Associate in Science/Associate in Applied Science

Restaurant Management (2212)

The National Restaurant Association says Americans spend $4.4 billion a year dining out. Restaurants have become nightly entertainment with family, friends and colleagues. The business is dynamic, and management is a smart choice for anyone who likes people and food. Restaurant managers coordinate the kitchen, dining room, and banquet operations. They are responsible for administration and human resources, including recruiting, training, and monitoring performance. Above all, they make certain customers come back.

Your program of study centers on principles and training for supervisory positions in restaurants, hotels, clubs, resorts, cafeterias, extended care facilities, fast-food operations and hospitals. Educational courses include communication, management, marketing, leadership skills, restaurant technology and the fundamentals of food and beverage preparation.

Imagine the advantage. Florida Community College owns the five-star Mallard Room where you will gain practical experience in the front- and back-of-the-house operations. Classroom theory is balanced with on-site management practice so you graduate career-ready.

Internships. The Culinary Arts and Hospitality program has established internships with area restaurants, hotels and resorts. You will complete 600 hours of internship, generally in salaried positions, while your earn your two-year degree.

Career Opportunities . The U.S. Department of Labor predicts the national demand for food service managers will increase 10% to 20% annually through 2012. Applicants with a degree in food service management have an advantage for the best positions.

Certification and Articulation. This program is accredited by the Commission on Accreditation for Hospitality Management (CAHM), 203 Morris Street, PO Box 400, Oxford MD 21654 (410.226.5527). Graduates are eligible for certification through the American Culinary Federation (ACF) and for the National Restaurant Association’s ServSafe Manager certification exam. This A.S. degree articulates into a 4-year program at Florida International University. See more information on articulation.

Rapid Placement. Our graduates are regularly employed at the Ritz-Carlton and Amelia Island Plantation, the Hyatt and Omni hotels, and the Ponte Vedra Inn, as well as national restaurant chains.

Annual Salaries. Jacksonville’s educated and experienced restaurant managers often earn annual salaries of $40,000 and up.

Application Procedure. Prospective students must be advised by a college counselor for general academic and financial direction, and must take the CPT assessment. They must be advised by the restaurant management professor immediately upon enrolling at Florida Community College and before the first semester classes are selected to ensure proper course sequence. Not all courses are offered every term. There is a specific order in which many courses must be completed. The recommended sequence is available in a student handout.

Cost. Estimated tuition is $4,050 (for Florida residents, as of 7/05). Contact the program manager for additional costs (textbooks, materials, fees).

Restaurant Management (2212)
Curriculum

General Education Courses
ENC 1101	English Composition I	3
	*Mathematics	3
	*Social and Behavioral Science	3
SPC 2600	Fundamentals of Speech Communication	3
	*Humanities	3
	Credit Hours	15

Professional Courses
FSS 1202	Food Production I	3
FOS 1201	Sanitation and Safety Management	3
FSS 1250	Dining Room Management	3
FSS 1221	Food Production II	3
FSS 1100	Menu and Marketing Management	3
HFT 1000	Introduction to Hospitality Management	3
MAR 1011	Principles of Marketing	3
HUN 1203	Culinary Nutrition	3
HFT 2941	Hospitality Internship I	3
APA 1001	Applied Accounting	3
FSS 1240	American Regional Foods	3
FSS 2300	Supervision and Personnel Management	3
FSS 1120	Management of Food and Beverage Purchasing	3
HFT 2942	Hospitality Internship II	3
	Credit Hours	42

Professional Electives
CGS 1060	Introductory Computer Concepts	3
BUL 2131	Business Law I — The Legal Environment of Business	3
FSS 2284	Catering and Buffet Management	3
FSS 1248	Garde-Manger	3
SLS 1931	Selected Topics in Student Life Skills	1
	Credit Hours	7

Total Credit Hours: 64

*Refer to A.S. degree General Education Requirements.

Notes
Students enrolled in food production courses are required to purchase a knife set, an approved chef’s uniform and black non-skid shoes. Students enrolled in dining room courses will be required to purchase dining room uniforms. Textbooks are required for a majority of the courses.

Students must supply their own health insurance coverage while enrolled in the program. Companies who provide internship sites require students to have insurance coverage while on their premises.

You have two options in this program: the associate in science (A.S.) degree, which can prepare you for employment or transfer to a state university, and the associate in applied science (A.A.S.) degree, which is intended primarily for students who want immediate employment after graduation. If you choose the A.S. degree you must take MAC 1105, MGF 1106 or a higher level mathematics. The A.A.S. degree requires MAT 1033 or higher. Please see an advisor to determine the option that is best for you.