Restaurant Supervisor

Program Description

Catalog Year: 2019

The certificate in restaurant operations prepares students for positions in the food and beverage industry outside the kitchen. They learn the many other aspects of running a large concern like employee and customer relations, advertising and promotion, cost control, and the legalities regarding innkeeping.

Program Links

Program Requirements

Restaurant Supervisor Required Courses : Rest Supervisor Crse

Take:
  • BUS-101 - Business Communications
  • HOS-212 - Quantity Food Purchasing
  • HOS-215 - Hospitality Supervision
  • BUS-120 - Business Mathematics
  • HOS-225 - Dining Room Management
  • HOS-214 - Menu Design & Strategy
  • BUS-142 - Report Writing

Restaurant Operations Required Courses : Rest Ops Req Courses

Take:
  • HOS-220 - Restaurant Service and Operations
  • HOS-120 - Servsafe/BASSET
  • BUS-131 - Customer Service Solutions
  • HOS-216 - Beverage Management

Cook Assistant/Baker Assistant Courses : Cook/Baker Asst Crse

Take:
  • HOS-100 - Kitchen Techniques
  • CUL-106 - ServSafe Manager Certification
  • CUL-101 - Cooking Fundamentals I
  • PAS-101 - Baking Fundamentals I
  • HOS-101 - Intro to the Hospitality Industry

Notice of Disclaimer

This catalog is provided for informational purposes only. The college reserves the right to change, modify, or alter all fees, tuition, expenses, and costs of any kind and further reserves the right to add or delete without notice any course or program offering, service or information in this catalog. It is the responsibility of any student or employee to become familiar with any changes in this catalog.

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