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North Shore Community College
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You can print or download an official Program of Study Sheet for this program. This can help you track your progress through the program.

Restaurant Management Certificate (RMG)
Program Course Descriptions

ACC105 Accounting Essentials
ACC110 Small Business Computerized Accounting
Pre: Communications and Mathematics Proficiency
This course provides an overview of a computerized accounting system for small business owners and entrepreneurs. Topics include: Handling company files, backing up and restoring company information, entering and paying vendor bills, invoicing and receiving payments, managing inventories, new company setup-express start, payroll setup, and banking and reconciling accounts. Fulfills open electives.
CFS105 Food Handler Safety Practices
CFS108 Table Service
Pre: Communications and Mathematics Proficiencies
This five-week course deals with the smooth and efficient management of the dining room. On-site instruction is provided as students take part in all aspects of running a dining room, including customer relations, table settings, napkin folding, seating, billing, etc.
CFS116 Banquet and Function Management
Pre: Communications and Mathematics Proficiencies
This five-week course will cover the operation of a banquet style facility. It includes hands-on operation in areas of dealing directly with the public, running a dining room smoothly, and merging kitchen and dining room operations into a pleasing whole.
MGT102 Principles of Management
Pre: Communications proficiency
Covers the fundamentals of management including the functions of planning, organizing, influencing, and controlling in organizations. Prepares business students to better understand the management process.
MKT101 Marketing
Pre: Communications proficiency
Introduces the role of marketing in business and other organizations. Basic theory and terminology are examined with emphasis on the major components of marketing: product, price, promotion, and distribution.
CFS228 Food & Beverage Cost Control
Pre: Communications and Mathematics Proficiencies
This course will focus on management techniques, daily and monthly food costs, beverage costs, inventory control and the analysis of labor and overhead costs. Also includes an in-depth survey of modern management and control techniques utilized in the food service industry.
CMP101 Composition 1
Pre: Placement exam score
Emphasis is on developing skills of writing, reading, analytical thinking, and research. Students are introduced to thought provoking ideas in readings from a variety of disciplines and learn to organize material, analyze ideas, and produce clear writing. Fulfills open and liberal arts electives.
COP202 Cooperative Education/Internship
RMG-ELECTIVE Restaurant Management Directed elective
North Shore Community College reserves the right to make changes in courses, program requirements, policies, and regulations as circumstances dictate. There is no guarantee that any listed course will be offered in any given semester.
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