|
Choose a Business Degree for a New Future |  |
Made to Order: A Career in Restaurant Management
September 12, 2005
By Kathy A. Johnson
Business Programs Columnist
If you've ever eaten at a restaurant where the service was attentive, the food fresh and delicious, and the atmosphere pleasant, you've benefited from the services of a restaurant manager.
Restaurant management coordinates all the operations of a restaurant, from food preparation and serving to routine cleaning and maintenance of the facility. Restaurant managers often hire, train, and if necessary, fire employees. They balance cash and credit card receipts with recorded sales, and are responsible for depositing the day's receipts. Other duties include developing the restaurant's menu, placing orders with food suppliers, and keeping employee work records. And when something goes wrong, it's the manager's responsibility to see that it's made right.
As you can see by the list of duties, restaurant managers are some of the hardest-working employees in the food and beverage business. Most work long hours (up to 12-15 per day). Those who enjoy this field--and succeed in it--tend to like hard work, variety, working with people, and overcoming challenges.
While many managers are promoted from within, those with a restaurant management degree will have a better chance of getting a job and advancing in their career. Colleges and universities offer a four-year program in restaurant and hotel management, or food service management, and community colleges and other such institutions offer programs that lead to an associate degree or certification. Online courses are also available.
Training includes instruction in menu development, nutrition, food and beverage cost controls, staff training, restaurant and alcohol control laws, sanitation, restaurant management software, and much more. Most programs combine classroom lectures and culinary laboratory experience.
As the restaurant industry grows, so will the demand for qualified managers. If the challenge and variety of the field intrigues you, you might find a career in restaurant management made to order.
About the Author:
Kathy A. Johnson is a freelance writer and editor based in Florida. She has worked as a writer and editor for several publications, writing articles on a wide variety of topics. She and her husband owned and operated an insurance and financial services company for 13 years.
Sources:
Florida Culinary Institute
www.floridaculinary.com
Bureau of Labor Statistics, Occupational Outlook Handbook, 2004-2005 Edition
www.bls.gov/oco
|
|
