Restaurant Management

Program Level: Degrees, Certificates
Department: Tourism, Hospitality and Culinary Arts
Institute: Business & Entrepreneurship
College: SPC

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.

 The tourism industry has an estimated $15.2 billion impact on San Antonio's economy.
Program Learning Outcomes

Restaurant Management Program Learning Outcomes

  • Students will show the ability to evaluate current relevant issues in the food service industry that may include sustainability, environmental, political, and cultural topics.
  • Apply a critical thinking process of identifying, analyzing and developing solutions as they apply to financial and fiscal accountability in the foodservice industry.
  • Evaluate organizational development, human resources, and laws that have been established by local, state, and federal government as they apply to the food and beverage industry.
  • Design and prepare recipes for a menu while balancing nutrition, the use of fresh products, and the final product's texture, color, and flavor.
  • Know the impact and challenges of managing alcoholic beverage sales and service in food service operations.
  • Ability to apply the concepts and techniques of sanitation to a food service environment.
  • Demonstrate the use of proper purchasing, storage and costing techniques to profitably operate a food service establishment.
  • Demonstrate the ability to work in a professional kitchen as part of a management team, line cook, or prep cook.
  • Demonstrate the ability to work in a variety of dining room environments as a bus person, waiter, table captain and sommelier.
  • Demonstrate the relation of the food to health and nutrition, as a food service professional.
  • Demonstrate an understanding of the knowledge needed to be a supervisor in a food service establishment.
  • Demonstrate the principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.
  • Understand, identify, and imply the core principles of marketing and their impact on the hospitality industry.
  • Understand the role of the engineering and maintenance of an establishment to include security, internal control, and ADA building requirements.
Program Statistics

Contact Information

Department Chair:
Frank Salinas, CCC, CCE, M.Ed
jsalinas@alamo.edu
210-486-2311
MLK Tourism, Hospitality, Culinary Arts (THCA) 318A
Program Director:
Patrick Costello
pcostello1@alamo.edu 
210-486-2388
MLK Tourism, Hospitality, Culinary Arts (THCA) 302