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Dr. Wallace E. Boston School of Business

Restaurant Operations

Online Undergraduate Certificate in Restaurant Operations

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$0 Application Fee
$0 Transfer Credit Evaluation
$0 Textbooks & eBooks

About This Program

Learn the skills and techniques you need to effectively operate a wide variety of food service enterprises with a certificate in restaurant operations from American Public University (APU).

Through this online undergraduate program, you will examine restaurant, food, and beverage management, gaining the essential front-office and behind-the-scenes operational knowledge needed to deliver quality service and exceptional customer experiences. This concentrated six-course program provides options for coursework in sanitation, food preparation, hotel and restaurant law, and operations management.

This type of program is typically desired by those who are current or aspiring food service managers, restaurant owners, or restaurant employees.

What You Will Do

  1. Apply proper food safety and sanitation procedures to meet industry standards and government regulations
  2. Demonstrate your understanding of the various responsibilities of a food service manager
  3. Support the goals of a restaurant using current managerial techniques
  4. Interpret financial data with respect to an operation’s goals

Program at a Glance

Number of Credits
18
Transfer up to 9 credits
Cost Per Credit
$285 | $250*
*with military grant
Courses Start Monthly
Online
and vary from 8 to 16 weeks

Program Requirements Printable Catalog Version

Must take all courses for this section.

Course ID: 2884

|
Hospitality Management is the largest service industry in the world. This course is an overview of the basis dimensions of professionalism, customer service, and sustainability to the major areas of hospitality management, and segments of travel and tourism. The background and historical development of the hospitality industry and its component areas are presented; employment opportunities and trends in each area are discussed.
Registration Dates Course Dates Session Weeks
01/25/22 - 07/01/22 07/04/22 - 08/28/22 Summer 2022 Session B 8 Week session
02/22/22 - 07/29/22 08/01/22 - 09/25/22 Summer 2022 Session I 8 Week session
03/29/22 - 09/02/22 09/05/22 - 10/30/22 Summer 2022 Session D 8 Week session
04/26/22 - 09/30/22 10/03/22 - 11/27/22 Fall 2022 Session B 8 Week session
05/21/22 - 11/04/22 11/07/22 - 01/01/23 Fall 2022 Session I 8 Week session
06/28/22 - 12/02/22 12/05/22 - 01/29/23 Fall 2022 Session D 8 Week session

Choose 15 credit hours from this section.

Course ID: 2885

|
An examination of topics related to food borne diseases and how to control them, importance of employee personal hygiene and habits, and appropriate procedures for handling utensils and equipment. Key terms and real-world food safety case studies are reviewed.
Registration Dates Course Dates Session Weeks
01/25/22 - 07/01/22 07/04/22 - 08/28/22 Summer 2022 Session B 8 Week session
02/22/22 - 07/29/22 08/01/22 - 09/25/22 Summer 2022 Session I 8 Week session
03/29/22 - 09/02/22 09/05/22 - 10/30/22 Summer 2022 Session D 8 Week session
04/26/22 - 09/30/22 10/03/22 - 11/27/22 Fall 2022 Session B 8 Week session
05/21/22 - 11/04/22 11/07/22 - 01/01/23 Fall 2022 Session I 8 Week session
06/28/22 - 12/02/22 12/05/22 - 01/29/23 Fall 2022 Session D 8 Week session

Course ID: 2905

|
Introduction to the principles of the food and beverage management; attention is focused on major industry segments, business practices and trends. Subsequently, detailed consideration is given to the components of the foodservice system: marketing, menu planning, logistical support, production, service, controls, and quality assurance. Product and systems differentiation in various industry segments are emphasized throughout.
Registration Dates Course Dates Session Weeks
01/25/22 - 07/01/22 07/04/22 - 08/28/22 Summer 2022 Session B 8 Week session
03/29/22 - 09/02/22 09/05/22 - 10/30/22 Summer 2022 Session D 8 Week session
05/21/22 - 11/04/22 11/07/22 - 01/01/23 Fall 2022 Session I 8 Week session

Course ID: 2907

|
A study of established standards, techniques, and practices in large quantity food production, to include sales, production, and service of meals in varied environments - fine dining, casual table service, and catering, among others. (Prerequisite: HOSP100)
Registration Dates Course Dates Session Weeks
03/29/22 - 09/02/22 09/05/22 - 10/30/22 Summer 2022 Session D 8 Week session
06/28/22 - 12/02/22 12/05/22 - 01/29/23 Fall 2022 Session D 8 Week session

Course ID: 2908

|
A study of the principles and techniques of purchasing both food and non-food supplies applicable to the food industry. Purchasing ethics are discussed in additions to specifications for all items.
Registration Dates Course Dates Session Weeks
02/22/22 - 07/29/22 08/01/22 - 09/25/22 Summer 2022 Session I 8 Week session
04/26/22 - 09/30/22 10/03/22 - 11/27/22 Fall 2022 Session B 8 Week session
06/28/22 - 12/02/22 12/05/22 - 01/29/23 Fall 2022 Session D 8 Week session

Course ID: 2909

|
A study of the legal rights and liabilities of travel and tourism personnel, hotel and restaurant operators, including innkeeper and guest, landlord and tenant, liquor, sanitation, labor and other laws applicable to hotel and restaurant operations; insurance coverage for the protection of the hotel and restaurant operators from the various liabilities inherent to these types of operations; safety measures necessary to protect guests and employees from legal harm.
Registration Dates Course Dates Session Weeks
02/22/22 - 07/29/22 08/01/22 - 09/25/22 Summer 2022 Session I 8 Week session
04/26/22 - 09/30/22 10/03/22 - 11/27/22 Fall 2022 Session B 8 Week session
06/28/22 - 12/02/22 12/05/22 - 01/29/23 Fall 2022 Session D 8 Week session

Course ID: 5021

|
This course covers the necessary principles to keep food, beverage and labor costs under control, helping to contribute to the success of the operation. Students will apply the terminology and calculations involved in cost control systems and analysis. The course will examine cost control techniques for food, beverage and labor. Menu engineering and analysis will be introduced along with development of cost reduction methods through management policy.
Registration Dates Course Dates Session Weeks
01/25/22 - 07/01/22 07/04/22 - 08/28/22 Summer 2022 Session B 8 Week session
04/26/22 - 09/30/22 10/03/22 - 11/27/22 Fall 2022 Session B 8 Week session

Course ID: 4115

|
The focus is on service delivery and methods for implementation and improvements within the service delivery process. Special emphasis will be placed on management and supervision techniques in service quality along with steps in critical evaluating and implementing a quality service plan within hospitality based organizations.
Registration Dates Course Dates Session Weeks
02/22/22 - 07/29/22 08/01/22 - 09/25/22 Summer 2022 Session I 8 Week session
04/26/22 - 09/30/22 10/03/22 - 11/27/22 Fall 2022 Session B 8 Week session
06/28/22 - 12/02/22 12/05/22 - 01/29/23 Fall 2022 Session D 8 Week session

Courses Start Monthly

Next Courses Start Jul 4
Register by Jul 1
Apply Now Request Info

Admission Requirements

  • All APU undergraduate programs require a minimum of a high school diploma or equivalent (i.e., GED).
  • Please read all undergraduate admission requirements before applying to this program and be prepared to submit the required documentation.
  • There is no fee to complete the APU admission application. View steps to apply.

Materials Cost

Technology fee: $65 per course | $0 for active-duty military, National Guard members, and Reservists.

Need Help?

Selecting the right program to meet your educational goals is a key step in ensuring a successful outcome. If you are unsure of which program to choose, or need more information, please contact an APU admissions representative at 877-755-2787 or [email protected].

Quality Education Should Be Affordable

So you can focus on the opportunities ahead, without the financial burden of more expensive schools who are not as invested in your success. Learn more about paying for school.

Consumer Information

Department of Education and State Disclosures

For information on costs, median debt, state licensure requirements and more, view the gainful employment disclosures and the program disclosures for Maryland residents.

 

*Cost Per Credit Hour

To minimize out-of-pocket costs, U.S. active-duty servicemembers, their spouse/dependents, National Guard members, and Reservists receive a tuition grant that caps undergraduate, master's degree, and graduate certificate tuition at $250/credit hour. In addition, a university book grant provides no-cost textbooks and ebooks for all undergraduates and military-tuition-grant-eligible master’s-level students.
See all military student benefits.