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Hospitality Management - Restaurant Management - Certificate Level 1

The Restaurant Management certificate introduces students to the basic management techniques and administrative practices and procedures of the restaurant and food service industry. Individuals completing this course of study are qualified for entry-level management positions within the industry. This certificate program focuses on the following areas of study: food preparation, food purchasing, food and beverage cost control, sanitation and safety, human resource management, beverage management, hospitality marketing and dining room management services.


Prerequisite Courses


Semester 1
HAMG 1324 Hospitality Human Resources Management 3
CHEF 1313 Food Service Operation/Systems 3
HAMG 1321 Introduction to Hospitality Industry 3
ACNT 1303 Introduction to Accounting I 3
CHEF 1205 Sanitation & Safety 2
Semester 2
RSTO 1301 Beverage Management 3
RSTO 2301 Principles of Food and Beverage Controls 3
HAMG 2305 Hospitality Management & Leadership 3
HAMG 1340 Hospitality Legal Issues 3
HAMG 2280 Cooperative Education- Hospitality Administration/Management, General (Capstone) 2
Semester 3


Semester 1
Semester 2
Semester 3
Total Credits 28

Capstone Statement

A capstone course is a course designed to provide opportunities for students to integrate knowledge from their core and concentration courses, to gain insight into the meanings of professionalism and professional practice, and to reflect on the norms of a discipline or profession.