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Courses and Programs Details
1621 |
Restaurant & Food Service Management: Career Associate
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The hospitality industry offers many opportunities for employment and as a result learning experiences are varied. The program provides students with instruction in the supervision and management of food preparation, production and service in the classroom and in on campus labs. Students gain supervised concentrated front-of-the-house industry experience and exposure to food preparation and production in an off campus commercial restaurant operation which is open to the public and located in downtown Harrisburg. Students are exposed to food preparation and production in back-of-the-house experiences.
The Restaurant and Food Service Management program is accredited by the Association of Collegiate Business Schools and Programs. Since 1992, ACBSP is the only nationally recognized organization that grants regional accreditation to two- and four-year colleges and universities. HACC is also a ProMgmt Partner with the National Restaurant Association Educational Foundation which affords students the opportunity to earn scholarships and a special professional certificate upon graduation.
This program requires daytime, evening and weekend restaurant operations experiences which make it difficult to have paid employment while attending classes. In addition, the program requires the student to submit to a drug screen prior to Restaurant Operations courses. The student should consider this before enrolling in the program. In addition to tuition and fees, students must purchase a uniform.
This program is designed to lead directly to employment and is not intended as a transfer program, although students have transferred courses to other hospitality degree programs. The complete program is available only at the Harrisburg Campus; some required courses are available at the Lancaster, Lebanon and Gettysburg Campuses and at other sites. All classes are available during the daytime. Some evening classes are available on a rotating basis. |
| Students prepare for employment in an entry-level supervisory or management position, including kitchen, catering or dining-room supervisor, food and beverage manager, assistant manager, cook, or food sales and marketing. |
This curriculum is designed to prepare students to:
- Display knowledge of dining-room service and front-of-the house management techniques
- Develop an appropriate supervisory style
- Apply financial information to internal control and operational decision making
- Display knowledge of basic and quantity food preparation and production
- Apply nutritional principles to menus and food preparation methods
- Display knowledge of menu design and marketing techniques
- Use computers for management activities
- Apply federal, state, and local regulations and laws specific to the industry
- Write and speak effectively
- Appreciate accomplishments in the arts and sciences
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