Restaurant Management, A.A.S., Major #0572

Restaurant Management is a ThinkPad University curriculum in which the use of laptop computers is integrated into courses.

Restaurant Management emphasizes a sequence of management courses which includes food service and hotel operations. In addition, students take food and beverage merchandising, purchasing and cost control and are serve safe certified. Students also work in The Copper Turret Restaurant operated in the village of Morrisville during the fourth semester. The Copper Turret is a full service tavern and upscale dining facility where the students rotate through positions in both front and back of the house.

Graduates of this program are prepared to work as entry-level managers in hotels, restaurants, clubs, fast food units, airlines, catering, theme parks, casinos, resorts, and various entertainment complexes.

The hospitality field offers graduates mobility to positions such as food and beverage director, bar manager, food production supervisor, and general manager/ owner. Graduates also transfer to the college’s BBA in Resort and Recreation Service Management or other bachelor degree programs.

Career Opportunities: Manager or assistant, food and beverage director, banquet and catering manager, purchasing agent, food production supervisor and dining room supervisor in restaurants, hotels, colleges, schools, resorts, convention centers, major sporting events, and entertainment facilities.

Graduation Requirements: Students graduating from this program must complete a minimum of 62 credit hours earned and maintain at least a 2.0 gpa. Students must also complete at least 20 credit hours in Liberal Arts and Sciences. Also, a residency requirement of 30 credit hours at SUNY Morrisville should be met.

Student Learning Outcomes

Upon Successful completion of this program, students will be able to:

• Understand and define basic management theories common to all types of food service operations

• Identify and illustrate the basic elements of equipment design and layout in food service facilities

• Possess an extensive business portfolio that displays an up to date resume, cover letter, skill set, work philosophy, career goals and shows extensive work examples

• Demonstrate basic culinary skills and apply those skills in a commercial kitchen operation

• Recognize proper food handling procedures and demonstrate through a national certification exam, a high level of knowledge regarding food service safety and sanitation

• Explain basic concepts involved in marketing and how they ca be applied to food service operations to facilitate financial objectives

• Calculate recipe and menu cost, create work schedules, order products, and demonstrate the delivery of exceptional customer service

• Exhibit a comprehensive working knowledge o restaurant operations management

• Demonstrate an understanding of purchasing in the hospitality industry by writing food and non-food specifications, applying purchasing practices, interpreting market trends, using new technology applications, and analyzing operational cost control

Curriculum Requirements - 62-63 Credits 

Suggested Course Sequence