Restaurant Supervision Professional

This series is designed to prepare students with the skills necessary to meet the challenges and rewards of entry- and mid-level supervision within the restaurant industry. Students completing this series will also receive examinations in Training for Intervention Procedures (TIPS) and ServSafe, both nationally recognized certification examinations in responsible alcohol service and food service sanitation. Credits earned in this series can be applied towards an A.A.S. degree in Hospitality Management.

For information, contact the area coordinator, Karl Giulian at (609) 343-4996 or e-mail kgiulian@atlantic.edu.

Courses Credits
HOSP132-Food Service Sanitation
1
HOSP134-Restaurant Operations
4
HOSP135-Food Fundamentals
3
HOSP215-Beverage Operations
3
HOSP250-Catering and Events Planning
3
TOTAL CREDITS REQUIRED
14
(ZRSP)