Restaurant Management - Certificate (Career)
APPLICATION CODE 346
For curriculum information, contact the Division of Health, Science, and Technology—Room SET-430.
The Restaurant Management certificate introduces students to management techniques and administrative practices and procedures of the restaurant and food service industry. Individuals completing this certificate are qualified for entry- to mid-level management positions within the industry. This certificate focuses on the following areas of study: sanitation and safety, nutrition, food purchasing, food and beverage cost control, human resource management, beverage management, and knowledge of beverage varieties, marketing, principles of business, catering management, and dining room management services. This certificate includes 120 hours of hands-on laboratory experience and a 300-hour internship in industry.
Suggested Semester 1
| BMGT 100 | Introduction to Business and Organization | 3 |
| CMGT 121 | Foodservice Safety and Sanitation | 2 |
| HMGT 225 | Hospitality Purchasing and Cost Control | 3 |
| HMGT 250 | Food and Beverage Management and Service | 3 |
| HMGT 260 | Fundamentals of Wines, Spirits, and Beers | 3 |
Suggested Semester 2
| BMGT 130 | Principles of Marketing | 3 |
| CMGT 201 | Nutrition for Food Service Professionals | 3 |
| HMGT 263 | Catering Management | 3 |
| HMGT 286 | Dining Room Service and Operations Lab | 3 |
| HMGT 299 | Hospitality Management Internship | 3 |
Total Credit Hours: 29
A graduate should be able to
- Function at the entry-level or mid-level management position within the hospitality field.
- Maintain appropriate cost control and financial management skills.
- Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
- Demonstrate beginning managerial techniques and supervisory skills, incorporating human resource management components.
- Operate in a context of legal, ethical, and service modes as set by the industry.