What is the Restaurant Management program?
The Mission of the Restaurant Management Program is to prepare students for supervisory positions in a variety of department in the restaurant industry, including, kitchen food production, dining room service, catering sales, and management, the front of the house management back of the house management, purchasing and inventory controls.
What will I learn?
How to manage the people, products, facilities, and financial concerns of a commercial food service operation, including restaurant, hotel food and beverage, corporate dining, catering, and more!
What can I do with this course of study?
Restaurants, Catering, Entertainment, and Recreation
What's special about the program?
The Restaurant Management degree at SPC prepares the student to manage the people, products, facilities, and financial concerns of a commercial food service operation, including restaurant, hotel food and beverage, corporate dining, catering, and more! The foundation knowledge and skills acquired at SPC can lead to careers across the US and around the world with many corporate employment opportunities.
The program recognized as an Exemplary Workforce Education Program by the Texas Higher Education Coordinating Board.
Hospitality Management Program Learning Outcomes
- Upon graduation, students will be able to correctly identify the various hospitality industry segments and describe how all segments work together for the success of the industry
- Students will increase their visibility and practice networking skills through attending a minimum of two volunteering opportunities with hospitality industry organizations
- Students will demonstrate mastery of hospitality skills through various scenarios in a hands-on learning environment at a hotel property. Students will identify ethical dilemmas encountered on the job and provide evidence of an ability to make sound ethical decisions
- Students will describe the four stages of the guest cycle and the important roles and functions of the front office and housekeeping departments in each stage
- Students will identify various reservation methods and describe the impact of specific methods on hotel revenue
- Students will accurately describe the steps to clean a guestroom and identify areas most prone to mistakes
Sales and Marketing
- Students will identify and describe various aspects of large group meetings including; registration, room blocks, security, setting up exhibits and post-convention meetings
- Students will be able to explain the 4 P’s of marketing as they relate to the hospitality industry
- Students will describe the major components of on-premise and off-premise special events including F&B, entertainment, rentals, and labor
Food and Beverage
- Students will calculate food, beverage, and labor costs and identify operation costs as fixed, variable, or semi-variable
- Students will identify critical control points in food preparation and prepare a HACCP for potentially hazardous ingredients
- Students will demonstrate basic food preparation skills including knife skills, cooking methods, and sauce making
- Students will work in a team to prepare and serve a four-course meal focusing on timing and flow of service
- Students will identify and explain basic legal principles that govern the hospitality industry
- Students will describe the major functions of management and the various roles the manager play in the success of the organization
- Students will recall appropriate interview questions and identify those prohibited by law
- Students will be able to analyze and interpret, standard industry financial reports including P&L and Income Statements
- Upon graduation, students will be able to identify and calculate key performance indicators including occupancy percentage, ADR and RevPAR. Using these KPI’s, students will analyze the STAR to determine performance compared to the comp set
- Students will be able to describe the role of the maintenance team and how it contributes to the success of the operation
- Students will identify how technology is used in hospitality facilities
- Students will recognize areas of the hotel that have the largest impact on the environment and describe how to balance the needs of the guests with concerns for the environment
- Employment Rate