Restaurant Management AS

  • DM
    Dale Mabry
AS.CUL.RES ( (60 Credit Hours) | Part of the Hospitality and Culinary Subject

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The restaurant management AS degree prepares you for employment as manager of a restaurant, café, coffee shop, cafeteria or lunchroom, bar, or similar establishments. Or you may pursue a career as a food and beverage manager, dining room supervisor, fast food service manager, or catering professional. This program also provides supplemental training for those already working in these areas.

Coursework includes the management of selling, preparing, storing, promoting, displaying, serving food, and providing customer service.

This program provides students with the skills necessary for employment as a manager of a hotel/motel, a restaurant, a cafe, a bar, a liquor establishment, a coffee shop, a catering agency or a fast food service.

NOTE: Beginning Fall term 2008, all graduates of this program are eligible to articulate the AS degree in Culinary Management to the BS degree in Hotel and Restaurant Management at the University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management.

This curriculum is from the current college catalog and is meant to provide prospective students an example of courses taken in this degree/certificate.  It is not intended to be used for graduation requirements. Students should consult an advisor for graduation information.

Program Required Courses

YEAR I – First Semester

†ENC 1101 English Composition I - 3 cr.
†FOS 1201 Sanitation and Safety Management - 2 cr.
†FSS 1223C Food Preparation for Managers - 4 cr.
†FSS 2100 Menu Development and Marketing - 3 cr.

YEAR I – Second Semester

†FSS 1063C Food Specialty I (Baking) - 3 cr.
†FSS 1500 Food and Beverage Control - 3 cr.
†HFT 2840 Maître d’ and Dining Room Service - 3 cr.

YEAR I – Third Semester

†CGS 1000 Introduction to Computers and Technology - 3 cr.
†STA 2023 Elementary Statistics - 3 cr.

YEAR II – First Semester

†ACG 2021 Financial Accounting - 3 cr.
†HFT 1000 Introduction to Hospitality Industry Management - 3 cr.
†HFT 2210 Supervisory Development - 3 cr.
†HFT 2600 Hospitality Industry Law - 3 cr.

YEAR II – Second Semester

†ENT 1000 Introduction to Entrepreneurship - 3 cr.
†FSS 1248C Food Specialty II (Garde Manger I) - 3 cr.
†FSS 2120 Food Purchase and Storage - 3 cr.
†HFT 1790 The Event Industry - 3 cr.

YEAR II – Third Semester

†AMH 2020 Modern American History or †POS 2041, American Government - 3 cr.
Humanities General Education CORE - 3 cr.
Natural Science General Education CORE - 3 cr.

†Courses symbolized by a dagger (†) are offered online in addition to the traditional delivery method. Online availability may vary by academic term.

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Academic Advisor
Dale Mabry
DTEC 434
Hospitality Management Instructor
Dale Mabry
DHUM 109

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