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School of Business and Hospitality

Dean: Alfred P. Muss
Phone: (315) 684-6923

Restaurant Management A.A.S.

Course Description

Restaurant Mgt & Operations

A comprehensive course in restaurant management, designed to show the importance of an actual, operational food-service unit including organization, planning, leading, directing, (supervising) and measuring products and people, with applied emphasis on food purchasing, cost control, food preparation and customer service, merchandising, menu planning, advertising, and managerial decision making. Prerequisites: FSAD 101 or CUL 101 and FSAD 102 or instructor’s permission. 6 credits (1 lecture hour and 12 laboratory hours), spring semester

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Kerry J. Beadle
Department Chair
(315) 684-6786

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