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Diploma Diploma in Restaurant Operations and Guest Service

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Each semester, one student will be eligible to receive tuition assistance in the form of a scholarship discount award. Applications for the scholarship will be evaluated based on a combination of need and demonstrated interest in the program and pursuit of a career in the food and beverage industry. If you would like to apply for this award, please include a brief statement in your application essay. Scholarship recipients are eligible to receive up to $1,050 toward tuition costs.

Program Description

The last decade has seen a huge upsurge in the food and beverage industry in New York City. The number of permits for restaurants, bars, and, cafés has risen by 27 percent since 2006. With this monumental growth comes an increase in the need for trained restaurant and guest services managers who are interested in making this burgeoning field their career. The Diploma in Restaurant Operations and Guest Service will provide you with a comprehensive understanding of daily operations of the food and beverage industry and the skills it takes to succeed.

As a student enrolled in this one-semester program of study that is offered in-person, you will learn about front- and back-house operations and gain an understanding of customer service and hospitality, while benefitting from site visits to NYC restaurants. Courses include Front-of-House Restaurant Operations, Back-of-House Restaurant Operations, and Hospitality Guest Service. Working industry veterans will provide you with the knowledge and training you need to become a valuable asset to restaurant managers and owners who seek knowledgeable and passionate team players to run and to build their businesses.

Work Product

As a student enrolled in this program, you will demonstrate your understanding of restaurants’ front- and back-of-house functions by developing an on-boarding program for new employees. You will present a detailed plan, including rationale and expected outcomes, to a panel of industry executives. Several topics that will be evaluated within the presentation include food handling and preparation, menu design, table service, hospitality, and upselling, as they apply to the importance of guest service in a successful and profitable business.

Job Skills

  • Guest service
  • Interpersonal communication
  • Enhanced overall service quality
  • Teamwork and relationship building
  • Food service

 

Job Titles
The skills and the knowledge you acquire by earning the Diploma in Restaurant Operations and Guest Services will enhance your current knowledge and/or provide a stepping-stone for securing one of the following positions:

  • Assistant Manager
  • Maître D’
  • Supervisor
  • Food Service Manager
  • Front-of-House Manager

Tuition: $1,750

Duration

1 semester

You'll Walk Away With

  • An understanding of restaurant operations for the front- and back-of-house
  • Knowledge of the application of food safety principles in the food production environment
  • The ability to design and analyze menus for food service operations
  • Knowledge of the functional areas and tasks of a restaurant manager's job

Required Program Curriculum

hand selected to give you the skills and training you need to start your new career

Front-of-House Restaurant Operations

Learn about table service techniques, food and beverage operations, restaurant maintenance, and dining room supervision and leadership.

2017 Spring
+ 1 more semester
2 sections

Back-of-House Restaurant Operations

Learn to manage kitchens efficiently and better understand food production, valuable skills in today’s cost-sensitive restaurant environment.

2017 Spring
+ 1 more semester
2 sections

Hospitality Guest Service

Learn to deliver quality service in a restaurant setting, including managing information and people and communicating effectively with guests.

2017 Spring
+ 1 more semester
2 sections

JobFocus: Restaurant Operations and Guest Service

Gain a better understanding of the job market and of employer expectations in the restaurant industry.

2017 Spring
+ 1 more semester
2 sections

General Admission Requirements

For those who have earned a high school degree

• Evidence of earning a high school degree or a GED

• If out of high school for 5 years or more, two years
  work experience required

 

Front-of-House Restaurant Operations

Learn about table service techniques, food and beverage operations, restaurant maintenance, and dining room supervision and leadership.

2017 Spring
+ 1 more semester
2 sections

Back-of-House Restaurant Operations

Learn to manage kitchens efficiently and better understand food production, valuable skills in today’s cost-sensitive restaurant environment.

2017 Spring
+ 1 more semester
2 sections

Hospitality Guest Service

Learn to deliver quality service in a restaurant setting, including managing information and people and communicating effectively with guests.

2017 Spring
+ 1 more semester
2 sections

JobFocus: Restaurant Operations and Guest Service

Gain a better understanding of the job market and of employer expectations in the restaurant industry.

2017 Spring
+ 1 more semester
2 sections