In
addition to CSCC general education outcomes, upon completion of
the Associate Degree in Hospitality Management, Foodservice/Restaurant
Management Major, the graduate will be able to:
• Maintain
appropriate standards of professionalism, including ethical behavior
and adherence to dress and grooming codes required for the industry.
• Set and maintain high quality service standards for satisfying
diverse customers.
• Demonstrate effective written and oral communication with management,
employees and customers.
• Demonstrate skills in team-building, coaching, motivating and
supervising employees.
• Demonstrate a knowledge of hiring and training processes.
• Perform math calculations necessary for the industry.
• Utilize computer software and on-line resources applicable to
the industry.
• Demonstrate problem solving and critical thinking skills.
• Analyze financial reports and determine appropriate operational
procedures.
• Establish and maintain safety, sanitation, and security standards.
• Demonstrate the ability to market and sell products and services.
• Demonstrate a basic knowledge of and an ability to comply with
current laws, rules, and regulations governing food service, lodging
and tourism.
• Produce high quality food products using appropriate ingredients
and equipment.
• Apply nutrition principles to menu planning and food production
for a variety of customers.
• Define concepts and procedures for purchasing, receiving, storage
and inventory; and develop specifications for purchase of food and
non-food items.
• Identify methods for controlling bar/lounge operations including
beverage identification and responsible legal beverage service.
• Plan, organize, and supervise the production and service of food
and beverage to customers.
• Demonstrate a basic knowledge of meeting planning and catering
services.
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