Restaurant Management
Program Description
From the Catalog
There currently is a great demand for food service workers at all skill levels. Special opportunities exist for those individuals that possess knowledge specific to the food service industry, coupled with management training. South Central College, together with restaurant owners and managers throughout the region, have partnered to design this Restaurant Management degree. It blends curriculum from SCC’s Hotel, Restaurant and Institutional Cooking program along with a variety of management courses from our Marketing Education Department to create an industry-designed program that offers its graduates some great employment possibilities.
The Restaurant Management program is essentially “business management” with a dynamic emphasis on food production and customer service. A core class will be taught by a variety of industry experts that have years of restaurant managerial experience to share with the class. The core curriculum will include: budget development, security issues, cash register control, sales productivity, vendor relations, legal issues, scheduling, franchising and variety of restaurant management specific topics.
Scholarships and industry internships are available to qualifying students.
Students can choose the 60-credit Diploma option or the 72- credit Associate of Applied Science degree option. The A.A.S. degree has a General Education component of 18 credits..
Program Core Competencies
As a result of completing this program, the student will be able to:
- Conduct safe and sanitary food preparation.
- Operate, clean and assemble commercial kitchen and baking equipment.
- Demonstrate proficiency in basic cooking skills.
- Calculate food costs and determine menu selling prices.
- Demonstrate knowledge of the storeroom cycle of purchasing receiving, storage and issuance.
- Relate effectively with external and internal customers.
- Interpret Market information.
- Exhibit leadership characteristics.
- Apply the four P’s in marketing.
- Practice current business operations techniques.
- Manage time and self effectively.
- Manage human and financial resources effectively.
- Perform merchandising operations.