Restaurant Manager Certificate (RM11)

The Restaurant Manager program prepares students for employment in the restaurant industry with skills necessary to manage and operate food service establishments.

Career Opportunities

Graduates will be prepared to ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety. They combine strategic planning, shift pattern organization and day-to-day management activities.

Credit Required for Completion: Minimum of 14 credit hours

Curriculum

Occupational Courses

CUUL 1110	Culinary Safety and Sanitation	2
HRTM 1130	Business Etiquette and Communication	3
HRTM 1160	Food and Beverage Management	3
HRTM 1220	Supervision and Leadership in the Hospitality Industry	3