Restaurant, Culinary, and Catering Management/Manager

Restaurant, Culinary, and Catering Management/Manager programs prepare 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.

Minnesota grants the most Award of at least 2 but less than 4 academic yearss in Restaurant, Culinary, and Catering Management/Manager of all US states with 3 degrees being awarded last year. Students interested in Restaurant, Culinary, and Catering Management/Manager can expect about 67% percent of their classmates to be women and 33% percent of their classmates to be male. Most students graduating in this field earn a Associates degree. The average annual income for an undergraduate degree in Restaurant, Culinary, and Catering Management/Manager is $33,600.