The Restaurant Management Certificate Program prepares students to understand and apply administrative skills needed for supervisory and management positions in restaurants and clubs. Students must successfully complete the five courses to receive this certificate.

This course examines the food service industry as an organization and its customers. The course focuses on safety and productivity, budget considerations, menu and recipe pricing, cost-effective procedures, and designing a marketing program. 30 hours.

This intensive course covers the principles of safety and sanitation in the food service industry. It is designed for those in the industry who need to comply with local, state, and national Restaurant Association requirements. Key topics include contamination and food-borne illnesses, food protection, HACCP, cleaning, sanitizing, accident prevention, and management requirements for safety. Textbook required. 18 hours.

Don't lose your best staff through poor human resources management. Develop your human resources team with professional training. Learn how to reduce your legal liability by improving your knowledge of labor, employment, and human resources law. 42 hours.

Increase your skills and knowledge of nutrition and menu planning. Learn the factors that affect choice and intake of food, functions of nutrients, the four food groups, labeling legislation, federal grading, and regulations. Learn what factors to consider before writing menus; selecting recipes; and purchasing, storing, and planning menus. 30 hours.

Together Everyone Achieves More! This course delivers the key elements of how to create a leadership team that is a model for the rest of the organization. Learn strategies and tips that are practical tools and methods to create and maintain a shared vision. Learn to define roles and responsibilities and determine mutual goals and priorities. Understand techniques for avoiding power struggles and resolving issues to keep leaders focused and aligned. 33 hours.