The Foodservice Restaurant Management program prepares graduates for a successful career in the restaurant, hospitality and foodservice industry. Industry-experienced faculty train students with a commitment to meet expanding employment opportunities for the constantly evolving foodservice industry. Students are exposed to the building blocks of the culinary aspect of restaurant management through a combination of classroom knowledge and hands-on food laboratories that prepare them to successfully enter the foodservice and restaurant industry in a managerial capacity. Students are expected to be in compliance with health standards of hygiene and sanitation. Program uniforms and knife kits are required for all lab classes. Graduates of the program find employment in a variety of careers in the hospitality industry such as event managers, restaurant/foodservice managers, corporate catering and private caterers.

Upon successful completion of the program, the graduate will:

1. Explain the role of management in controlling and supervising various departments, properties and activities in the diverse environment of the foodservice industry.
2. Demonstrate the skills needed to serve customers and manage employees in a foodservice operation.
3. Apply basic management principles, industry performance metrics and critical thinking skills to make sound business decisions, resulting in the ethical and profitable operation of a foodservice operation.
4. Demonstrate core competencies in foodservice and restaurant management that include cost controls, food production, event management, human resource practices, beverage management and marketing.