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.
Code | Title | Units |
---|---|---|
Program Requirements | ||
HTM 150 | INTRODUCTION TO HOSPITALITY AND TOURISM MANAGEMENT | 3 |
HTM 156 | RESTAURANT AND FOOD SERVICE MANAGEMENT | 3 |
CA 181 | FOOD SERVICE SAFETY, SANITATION, AND NUTRITION | 1 |
CA 183 | FOOD PURCHASE AND CONTROL | 2 |
BUS 140 | BUSINESS LAW/THE LEGAL ENVIRONMENT OF BUSINESS | 3 |
CIS 101 | INTRODUCTION TO BUSINESS INFORMATION SYSTEMS | 4 |
BUS 290 | WORK EXPERIENCE IN BUSINESS I | 2-4 |
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 Units | 27-30 |
To earn an associate degree, additional general education and graduation requirements must be completed.