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| Restaurant Management Program Course Requirements |
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Program Overview
The Restaurant Management program prepares students for employment as restaurant manager, banquet (restaurant and hotel) manager, cafeteria or lunchroom manager, food and beverage manager, café or coffee shop manager, dining room supervisor, fast food service management, and the catering profession, or to provide supplemental training for persons previously or currently employed in these occupations.
The content of the program includes the management of selling, preparing, storing, promoting, displaying, serving food, and providing customer service.
The concepts and duties for this Restaurant Management degree include estimating food and beverage costs and requisitions, purchasing supplies, conferring with food preparation and other personnel to plan dining room, bar, and banquet operations, directing the hiring and assignments of personnel, investigating and resolving food quality and food service complaints, and reviewing and monitoring financial transactions to ensure efficient budget.
After successfully completing the program, the student will be able to demonstrate acceptable professional sanitation/safety practices; effective financial management; human resource management techniques; appropriate communication skills; effective training techniques; knowledge and application of product and service technologies; proficiency in customer relations; effective inventory procedures; essential food production skills; effective merchandising strategies; proficiency in planning, organizing, and controlling daily operations; proficiency in related math and accounting skills; understanding of business financial protection techniques; and skills necessary for the role of a manager.
Program Requirements
Restaurant Management - AAS
General Education Requirements 19 cr.
Recommended Courses and Electives 45 cr.
Total 64 cr.
YEAR I
Fall Term
FSS 1248C Food Specialty II (Garde Manager I) 3
FSS 1223 Food Preparation for Managers 4
FSS 2110 Food Plans and Menu Preparation 3
ENC 1101 Freshman English I 3
Total Credits 13
Spring Term
FSS 1249C Food Specialty III (Garde Manager II) 3
HFT 2530 Merchandising and Advertising in the Hospitality Field 3
HFT 2840 Maitre d' and Dining Room Service 3
General Education Humanities 3
Total Credits 13
Sum Term
MAC 1104 College Algebra for Calculus
or
MGF 1119 Introductory Mathematics with Applications 3
PSY 2012 General Psychology 3
Total Credits 6
YEAR II
Fall Term
FSS 2271 Beverage Management and Service 3
HUN 2201 Fundamentals of Human Nutrition 3
BSC 1005C Biological Foundations I 3
HFT 2210 Management of Hospitality Personnel 3
Total Credits 12
Spring Term
FSS 1500 Food and Beverage Control 3
APA 1321 Hospitality Accounting 3
FSS 2120 Food Purchase and Storage 3
SPC 1005 Speech Improvement 1
Elective 3
Total Credits 13
Summer Term
FSS 1246C Food Speciality I (Baking) 3
CGS 1100 Introduction to Computers and Technology 3
Elective 2
Total Credits 8
Restaurant Management Type Certifications
Food and Beverage Management-CCC
Included in the program are the following clusters of technical courses designed to develop the skills needed for the identified and related occupations.
Clusters of Restaurant Management Certifications
Production Specialist: Server, Bartender, Busperson, Greeter, Cook (10 credits)
FSS 1223 Food Preperation for Managers
FSS 2271 Beverage Management and Service (Baking)
FSS 2840 Maitre D' and Dining Room Service
Caterer, Sales Representative: Food Service Specialist, Host, Expediter (21 Credits)
FSS 1223 Food Preperation for Managers
FSS 2271 Beverage Management and Service (Baking)
FSS 2840 Maitre D' and Dining Room Service
FSS 1248C Food Specialties II (Garde Manager I)
FSS 1941 Food Practicum I
HFT 2530 Merchandising/Advertising in Hospitality
HFT 2750 Convention Management and Service
Banquet and Catering Sales Representative: (33 Credits) Dining Room Supervisor, Marketing manager, Food Service Supervisor, Maitre D', Trainer, Caterer, Somelier
FSS 1223 Food Preparation for Managers
FSS 2271 Beveragement Management and Service
FSS 1248C Food Specialties II (Garde Manager I)
FSS 1941 Food Practicum I
FSS 2110 Food Plans and Menu Preparation
HFT 2210 Management of Hospitality Personnel
HFT 2530 Merchandising/Advertisting in Hospitality
HFT 2750 Convention Management and Service
SYG 2000 Introduction to Sociology
ENC 1101 Freshman English I
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