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Degrees and Schools
Although work experience as a cook, counter clerk or member of wait staff is the most common way to enter a food service management career, two- and four-year degrees in hospitality are readily available. National restaurant chains and food service management companies often prefer graduates of these programs, which are available through community colleges, vocational schools, universities and colleges. Practical experience through internships is an essential part of any program.
Classes
Students pursuing degrees in hospitality balance their time between coursework, lab time and practical experience. Classes often include:
- food planning and preparation
- nutrition
- sanitation
- accounting
- business law and management
- computer science
- culinary courses
Online Classes and Programs
There are many choices in online hospitality degree programs. When evaluating a program, check to see whether it offers job or internship placement assistance and requires substantial supervised practical experience.
Online courses should be part of an institution with accreditation from agencies approved by the Council for Higher Education Accreditation (CHEA) or United States Department of Education (USDE).
Employment Requirements
All food service managers have previous experience restaurant / food service experience. There are no minimum educational requirements for food service managers, although a two-year or four-year degree in hospitality is expected for some national restaurant chains and more corporate positions. A degree is also beneficial for those who wish to own their own restaurant, banquet or catering service.
Voluntary certification as a Foodservice Management Professional (FMP), available through the National Restaurant Association Educational Foundation, can help demonstrate competence when applying for jobs with stricter requirements. Some food service managers may be required by their employers to be certified in food safety (ServSafe).
How to Evaluate Schools
Consider asking the following questions when evaluating hospitality degree programs:
- Reputation and focus - How are the school and program ranked nationally? Does the program provide a comprehensive and balanced education in both food service and business / management?
- Classes and labs - What is the student/teacher ratio in more popular classes? Are these classes hard to get into? Do lab kitchens have enough state-of-the-art equipment to handle the demand from different classes?
- Practical experience - Does the program coordinate internships or externships in commercial kitchens? Are students taught how to use current industry software?
- Financial aid and expenses - What kinds of financial assistance, such as student loans, grants, scholarships and work / study, are available through the school? Are there additional costs from lab fees or software?
- Graduate success - What job placement assistance does the program offer? How many graduates have found employment through the school over the past several years?
Food Service Manager Job Description
In any establishment that cooks and serves food -- from restaurants to sports complexes, school campuses to prison kitchens -- food service managers coordinate business, human resources and operations-related activities. Their primary objective is to make sure customers are happy with the service and food they receive. Their biggest challenge is hiring, training and retaining good employees.
Example Hospitality Management Program
Career tips, salaries, and lists of schools.
A hospitality management student takes us through a few days of her program. She emphasizes the well-rounded, hands on education she is receiving. Produced by Penn College, a part of the Penn State University system.
Other food service manager responsibilities include:
- Customer relations including making sure customers are served in a timely manner and with good service, and handling any issues that come up
- Overseeing cleaning of dining and kitchen areas according to company and government standards
- Enforcing safety standards and observation of local liquor laws
- Tracking inventory and ordering food, supplies and equipment
- Using computers to track seating, orders and inventory
- overseeing routine food preparation (for establishments with limited service such as fast food or coffee bars)
- Supervising assistant managers (usually in larger restaurants)
- Working with the chef to create successful menu items
- Recruiting, hiring, training, motivating, addressing performance, and dismissing employees
- Scheduling work hours to make sure each shift is covered and handling last minute changes
- Managing banquet and catering operations
- Paying bills and invoicing
- Processing paperwork such as payroll, tax documentation and employment records
- Overseeing maintenance of the facility and contract for repairs as necessary
- Helping with cooking, cleaning and other responsibilities if needed
Many food service managers work long hours with an unpredictable work schedules that can include any day of the week and holidays.
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