Restaurant Management, AAS

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The Restaurant Management program prepares students for technical and managerial careers in restaurants and institutional food service operations. Students learn basic kitchen operations as well as business law, marketing, management, and information technology.

You are strongly encouraged to work with a counselor, academic advisor, or faculty/department coordinator

Degree & Certificate Requirements

Scroll down for Additional Program Information

Suggested Sequence (may be modified to meet your needs):

Credit Hours Required: 62

Semester 1

CULH 1050 - Culinary Techniques Credit Hours: 4.00 (Exploratory Course ) (Critical Course minimum grade B is recommended for future success but is not required to receive credit)
CULH 1155 - Sanitation Credit Hours: 2.00 (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
HTMT 1900 - Food & Beverage Management Credit Hours: 3.00 (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
MKTG 1010 - Principles of Marketing Credit Hours: 3.00 (Exploratory Course ) (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
GEN ED - Group I.A (AAS, ABA) Credit Hours: Variable

Semester 2

CULH 1255 - Table Service Credit Hours: 3.00 (Exploratory Course )
CULH 1310 - Culinary Skills Development Credit Hours: 4.00 (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
CULH 1420 - Purchasing Credit Hours: 3.00 (Critical Course minimum grade of B is recommended for future success but is not required to receive credit)
ITCS 1010 - Computer & Information Processing Principles Credit Hours: 4.00

Semester 3

CULH 1440 - Beverage Service Credit Hours: 2.00
ACCT 1050 - Financial Record Keeping Credit Hours: 4.00
OR ACCT 1080 - Principles of Accounting 1 Credit Hours: 4.00
MGMT 1155 - Human Resources Management Credit Hours: 3.00
OR MGMT 1210 - Entrepreneurship & Small Business Management Credit Hours: 3.00
GEN ED - Group III (AAS, ABA) Credit Hours: Variable

Semester 4

BLAW 1080 - Business Law 1 Credit Hours: 4.00
CULH 2005 - Principles of Menu & Event Planning Credit Hours: 3.00
CULH 2015 - A la Carte Dining Credit Hours: 4.00
GEN ED - Group II (AAS, ABA) Credit Hours: Variable (Recommended Course BIOL 1400)
GEN ED - Group IV (AAS, ABA) Credit Hours: Variable

Restaurant Management - Additional Program Information

Program Options
Credential	Title	Credit Hours Required	Notes
Associate of Applied Science	Restaurant Management	62	Designed for transferring into a Bachelor of Business Administration program or entry into the field of Restaurant Management.

Contact Information
Contact Title	Name	Phone	E-mail	Location
Professor	Scott O’Farrell	586.226.4741	ofarrells@macomb.edu	Center Campus
Professor	Heather Pusta	586.286.2088	pustah53@macomb.edu	Center Campus
Professor	Ramon Hollingsworth	586.226.4776	hollingsworthr@macomb.edu	Center Campus

Program Description:

Program Outcomes:

Upon completion of this program, the student will be able to:

1. Perform basic bar, beverage, food service, and sanitation systems operations.

2. Perform dining room operations, including scheduling, service, opening and closing operations.

3. Utilize various information technology tools and systems.

4. Develop a marketing plan using marketing principles and strategies.

5. Apply bookkeeping and accounting principles when performing cost control.

Career Opportunities:

Restaurant Management

Transfer Pathways:

Students intending to transfer and complete a bachelor’s degree need to make early decisions concerning an academic major and a transfer destination. Statistics show that students who make these decisions early are more likely to persist to graduation than their undecided counterparts. Students planning to transfer credits earned at Macomb are strongly urged to see a counselor or academic advisor as early as possible in their college careers.

Transfer Plan Database