Obtaining a degree in Hospitality Management Restaurant & Food Service, students acquire the skills and knowledge to successfully supervise and manage restaurants, clubs, franchise and multi-unit restaurants, recreational food service, institutional food service hotel food and beverage operations, and health care facilities
Students are prepared for entry-level front-and back-of-the-house supervisory positions and are prepared for future positions as kitchen managers, dining room managers, banquet managers, purchasing agents, food and beverage controllers and restaurant/food service managers.
Curriculum includes skill training, business and management techniques, critical thinking, decision making, customer service, communication and cultural awareness skills, as well as industry related experiences.
This program is designed to prepare students to demonstrate the following program outcomes:
Hospitality Management (Restaurant/Food Service Management) Degree Outcomes.pdf