academics

Pastry

Restaurant Management

DESCRIPTION

This program prepares students for responsible, mid-level employment in both skilled and professional positions.  It combines a foundation of culinary and management skills that the industry demands.  The curriculum incorporates opportunities to learn and work in a student-operated restaurant located in the Lakes Region.  Summer employment in restaurant management complements the learning experience.  These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.

The Restaurant Management program offers a two-year degree and a one-year certificate.

Graduates of the degree may transfer to Southern New Hampshire University with junior year status in the Hospitality Administration Program.

Restaurant Management is a fast growing field with tremendous job potential.  Graduates have a selection of jobs in many areas including: assistant food and beverage manager, dining room manager, bar manager, kitchen manager, food and beverage manager, and assistant restaurant manager.  Quality employees are always in high demand in a growing field.  The Restaurant Management program provides opportunities for fulfilling jobs in all aspects of an exciting and growing industry.

Technical Requirements

Restaurant Management candidates must:

  • have command of the English language;
  • be capable of lifting or carrying at least twenty-five pounds;
  • comprehend new terminology; 
  • understand the importance of personal hygiene, appearance, and etiquette for interaction with the public;
  • have the physical and mental ability to satisfy long hours, demands, and stress that the restaurant industry cultivates.

Students who successfully complete this program will:

  • be prepared for mid-level management employment in both skilled and professional positions;
  • have an understanding of successful management styles which promote skills such as teamwork, employee motivation, no excuses management, critical thinking and decision making;
  • acquire managerial accounting skills that will specifically deal with cost controls within the Hospitality Industry and prepare them for both chain and independent properties;
  • gain practical experience in the complete management of the front of the house, both dining room and bar, including hiring, termination, POS control systems, dining techniques and scheduling;
  • gain practical experience in the complete management of the back of the house focusing on costing, purchasing, menu design and terminology, quality recipe production and kitchen organization;
  • gain practical experience in catering through actual mandatory functions taken by the restaurant management program;
  • understand the laws and legislation which apply to hotels and inn-keeping, restaurants and related hospitality operations with an emphasis on management policies to minimize the risks of liability.

RESTAURANT MANAGEMENT DEGREE

 

First Year
Fall Semester

     
Course Number Title Lecture Lab Credits
ENGL100L English Composition 4 0 4
BUS1300L  Introduction to Business 3 0 3
HOS1140L  Dining Room Management I 0 6 3
BUS1500L Principles of Customer Service 3 0 3
CULA1520L Sanitation and Safety 3 0 3
ESNT1200L College Essentials 1 0 1
  Total 14 6 17
 

First Year
Winter Session

     
Course Number Title Lecture Lab Credits
HOS1761 Restaurant Management Cooperative Education 0 0 1
  Total 0 0 1
 

First Year
Spring Semester

     
Course Number Title Lecture Lab Credits
BUS2301L  Principles of Management 3 0 3
CULA1510L  Culinary Fundamentals 1 6 3
HOS1150L  Dining Room Management II 0 6 3
ENGL2600L  Public Speaking 3 0 3
  Mathematics Elective 3 0 3
  Total 12 12 15
 

First Year
Summer Session

     
Course Number Title Lecture Lab Credits
HOS1762L  Restaurant Management Cooperative Education 0 0 3
  Total 3 0 6
 

Second Year
Fall Semester

     
Course Number Title Lecture Lab Credits
ACCT1310L  Accounting I 3 0 3
HOS1230L  Food and Beverage Management 3 0 3
CULA2560L  U.S. Regional & Infusion Cuisine 1 6 3
  Social Science Elective 3 0 3
  Liberal Arts Elective 3 0 3
  Total 13 6 15
 

Second Year
Winter Session

     
Course Number Title Lecture Lab Credits
HOS1763L Restaurant Management Cooperative Education 0 0 1
  Total 0 0 1
 

Second Year
Spring Semester

     
Course Number Title Lecture Lab Credits
CULA1590L Cost Control 3 0 3
HOS1010L    Bartending I 1 0 1
HOS1030L  Bartending II 1 0 1
HOS2200L  Budget and Finance for Hotels and Restaurants 3 0 3
BIOL1290L  Nutrition for Health and Fitness 3 0 3
  Humanities/Fine Arts/Foreign Language Elective 3 0 3
  Total 14 0 14

Total Credits: 65

RESTAURANT MANAGEMENT CERTIFICATE

Course Number Title Lecture Lab Credits
BUS2600L  Principles of Marketing 3 0 3
HOS1010L  Bartending I 1 0 1
CULA1510L  Culinary Fundamentals 1 6 3
HOS1130L  Introduction to Worldwide Cuisine 0 6 3
HOS1140L  Dining Room Management I 0 6 3
HOS1150L  Dining Room Management II 0 6 3
HOS1230L  Food and Beverage Management 3 0 3
HOS2020L  Banquet Dining Room Techniques 0 6 3
ESNT1200L College Essentials 1 0 1
HOSPITALITY  (Choose 3 one-credit electives) 3 0 3
HOS1763L  Restaurant Cooperative Education 0 9 3
HOS2220L  Quantity Food Purchasing 3 0 3
  Total 15 30 29

Total Credits: 29

Gainful Employment Disclosure Statement

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