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Restaurant Management Certificate (RMG)

 
2020-2021

Type: Career, Certificate (C1)

Open Admissions

Division: Career & Technical Education and Business

The Restaurant Management Certificate is designed to prepare students for entry level managerial positions in varied food service companies including full-service restaurants, caterers, country clubs, schools, and corporate dining facilities. In addition to learning the theory and application of restaurant management, students are provided with a solid foundation in business math, basic and managerial accounting, cost controls including purchasing, receiving, storage and requisition of goods, menu development and costing, food safety and sanitation standards, selection, training, scheduling and management of personnel, and budgeting for profit.

As part of this program, students are required to enhance their career development by integrating both classroom study and work experience in the restaurant management field through participation in the Cooperative Education/Internship course.
 

If you have questions related to program admissions or applications, please contact info@northshore.edu or call 978-762-4188.

If you have advising related questions, please contact culinary@northshore.edu or call 781-477-2215.

First Year

Fall

ACC105Accounting Essentials

2
ACC110Small Business Computerized Accounting

1
CFS105Food Handler Safety Practices

1
CFS231Restaurant Operations: Front of House

3
CFS233Banquet Operations: Front of House

3
MGT102Principles of Management

3
MKT101Principles of Marketing

3
Total Credit Hours:16

Spring

CMP101Composition 1

3
PRO100Introduction to the Professional Portfolio

1
CFS228Food & Beverage Cost Control

3
ITR200Internship

2
RMG-Elective
Restuarant Mangement Elective

3
Total Credit Hours:12

Directed Elective: Students will be advised to select one of the following based on their area of concentration in the restaurant management field: EVS106 - Organic and Sustainable Food Production; ACC101 - Basic Accounting 1; ENT200 Entrepreneurship; ENT200 - MGT201 Human Resource Management; MKT210 - Social Media Marketing Strategy; BUS112 - Contemporary Organizational Communications; BUS120 - Computer Applications for Business

Total Credit Hours: 28

 
 
Student Learner Outcomes

  • Develop critical thinking skills and quantitative literacy skills needed to address management issues in the food service field
  • Identify, evaluate and utilize effective verbal, non-verbal and written communication skills
  • Explain/Describe the proper set up and management of a restaurant dining room to comply with ServSafe Sanitation standards
  • Explain terms and/or define terms associated with restaurant management including sanitation, customer relations, human resource management and proper service
  • Demonstrate competency in all sanitation procedures necessary to conduct a mandated health inspection as per food code.
  • Apply ethical and professional principles I decision making situations
  • Demonstrate an understanding of diversity and multiculturalism in human resources, employee relationships and menu development.
  • Recognize the environmental, social and economic aspects of sustainability and its interdependency in the food service industry
  • Develop an awareness of community needs and the value of civic responsibility

 

Occupational Skills Required

  • Time managment
  • Critical thinking
  • Interpersonal communication
  • Management of financial, material and human resources
  • Exercise food safety and sanitation practices
  • Computer skills (Word, Excel, Quickbooks)

 

Experiential Learning Required in Program

  • PRO100 - Introduction to the Professional Portfolio
  • ITR200 - Internship