Restaurant Management: A.A.S.
Program Mission
Program Learning Outcomes
- Demonstrate an ability to operate in a commercial kitchen, produce quantity cooking, apply sanitation standards, purchase and inventory food items, balance food/health concerns.
- Demonstrate an understanding of staffing and human resource applications for the hospitality industry.
- Apply theoretical knowledge gained in the classroom in a workplace setting.
- Demonstrate an understanding of hospitality operations, sales and marketing and human resources of restaurant revenue centers, profitable operations management of a restaurant property.
- Demonstrate an ability to coordinate and apply computer technologies to hospitality operations.
- Demonstrate an ability to operate a safe/sanitary, profitable and viable hospitality event.
Have you dreamed of owning your own restaurant, micro-brewery or perhaps a food truck? Perhaps you have desired working as an executive or manager for the ever-evolving, ever-expanding dining-out concepts with a national or international presence. The restaurant business represents over $800 billion in sales in the United States alone, not including its enormous global economic impact on the international stage.
The A.A.S. degree in Restaurant Management will hone your business skills in marketing, human resources, planning, budgeting, cost control, accounting, law, and servant leadership. Under the guidance of skilled professional educators possessed of both advanced degrees, certifications, and real-world experience, you will learn the inner-workings of foodservice operations, bar, beverage, and culinary production, event management, and servant leadership.
Students receive certifications in:
- TIPs® Responsible Service and Seller
- ServSafe® Food Safety Manager
- Allergen Training from the NRAEF
- AHA Compliant CPR Certification
Program Notes
Career possibilities include: Restaurant Entrepreneur, Micro-Brewer, Food and Beverage Manager, Food or Beverage Sales Representative, Beverage Distributor, Kitchen Manager, Caterer, or wine steward to name but a few possibilities. Some of our local employers are: The Colonial, Dos Rios Cantina, Tioga Downs Casino, Traditions at the Glen, Copper Top Tavern, Number 5, The Lost Dog Café & Lounge, P S Restaurant, Burger Mondays, McDonald's, Outback Steakhouse, Red Lobster, Olive Garden, Subway, Texas Roadhouse, Chiles, as well as industrial food service organizations such as Lourdes and UHS Hospitals.
- Program can be started in the Fall, Spring or Summer semesters
- Program can be completed on a full-time or part-time basis
- Recommended math preparation: 1 year of Integrated Algebra or equivalent
- Some courses are offered online; all courses are offered in a blended format
Students enhance their résumé through two (2) required internships providing applied-learning work experience at local, national and even international industry sites of their choosing.
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Course Requirements
Contact Information
New Students:
Contact Admissions +1 (607) 778-5001, admissions@sunybroome.edu
Current Students:
Business and Professional Studies+1 (607) 778-5008
Business Building, Room 104
What are Popinas & Thermopolia?
The popina was an ancient Roman wine bar, where a limited menu of simple foods (olives, bread, stews) and selection of wines of varying quality were available. The popina was a place for plebeians of the lower classes of Roman society (slaves, freedmen, foreigners) to socialize and in Roman literature they were frequently associated with illegal and immoral behavior.
In the ancient Greco-Roman world, a thermopolium (plural thermopolia), literally "a place where (something) hot is sold", was a commercial establishment where it was possible to purchase ready-to-eat food. The forerunner of today's restaurant, the items served at the thermopolia are sometimes compared to modern fast food. These places were mainly used by the poor or those who simply could not afford a private kitchen, sometimes leading them to be scorned by the upper class.
