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HRCM-062-D: Guest Relations & Customer Service

Hotel, Restaurant and Casino Management 062D analyzes the basic concepts and current trends in the hospitality and customer service industries. The skills necessary to achieve quality guest and customer service are stressed, as well as the following topics: guest/customer expectations, guest/customer satisfaction, guest/ customer dissatisfaction, meeting guest/customer needs, guest/customer retention and creating a guest/customer service system. This course may be used as credit for either Hotel, Restaurant and Casino Management or Business but not for both.(AA/AS)


Meeting Information

03/18/2019-05/20/2019 Lecture Web Enhanced Monday 08:00PM - 08:50PM, Classroom Laboratory Building, Room 841

RM-010: Introduction to Food Service Operations

Restaurant Management 010 is an overview of the basic principles, procedures and fundamentals concepts relating to food service operations. This course emphasizes the history of food service operations from ancient to modern times, types of food service operations, food safety, menu planning, purchasing, receiving and inventory control, production and distribution systems, facility planning, marketing and human resource management. (AA/AS, CSU)


Meeting Information

03/19/2019-05/23/2019 Lecture Web Enhanced Tuesday, Thursday 02:00PM - 04:50PM, Classroom Laboratory Building, Room 841

RM-011: Food and Beverage Service

Restaurant Management 011 identifies the crucial elements involved in the successful operation of a food and beverage service and their relationships. This course emphasizes the management of marketing, operation, cost and design control, facilities and equipment requirements and product selection. In addition, this course provides special emphasis on staff training and development and legal for beverage sales. (AA/AS, CSU)


Meeting Information

03/18/2019-05/22/2019 Lecture Web Enhanced Monday, Wednesday 11:00AM - 01:50PM, Classroom Laboratory Building, Room 841

RM-012: Food and Beverage Cost

RM 012 is designed to provide the basic skills required to understand and utilize cost control systems. This course provides instruction in managing income and expenses associated with food and beverage operations. It provides an overview of managing the cost of food, beverage, labor, and other expenses as well as determining sales volume and analyzing trends to improve the overall income system. (AA/AS, CSU)


Meeting Information

01/14/2019-03/13/2019 Lecture Web Enhanced Monday, Wednesday 10:00AM - 12:50PM, Classroom Laboratory Building, Room 841

RM-063: Culinary Concepts

RM 063 is an overview of food history, nutrition, and classical culinary concepts. This course provides instruction in the history of foodstuff and the development of mankind, principles of nutrition in food preparation, and classical French culinary techniques, processes and methods. Special emphasis is placed on classical French cooking theories, the principles of Escoffier, classical French sauces, stocks, flavoring/seasoning techniques, and soups. The course covers meat, poultry, fish, and shellfish cooking techniques as well as vegetable, potatoes, and other starch preparation and cooking techniques. (AA/AS)


Meeting Information

03/19/2019-05/23/2019 Lecture Web Enhanced Tuesday, Thursday 09:00AM - 10:50AM, Classroom Laboratory Building, Room 841 03/19/2019-05/23/2019 Lab Web Enhanced Tuesday, Thursday 11:00AM - 01:50PM, Classroom Laboratory Building, Room 841

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