Restaurant Manager Certificate (RM11)  Technical Certificate of Credit


Stand-alone and Embedded in Hotel/Restaurant/Tourism Management Diploma and Degree)

Program Description:

The Restaurant Manager program prepares students for employment in the restaurant industry with skills necessary to manage and operate food service establishments.

Entrance date:

Core courses: Each semester

Occupationally specific courses: Varies

Program admission requirements:

Minimum Test Scores

ACCUPLACER NEXT GENERATION- Reading 224 ACCUPLACER- Sentence Skills 60
Writing 236 Reading Comprehension 55
Arithmetic 229 Arithmetic 34

High School diploma or equivalent required for graduation.

Credits required for graduation: 14

Beginning Start Term: Spring 2023

Curriculum Outline (14 hours)
Occupational Courses 14 credits 14
CUUL 1110

Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.

2
HRTM 1130

This course focuses on professionalism in a variety of business settings. Topics include professional image and conduct at work, telephone etiquette, table manners, oral and written communication skills, and diversity in the hospitality industry.

3
HRTM 1210

Introduces the student to local, state, federal, and international laws which govern the hospitality industry. Emphasis is placed on creating a workplace where compliance with the law, adherence to ethical standards, and stressing security and loss prevention are the basis for every decision. Topics include civil law, the structure of hospitality enterprises, government agencies that impact the hospitality industry, preventative legal management, contracts, employee selection and management, duties and obligations to employees and guests, and crisis management.

3
HRTM 1220

This course focuses on the principles of good supervision and leadership as they apply to day-to-day hospitality operations. Topics include recruiting, selection, orientation, compensation and benefits, motivation, teamwork, coaching, employee training and development, performance standards, discipline, employee assistance programs, health and safety, conflict management, communicating and delegating, and decision making and control.

3
HRTM 1160

Provides students with a study of food and beverage operations and management. Emphasis is placed on the successful operation of a food and beverage establishment. Topics include restaurants, owners, locations, and concepts; business plans, financing, and legal and tax matters; menus, kitchens, and purchasing; restaurant operations and management.

3
Faculty
Program Chair

Chair/Instructor of Hotel, Restaurant & Tourism Management
FRE-107

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