Restaurant Management

Prepare for a career in Restaurant Management

NSCC’s Restaurant Management Certificate program 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.