Restaurant Management

Transcription

1 Restaurant Management INDIVIDUAL PROGRAM INFORMATION Macomb1 ( )

2 Restaurant Management CREDENTIAL TITLE PROGRAM OPTIONS CREDIT HOURS REQUIRED Associate Applied Science Restaurant Management 67 CONTACT INFORMATION NOTES Designed for transferring into a Bachelor of Business Administration program or entry into the field of Restaurant Management. CONTACT TITLE NAME PHONE E MAIL LOCATION Professor Jeffrey Wolf [email protected] Center Campus Professor Francois Faloppa [email protected] Center Campus Professor Scott O Farrell [email protected] Center Campus Professor Heather Pusta [email protected] Center Campus Program Description: 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. Graduates have employment opportunities to start as assistant managers at food service related operations or to start their own food service related business. Career Opportunities: Restaurant Management Associate of Applied Science: Job titles such as Food Service Managers and Line Supervisors of Food Preparation & Serving Workers are attainable upon completion of this course of study. To learn more from a career specialist, visit the Office of Career Services at either campus or explore online at 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. 8 Transfer Resource Guide 1

3 ASSOCIATE OF APPLIED SCIENCE IN RESTAURANT MANAGEMENT Career preparation and related courses (require successful completion of a minimum of 67 credit hours) SUGGESTED SEQUENCE BASED ON FULL TIME ENROLLMENT. MAY ALSO BE COMPLETED BASED ON PART TIME ENROLLMENT. CORE COURSES: COMMON DEGREE CORE REQUIREMENTS FOR ASSOCIATE OF APPLIED SCIENCE IN RESTAURANT MANAGEMENT COURSE COURSE TITLE PREREQUISITE SEMESTER 1 CULH 1050 Culinary Techniques 4.0 CULH 1155 Sanitation 2.0 CULH 1200 Cost Control 3.0 MKTG 1010 Principles of Marketing 3.0 Group I Course: ENGL 1180 ENGL 1210 Communications 1 Composition 1 Placement, or ENG-0050 or EAPP-1500 with grade C or better CREDIT HOURS SEMESTER 2 ITCS 1010 Computer & Information Processing Principles 4.0 CULH 1255 Table Service 3.0 CULH 1310 Culinary Skills Development CULH 1050 and CULH 1155 with grade C or better and ServSafe Certificate 4.0 CULH 1400 Supervision 3.0 SEMESTER 3 Group III Course Any ANTH, ECON, GEOG, HIST, INTL 2010, INTL 2500, INTL 2700, POLS, PSYC, SOCY, SOSC Group V Course Any PHED Wellness course 2000 or above SEMESTER 4 CULH 1420 Purchasing 3.0 CULH 1440 Beverage Service 2.0 ACCT 1050 ACCT 1080 MGMT 1150 MGMT 1210 Group II Course: BIOL 1400 Financial Record Keeping Principles of Accounting 1 Personnel & Human Resource Management Entrepreneurship & Small Business Management ACCT-1050, ACCT-1070 or ACCT Fundamentals of Nutrition 3.0 SEMESTER 5 BLAW 1080 Business Law CULH 1430 Menu Planning CULH CULH 2015 A la Carte Dining CULH 1155, CULH 1255, and CULH Any ARAB, ARTT, CHIN, ENGL 2### Group IV Course (CREATIVE WRITING OR LITERATURE ONLY), FREN, GRMN, HUMN, ITAL, INTL 2000, INTL 2300, MUSC, PHIL, & SPAN NOTES: A minimum of 18 credit hours of Arts & Sciences courses (Groups I V) are needed as well as a minimum of 62 total credit hours for the associate degree. Arts & Sciences Groups I V can be taken in any semester. It is strongly encouraged that you work with a counselor, advisor or faculty/department coordinator to plan your schedule. Please see related programs in Culinary Arts, Hospitality Management and Pastry Arts. 2

4 Associate of Applied Science (AAS) Degree The Associate of Applied Science Degree is intended to provide the preparation necessary for potential employment in an occupational specialty. Requirements Minimum cumulative grade point average of 2.0 Minimum 15 semester hours of credit earned at Macomb Minimum 62 semester hours of credit courses numbered 1000 or above, which include: A minimum 18 semester hours of credit in Arts and Sciences courses numbered 1000 or above, as described in the Group Concentrations table; and A minimum of an additional 44 semester hours, including required career preparation and related courses as well as any electives required in the program. Arts and Sciences Courses Required for the Associate of Applied Science (AAS) Degree A minimum of one course from each of the five Arts and Sciences groups must be selected. Electives and Arts and Sciences requirements must be satisfied by courses numbered 1000 or higher. Associate of Applied Science (AAS) degree requirements are met by taking the required career courses and the Arts and Sciences courses. See Academic Placement Procedures for information on course placement in chemistry, English, English for Academic Purposes, mathematics, and reading. Courses numbered below 1000 will not count toward the Associate of Applied Science degree. Contact a counselor or academic advisor if you need help in choosing the appropriate course. GROUP Arts and Sciences Group Concentration for Associate of Applied Science Degree Requirements COURSES MINIMUM DEGREE REQUIREMENTS 18 SEMESTER HOURS I.A ENGL 1180 or ENGL Course I.B Other English Composition, Reading, or Speech See Note below II. III. IV. Astronomy, Biology, Chemistry, Environmental Science, Geology, Mathematics, Natural Science, Physical Science, Physics Anthropology, Economics, Geography, History, INTL 2010, INTL 2500, INTL 2700, Political Science, Psychology, Sociology, Social Science Art, Creative Writing, Foreign Language, Humanities, INTL 2000, INTL 2300, Literature, Music, Philosophy, Theater Arts 1 Course 1 Course 1 Course V. Any PHED Wellness course 2000 or above 1 Course Note: If students take one course from each of Groups I.A, II, III, IV, and V, and still have taken less than the minimum of 18 semester hours of Arts and Sciences courses required for the AAS degree, they may elect additional hours from Groups I.B, II, III, IV, or V to satisfy minimum degree requirements. 3

5 Course Descriptions ACCT 1050 Financial Record Keeping 4.00 credit hours (formerly ACC 105) This course is not recommended for accounting majors or transfer students. This course will provide a procedural and practical approach to maintaining accounting records. The accounting cycle for a service company and a merchandising concern will be covered. Topics will include journals, ledgers, trial balances, financial statements, subsidiary ledgers, and payroll records. Manual and computerized accounting are used. (4 contact hrs) ACCT 1080 Principles of Accounting credit hours (formerly ACC 108) Introduction to accounting techniques and theories as they relate to business organizations. Transaction analysis and information processing for a service and merchandising concern. Measurement and reporting of assets, liabilities, and equity. The emphasis is on financial accounting. (4 contact hrs) BLAW 1080 Business Law credit hours (formerly BUSN 1080) This fundamentals course is designed to provide a comprehensive overview of the legal and social environment of business, contracts, sales, and lease of goods. (4 contact hrs) CULH 1050 Culinary Techniques 4.00 credit hours Corequisite: CULH 1155 (formerly CUL 105) CULH 1050 introduces students to the kitchen or back of the house operations. Students gain competence in culinary terms, equipment and utensil use, mise en place, sauces, stocks, soups, thickening agents, vegetables, potato/starch products, and pasta products. Students cook under the guidance of a chef instructor. (6 contact hrs) Center Campus. CULH 1155 Sanitation 2.00 credit hours (formerly CULH 1150) CULH 1155 is designed for supervisory personnel in Michigan food service establishments. Course content includes basic microbiology, safe food handling techniques, good hygienic practices, pest control, employee training, and the Michigan State law governing food service establishments. Upon successful completion, a student may earn Educational Foundation Certification credits for the National Restaurant Association ManageFirst(TM) program, and also satisfy a certification requirement for the American Culinary Federation. (2.0 contact hrs) Center Campus. CULH 1200 Cost Control 3.00 credit hours (formerly CUL 120) CULH 1200 relates principles of calculation to the food service industry. Recipe computations, food cost estimates, cash procedures, and payroll practices are studied. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program. (3 contact hrs) Center Campus. CULH 1255 Table Service 3.00 credit hours (formerly CULH 1250) CULH 1255 introduces students to the dining room or front of the house operations. By performing duties in the Center Stage restaurant, students gain competence in dining room operations and table service techniques. (3.5 contact hrs) Center Campus. CULH 1310 Culinary Skills Development 4.00 credit hours Prerequisite: CULH 1050 and CULH 1155 with grade C or better and ServSafe certificate (formerly CUL 131) CULH 1310 gives students a basic understanding of back of the house operations. It teaches the processing of meats, poultry, and seafood as well as pantry, breakfast preparation, and hot and cold hors d oeuvres. Students cook under the guidance of a chef instructor. (6 contact hrs) Center Campus. 4

6 CULH 1400 Supervision 3.00 credit hours (formerly CUL 140) CULH 1400 involves a study of the conditions that will confront the professional food supervisor or manager. The course covers supervisory procedures, management techniques, employee evaluation, training, and communication. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (3 contact hrs) Center Campus. CULH 1420 Purchasing 3.00 credit hours CULH 1420 acquaints students with aspects of food and non food purchasing for a quantity food operation. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst(TM) program. (3 contact hrs) Center Campus. CULH 1430 Menu Planning 3.00 credit hours Prerequisite: CULH 1200 (formerly CUL 143) CULH 1430 emphasizes the importance of a menu in various food operations. The menu is considered to be the controlling factor in both commercial and noncommercial operations. Using a menu as a management tool in every area of operation from planning the facility, purchasing food items, promoting items to customers, and providing excellent service can help ensure success. Students plan and write a variety of menus. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (3 contact hrs) Center Campus. CULH 1440 Beverage Service 2.00 credit hours (formerly CULH 2911) CULH 1440 involves a study of conditions that will confront the professional supervisor or manager in an establishment that serves beverages. This introductory class touches on wine, beer, spirits, and non alcoholic beverages. It also covers purchasing, controls, equipment needs, and regulations. An additional fee is required for ServSafe(TM) Alcohol Awareness Training and Certification. (3 contact hrs) CULH 2015 A la Carte Dining 4.00 credit hours Prerequisite: CULH 1155, CULH 1255, and CULH 1310 (formerly CULH 2010) Students rotate through assigned stations in our signature restaurant. They perform duties in the back and the front of the house. This includes applying American, Russian, and French table service styles in the dining room, as well as preparing items from an a la carte menu. Upon successful exam completion, students may earn a certificate through the National Restaurant Association ManageFirst (TM) program. (6 contact hrs) Center Campus. ITCS 1010 Computer & Information Processing Principles 4.00 credit hours (formerly CIS 101) ITCS 1010 introduces Information Technology concepts and methods that knowledge workers use to organize and manage information resources. Computer concept topic areas include up to date information about hardware, software, the Internet, telecommunications and network systems, databases, commerce and transaction processing, and information and decision support systems. Students develop or enhance basic skills in using computer applications software (word processing, database management systems, spreadsheet, and presentation packages) to effectively communicate for the benefit of an organization. Methods of instruction include lecture and lab. (4 contact hrs) MGMT 1150 Personnel & Human Resource Management 3.00 credit hours (formerly MGT 115) Human resource/personnel management issues are presented reflecting the relationship between Human Resource departments and various managerial functions. Major topics include: employment law, job analysis, staffing, training and development, performance appraisals, compensation systems, health and safety, and labor management relations. Designed for those who presently supervise workers or plan to do so in the future, as well as present human resource staff members. (3 contact hrs) 5

7 MGMT 1210 Entrepreneurship & Small Business Management 3.00 credit hours Prerequisite: ACCT 1050 or ACCT 1070 or ACCT 1080 (formerly MGT 121) Fundamental aspects of entrepreneurship are explored including creativity, initial funding, organizing, marketing, financially controlling and supervising a small business. Also covered are alternative methods of starting a business and legal forms. Students will develop a business plan. (3 contact hrs) MKTG 1010 Principles of Marketing 3.00 credit hours (formerly MKT 101) An overview of the full range of activities involved in marketing, including determining which consumers should be targeted, evaluating key competitors, and using information technology to effectively price, promote, distribute, and design quality products and services. (3 contact hrs) 6