Restaurant and Food Service Management | Eastern Maine Community College

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-3041.00

Skills

SpeakingService OrientationActive Listening

Knowledge

Customer and Personal ServiceEnglish LanguageFood Production

Abilities

Oral ComprehensionOral ExpressionNear VisionSelective AttentionSpeech RecognitionSpeech ClarityProblem SensitivityDeductive ReasoningInductive ReasoningInformation Ordering

Tasks

Place food servings on plates or trays according to orders or instructions.
Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
Monitor food distribution, ensuring that meals are delivered to the correct recipients and that guid

Technology

Enterprise resource planning ERP softwareData base user interface and query softwareWeb page creation and editing softwareOffice suite softwareElectronic mail software

Tools

10-key calculatorsBlendersCarbonated beverage dispensersCarving knivesChefs' knivesCommercial coffeemakersCommercial dishwashersCommercial glasswashersDesktop computersIce-making machinesJuice dispensersPersonal computersPoint of sale POS computer terminalsSlicing machinesSteam tables

Work Values

RelationshipsSupportWorking ConditionsIndependenceAchievementRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium35-3041.00	Food Servers, Nonrestaurant	title_inference	$34,460 median$44,770 top	+2.92%	820

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Associate's Degree)

Food servings for multiple recipients — plate and arrange efficiently according to order tickets or meal schedules with minimal oversight in a high-volume cafeteria.
Special dietary guidelines such as low-sodium or allergen-restricted meals — monitor meal distribution to ensure each recipient receives the correct tray in a healthcare or care facility.
Tray accuracy checks — perform independently before each delivery round, identifying and correcting missing or incorrect items without prompting from a supervisor.
Kitchen equipment and service facilities — clean and sterilize on a routine schedule using knowledge of sanitation standards in a commercial food service environment.
Verbal food orders from customers with varied needs — listen carefully and relay to kitchen staff clearly and completely, adapting to pace changes during peak service periods.
Meal delivery routes and timing — coordinate to ensure food reaches correct recipients while still at appropriate temperature in a multi-unit institutional setting.
Serving techniques and portioning practices — monitor own performance and that of peers to ensure compliance with established procedures during daily service.
Customer inquiries about menu items or dietary needs — address using working knowledge of food production basics and customer service skills in a nonrestaurant context.
ERP or database software for meal ordering — use to look up resident dietary records or track food inventory with moderate proficiency during regular duties.
Used dishes and service ware — collect, stack, and return systematically after each meal period to maintain efficient kitchen workflow with limited supervision.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.