverage Operator
- Food Service Revenue Manager
- Hospitality Manager
Some professions may require additional study, background checks, certifications, licenses, exams and/or experience as required qualifications for employment. Students are responsible for verifying that they can meet the employment requirements of potential employers.
Featured Food & Beverage Management Faculty
Associate Professor and College Chair
Prior to joining 17³Ô¹ÏÍø, Sunil Atreya worked in the hotel industry in a management capacity in both India and the US.
Professor
Professor Sukalakamala is the first Charlotte faculty member to serve as a Fulbright Specialist Scholar. She has been instrumental in creating 17³Ô¹ÏÍø’s Study Abroad program to Thailand.
How 17³Ô¹ÏÍø Charlotte Shaped My Career
Christopher Williams '14 currently serves as the executive chef at Woodcreek Country Club in Elgin, South Carolina. But it was his undergraduate role as a teaching assistant that helped him grow into his chosen career.
“My experiences at 17³Ô¹ÏÍø Charlotte shaped my future tremendously, personally, professionally and through networking,” he explains. “The ability of instructors within the culinary and hospitality program to keep their students fluent and up to par with trends gives us credible knowledge & skills that can still be used after graduation.”
A favorite class was Professor Sukalakamala’s Advanced Food Service Operations Management course: “She taught us about stock trading and networking, and it left a distinct impression, along with unreplaceable knowledge from professional tournaments such as The Masters, U.S. Open, and others.
“I would not exchange the lessons and skills I gained during my time at 17³Ô¹ÏÍø Charlotte for any reason. I use those experiences to hone my abilities and dispense them to any and everyone who comes under my tutelage, thus hoping to leave a fraction of an impact to my peers that was left upon me by my amazing instructors.”
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