Culinary & Hospitality: Restaurant Management, AS (RSMG-AS)

**A recommendation to discontinue this program is pending review by the Board of Regents. Students interested in this discipline are encouraged to enroll in Culinary & Hospitality: Foodservice Management, AS (FODS-AS) .**

The Associate in Science degree in Restaurant and Foodservice Management is designed for those interested in careers in restaurant management and other businesses that provide food and beverage to customers. This hospitality/business degree in restaurant/foodservice management teaches the technology used in the industry, menu costing and cost control, marketing, how to wow the customer and create customer loyalty, writing food descriptions and other media related outreach, legal, accounting and human resources (hiring, firing of staff, training and evaluation of employees) aspects of the business, basic food preparation, how to be an entrepreneur and own their own restaurant, food truck, catering or other food related business. Internships provide students with industry experience and learn how to work effectively as a team member in the hospitality industry.

Learning Outcomes:

• Describe and apply marketing, sales, customer relations, legal, accounting and human resource techniques used in the restaurant and food service industries.
• Accurately perform mathematical computations and interpret the results with regard to food and beverage cost controls and purchasing.
• Demonstrate ability to write and present about food, such as writing food and concept descriptions, menus, blogs, press releases and media outreach documents, as well as presenting to staff and external constituents.
• Identify and explain the entrepreneurial components of owning a restaurant, food truck and other food focused businesses including site location, funding, concept development, and preparation of a business plan.
• Demonstrate knowledge of basic cooking techniques and use of typical industrial kitchen equipment.