Culinary Programs in Restaurant Management

If you are a food lover and have an aptitude for business, then you might want to consider a career in Restaurant business. This field is becoming popular in modern times aided by the structured approach brought in by management principles.

Interestingly, restaurant managers dance with many hats. They recruit staff which partakes in Human Resources function and supervise personnel demonstrating people management skills. They manage inventory of food ensuring that all requisite materials are available at any given point of time. They also make sure that customers “delight” in the food served to them. Though natural aptitude for restaurant management is an asset, yet not all skills can be demonstrated through it solely. For this reason, the demand for restaurant management courses has increased. Several institutions offer programs in restaurant management from short courses of a few months to those lasting several years. These courses span Associate’s, Bachelor’s and Master’s degrees with students also having an option to choose diplomas and certifications as per their requirement.

The career prospects for restaurant management are robust with the Bureau of Labor Statistics projecting a growth that is faster than the average of all occupations through 2012. Job opportunities include restaurant manager or owner, food service manager, a bar and beverage manager, a banquet manager or an executive steward. The salary ranges are also attractive in this line of business with food service managers drawing a median salary of $35,790 in 2002.

International Culinary Schools at the Art Institutes and Le Cordon Bleu Schools North America lead the group of institutions offering quality courses in restaurant management. Following them are Le Cordon Bleu International and The French Culinary Institute providing “best in class” education. The Culinary Institute of America joins the league with its consistent track record in setting standards of excellence for the group.