Restaurant and Food Services Management: Program Overview, Universities, Careers & Salaries

Program Overview

Designed for aspiring leaders in the dynamic foodservice sector, this program equips students with the strategic, operational, and managerial expertise needed to succeed in restaurants, hospitality venues, multi-unit chains, franchise systems, and supply distribution networks. Graduates emerge with a comprehensive understanding of how to design, launch, and sustain high-performing food service enterprises in competitive, fast-paced environments.

• Hospitality Administration: Core principles of managing hospitality operations, including service standards, guest experience, and organizational leadership within foodservice contexts.
• Food Services Management: Techniques for overseeing daily kitchen and dining operations, ensuring consistency, efficiency, and compliance across all service points.
• Wholesale Logistics and Distribution: Strategies for managing the flow of food, equipment, and supplies from suppliers to point-of-service, emphasizing cost control and supply chain reliability.
• Franchise Operations: In-depth study of franchising models, including legal frameworks, brand standards, operational scalability, and franchisee support systems.
• Business Networking: Development of professional relationships and strategic partnerships that enhance market access, supplier alliances, and business growth opportunities.
• Personnel Management: Best practices in recruiting, training, scheduling, and retaining staff, with emphasis on team culture and performance management.
• Culinary Arts: Foundational knowledge of cooking techniques, menu development, food safety, and the integration of culinary innovation into business strategy.
• Business Planning and Capitalization: Methods for creating viable business plans, securing funding, and managing financial projections for startup and expansion phases.
• Food Industry Operations: Analysis of operational workflows, equipment utilization, inventory control, and process optimization within commercial foodservice settings.
• Marketing and Retailing: Approaches to branding, customer engagement, digital marketing, menu pricing, and retail strategies tailored to foodservice environments.
• Business Law and Regulations: Understanding of legal requirements related to food safety, labor practices, licensing, zoning, and compliance in the foodservice industry.
• Finance and Accounting: Tools for budgeting, cost analysis, profit margin tracking, and financial reporting to support data-driven decision-making.
• Professional Standards and Ethics: Exploration of integrity, accountability, sustainability, and ethical leadership in foodservice management and customer relations.