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 

course

credits

ACCT Accounting as Advised

3

FSAD 101 Quantity Food Preparation and Service

3

FSAD 102 Applied Food Service Sanitation

1

FSAD 153 Fundamentals of Hospitality Mgt

3

FSAD 154 Equipment Selection and Layout 

3

FSAD 201 Summer Co-Op Employment

2

OR

TOUR 251 Cooperative Work Experience

2

CAS 240 Hospitality Sales & Marketing

3

FSAD 255 Food Purchasing & Cost Control

4

FSAD 257 Senior Seminar

1

FSAD 258 Restaurant Mgt & Operations

6

NUTR 108 Basic Nutrition

3

TOUR 106 Introduction to Travel/Tourism & Hospitality Industry

3

TOUR 153 Hotel Operations

3

School Elective (BSAD, FSAD, TOUR, CUL, CAS, BREW, RRMT)

3

OFFT 110 Intro to Spreadsheet Software

1

COMP as Advised

3

General Elective Credits as Advised

17

Suggested Course Sequence

Course

Credits

Year 1/Fall - 17 Credits

COMP As advised

3

FSAD 101 Quantity Food Preparation and Service

3

FSAD 102 Applied Food Service Sanitation

1

NUTR 108 Basic Nutrition

3

OFFT 110 Intro to Spreadsheet Software

1

TOUR 106 Intro to Hospitality Industry

3

SUNY GER

3

Year 1/Spring - 15 Credits

FSAD 153 Fundamentals of Hospitality Mgmt

3

FSAD 154 Equipment Selection & Layout

3

TOUR 153 Hotel Operations

3

SUNY GER

3

SUNY GER

3

Year 2/Fall - 15 Credits

FSAD 201 Summer Cooperative Employment

2

CAS 240 Hospitality Sales & Marketing

3

FSAD 255 Food Purchasing & Cost Control

4

SUNY GER

3

SUNY GER

3

Year 2/Spring - 16 Credits

ACCT 100/ ACCT 101 Accounting Info & Mgmt Decisions/ Principles of Accounting I

3

FSAD 257 Career Seminar

1

FSAD 258/ CUL 211 Restaurant Mgmt & Operations/ Culinary Restaurant

6

SUNY GER

3

SUNY GER

3