RESTAURANT MANAGEMENT

Restaurant managers are responsible for the overall operation of the food service establishment. They are responsible for selecting and pricing successful menu items as well as forecasting food consumption. Other major duties include hiring, training and supervising kitchen and dining room workers, maintaining payroll, keeping inventory records, ordering food and supplies and marketing to the public while maintaining a sanitary and profitable operation. Managers may greet diners, handle complaints and monitor service to meet a goal of a quality experience and great customer service. Restaurant managers need to be able to work well with people and to find creative ways to retain experienced workers.  

Program Requirements

 

65 SEMESTER HOURS

Required Courses
Fall

CSC 106 Introduction to Computers 3
FYE 101 Blazing Your Trail 1
HSP 101 Introduction to Hospitality Industry 2
HSP 102 Presenting Service 2
HSP 105 Principles and Application of Safety, Security, Sanitation and HACCP 2
HSP 110 Professional Cooking I 4
MAT 103 Business Computations I 3
      17


Spring

HSP 120 Professional Cooking II 4
HSP 121 Purchasing for Hospitality Managers 3
HSP 125 Fundamentals of Nutrition 3
HSP 199 Hospitality Internship 3
HSP 201 Restaurant Management 3
      16

Fall

CMN 101 Introduction to Speech I 3
ENG 101 Rhetoric and Composition I 3
HSP 111 Basic Cost Control for Hospitality Managers 3
HSP 210 Professional Cooking III 4
PSY 101 Introduction to Psychology 3
      16

Spring

HSP 202 Successful Hospitality Supervision 3
HSP 211 Effective Hospitality Marketing 3
HSP 221 Legal Aspects of Hospitality Management 3
HSP 299 Hospitality Management Internship 4
General Education Requirement 3
      16

NOTE: Only students who do not need additional coursework and who take the number of credits or courses as listed each semester can complete the program in the time given. Others will take longer to complete.