Academic Catalog - 2018-2019

The W. A. Franke College of Business

Hotel and Restaurant Management

Restaurant Management, Undergraduate Certificate


Academic Information

This non-degree certificate is useful to individuals who are employed in the restaurant industry and are looking to gain knowledge that will aid in professional development in their current workplace.

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Academic Catalog - 2018-2019

The W. A. Franke College of Business

Hotel and Restaurant Management

Restaurant Management, Undergraduate Certificate


Careers

What Can I Do with a Certificate in Restaurant Management?

The Restaurant Management Certificate prepares students for careers in food and beverage operations.  Students gain background information on service techniques, food and beverage knowledge, and management skills required for entry-level supervisory positions. Coursework provides students with professional preparation focusing on the concepts and principles in advanced food and beverage production and service; layout and design; advanced food and beverage management; and dining service.

At the completion of this certificate, students will be able to develop a restaurant business plan, differentiate between the different styles of dining service; demonstrate appropriate food planning, production, execution and critique; describe the role of budget standards in planning and control; and determine front and back of the house design and equipment selection based on the menu.

Students who earn this certificate will gain more in-depth management and operational skills and a broader technical background necessary to be successful in today’s increasingly diverse food services industry.

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Academic Catalog - 2018-2019

The W. A. Franke College of Business

Hotel and Restaurant Management

Restaurant Management, Undergraduate Certificate


University Requirements

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Academic Catalog - 2018-2019

The W. A. Franke College of Business

Hotel and Restaurant Management

Restaurant Management, Undergraduate Certificate


Overview

In addition to University Requirements:

Please note that you may be able to use some courses to meet more than one requirement. Contact your advisor for details.

Minimum Units for Completion 15
Major GPA 2.0
Highest Mathematics Required MAT 114

Student Learning Outcomes

Students will be able to:

  1. Demonstrate an understanding of the various components of systematic restaurant management.
  2. Describe the role of the menu as the foundation for control in a restaurant operation.
  3. Differentiate between the various styles of dining service.
  4. Describe the role of budget standards in planning and control and apply cost-volume-profit analysis to food and beverage operations
  5. Analyze the potential return on investment associated with implementing restaurant revenue management strategies.
  6. Develop the service techniques, food and beverage knowledge, and management skills required for a successful restaurant career.
  7. Develop a business plan and operational procedures for a restaurant operation.
  8. Demonstrate appropriate food planning, production, execution, and critique.
  9. Determine front and back of the house design and equipment selection based on the menu.

More Information

Academic Catalog - 2018-2019

The W. A. Franke College of Business

Hotel and Restaurant Management

Restaurant Management, Undergraduate Certificate


Details

Certificate Requirements
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Academic Catalog - 2018-2019

The W. A. Franke College of Business

Hotel and Restaurant Management

Restaurant Management, Undergraduate Certificate


Campus Availability

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