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.
65 SEMESTER HOURS
|CSC||106||Introduction to Computers *||3|
|FYE||101||Blazing Your Trail||1|
|HSP||101||Introduction to Hospitality Industry||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|
|HSP||120||Professional Cooking II||4|
|HSP||121||Purchasing for Hospitality Managers||3|
|HSP||125||Fundamentals of Nutrition||3|
|CMN||101||Introduction to Speech I||3|
|ENG||101||Rhetoric and Composition I *||3|
|HSP||215||Basic Cost Control for Hospitality Managers||3|
|HSP||210||Professional Cooking III||4|
|PSY||101||Introduction to Psychology *||3|
|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|
*These courses may also be taken online.
NOTE: This is a suggested timeline. Students are not required to complete the program in the number of semesters listed.