Strong organizational and communication skills are required for those in charge of eating establishments and restaurants. A solid foundation in food service operations can be provided by a bachelor’s degree program in Restaurant Management. Most of the time, it is combined with programs in Hospitality or Hotel Management.
B.S. Programs in Restaurant Management
Aspiring restaurant professionals enrolled in Bachelor of Science degree programs in Restaurant Management are provided with comprehensive training to help them pursue entry- to mid-level management occupations in fine dining, banquet service and catering. Managers employed by many eateries are responsible for hiring bartenders, servers and cooks. The manager also has to motivate workers, oversee all tasks and resolve customer problems. The program is devised to arm enrolled students with the interpersonal and organizational skills needed for a successful career as a restaurant manager.
Admission criteria typically require incoming students to hold a GED certificate or high school diploma.
Coursework in the bachelor’s degree program in Restaurant Management focuses on food-related and business principles. Apart from coursework, an internship at a local restaurant or hospitality establishment may have to be completed by students enrolled in the program. Coursework may typically include topic areas such as:
•Human resource management
•Food and beverage management
Job and Wage Outlook
A negative job growth rate of 3% has been predicted for food service managers over the 2010-2020 decade (U.S. Bureau of Labor Statistics (BLS)). The expected decline is attributed to the predicted decrease in the number of eateries. In May 2012, food service managers earned an average annual wage of $47,960 – an hourly average of $23.06 (BLS).
Certification and Continued Education Choices
Graduates of a bachelor’s degree program in Restaurant Management may choose to join the workforce or opt for continued education by earning a master’s degree. A research project or thesis option is typically offered through the graduate degree program and students are imparted with business knowledge relating to the management of eating establishments. Schools offer some master’s degrees partially or wholly online, thereby making it convenient for working professionals to acquire the degree within a time schedule of their choosing.
While certification isn’t mandatory, holders of professional credentials are often preferred by potential recruiters. The Foodservice Management Professional certification is awarded by the National Restaurant Association Education Foundation after a specific score is attained on a written examination by individuals who also meet minimum work experience and educational requirements.