NCC NEASC Self-Study Report

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Hospitality Program

Restaurant/Foodservice Management, A.S. Degree

Overview

This curriculum is designed to provide the necessary professional knowledge, skill and techniques for careers in foodservice management. Graduates typically gain employment in a variety of management roles. As they gain experience, they often find their educational background and the attainment of a college degree makes them attractive candidates for increasing responsibilities, promotion, and enhanced earning potential. Should graduates wish to pursue a baccalaureate degree in the hospitality field or business, other institutions recognize credits earned in the program.

  

For additional information contact: Dr. Tom Failla, Director, tfailla@ncc.commnet.edu 203-857-7303

  

  

Program Outcomes

The Restaurant/Foodservice Management Program enables students to:

  • 1. Implement methods, processes and techniques involved in operating a restaurant business in today's complex economy;
  • 2.  Identify and interpret financial and economic trends and how they impact the foodservice and opportunities for innovation;
  • 3.   Plan, organize, coordinate, lead and control activities, projects, budgets and staff;
  • 4.   Communicate accurately and effectively with subordinates, peers, supervisors, suppliers, customers and industry professionals;
  • 5.   Develop skills in food preparation, inventory control, kitchen organization, taking initiative, problem solving, teamwork,  motivation of self and others, and handling job stress;
  • 6.   Master skills in customer service and the practices required for customer relationship management.
  • 7.  Use computers and systems to enhance productivity and overall operational performance and business success;
  • 8.  Specify purchasing requirements for efficient and effective layouts and workflows in commercial kitchens and dining rooms;
  • 9.  Comply with laws and regulations governing human resources, health, safety and environment, and industry practices.
  • 10. Adapt to necessary cultural, economic and social demands placed on the foodservice industry;
  • 11. Relate general education courses to the practical needs of foodservice management;
  • 12. Broaden career choices and build a marketable portfolio to present to potential employers or lenders, especially for management and ownership positions.