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Dr. Wallace E. Boston School of Business

Restaurant Operations

Online Undergraduate Certificate in Restaurant Operations

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$0 Transfer Credit Evaluation
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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 credits1
Cost Per Credit
$350 | $250*
$315**
*with Preferred Military Rate
**with Veteran Grant or APUS Opportunity Grant
Courses Start Monthly
Online
and vary from 8 to 16 weeks

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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
07/29/24 - 01/03/25 01/06/25 - 03/02/25 Winter 2025 Session B 8 Week session
08/26/24 - 01/31/25 02/03/25 - 03/30/25 Winter 2025 Session I 8 Week session
09/30/24 - 02/28/25 03/03/25 - 04/27/25 Winter 2025 Session D 8 Week session
10/28/24 - 04/04/25 04/07/25 - 06/01/25 Spring 2025 Session B 8 Week session
11/28/24 - 05/02/25 05/05/25 - 06/29/25 Spring 2025 Session I 8 Week session
12/30/24 - 05/30/25 06/02/25 - 07/27/25 Spring 2025 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. (Prerequisite: HOSP100)
Registration Dates Course Dates Session Weeks
07/29/24 - 01/03/25 01/06/25 - 03/02/25 Winter 2025 Session B 8 Week session
08/26/24 - 01/31/25 02/03/25 - 03/30/25 Winter 2025 Session I 8 Week session
09/30/24 - 02/28/25 03/03/25 - 04/27/25 Winter 2025 Session D 8 Week session
10/28/24 - 04/04/25 04/07/25 - 06/01/25 Spring 2025 Session B 8 Week session
11/28/24 - 05/02/25 05/05/25 - 06/29/25 Spring 2025 Session I 8 Week session
12/30/24 - 05/30/25 06/02/25 - 07/27/25 Spring 2025 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
07/29/24 - 01/03/25 01/06/25 - 03/02/25 Winter 2025 Session B 8 Week session
09/30/24 - 02/28/25 03/03/25 - 04/27/25 Winter 2025 Session D 8 Week session
11/28/24 - 05/02/25 05/05/25 - 06/29/25 Spring 2025 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
07/29/24 - 01/03/25 01/06/25 - 03/02/25 Winter 2025 Session B 8 Week session
08/26/24 - 01/31/25 02/03/25 - 03/30/25 Winter 2025 Session I 8 Week session
09/30/24 - 02/28/25 03/03/25 - 04/27/25 Winter 2025 Session D 8 Week session
10/28/24 - 04/04/25 04/07/25 - 06/01/25 Spring 2025 Session B 8 Week session
11/28/24 - 05/02/25 05/05/25 - 06/29/25 Spring 2025 Session I 8 Week session
12/30/24 - 05/30/25 06/02/25 - 07/27/25 Spring 2025 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
08/26/24 - 01/31/25 02/03/25 - 03/30/25 Winter 2025 Session I 8 Week session
10/28/24 - 04/04/25 04/07/25 - 06/01/25 Spring 2025 Session B 8 Week session
12/30/24 - 05/30/25 06/02/25 - 07/27/25 Spring 2025 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
08/26/24 - 01/31/25 02/03/25 - 03/30/25 Winter 2025 Session I 8 Week session
10/28/24 - 04/04/25 04/07/25 - 06/01/25 Spring 2025 Session B 8 Week session
12/30/24 - 05/30/25 06/02/25 - 07/27/25 Spring 2025 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
07/29/24 - 01/03/25 01/06/25 - 03/02/25 Winter 2025 Session B 8 Week session
10/28/24 - 04/04/25 04/07/25 - 06/01/25 Spring 2025 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
08/26/24 - 01/31/25 02/03/25 - 03/30/25 Winter 2025 Session I 8 Week session
10/28/24 - 04/04/25 04/07/25 - 06/01/25 Spring 2025 Session B 8 Week session
12/30/24 - 05/30/25 06/02/25 - 07/27/25 Spring 2025 Session D 8 Week session

Courses Start Monthly

Next Courses Start Jan 6
Register by Jan 3
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 for this program. View steps to apply.

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 coach at 877-755-2787 or [email protected].

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Disclosures

Maryland Residents learn more about costs, completion rates, median debt, and more.

 

1The University reserves the right to accept or deny credits according to policies outlined on our University website. Please see the University's transfer credit policy webpage for complete information.

*Cost Per Credit Hour

The Preferred Military Rate is $250 per credit hour for undergraduate and master's-level courses. This rate is available to all U.S. active-duty servicemembers, National Guard members, Reservists, and military families, including parents, spouses, legal partners, siblings, and dependents.

See all military student benefits.

Cost of Attendance

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