Food Service Management Certificate Program

Food Service Management Courses taught by registered National Restaurant Association Instructor:
Jason  Wallace

Mr. Wallace has over 25 years experience in the restaurant industry.  He has worked in some of the finest restaurants in the nation and has been teaching restaurant management for over a decade. He is President/CEO of Hospitality Concepts, a New York-based restaurant consulting firm.

The Restaurant Leadership Development Program will focus on enhancing career paths in restaurant management operations.

This Leadership Development program is designed for entry level and mid-level restaurant managers, cooks and chefs by providing them with advanced restaurant management training that will propel their careers to the next level.

Prerequisite: High School Diploma or GED must have food service or hospitality experience.

This is the first time that a Restaurant Leadership Program is offered within The City University of New York (CUNY) system.

Hospitality & Restaurant Management 

This course examines the dynamics of leadership: managing people and situations, goal setting, and effective communication within the food service industry. The course explores the human resource component and the development of conceptual skill sets in food service.

Spring 2013
Thursdays
6:00–9:00 PM
5 Sessions; 15 Hours 
RL100 -1HE  $499

Summer 2013
Thursdays
6:00–9:00 PM
5 Sessions; 15 Hours 
RL100 -1HE  $499

Controlling Food Service Cost 

Through classwork applications, this course examines cost ratios, recipe conversion, labor cost and budgeting, production analysis and menu pricing, methods, food cost control systems, and menu product mix.

Spring 2013
Thursdays
6:00–9:00 PM
5 Sessions; 15 Hours
RL101-1HE  $575

Spring 2013
Thursdays
6:00–9:00 PM
5 Sessions; 15 Hours
RL101-1HE  $575

∗ NEW! Online Registration:  To register online and pay by credit card (Visa, Mastercard, American Express, or Discover).