Restaurant and Foodservice Management

Associate in Science
Career/Technical (Major Code: B1821)

Prepares students with the operational and managerial capabilities needed to succeed in food and beverage management or ownership. Types of facilities include restaurants, cafes, catering/ events operations, hotels, cafeterias, and any other business that offers food and beverage.

Program Student Learning Outcome

  • Demonstrate teamwork, planning, purchasing, production, and service in the culinary industry.
Program Requirements
HTM 150INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT3
HTM 156RESTAURANT AND FOOD SERVICE MANAGEMENT3
CA 181FOOD SERVICE SAFETY, SANITATION, AND NUTRITION1
CA 183FOOD PURCHASE AND CONTROL2
BUS 140BUSINESS LAW/THE LEGAL ENVIRONMENT OF BUSINESS3
CIS 101INTRODUCTION TO BUSINESS INFORMATION SYSTEMS4
BUS 290WORK EXPERIENCE IN BUSINESS I2-4
Select one of the following:3-4
BASIC BUSINESS BOOKKEEPING
PRINCIPLES OF ACCOUNTING I
HOSPITALITY MANAGEMENT ACCOUNTING
Select one of the following:3
LEADERSHIP AND SUPERVISION
DEVELOPING AND STARTING A NEW BUSINESS
ENTREPRENEURSHIP OPERATING AND MANAGING A SMALL BUSINESS
Select one of the following:3
HOTEL OPERATIONS AND ROOMS DIVISION MANAGEMENT
INTRODUCTION TO EVENT AND CONVENTION PLANNING
INTRODUCTION TO INTEGRATED MARKETING COMMUNICATIONS
Total Units27-30

To earn an associate degree, additional general education and graduation requirements must be completed.