Restaurant Operations
Certificate Program
Prepares students for management careers within the food and beverage industry. Coursework is based on the professional management development program endorsed by the National Restaurant Association.
This 660 clock-hour program is approximately two quarters in length, depending on the time students need to satisfactorily complete all graduation requirements. Program hours are 7 a.m. to 2:00 p.m. Monday through Friday.
Program Courses Includes
Kitchen Management
Students will be responsible for specific operational procedures. These include receiving and storing product, invoicing, inventory, and station management.
Marketing/Public Relations
Learn how to create a marketing concept for your restaurant. Learn to define your target market and understand the importance of effective marketing in the industry. We will also look at current market trends, consumer behavior, market segmentation and positioning of your business in the market to get the desired results.
Restaurant Dining
Familiarizes the student with all aspects of running a casual style dining room which is open to the public. Included are opening/closing procedure, table set-up, customer service techniques, leadership, sanitation and safety procedures.
Catering Production
Emphasis will focus on buffet preparation and presentation. Students will receive hands on experience creating and executing catering requisitions. Students will explore designing menus for various events, functions, and price limits.
Food & Beverage Cost Control
Outlines the fundamentals of food costing in relation to menu writing. Students will be responsible for pricing out each item on the menu as well as preparing yield tests and standardizing recipes.
Operations Management
Explore all aspects of running a successful operation in the hospitality industry. Students will learn how to create a positive work environment, team building and leadership skills. Students will also learn how to recruit new team members, hiring procedures, how to organize and implement systems and controls as well as how to handle issues that arise on a daily basis. Students will also explore how to use Excel programs and the benefits of using Excel for restaurants.
Food Service Nutrition
Learn the basics of food service nutrition for culinary professionals. This class will teach students about the biological process that occurs as you eat, what constitutes a healthy diet and an understanding of the structure and functions of food.
Hospitality Finance and Accounting
Prepares students to understand, interpret, and analyze financial statements, budgeting, cash flow, and cash management. This gives students a chance to become familiar with financial statements prior to entering the work force so they have a working knowledge in this area.
Business Plan Development
Develop a restaurant concept from start to finish, including a hands on look at how to develop a business plan to present to possible investors. Students will practice decision making and problem solving skills through creating and planning their own concept.
Hospitality Law
Learn about laws affecting the hospitality industry on both a national and state level. This class will look at operating an establishment according to government regulations regarding sales, civil rights, liability, administration issues and organization.
Beverage Service Management
Learn how to set up and manage a beverage service operation successfully, including the history of bar service, beverage making ingredients and processes and safety /sanitation in the bar.
Program Cost $$$
Financial Aid
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