two female restaurant servers

Restaurant Management, A.A.S.

The Restaurant Management degree provides an opportunity for students to learn the necessary skills for a management career in the food and beverage industry. This degree requires a minimum of 64 credits in program requirements, program electives and general education in the courses listed below.

For more information about Hospitality Management, please visit the program page.

Degree Requirements

Field of Study Code: HOSP.AAS.REST

Program Requirements
HOSP 1100Introduction to the Hospitality Industry3
HOSP 1121Supervision in the Hospitality Industry3
HOSP 1151Restaurant Service and Sales2
HOSP 1152Advanced Restaurant Service2
HOSP 2130Hospitality Industry Accounting3
HOSP 2203Professional Catering & Banquet Management3
HOSP 2230Law for the Hospitality Industry3
HOSP 2260Hospitality Sales Management 3
HOSP 2261Beverage Management Operation2
HOSP 2280Hospitality Marketing Management3
HOSP 2285Advanced Hospitality Operations3
CULIN 1101Introduction to Culinary Arts3
CULIN 1102Regional American Cuisine4
CULIN 1120Sanitation1
CULIN 2152Food, Beverage, and Equipment Purchasing2
Program Electives
Students must complete 6 program credits in non-required Hospitality or Culinary Arts classes. 1, 26
General Education
Refer to general education requirements for AAS degree. 118-22
Total Credits64-68
1

The student can choose to include an external internship in the 6 credits.

2

In addition to the courses listed above.

General Education Requirements

For general education requirements for the A.A.S. degree, please visit the A.A.S. degree catalog page.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredits
HOSP 2203 Professional Catering & Banquet Management 3
ENGLI 1101
or ENGLI 1105
 English Composition I
or Workplace Writing
 3
HOSP 1100 Introduction to the Hospitality Industry 3
CULIN 1101 Introduction to Culinary Arts 3
CULIN 1120 Sanitation 1
 Credits13
Second Semester
Gen EdPhysical and Life Sciences (with lab) 3-5
SPEEC 1100 Fundamentals of Speech Communication 2 3
Gen EdMathematics  
CULIN 1102 Regional American Cuisine 4
ElectiveProgram Electives 3
 Credits13-15
Summer Semester
HOSP 1151 Restaurant Service and Sales 2
ElectiveProgram Elective 3
Gen EdSocial and Behavioral Sciences 3
 Credits8
Third Semester
HOSP 2230 Law for the Hospitality Industry 3
HOSP 2130 Hospitality Industry Accounting 3
HOSP 2261 Beverage Management Operation 2
HOSP 2280 Hospitality Marketing Management 3
HOSP 2260 Hospitality Sales Management 3
 Credits14
Fourth Semester
Gen EdHumanities and Fine Arts 3
ElectiveProgram Elective 3
HOSP 1152 Advanced Restaurant Service 2
HOSP 2285 Advanced Hospitality Operations 3
HOSP 1121 Supervision in the Hospitality Industry 3
CULIN 2152 Food, Beverage, and Equipment Purchasing 1 2
 Credits16
 Total Credits64-66
1

Take SPEEC 1100 Fundamentals of Speech Communication, SPEEC 1120 Small-Group Communication or SPEEC 1150 Introduction to Business Communication.

Program Milestones

First Semester

  • Consider joining or visiting with a professional, cultural or interest-based Student Club.

Second Semester

  • If you have not done so yet this semester, it is important to make an appointment with a Faculty or Program Advisor to discuss your future academic progress.