Restaurant Operations & Management
Professional Hospitality Institute (300 hours) NEW!
Career seekers with a love for both business and food may consider entering the field of catering or restaurant management. Whether you would like to manage or own your own restaurant, this 300 hour restaurant management course teaches professionals to manage employees, customers, and money. We educate our participants on business strategy and teach successful business practices.
To advance your certification, after two years of employment as a restaurant manager or assistant manager, you can earn the distinguished credential of Foodservice Management Professional (FMP) through The National Restaurant Association Educational Foundation by completing a group of training courses and passing an examination. Our course begins to prepare you for this exam by providing education and training in food and menu planning, accounting, human resource management, food safety and sanitation, and computer applications in business. You will have the opportunity to gain practical experience through a 60 hour externship.
Upon completion of this program, you will be prepared to enter the food service industry with careers in restaurant management in hotels, restaurants, resorts, schools and/or hospitals in full service or quick service facilities.
This course includes:
Operations Management
· Dining Room Management
· Kitchen Management
Customer Service Training
Menu Planning and Management
Responsible Alcohol Service
Food and Beverage Quality Control Systems
Risk Management
· Food Safety and Sanitation
Human Resource Management
· Recruitment and Training
Unit Revenue Building and Cost Management
Marketing Plan Development
Schedule/Tuition:
Fall
Monday - Thursday
6:00 - 10:00 pm
September 2, 2008 – January 29, 2009
Spring
Monday - Thursday
6:00 - 10:00 pm
February 2, 2009 –June 25, 2009
Class fee $2,435 Materials fee $300 Total $2,735
Tuition includes textbooks and ServSafe certification