Restaurant Management
Associate in Applied Science

64 Semester Hours

Restaurant managers are responsible for the overall operation of food establishments. They are responsible for selecting and pricing successful menu items as well as estimating food consumption. Other major duties include hiring and supervising kitchen and dining room workers, maintaining payroll, keeping inventory records and ordering food and supplies. The manager is also responsible for ensuring that the kitchen and dining room meet sanitation standards. Managers may greet diners and handle complaints. Salaries are competitive with those of other management positions.

Even though managers may work up through the ranks of a specific food establishment, data shows that preparation at an associate degree or bachelor degree level significantly increases the opportunities for the restaurant manager. Restaurant managers need to be able to work well with people and to find creative ways to retain experienced workers. The job market for restaurant managers continues to increase in a variety of settings.

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.

REQUIRED COURSES