Bachelor Degree in Food & Beverage Management
The Food and Beverage (F&B) Management bachelor degree at RACA combines between culinary arts and management, with two years allocated to each. F&B Management is a segment of hospitality that focuses on operations in restaurants, hotels, resorts, catering companies, hospitals, hotels, and more. It includes the business side of food-related operations, such as ordering and inventory, planning and costing menus, and managing budgets, in addition to marketing as well as managing staff and resources.
The program is created and designed in collaboration with Ecole hôtelière de Lausanne (EHL), the number one hospitality management school in the world, and it is also accredited by the Ministry of Higher Education and Scientific Research. EHL has also provided training to the Royal Academy of Culinary Arts’ instructors to deliver this program according to EHL educational philosophy.
Program Attributes
- The first of its kind in Jordan and the region.
- Certificate accredited by the Ministry of Higher Education in Jordan and EHL.
- A balanced combination of: hospitality skills and professional experience, academic knowledge and business expertise, and an entrepreneurial mindset to transform the hospitality industry.
- Two industry internship semesters: 5 months culinary internship in semester 3 and 5 months managerial internship in semester 6 in a 5-star hotel in Jordan or all over the world to have the students ready for the workplace by the time they graduate.
- The graduates of this program have various opportunities to work in different occupations in the Hospitality industry and food and beverage operation, as well as working in any industry that is based on customer service such as hospitals, embassies, media, and catering.
Program Learning Outcomes
By graduating with a bachelor’s degree in Food and Beverage (F&B) Management studies, graduates will be able to:
- Recognize and interpret the different trends, challenges, and scenarios in the hospitality and tourism industries.
- Explain the foundation and conceptual framework of hospitality businesses, from operational to managerial perspectives.
- Explain the role and impacts of businesses in the development of environmental, social, and financial sustainability.
- Develop critical thinking skills through a foundation of broad and varied academic fields of study.
- Demonstrate the ability to make decisions, solve problems and think critically in hospitality business-related scenarios.
- Negotiate and discuss hospitality business-related issues with confidence and ease.
- Demonstrate effective management and operational techniques in hospitality operations (hotel, F&B, events, etc.).
- Apply effective verbal and nonverbal communication to ensure delivering the right impression and impact when dealing with clients and colleagues.
Requirements
- A completed application form with all required attachments must be submitted (an application fee of JOD 30 must be paid).
- High School Diploma or equivalent with a minimum average of 60% and a minimum total of 840/1400.
If English is not your mother tongue or if you have not spent at least the last three years in an English-speaking school, please indicate the score in the following:
First and Second Year:
- TOEFL (PBT) minimum overall score of 400.
- Internet-based TOEFL (IBT) minimum overall score of 32.
- IELTS overall minimum score of 4.5.
Third Year:
- TOEFL (PBT) minimum overall score of 417.
- Internet-based TOEFL (IBT) minimum overall score of 35.
- IELTS overall score of 5.0.
Applicants who have studied (abroad) outside Jordan may also be required to provide the following: Comprehensive information in English about the school or college with an explanation of the grading system.
This is the last phase of the admission cycle. For the applicant to pass the interview she/he should:
- Represent a hospitality outlook with a formal outfit.
- Be passionate about your career and show motivation.
- Wear a nice smile and show a friendly attitude.
- Show the fundamental skills of professional communication.
- Good command of English language.
Study Plan
Course Name:
- Commissary and Knife Skills (Preparation Kitchen).
- Fundamentals in Cooking Methods.
- Bakery.
- Dessert & Pastry Making.
- Food & Beverage Service I.
- Beverage Science & Lounge Service (Bar Service).
- Food Safety & Nutrition.
- Stewarding & Hygiene.
- Introduction to F&B Management.
- International Business Protocol.
- Mathematics for Hospitality.
- Applied English I Or Foreign Language I.
- Computer Application I – Microsoft Suite.
Course Name:
- Kitchen II – Individual Cooking (Fine Dining).
- Kitchen II – Cooking in Restaurant Operation (Top Restaurant).
- F&B Service Techniques in Restaurants Operation (Top Restaurant).
- F&B Service Techniques in Fine Dining (Fine Dining).
- F&B – Purchasing & Cost Control.
- Human Behavior & Performance in the Workplace.
- Recipe Development & Menu Analysis.
- Room Division – Theory & Practice.
- Room Division I – Front Office.
- Room Division I – Housekeeping.
- Room Division I – Laundry & Public Areas.
- Applied English II Or Foreign Language II.
- Computer Application II – PowerPoint, Publisher & Excel Level 2.
Industry Internship.
Course Name:
- Principles of Marketing.
- F&B – Event Management and Operation.
- Quality Management.
- Micro-economics.
- Accounting – Uniform System of Accounts.
- Direct Selling & Customer Service in F&B.
- Ethics & Law.
- Academic Writing Or Foreign Language III.
Course Name:
- Managerial Accounting in Hospitality.
- Macroeconomics.
- Room Division II – Property Management System.
- Facilities Management.
- E-Marketing.
- Career Management.
- Mice and Event Management.
- Tourism & Travel Business Management.
Industry Internship.
Course Name:
- Statistics.
- Revenue. Management.
- Project Management or Research Methods.
- F&B Marketing.
- Financial Analysis in F&B.
- Trends in F&B Franchising.
- Design and Financing New Touristic Products.
- Leadership & Professional Development.
- Luxury Brand Management in Hospitality.
Course Name:
- Innovation Management.
- Developing Entrepreneurial Projects.
- Sustainable Development of Businesses in F&B and Hospitality.
- Crisis and Security Management.
- Corporate Strategy.
- Talent Management.
- F&B Student Business Project.
The study plan embodies the hospitality mindset and attitude values where technical education needs to incorporate the soft skill components of business, management, and leadership in addition to practice (hands-on) on campus and outside the Academy, whereby students, in their third semester, train for five months on operating kitchens in 5-star hotels, to implement what they have learned of culinary arts. In the sixth semester, students will be training in all departments within a 5-star hotel for another five months as well as to work closely with direct managers and directors in a supervisory level.
It is predicted between 2021 and 2025 that there will be a need for over 16,000 employees at all levels in the hospitality sector which entails the need to graduate more than 3,000 competencies every year.