The food service industry is one of the fastest-growing industries in this country and now ranks third in the nation in terms of growth. The industry offers job opportunities in many areas where food and drink are served, including restaurants, commercial, industrial, and health care organizations. There are more than 600,000 restaurants in the country, employing more than nine million workers.
Food service establishments serve more than 800 million meals per week, and gross sales exceed $150 billion each year. Graduates of the Restaurant and Food Service Management program are qualified for employment in food production, food and beverage cost control, supervision, food service budgeting, and forecasting. As part of the course requirements, students participate in a 400-hour work experience program. Individuals who wish to continue their studies following graduation may transfer courses in this program to similar programs at the baccalaureate level.
Students in this program will be required to:
- Travel to local internship and work experience sites
- Communicate with guests in Café Vincenzo
- Lift and transport food and other culinary products, equipment, small wares and utensils around the kitchen
- Lift and transport trays with hot and cold plated food, small ware and other items
- Pour and serve hot and cold liquids and beverages
- Use knives and other commercial cooking and food service equipment
- Maneuver in a commercial kitchen, dining room and related facilities
- Use commercial cleaning and sanitizing equipment and materials
- Handle a variety of food items including meat, fish, poultry, produce and dairy products
- Follow local Board of Health and safety protocol
Upon successful completion of all program requirements, graduates should be able to:
- Identify, organize, plan, and allocate resources in food service operations such as time, materials and facilities, money, and human resources
- Demonstrate knowledge of basic food preparation theories and techniques, and use this knowledge to meet the production requirements of a food service operation within a projected budget
- Apply concepts of procurement and inventory to purchase, receive, store, issue, and distribute food and related items in a food service operation
- Identify such current trends in the food service industry as delivery systems and functions
- Demonstrate ethical behavior and self-management in personal and professional activities and work with others from diverse backgrounds
- Perform basic mathematical computations accurately and appropriately, especially with regard to food and beverage purchasing, and cost controls
- Describe and apply basic marketing, sales, and merchandising methods in hospitality operations
- Promote the use and development of technology, critical thinking and communication skills in hospitality leadership
Students in this program are responsible for purchasing uniforms, books, and knives. For information, call the Hospitality Management Program Coordinator, Professor Stephen Fries, at (203) 285-2175 or e-mail at (firstname.lastname@example.org).