Culinary &
Food Service Management

Bridge the art of culinary excellence with the science of business management. Lead profitable, high-performing food service operations in hotels, restaurants, and institutions.

Where Culinary Art Meets Business Acumen

Integrated Curriculum

This programme combines advanced culinary techniques with strategic management principles. Students master food production, cost control, supply chain, team leadership, and service excellence — preparing them for executive roles in the dynamic food service industry.

FSM401
Food Service Operations Management
Workflow design, shift scheduling, throughput optimisation, and quality assurance systems.
FSM402
Advanced Food Production & Kitchen Leadership
Volume cooking, menu engineering, classical and modern techniques, and brigade management.
FSM403
Cost Control & Financial Management in F&B
Food cost percentage, inventory valuation, menu pricing strategies, and P&L analysis.
FSM404
Procurement, Supply Chain & Vendor Relations
Sourcing, contract negotiation, quality grading, and sustainable purchasing.
FSM405
Restaurant & Catering Law
Licensing, health codes, employment law, liability, and risk management in food service.
FSM406
Human Resource Management for Food Service
Recruiting, training, retention, labor scheduling, and performance evaluation for culinary teams.
FSM407
Menu Design & Gastronomic Marketing
Psychology of menu layout, copywriting, visual appeal, and cross-selling techniques.
FSM408
Food Safety & HACCP Management
Advanced HACCP plans, auditing, crisis management, and ISO standards in food safety.
FSM409
Catering Business Management
Licenses and permits, kitchen design, party planning, cooking for crowds, and pricing services.
FSM410
Nutrition & Dietetics for Food Service
Special dietary needs, allergen management, therapeutic menus, and wellness programming.
FSM411
Technology in Food Service Management
POS systems, inventory software, kitchen display systems, and data analytics for decision making.
FSM412
Sustainability & Food Security
Waste reduction, farm-to-table models, circular economy, and ethical sourcing.
FSM413
Customer Experience & Service Excellence
Managing front-of-house, complaint resolution, loyalty programs, and guest journey mapping.
FSM414
Capstone: Food Service Business Plan
Develop a complete business plan for a restaurant, catering company, or institutional food service.
Programme Prerequisites

Eligibility & Requirements

  • High school diploma or equivalent (for diploma/degree)
  • Basic culinary knowledge recommended but not required
  • Aptitude for numbers and cost analysis
  • Personal laptop with spreadsheet capabilities
  • Leadership potential and team orientation
  • Food safety certification (can be obtained during programme)
Diploma (18 months) Bachelor's Degree (36 months) Executive Certificate (6 months)

Programme Highlights

Duration: 18 months (Diploma) | 36 months (Degree with internship)
Practical immersion: 600+ hours in simulated and live food service environments, including our training restaurant and catering operations.
Unique features: Live menu costing projects, vendor negotiation simulations, and a mandatory externship in a commercial kitchen or food service corporation.
Certification prep: HACCP, ServSafe, and food service management credentials.

Key Competencies Gained

  • ✓ Manage P&L for food and beverage operations
  • ✓ Lead culinary teams and front-of-house staff
  • ✓ Design profitable, on-trend menus
  • ✓ Implement food safety systems at enterprise level
  • ✓ Launch and scale a catering or restaurant business
Food Service Management
Core Module Spotlight

Managing Management in Catering Business

This critical course discusses in detail the critical aspects of management involved in running a catering business: how to get the appropriate licenses and permits, what kind of kitchen you need, basic food safety practices, party planning, cooking for a crowd, planning meals, dealing with customers, understanding how to price your services, and moving the food safely from one location to another.

Students graduate with a complete operational toolkit — from concept to execution — ready to lead any food service enterprise with confidence and precision.

Launch Your Leadership Career →

Dignity in Labour, Excellence in Leadership

"We inculcate into the students that there is dignity in labour through ample exposure and involvement in practical hands-on skills. Our students master scarce professional skills, obtaining high levels of specialised knowledge needed to excel in the competitive hospitality environment."

Culinary & Food Service Management graduates leave Orovie with both the practical mastery of the kitchen and the strategic mind of an executive — ready to work anywhere in the world.



Global Career Pathways

Where Food Service Leaders Excel

Food & Beverage Director Restaurant General Manager Catering Operations Manager Corporate Chef Food Service Consultant Institutional Food Service Director Culinary Entrepreneur Supply Chain Manager (Food)

Our graduates are recruited by hotel chains, independent restaurants, contract catering companies, healthcare and education food services, and culinary startups. The global food service market demands leaders who understand both the craft and the business — Orovie delivers exactly that.