Food Service Management (DCS)

Food Service Management (DCS)

Diploma of Collegial Studies (DCS)
•	Program Outline	•	Related Jobs
•	Condition of admission

Program Outline

The aim of the Food Service Management program is to train individuals who are professionally qualified to supervise a food service enterprise. This position primarily consists of managing the production, distribution or service of meals and culinary products. Given the different contexts in which practitioners of this occupation work, the job title may vary depending on the service unit or type of business.

These individuals will have the ability to manage human, material and financial resources, as well as information concerning food service. They will be able to work within certain efficiency, profitability and quality constraints. They may also develop the service they will be managing.

More specifically, graduates of this program will be able to perform the following tasks:

•	Planning menus according to the clientele's expectations and the catering or service concept
•	Anticipating and encouraging patronage and sales
•	Estimating needs with regard to raw materials, staffing (kitchen, dining room, maintenance) and equipment
•	Ensuring the proper supply of raw materials and equipment
•	Organizing the staff in general (hiring, training, supervision and evaluation)
•	Overseeing production and service in order to satisfy the clientele.
•	Measuring the financial and operational results.
•	Making necessary corrections in order to improve customer satisfaction and financial results.
•	Making sure that hygiene, sanitation, health and safety rules are followed, as well as environmental standards.

The DCS in Food Service Management is ideal for those who possess, and would like to make the most of, the following qualities:

• Interest in working in a team environment and developing leadership skills

• Interest in developing interpersonal skills

• General concern for quality

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Related Jobs

Food Service Management graduates may have a stimulating career in various commercial and institutional establishments related to the catering industry:

• Food services management technician

• Catering supervisor

• Production manager

• Standardization manager

• Distribution manager

• Restaurant manager

• Assistant restaurant manager

• Chain restaurant controller

• Cafeteria supervisor/manager

• Food and drink inspector

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Conditions of admission

Any person who meets the general admission conditions defined in Article 2 of the College Education Regulations (RREC) may be admitted, in addition to the following specific prerequisite:

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