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.
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.
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.
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.
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.
Jacksonville’s educated and experienced restaurant
managers often earn annual salaries of $40,000 and up.
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.
Estimated tuition is $4,250 (for Florida residents, as of 7/06).
Contact the program manager for additional costs (textbooks, materials, fees).
| General Education Courses |
| ENC 1101 |
English Composition I |
3 |
| |
*Mathematics |
3 |
| |
*Social and Behavioral Science |
3 |
| SPC 2600 |
Fundamentals of Public Speaking |
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.
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.
