Restaurant Management

The Restaurant Management program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment options. Basic food preparation and techniques, nutrition, sanitation and safety are emphasized as the fundamentals for an education foundation of more specialized and advanced skills. Creativity, innovation, and team concepts are strongly encourage. Skills are introduced by emphasizing hands-on, practical experience coupled with strong managerial and accounting subjects.

Locally projected casinos, hotels, and national chain restaurants in the High Desert will increase various employment opportunities to local graduates. Restaurant Management is one of the original partners with the National Restaurant Association Educational Foundation and offers students the opportunity to complete the nationally recognized ManageFirst program. This program is dedicated to the advancement of professionalism in the restaurant and food service industry through education and training. It offers students acknowledgement throughout the United States.

Career Opportunities

Assistant Manager, Banquet Manager, Catering Manager, Chef, Dietary Assistant, Dining Room Manager, Food and Beverage Director, Foodservice/Restaurant Manager, Kitchen Manager, Purchasing Agent

Faculty

Busch, Tyler

Transfer

Restaurant Management courses do not usually transfer toward a bachelor’s degree program. Students who earn a certificate or degree in Restaurant Management may choose to pursue a bachelor’s degree in Hospitality Management or Hotel and Restaurant Management. The following CSU campuses offer degrees in these areas: Cal Poly Pomona, CSU-Long Beach, San Diego State, San Francisco State, and San Jose State. For the most up-to-date information on these programs and others, visit assist.org. Please stop by the Transfer Center in Building 23 or make an appointment with a counselor if you have questions..

Students may also wish to explore programs at the California Culinary Academy in San Francisco, or The Culinary Institute of America in New York, which also has a Napa Valley campus (Greystroke) in St. Helena, and a campus in San Antonio, Texas. Another institution is Le Cordon Bleu College of Culinary Arts in Pasadena. These colleges specialize in preparing a student to become a chef.

Program Learning Outcomes

Program Learning Outcomes (PLOs) are statements of the kind of learning a program hopes a student will achieve. The PLOs describe the knowledge, skills, problem-solving, communication and values that apply to all certificates and/or degrees within that program.

Upon completion of this program, students should be able to:

Analyze and evaluate procedures for preventing food borne illnesses through the flow of food specifically: purchasing, receiving, storage, preparation and service.
Demonstrate advanced culinary techniques for various foods and beverages in both front and back of the house.
Demonstrate proficiency utilizing the five functions of management in the foodservice setting
Develop measurable skill-based learning objectives in specific areas of front of the house and back of the house operations.

Restaurant Management Courses

RMGT 1 Food Server Trainee (4.5 Units)

This course will provide the student the opportunity to meet the primary role of server in a foodservice establishment. The responsibility to meet the customer's dining needs is emphasized while maintaining the systems of the restaurant to ensure continued high quality service to all customers and maximize profitability for the operation. These responsibilities are carried out through five functions which are implemented through a number of tasks. This course will not apply to the Associates Degree.