The Restaurant Management certificate focuses on front-of-the-house service skills. Upon completion, the student will be prepared for management positions in the restaurant industry.
This certificate requires a minimum of 16 credits in the courses listed below. Please meet with a Faculty or Program Advisor to discuss the details.
Consider joining or visiting with a professional, cultural or interest-based Student Club. If you have any questions about the certificate requirements, please contact a Faculty or Program Advisor to discuss the details.
|HOSP 1100||Introduction to the Hospitality Industry||3|
|HOSP 1121||Supervision in the Hospitality Industry||3|
|HOSP 1140||Quality Management of Service in the Hospitality Industry||3|
|HOSP 1151||Restaurant Services and Sales||2|
|HOSP 1152||Advanced Restaurant Service||2|
|CULIN 1103||Fast Casual Dining Operations||2|
Total Credits: 16
Laura Lerdal, Culinary Market and Lab Coordinator, (630) 942-2359
Anna Gay, Program Support Specialist, (630) 942-2502
Jim Mulyk, Chair, Hospitality, (630) 942-6429
Arts, Communication, and Hospitality Division
McAninch Arts Center (MAC), Room 219, (630) 942-2048