An associate of applied sciences in Restaurant Operations at NMU provides a hands-on foundation of the skills needed for entry-level positions in the food and beverage industry. With an emphasis on all functions of successful restaurant operations, the program hones student’s skills in quantity food production, customer service, purchasing, facilities management, and cost controls while providing industry certifications required for all Michigan restaurants to operate. This associate degree ladders into NMU's Bachelor of Science Degree in Hospitality Management.
For department information or additional degree requirements, go to the Technology and Occupational Sciences, College of department page.
For related information from the Bureau of Labor Statistics, http://www.bls.gov/ooh/food-preparation-and-serving/home.htm
| Total Credits Required | 60 |
| General Education | 16 |
| EN 111 College Composition I [EFFC] | 4 |
| MA 101 Quantitative Literacy [QUAR] | 4 |
| Choose eight credit hours from the following categories: | 8 |
| Effective Communication Elective (4 cr.) | |
| Social Responsibility in a Diverse World Elective (4 cr.) | |
| Integrative Thinking Elective (4 cr.) | |
| Human Expression Elective (4cr.) | |
| Perspectives on Society Elective (4 cr.) | |
| Scientific Inquiry Elective (4-8 cr.) | |
| Technical Concentration | 28 |
| HM 111 Food Service Sanitation | 2 |
| HM 112 Introduction to the Tourism and Hospitality Industry | 4 |
| HM 115 Professional Cooking I | 4 |
| HM 120 Professional Cooking II | 4 |
| HM 126 Procurement for Restaurant Operations | 2 |
| HM 214 Cost Control for the Hospitality Industry | 4 |
| HM 221 Guest Services | 4 |
| HM 265 Facilities, Equipment, and Technology | 4 |
| Other Required Course | 4 |
| MKT 230 Introduction to Marketing | 4 |
| Electives | 12 |
Bulletin Year:
2021 - 2022 Undergraduate Bulletin