Restaurant, Culinary, and Catering Management/Manager.
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.
Employment Projection
Employment projection data coming soon.
Related Careers
Food Service Managers
11-9051
Chefs and Head Cooks
35-1011
First-Line Supervisors of Food Preparation and Serving Workers
35-1012
Cooks, Private Household
35-2013
Frequently Asked Questions
What careers can I pursue with this major?
Use the Related Careers section above to see roles commonly linked to this field of study. Data is based on CIP–SOC crosswalk and BLS occupational data.
Where does salary data come from?
Salary and employment data come from the U.S. Bureau of Labor Statistics (BLS) Occupational Employment and Wage Statistics (OEWS) and Employment Projections.
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