Restaurant managers oversee the day-to-day tasks of a food service establishment, including staffing, inventory, food preparation and customer service. You will learn about dining room operations, beverage service, basic food preparation, nutrition, food cost control and large quantity preparation. As a manager you'll need to learn how to hire competent employees, and how to create an appealing menu by choosing and obtaining foods that can be effectively and safely prepared. The degree program prepares you for further studies and you'll learn principles of accounting, marketing and purchasing, while also being taught the fundamentals of food service work and hospitality.
No special program requirements