Restaurant and Food Service Management

Mission Statement
The mission of the Vincennes University Restaurant Management program is to prepare students from all backgrounds for successful employment in the restaurant industry.  After completing extensive lab work, course work, and interaction with community groups and organizations, students will learn the key concepts of food preparation, customer service, leadership, cost controls, and operations management.  The program offers opportunities for students to gain certifications from the National Restaurant Association so that they may become restaurant managers.

Program Learning Outcomes
Students who complete course work in the Restaurant Management program will be able to:         

  • demonstrate proper food service sanitation practices.
  • apply knowledge of food service measurements and recipe conversions.
  • illustrate knowledge of purchasing and budgeting.
  • apply knowledge of different types of menu service.
  • design and construct a pre-fixed menu.
  • apply knowledge of different table settings and service styles.