Registered: Sep 2001
Location: northern Virginia
Posts: 794

I have been looking for a place that offers an Associate Degree in Restaurant Management from home (distance learning, online, whatever) without much success.. I was wondering if anyone knew any links I could check out.. (besides Penn State)

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Registered: Jun 2001
Location: Octopus's Garden
Posts: 1005

What's wrong with Penn State???

:fire: :fire: :fire:

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Registered: Sep 2001
Location: northern Virginia
Posts: 794

quote:

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Originally posted by Astro74
What's wrong with Penn State???

:fire: :fire: :fire:

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Registered: Jun 2001
Location: Octopus's Garden
Posts: 1005

there is some school that is totally online. I think it is University of Pheonix.

Also being your N. Va. What about schools like U. of Md. or George Washington Univ.

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Registered: Sep 2001
Location: northern Virginia
Posts: 794

well.. Uni. of Ph. for some reason you have to be 23.. wtf?

and I havn't checked out U of MD or GWU.. I wasn't aware they had distance learning.. there's NVCC too.. but their classes are only somewhat distance/at home type..

thanks though for the input

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Registered: Oct 2001
Location:
Posts: 17889

University or Wisconsin Stout at Menominie is a good one.

I'm in the business of recruiting and placing restaurant managers. A degree wouldn't hurt, but most of my clients, e.g. Cheesecake Factory, TGIF, Famous Dave's, Redstone Grille, Ciao Bello, etc., look primarily at your experience. And none of them would hire you as a manager straight out of college on the strength of your degree alone. Life is the best teacher in that regard. I'm not saying don't go for it; I am saying don't expect it to open too many doors for you that experience won't.

Email me your resume if you like at fturrentine@qwest.net and I'll be happy to pass it on. I work with 50 some-odd restaurant companies both locally and nationally and I'd be happy to point you towards any of them. We have offices in Minneapolis, Seattle, and Sarasota, FL, so it couldn't hurt. If you're looking to someday open your own restaurant, you're much better off going to work for a larger company with strong structure and systems than you would be just getting a degree.

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Registered: Oct 2001
Location:
Posts: 17889

I was interviewing a sous chef today. He was describing to me how they sold 5oz of chicken at the hotel club he worked at and charged upwards of $50 a plate for it. I shouted, "Hell, that ain't enough to even make a turd, and they're gonna charge me that much goddamn money?"

I think I scared that one off. I should stay away from the BOH folks.

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Registered: Sep 2001
Location: northern Virginia
Posts: 794

well, how else could they afford to pay him $40,000 a year?

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