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Course: Restaurant and Culinary Management
Parents do it all the time: they plan meals, shop for food, balance a budget, and even make sure their “customers” are happy. Multiply that many times, and you’ll have a small taste of what it’s like to be a restaurant and culinary management major.
In this program, you’ll find out just what it takes to run a food-service business, from calculating the produce order each week to hiring and supervising a staff. But don’t get the idea that managing a restaurant is all about barking orders. There will be times when you jump into the kitchen like everybody else, because this business is all about the eats.
Students of restaurant and culinary management learn all it takes to plan and manage food-service operations. Course work covers everything from culinary arts to cost control.
Did You Know?
Lots of restaurant managers work their way up from food prep positions, but college degrees are increasingly needed to land that plum spot.
Are You Ready To...?
- Develop supervisory skills
- Study food safety laws
- Plan a banquet or other food event
- Learn food and beverage operations, inside and out
- Stand toe-to-toe in the kitchen with chef instructors
It Helps To Be...
A foodie who likes being in the director’s chair: as manager, you’ll call the shots.
College Checklist
- Check out the facilities. Are they modern, professional, and equipped with the latest cooking tools? Is there a student-run restaurant on campus?
- Does the program have a particular emphasis? For example, some schools focus on culinary arts management while others stress restaurant management.
- Does the faculty bring plenty of industry experience to the table?
- Are classes small enough that you’ll get individual help?
- Where will you serve your internship?
- Will the school help you find work after graduation?
Did You Know?
Ernest Hemingway dined frequently at Casa Botín in Madrid, which is said to be the world’s oldest restaurant. It was built in 1725 and has centuries-old ovens.
Course Spotlight
Have you ever looked at a long menu and wondered how on earth the restaurant keeps all those ingredients in stock? Welcome to food purchasing, usually a required course for restaurant management majors.
Here you’ll practice calculating the number of lettuce heads and sides of beef you’ll need each week, but that’s not all. You’ll also learn how to evaluate food quality, select suppliers, and keep records efficiently. Last but not least, you’ll learn how to mark up prices -- a skill that can make or break a restaurant.