Restaurant Enterprise Management Specialization

According to the Bureau of Labor Statistics, more than 80 percent of the working population in the United States is employed in the service sector. The demand for service industry managerial jobs is high and candidates in the service management field need to be prepared for a fast-changing business environment. Choose the specialization in Restaurant Enterprise Management and learn in depth about restaurant management, menu planning and design, and food and beverage control. Your specialization may require prerequisite course work. Please talk to your advisor for more information.

Restaurant Enterprise Management Specialization for Undergraduate Degrees

Discover how to achieve business success in one of the most artistic of enterprises with this specialization of four (4), three (3) credits courses as part of your undergraduate degree. You'll be prepared to succeed in restaurant settings where management skills are essential.

Program Disclosures

Degrees Offering the Restaurant Enterprise Management Specialization

Undergraduate Restaurant Enterprise Management Specialization Courses

SRV 346 Introduction to Restaurant Management

3 Credits

Identifies the crucial elements involved in the successful operation of a restaurant and how they interrelate. Students are taken through the process of creating a concept, developing a menu, budgeting and controlling costs, staffing the restaurant, purchasing food and equipment, bar and beverage management, daily operations, and developing a restaurant marketing plan. Prerequisite: SRV 301.

SRV 347 Sanitation & Safety

3 Credits

This course introduces the student to public health problems that relate to the hospitality industry. Topics include disease transmission through improper food handling and cooking, major types of micro-organisms, environmental conditions which encourage bacterial growth, fire prevention methods and safety, and sanitation rules and practices. Prerequisite: SRV 301.

SRV 423 Food & Beverage

3 Credits

This course is a study of the systems and techniques appropriate to manage food, beverage, and labor costs in restaurant and catering operations. Topics addressed include management, marketing, menu development, costs and pricing, quality assurance, production, and operational analysis. 

SRV 438 Menu Planning & Design

3 Credits

This course includes food service design concept including the menu, the location, and the type of clientele expected. Students will also demonstrate an understanding of menu layout, including selection, development, price structure, and restaurant style. Prerequisite: SRV 301.