Those seeking to supervise casual and fine dining establishments should look for master’s degree programs in food service management. This article talks about those programs and their education requirements, coursework, job and wage outlook, and continuing education choices.
Master’s Programs in Food Service Management
Schools often offer master’s degree programs in food service management and restaurant management through their nutrition or hospitality departments. Subject areas covered in these programs include management principles, hospitality theory, safety considerations, and food sanitation laws. Realistic experiences in a food service establishment are available to students enrolled in the program. They may also have to finish a thesis project. Program graduates become adept at overseeing the daily operation of catering services, restaurant chains, and banquet halls, among others.
Admission criteria typically require incoming students to a hold a bachelor’s degree in management, hospitality, foodservice or business. They must also submit written transcripts, a proposed study plan, and Graduate Record Examination (GRE) scores.
Program coursework may cover ways of applying management theories to the restaurant and food industries. Core coursework may cover topic areas such as:
•Human resources management
•Recreational foodservice management
•Global hospitality issues
•Quality service in hospitality
Job and Wage outlook
In 2012, about 321,400 individuals were employed as food service managers in establishments in the U.S. (U.S. Bureau of Labor Statistics). Over the 2012 – 2022 decade, a two percent in job opportunities growth in the food service management field has been predicted. The pessimistic projection is due to fewer new restaurants opening during that time compared to previous years. In 2012, food service managers brought in an average annual wage of $47,960 (BLS).
Continuing Education Choices
Few managers in the food service industry have an education higher than a bachelor’s or master’s degree. Managers in the food service industry may seek voluntary certification offered by the National Restaurant Association Educational Foundation. Passage of a written examination will qualify these professionals to receive a certified Foodservice Management Professional (FMP) designation. Professionals with the FMP designation can seek higher salaries or positions within their current employment.
- Program areas include Culinary Arts, Culinary Management, and more
- Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
- Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
- Alumni have appeared in reality competition shows such as Top Chef
- Start your journey! Classes starting Aug 17.
- Flexible Scheduling
- Financial Aid