Morrisville State College (Restaurant Management and Food Service Administration )

Both the Restaurant Management and Food Service Administration programs are part of the Hospitality Technology Department which is located in the School of Business. These programs have a number of features which sets them apart from similar programs. Our classes are small, generally having 15-20 students per class with lab sessions containing only 8-12 students. This allows for personalized instruction. Our program is a laptop program meaning that each student will use the laptop as a tool throughout the curriculum.

Our faculty has integrated the use of technology throughout the curriculum in order to prepare graduates for work using the latest tools available. We believe in a true hand on approach to learning and will often place our students in real life situations within the restaurant field in order for them to gain valuable experience. Faculty often works along side students in both on campus and off premise events. Our graduates have a total understanding for the operations of food service establishments, not just kitchen activities but front of the house and administrative aspects as well.

If you are looking for a well rounded restaurant management program with knowledgeable, caring faculty, that will provide you with the basis to start in a management position or prepare you for transfer into a bachelors level program, please search our site and contact us for information.

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