Associate in Applied Science
CIP CODE: 52.0909
The Restaurant Management program is a planned sequence of college level courses leading to the Associate in Applied Science degree. Restaurant Management emphasizes business theory and application of industry-specific methods along with principles of foodservice operations to prepare the student for immediate employment; however, some students decide to transfer to an upper division school.
Graduates of the Restaurant Management program are employed in a variety of positions within food and hotel facilities, both internationally and domestic. Their responsibilities vary depending upon the position. Graduates will find opportunities as independent restaurant owners, bar and tavern owners, bed and breakfast owners, microbrewers, bartenders, corporate food and beverage managers, and corporate restraurant managers.
The program may require more than two years to complete depending on a student's academic background. The department will tailor a program assuring each student the opportunity to earn the A.A.S. degree in Restaurant Management.
- Demonstrate an ability to operate in a commercial kitchen, produce quantity cooking, apply sanitation standards, purchase and inventory food items, balance food/health concerns.
- Demonstrate an understanding of staffing and human resource applications for the hospitality industry.
- Apply theoretical knowledge gained in the classroom in a workplace setting.
- Demonstrate an understanding of hospitality operations, sales and marketing and human resources of restaurant revenue centers, profitable operations management of a restaurant property.
- Demonstrate an ability to coordinate and apply computer technologies to hospitality operations.
- Demonstrate an ability to operate a safe/sanitary, profitable and viable hospitality event.
Program supervised by:
Rey C. Wojdat, CSCE, CPCE, Chairperson
Office: Science Building, Room 215
Telephone: 607 778-5171