Undergraduate Certificate in Restaurant Operations

Overview

Using relevant theory and concepts, students examine current managerial techniques and tools to effectively operate a wide variety of restaurants.

Restaurant Operations is a flexible program that explores the essentials of front-office and behind-the-scenes operations related to foodservice management. 

Using relevant theory and concepts, students examine current managerial techniques and tools to effectively operate a wide variety of restaurants.

Students will explore fundamentals of cost controls in foodservice and beverage operations, quantity food preparation and sanitation, purchasing, legal issues, and how to interpret industry financial indicators. 

This certificate would be a good addition to a business or management degree.

Upon completion of this certificate, the student will be able to:

• Apply proper food safety and sanitation procedures to meet industry standards and governmental regulations.
• Demonstrate application of theory and concepts as they relate to the various responsibilities of a foodservice manager.
• Practice current managerial techniques and trends to support the goals of a restaurant.
• Interpret financial data as it relates to an operation’s goals.

Accreditation

American Public University is part of the American Public University System (APUS), which is accredited by the Higher Learning Commission (HLC). The HLC accredits degree-granting institutions located in a 19-state region, and is recognized by the U.S. Department of Education (ED), and the Council for Higher Education Accreditation (CHEA).