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Course Information
Family & Consumer Sciences
FC00099
Restaurant Management
36.00
Students will be able to define and demonstrate a basic understanding of managerial duties, including but not limited to, advanced supervisory skills, interviewing, hiring and retention, time management, delegation and accountability, store marketing, sanitation, managing food and paper cost, labor control, repair and maintenance, problem solving and safety and security. Students will also utilize acquired knowledge in a workplace setting.
Carla Campbell
(405) 743-5468
none
-Follow safety precautions
-Describe the procedure of maintaining a safe work environment
-Explain procedures for handling an accident
-Explain routine security precautions
-Describe production activities
-Describe the role of management in the achievement of quality
-Explain the nature of overhead/operating cost
-Explain employee's role in expense control
-Control use of supplies






Select
skills from:

Hospitality:
Manager - CTTC

http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Career
Cluster Resources for Hospitality & Tourism

http://www.careerclusters.org/resources/ClusterDocuments/htdocuments/HTFinal.pdf



Select assessments from:

Hospitality:
Manager - CTTC

http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Hospitality ProStart Certification

http://www.nraef.org/prostart

Culinary Arts Access - ACF/NOCTI

http://www.nocti.org/

National
Restaurant Association Educational Foundation

American
Culinary Foundation (Culinary Concepts)
No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Food Service Management-Assistant