2013 - 2014 Student Catalog 
    May 26, 2024  
2013 - 2014 Student Catalog [ARCHIVED CATALOG]

Restaurant Management, AAS

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Contact Information

Program Requirements

Typical Program

Degree/Certificate:   Associate in Applied Science
HEGIS Code:           5010
SUNY Code:            2063
Major Code:            REST

The Career

This program covers a broad spectrum of courses to prepare students for careers in the exciting and growing field of restaurant management. The restaurant industry is worldwide, with career potential for students at all levels from local to international. Graduates of this two-year course of study can find management careers with hotel companies, restaurant chains, tourist attractions, recreation facilities, clubs, casinos and convention facilities as well as opportunities with suppliers and support services to the industry. Those interested in entrepreneurial endeavors will also find many opportunities in the freestanding independent restaurant field. The service delivery management skills that are the focus of this curriculum are, also, often transferable to other careers in the business world.

The Restaurant Management program will prepare students for careers in a service industry where excellent communication and high-level people skills are necessary, as is the ability to provide bottom-line responsibility. The Restaurant Management program’s educational offerings span the industry needs and are sufficiently applied to support supervisory and entry-level management employment in many areas of the industry.

The NCCC Approach

NCCC offers a two-year academic program with eleven industry-specific sources meant to give the student a comprehensive overview of the restaurant industry and the opportunities and challenges that careers in the service industry provide. Each student will be required to gain work experience in the culinary arts signature restaurant for a total of 90 hours in their third semester. Additional general education and business courses are included that will allow the student to develop supportive knowledge, skills and abilities the industry looks for in its career personnel.


Students are admitted in September and January. Because of the sequencing of courses and the internship requirement, students may take more than four semesters to complete this program if they are admitted in the spring semester.

Program Goals and Objectives

  • To provide students with the basic knowledge of food and beverage operations that will prepare them for employment in the hotel and restaurant industry.
  • To assist students in completing five general education areas.

Student Learning Outcomes

At the completion of this program, students will:

  • Demonstrate an understanding of dining room and “front of the house” etiquette and professionalism.
  • Apply proper sanitation and safety techniques.
  • Demonstrate an understanding of management principles.
  • Demonstrate knowledge of various dining room layouts.
  • Explain and execute the classic serving styles.
  • Demonstrate an understanding of financial systems pertinent to hotels and restaurants.
  • Design a functional industry standard dining room including menu organization.

Program Requirements (REST)

  1. A total of at least 67 credit hours with a minimum curriculum grade-point average of 2.0. Academic Foundations courses do not count toward the degree.
  2. Hotel and Restaurant: A minimum of 6 credit hours to include:
    HOS 141 - Dining Room Etiquette 
    HOS 142 - Menu Planning & Design 
  3. Hospitality: A minimum of 9 credit hours to include:
    HOS 101 - Introduction to the Hospitality Industry 
    HOS 203 - Hotel Operations II 
    HOS 204 - Convention & Meetings Management 
  4. Business: A minimum of 9 credit hours to include:
    BUS 101 - Organization & Management 
    BUS 102 - Human Resource Management 
    BUS 113 - Fundamentals of Marketing 
  5. Accounting: A minimum of 6 credit hours to include:
    ACC 116 - Financial Accounting 
    ACC 117 - Managerial Accounting 
  6. Culinary/Wine: A minimum of 14 credit hours to include:
    CUL 121 - Culinary Foundations 
    CUL 123 - Production Experience Laboratory I 
    CUL 130 - Sanitation and Safety 
    CUL 141 - Purchasing & Costing 
    CUL 230 - Facilities Design 
    WBV ___   Wine and Beverage elective
  7. Communication: A minimum of 9 credit hours to include:
    ENG 101 - Writing I 
    ENG 102 - Writing II & Introduction to Literature 
    SPE 101 - Speech Communication 
  8. Electives: A minimum of 12 credit hours to include:
    ___  ___   Arts  elective
    ___  ___   Liberal Arts  elective (6 credits)
    MAT ___   Mathematics  elective
    Six (6) of these twelve (12) credit hours must be chosen from liberal arts courses.
  9. Physical Education: A minimum of 2 credit hours.


Typical Program

Total Credit Hours: 16

Second Semester

Total Credit Hours: 17

Third Semester

Total Credit Hours: 17

Total Credit Hours: 17


For more information about this program call the NCCC Admissions Office at 716-614-6200.

Scholarship Opportunities

All matriculated students in this curriculum are eligible for scholarships. See scholarship  area of this catalog for specific information and criteria, including the following:

J. Ward Reid Jr. Memorial Scholarship 

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