Students completing this program will:
- 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 in decision making situations
- Demonstrate an understanding of diversity and multiculturalism in both human 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