College Catalog Fall 2016 - Spring 2017

Restaurant and Food Service Management - AAS

The Instructional Program

Delhi's Associate's in Applied Science (AAS) degree in Restaurant and Food Service Management offers food preparation courses with extensive hands-on experience coupled with management courses that prepare students for entry-level management positions in this field.

Delhi's unique six-credit Restaurant Management and Operations course requires students to apply the classroom knowledge they have gained in a student-operated restaurant (Signatures). Students take part in everything from developing the menu to producing financial statements, as well as day-to-day operations, and rotate through the various positions gaining practical experience and confidence.

The International Food Service Executives Association (IFSEA), the student organization for Restaurant and Food Service Management majors, takes part in seminars and workshops and plans student tours to hospitality centers throughout the Northeast. As members of IFSEA, students are eligible to apply for scholarships from the national chapter.

Delhi also offers a bachelor's degree in Hospitality Management with a concentration in Restaurant and Food Service Management. For information on this program, see the Hospitality Management BBA program description.

Disney Connection

SUNY Delhi students in all hospitality programs have successfully participated in the Walt Disney College Program at Walt Disney World in Orlando, Florida. This unique, six-month experience allows students to earn SUNY Delhi course credit for the Disney courses offered as part of this program while working at Disney. Any student interested in this special option should discuss it with his/her advisor early in their Delhi career.

Work Requirement

Each student must complete a minimum of 320 hours of work experience in a position related to the hospitality industry during the summer between the first and second years of study. This professional work experience enhances and complements classroom learning. Upon completion, students are evaluated by their employer and submit a comprehensive report. Faculty assist in finding job opportunities, but the student assumes responsibility for securing a position.

Minimum Requirements to be Considered for Admission

Freshman:

  • high school graduate with 75 high school GPA or 2500 GED test score
  • Algebra Regents: 73
  • Biology Regents: 73

Transfer Student:

  • Transfer GPA: 2.0

CURRICULUM

SUNY Curriculum Code: 1003

SUNY General Education Requirements: Students who intend to receive AA, AS, or baccalaureate degrees must satisfy SUNY and campus General Education (GE) requirements to graduate. Students should be aware that GE requirements may vary by academic program. Consult with your academic advisor. For general information, see the "General Education" section of this catalog.

AAS and AOS degree students may not be required to fulfill General Education (GE) requirements; however, any student who may wish to transfer should complete as many GE courses as possible. Consult with your academic advisor.

Technical Standards: In addition to academic requirements, all applicants must also be able to meet the minimum Technical Standards, with or without reasonable accommodation.

Academic Requirements:

Minimum Total Credit Hours = 65

Major Courses Required - 38 credit hours

Course No. Course Cr. Hrs.
ACCT 115 Financial Accounting 3
HOSP 100 Orientation to Hospitality Industry 1
HOSP 105 Fundamentals of Hospitality Management 3
HOSP 110 Basic Food Preparation and Standards 3
  AND  
HOSP 115 Basic Food Preparation and Standards Laboratory 1
HOSP 120 Food Production, Planning, and Purchasing 3
  AND  
HOSP 125 Food Production, Planning, and Purchasing Laboratory 1
HOSP 130 Menu Planning and Controls 3
HOSP 135 Applied Food Service Sanitation 1
HOSP 210 Hospitality Human Resources Management I 3
HOSP 215 Hospitality Marketing 3
HOSP 235 Professional Work Experience1 1
REST 190 Food and Beverage Cost Control 3
REST 280 Restaurant Management and Operations Laboratory  
  OR 6
HTEL 250 Hotel Banquet and Function Management Laboratory  
REST 290 Commercial Kitchen Layout and Equipment 3

General Education/Liberal Arts Courses Required - 21credit hours

Course No. Course Cr. Hrs.
ENGL ___ Freshman Composition or Advanced Composition2 3
MATH ___ Mathematics3 3-4
  Arts/Foreign Language Elective from
GE 8 or GE 9
3
  Humanities/Literature Elective from GE 7 3
  Science Elective from GE 2 3-4
  Social Science/American History Elective4 from GE 3 or GE 4 3
  Western Civilization or Other World Civilizations Elective from GE 5 or GE 6 3

Restricted Electives by Advisement- 6 credit hours

Notes

1This one-credit course requires 320 hours of professional work experience.

2English is by placement according to competency.

3Mathematics is by placement according to competency.

4 BBA students are required to take economics.

5Restricted Electives

Course No. Course Cr. Hrs.
ACCT 125 Managerial Accounting 3
BKNG 100 Artisanal Breads 3
BKNG 120 Baking for Health 3
BUSI 120 Business Communications 3
BUSI 205 Small Business Management 3
CITA 110 Introduction to Software Applications 3
COMM 100 Public Speaking 3
CULN 100 Culinary Arts I Basic Fundamentals and Foundations 3
  AND  
CULN 115 Culinary Arts I Basic Fundamentals and Foundations Laboratory 1
CULN 265 Quantity Food Preparation and Meat Fabrication 3
CULN 290 Culinary Sculpting 3
CULN 350 History of Wines 3
HOSP 140 Beverage and Beverage Control 3
HOSP 220 Nutrition I 3
HOSP 240 Hospitality Internship 3
HOSP 250 Wine, Life and Society 3
HTEL 160 Hotel Front Office Management and Guest Accounting 3
HTEL 165 Lodging Accommodations Management 3
REST 310 Classical Cuisine 3
TRVL 170 Tourism 3
TRVL 275 Travel and Tourism Packaging 3
TRVL 385 Travel in New York State 3
TRVL 388 Convention Services Management 3

 

Student Learning Outcomes

A graduate of the Restaurant and Food Service Management AAS program should be able to:

  • Discuss the scope of the hospitality industry and available career paths.
  • Display adherence to professional standards of the industry including attire, conduct, communication, administrative preparedness, and work habits.
  • Demonstrate a thorough understanding of the menu as a major management tool for food service operations, including its role as a merchandising mechanism and vehicle for the presentation of food and beverage products.
  • Exhibit knowledge of traditional management theory, leadership and management roles, organizational structure and change, service, quality, decision-making, empowerment, and ethics.
  • Display a thorough understanding of the area of industry concentration through a successful completion of a required summer work experience.
  • Demonstrate knowledge of basic sanitation principles, ways to apply them in practical situations, and methods of training and motivating employees to follow good sanitation practices.
  • Understand how fundamental information, approaches, functions, and forms of human resource management are applied to the hospitality industry.
  • Apply a comprehensive understanding of basic food cookery and baking, industry terminology, product identification, and the use and care of food service equipment.
  • Exhibit knowledge of food purchasing, receiving, and issuing; the elements of proper table service and wine service; and front-of-the-house management controls.
  • Understand and apply knowledge of commercial kitchen layout and equipment including equipment selection, sequence of work, and commercial flow.
  • Demonstrate a realistic understanding of how to operate a restaurant, including the ability to cook food to order, service, purchasing food products, and managerial skills.
  • Understand and apply basic marketing and sales principles to the hospitality industry.
  • Apply the principles of accounting to sales, food, beverage, and labor costs, including preparation of financial statements.