Program Student Learning Outcomes
Restaurant Management

Program Mission Statement
Educate and develop future leaders for the hospitality foodservice profession.

Program Student Learning Outcomes
Graduates of the Restaurant Management program will be able to:

  • Demonstrate ability to train, manage, and coordinate restaurant staff and operations during breakfast, lunch, dinner and in-room dining service.
  • Calculate and interpret fundamental restaurant cost bases including food and beverage percentages, scheduling and labor costs, costs associated with inventory management, and identify variances from budgeted costs.
  • Demonstrate effective customer service strategies through interactions with guests and vendors and apply these principles to interaction with superiors, subordinates, and peers.
  • Interpret the unique qualities of diverse range of alcoholic beverages including wines, beers, and spirits, demonstrating knowledge of the principles related to pairing beverages with food.
  • Exhibit understanding of laws related to the hospitality sector, including alcohol liability and patron care.
  • Structure banquet events including planning, execution, and post-evaluation.
  • Employ appropriate sanitation and safety measures in order to minimize the risks associated with food borne illness.
  • Appraise both nutritional and fiscal value related to menu design and synthesize knowledge pertaining to the purchase of equipment and products to support such menus.
  • Assess, operate and safely control commercial food service equipment significant to the hospitality industry.
  • Explain the fundamentals of revenue generation related to food and beverage outlets.
  • Utilize classical cooking methods to produce, plate, and critically analyze the quality of a variety of dishes for diverse meal periods.