Program Description
The Restaurant Manager certificate program prepares students for employment in the restaurant industry with skills necessary to manage and operate food service establishments.
Career Information
Occupation
Food Service Managers
Career Projections
The number of jobs in this field is expected to increase by 10.8% nationally and 20.5% in the State of Georgia over the next several years. Estimated salaries in this field start at $44,000 a year.
Labor market data was compiled using Economic Modeling Specialists, international and is updated annually.
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Admission Requirements
General College Admissions Requirements
Blood and Airborne Pathogens
Students enrolled in Category I and II programs at Atlanta Technical College will be performing tasks in which there is a normal occurrence for exposure to blood, other potentially infectious body materials, and airborne pathogens.
These tasks will be performed in the classroom, laboratory, and clinical activities for each occupational training program/course. Students will be required to present documentation of Hepatitis B and Tuberculosis immunizations as a result of potential occupational exposure. Students should contact their program directors for more information. Policies and procedures regarding blood and airborne pathogens may be reviewed at https://tcsg.edu/tcsgpolicy/tcsg_policy_manual.pdf.
Program Contact Information
Tamoura Jones
Program Coordinator, Culinary, Hotel, Restaurant, Tourism
Academic Building C1103A (kitchen)
404.225.4533
tjones@atlantatech.edu
Program Length and Cost
Minimum Program Length in Semester Terms: 2 terms
Program Credit Hours: 14
Estimated Program Cost: $2,616
Course Outline
Occupational Courses (14 Credits)
Total Credit Hours: 14
Program Outcomes
1. Graduates will be able to apply marketing/management principles and techniques to the restaurant and food service industry and organizational environment.
2. Graduates will be able to analyze situations, organize thoughts and identify solutions.
3. Graduates will be able to demonstrate knowledge/understanding of general business and industry related concepts.
4. Graduates will be able to organize and communicate ideas and concepts effectively.
5. Graduates will be able to apply nutrition principles to menu planning and food production for a variety of customers.
6. Graduates will be able to identify methods for controlling bar/lounge operations including beverage identification and responsible legal beverage service.
7. Graduates will be able to plan, organize, and supervise the production and service of food and beverage to customers.
8. Graduates will be able to demonstrate a basic knowledge of meeting planning and catering services.
9. Graduates will be able to discuss the importance of selecting, hiring, training, and managing restaurant staff to reduce liability and increase customer satisfaction.
10. Graduates will be able to compute operating ratios(average check, food cost, beverage cost, labor cost, profit margin, etc.)and explain their relevance to performance.
11. Graduates will be able to identify equipment and technology used in a full-service commercial kitchen and restaurant.