Pursue a career in restaurant or food service management by participating in kitchen lab courses and exploring management policies, sanitation and safety, controlling food service costs and developing menus. Learn to run a restaurant like a well-oiled machine, resulting in superior customer satisfaction.
Once You Complete the Program
Restaurant Management program graduates go on to coordinate food and beverage services for restaurants, manage staff, perform inventory, monitor financial activities and ensure quality, safety and customer satisfaction. Some seek positions in occupational health and safety, which entails conducting inspections and enforcing adherence to laws and regulations governing the health and safety of individuals.
Academic Plans/Guided Pathways for Restaurant ManagementTo view and print an Academic Plan/Guided Pathway, double-click on the program title.
For course descriptions, see the College Catalog.Academic Plans/Guided Pathways are recommended sequences of courses and prerequisites needed to complete your degree. It is a general suggestion for when to take your courses; it is not a course schedule. Students should meet with their advisors to make appropriate course selections. The Academic Plans/Guided Pathways listed below are for the current academic year. Students should consult with their advisors for plan requirements specific to their academic year.
Restaurant Management A.S.
Gain management and technical skills in many high-demand career fields, with the option to continue toward a Bachelor’s Degree at IRSC.