A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
The graphs below represent a comparison of the number of graduates in
Restaurant, Culinary, and Catering Management/Manager
and the number of graduates in similar majors compared to all other graduates in