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Restaurant Management

To be awarded a degree a student must complete the following:

  • All departmental requirements as outlined below
  • Minimum of 34 credit hours of General Studies course requirements to include 3 credit hours of the Global Diversity General Studies requirements
  • 0 – 3 credit hours to satisfy the Multicultural Graduation requirement (may be taken in General Studies)
  • 51 credit hours of Major Core requirements
  • 15 credit hours of concentration in either Food Operations or Beverage Operations
  • 20 additional credit hours; can be any combination of and additional RST concentration, other minor or electives

Departmental Requirements:

  • Declare the Restaurant Management Major
  • Present verification of 600 clock hours of on-the-job experience in the HTL major prior to graduation. These hours may be secured through paid job experience, verified volunteer experience, cooperative education, internships or a combination of the four.
  • Present a valid Adult CPR and First Aid certification prior to graduation
  • Maintain a grade point average of 2.5

A grade of “C” or higher is required for courses in this major to count toward the Bachelor’s degree. Students should note that programs throughout the University may have different minimum passing grade requirements.

General Studies Courses (34 minimum credits)

Written Communication (minimum 6 semester hours)
-Select any approved General Studies Written Communication courses

Oral Communication (minimum 3 semester hours)
-Select any approved General Studies Oral Communication course

Quantitative Literacy (minimum 3 semester hours)
-MTH 1210 – Introduction to Statistics (4 credits)

Arts & Humanities (minimum 6 semester hours)
-Select any approved General Studies Arts & Humanities courses

Historical (minimum 3 semester hours)
-Select any approved General Studies Historical course

Natural & Physical Sciences (minimum 6 semester hours)
NUT 2040 – Introduction
-Select any approved General Studies Natural & Physical Sciences courses

Social & Behavioral Sciences I (minimum 3 semester hours)
-ECO 2010 – Principles of Macroeconomics (3 credits)

Social & Behavioral Sciences II (minimum 3 semester hours)
-ECO 2020 – Principles of Microeconomics (3 credits)

Global Diversity General Studies Requirement (minimum 3 semester hours)
-Select any course from General Studies approved list that is designated as a Global Diversity Course

Multicultural Graduation Requirement (0 – 3 credits)
-Select any course from Multicultural approved list (may be completed within General Studies courses)

Required Major Courses (60 credits):

  • ACC 1010 Fundamentals of Accounting 3 credits
  • BVG 2015 Beverage Fundamentals 3 credits
  • BVG 3010 Beers of the World 3 credits
  • BVG 3613 Wine Fundamentals 3 credits
  • HTE 1040 Hospitality, Tourism & Event Fundamentals** 3 credits
  • HTE 3250 Managerial Accounting for Hospitality* 3 credits
  • HTE 3550 Human Resources for Hospitality 3 credits
  • HTE 3570 Marketing for Hospitality 3 credits
  • HTE 3580 Legal Aspects of Hospitality 3 credits
  • HTE 3550 Food Production & Service*
  • HTE 4750 Hospitality Leadership* 3 credits
  • HTE 4800 Hospitality Strategic Management* 3 credits
  • RST 1550 Food Fundamentals 3 credits
  • RST 2550 Food Preparation & Science* 3 credits
  • RST 3550 Food Production & Service* 3 credits
  • RST 3600 Cost Controls for Food & Beverage 3 credits
  • RST 4100 Applied Restaurant Operations* 3 credits
  • RST 4500 Concept Development for Restaurants* 3 credits

*Course has prerequisite(s) or co-requisite(s) – consult current catalog for specifics
**Course must be taken within first 12 credit hours of entering HTL program

Restaurant Management Degree Concentration Requirement

Select one of the following two concentrations:

Food Operations

  • BVG 3220 Beer & Food* 3 credits
  • BVG 4633 Wine and Food* 3 credits
  • RST 3530 Healthy International Cooking* 3 credits
  • RST 3540 Baking & Pastry* 3 credits
  • UA 3875 Food Preservations Techniques 3 credits

*Course has prerequisite(s) or co-requisite(s) – consult current catalog for specifics

Total Food Operations Concentration: 15 credits

Beverage Operations

  • BVG 3683 Beer & Spirits 3 credits
  • BVG 3950 Beverage Promotions 3 credits
  • BVG 4010 Beer Styles & Service* 3 credits
  • BVG 4613 Wines of the Old World 3 credits
  • BVG 4623 Wines of the New World 3 credits

*Course has prerequisite(s) or co-requisite(s) – consult current catalog for specifics

Total Beverage Operations Concentration: 15 credits

Degree Completion Options (choose one):

Option I: Any related HTE minor or degree concentration plus required electives to equal University 120 credit minimum

Option II: Any University minor plus required electives, or University electives to equal University 120 credit minimum

Download the course descriptions