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Restaurant Management, Undergraduate Certificate
School of Hotel and Restaurant Management
This non-degree certificate is useful to individuals who are employed in the restaurant industry and are looking to gain knowledge that will aid in professional development in their current workplace.
A certificate focuses on practical training and workforce skill development in a particular field.
To receive an undergraduate certificate of 12 or more units at Northern Arizona University, you must complete a planned group of courses from one or more subject matter areas with a cumulative grade point average of at least 2.0. Approximately 75 percent of the credits must be earned through coursework at NAU (specific unit requirements may be found in the Details Tab).
Federal financial aid may not be available for certain certificates when they are completed as standalone programs (i.e., not pursued at the same time as a degree). Refer to the ‘Details’ tab for more information.
In addition to University Requirements:
- Complete individual plan requirements.
Students may be able to use some courses to meet more than one requirement. Contact your advisor for details.
| Minimum Units for Completion | 15 |
| Major GPA | 2.0 |
| Highest Mathematics Required | MAT 114 |
Student Learning Outcomes
Students will be able to:
- Demonstrate an understanding of the various components of systematic restaurant management.
- Describe the role of the menu as the foundation for control in a restaurant operation.
- Differentiate between the various styles of dining service.
- Describe the role of budget standards in planning and control and apply cost-volume-profit analysis to food and beverage operations
- Analyze the potential return on investment associated with implementing restaurant revenue management strategies.
- Develop the service techniques, food and beverage knowledge, and management skills required for a successful restaurant career.
- Develop a business plan and operational procedures for a restaurant operation.
- Demonstrate appropriate food planning, production, execution, and critique.
- Determine front and back of the house design and equipment selection based on the menu.
Certificate Requirements
Take the following 15 units with a Grade of ‘C’ or better in each course:
This certificate may be pursued and completed concurrently with a degree program or as a stand-alone certificate. Federal financial aid cannot be used if the certificate is completed as a stand-alone certificate.
Additional Information
Some courses may have prerequisites. For prerequisite information, click on the course or see your advisor.