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What is Restaurant and Catering Management?

Restaurant and Catering Management is a field of study in business focused on the delicate blend of hospitality, business acumen, and fine cuisine.  Attention to detail is absolutely essential in managing a restaurant and catering business.

A restaurant manager will take painstaking steps to ensure the décor is appropriate, the restaurant is clean, customer service is exceptional, presentation is top-notch, orders are accurate, staff is professional, and cuisine is memorable.  As such, a catering management degree program runs the gambit from business administration, customer service, culinary arts, pastry arts, culinary nutrition, and interior design.

Career Summary

MEDIAN SALARY

$50,820

PERCENT ABOVE NATIONAL
INCOME AVERAGE

27.06%

TOTAL SECTOR EMPLOYMENT

305,000

Degree Median Salary vs Adjacent Degree Types

Source: BLS, US Census, and IPEDS

2024 Best Restaurant and Catering Management Degree

As one of the leading academic institutions in the Northeast, Delaware Valley University (DelVal) is a private university located in Doylestown, Pennsylvania. Founded in 1896 as the National Farm School, the college is built on the idea of “science with practice” which integrates classroom learning and hands-on experience in its programs. Today, DelVal offers over 28 undergraduate majors and graduate programs in the fields of natural sciences, business, and humanities.

The Bachelor of Science degree in Restaurant and Food Service Management at DelVal provides students with an in-depth knowledge of purchasing, quantity food preparation, business law, human resource management, marketing, and financial management along with extensive hands-on work experience in the field. Aside from the core courses such as Introduction to Food Service Systems, Sanitation Management, Food Distribution Systems, and Introduction to Nutrition, students are encouraged to take up minors in the fields of agribusiness, biochemistry, business administration, communication, policy studies, and writing to enhance and diversify their knowledge and skills. To get started, visit delval.edu.

Acceptance Rate

92.72

Student to Faculty Ratio

13:1

Based in Indianapolis, Indiana, the Indiana University–Purdue University Indianapolis (IUPUI) is a public research university formed through the merging of Indiana University and Purdue University in 1969. With over 30,000 students, the university offers more than 550 bachelor’s, master’s, professional, and Ph.D. programs in the field of health sciences, education, art and design, business, law, philanthropy, engineering, and many more.

The undergraduate certificate in Hospitality Management offered at IUPUI School of Health & Human Sciences provides students with a solid foundation of management concepts and practical skills applicable in the hospitality industry. The program prepares students for a management position in the industry which includes lodging, restaurants, bars, clubs, conference centers, event venues, and catering companies. Students gain the knowledge and skills required through coursework and hands-on training in general management, financial accounting, sales, and food service sanitation. For more details, visit shhs.iupui.edu.

Acceptance Rate

80.73

Student to Faculty Ratio

15:1

The State University of New York (SUNY) College of Technology at Delhi is a public technology college in Delhi, New York operating under the State University of New York system. Established in 1915, SUNY Delhi integrates technology to provide a hands-on, career-focused education into each of its academic programs in a variety of disciplines.

SUNY Delhi’s BBA in Restaurant Management is one of the country’s oldest and most premier programs of its kind which provides students the knowledge and skills needed to become a successful manager in the field. The program develops students’ technical and theoretical knowledge through a well-integrated curriculum that incorporates leadership, finance, liberal arts, law, general business, hospitality management, and food service management. Students in the program are given the opportunity to participate in the Walt Disney College Program where students conduct their internship at the Walt Disney World in Orlando, Florida for six months. There is also an equivalent fully-online program and an Associate in Applied Science degree for the program. Access the curriculum at delhi.edu.

Acceptance Rate

72.03

Student to Faculty Ratio

15:1

Established in 1884 as the Big Rapids Industrial School, Ferris State University is a four-year public research university with its main campus in Big Rapids, Michigan. The university offers a large selection of academic programs with options from associate to doctoral degrees in the fields of engineering, business, art and design, optometry, pharmacy, and education.

Offered by Ferris College of Business, the Associate of Applied Science in Restaurant and Food Industry Management encompasses all practical aspects of food production and guest service putting emphasis on fiscal responsibility, leadership functions, and regulatory compliance. The program offers extensive coursework coupled with hands-on experience and real-life application through partnerships with businesses in the industry. Throughout the program, students will have the chance to earn relevant nationally recognized certifications such as ServSafe, ServSafe Allergens, and CPR with AED. For students who plan to advance their education, a Bachelor of Science in Business degree in Hospitality Management with a concentration in Food & Beverage Management is also available in the college. More details can be seen at business.ferris.edu.

Acceptance Rate

86.64

Student to Faculty Ratio

16:1

Known for innovative, experiential learning in its academic programs, the State University of New York (SUNY) College of Agriculture and Technology at Cobleskill is a public college located in Cobleskill, New York. The college officially opened in 1916 as the Schoharie State School of Agriculture and is now serving over 2,500 students housed in the School of Agriculture and Natural Resources and the School of Business and Liberal Arts & Sciences. Learn more about the degree in Food Service Management from Cobleskill today.

Acceptance Rate

53.72

Student to Faculty Ratio

16:1

As the flagship institution of the Montana University System, the University of Montana (UM) is a public research university based in Missoula, Montana. The university offers high-quality and accessible education by providing programs in a broad range of subjects such as trades, liberal arts, humanities, law, business, and sciences.

The Food Service Management degree at UM Missoula College is an associate degree program that combines theory, practical training, and industry experience in management and related subjects in the dynamic hospitality industry. The program, primarily designed to continue principles included in the Culinary Arts certificate program, covers a large spectrum of in-depth professional studies in order to enhance students’ employment options. Such courses include Purchasing and Cost Controls, Nutritional Cooking, Baking & Pastry, Restaurant Management, and Catering Management. Upon completion, graduates are then eligible to become an American Culinary Federation (ACF) Certified Culinarian. Check the program curriculum at umt.edu.

Acceptance Rate

93.97

Student to Faculty Ratio

16:1

Operating under the State University of New York system, Morrisville State College or SUNY Morrisville is a public college with campuses in Morrisville and Norwich, New York. The college, with over 30,000 students, offers more than 50 associate and bachelor's degree programs focused on agriculture, business, social sciences, technology, and liberal arts.

The AAS in Restaurant Management at SUNY Morrisville provides students with a solid foundation in the practical aspects of the hospitality industry. Students gain the knowledge and skills required in the profession through taking courses in food service and hotel operations, hospitality management, food purchasing and preparation, sanitation, sales and marketing, and nutrition. In the final semester of the program, students work at Morrisville’s Copper Turret Restaurant which serves as a laboratory to master the full operations of a restaurant. For students who want to advance their studies, the Bachelor of Business Administration in Resort & Recreation Service Management is also available in the college. Learn more about the program at morrisville.edu.

Acceptance Rate

74.85

Student to Faculty Ratio

16:1

Baker College is a private college with campuses around Michigan namely Auburn Hills, Cadillac, Jackson, Muskegon, and Owosso. The college was formed through the merging of Baker Business University and Muskegon College in 1965. Baker College offers a variety of certificate, associate, and bachelor degree programs that provide practical knowledge and hands-on learning to its students.

Offered at the Culinary Institute of Michigan located in Muskegon and Port Huron, the degree in Food and Beverage Management teaches students the basics of food and beverage management in a cutting-edge facility specifically designed for students in the culinary arts. Through a combination of classroom learning, hands-on training in our laboratories, and cooperative work experience, students gain a basic understanding of the knowledge and skills required to successfully manage a restaurant or other food service establishment. The courses in the curriculum include Sustainability in the Food Service Industry, Food Safety and Sanitation, Purchasing and Product Identification, Culinary Fundamentals, and Hotel Operations Management. Read more about the program curriculum at baker.edu.

Acceptance Rate

73.16

Student to Faculty Ratio

8:1

Established in 1998, Culinary Institute Lenotre is the top culinary arts college in the country offering associate degrees, diploma programs, seminars, and non-degree seeking options in the field. It is located in Houston, Texas with its restaurant, Le Bistro, where students are given the opportunity to work in order to get a full experience of restaurant operations.

The Hospitality and Restaurant Management Associate Degree at Culinary Institute Lenotre prepares students to assume leadership and management roles in the hospitality industry. The program lasts for two years with a fast-track option which can be completed in 90 weeks. The foundation courses of the program include Hospitality Management, Academic Courses which include language classes, Wine Fundamentals, and Practicum in Hotel and Restaurant Management. Students may also choose a concentration among the following: Hospitality and Restaurant Management, Hotel Sales & Marketing, Fundamentals of Cuisine, and Fundamentals of Baking & Pastry. For more details, go to culinaryinstitute.edu.

Acceptance Rate

-

Student to Faculty Ratio

8:1

The University of Antelope Valley (UAV) is a private university in Lancaster, California founded in 1997. The university offers several undergraduate and graduate programs, as well as certificate programs and continuing education courses to students in the local and global community in order to fulfill their personal, academic, and career goals. 

The Certificate in Culinary Arts and Restaurant Management at UAV is a program preparing students for careers in the food service industry either as restaurant managers, cooks, sous chefs, or chefs. The program focuses on the basics of food preparation, menu planning, as well as safety in modern classrooms and kitchens. With an average completion time of 8 to 9 months, students gain the knowledge and skills required for the job through taking courses like Sanitation and Safety, Standard Portion Cost, Purchasing and Receiving, Controlling Food Cost in Production, and Cost in Storage and Issuing. To know more about the curriculum, visit uav.edu.

Acceptance Rate

-

Tuition

$1,300 / year

Student to Faculty Ratio

15:1

Since 1988, the JNA Institute of Culinary Arts has been providing quality training to students interested in pursuing a career in the food service industry. The school, located in Philadelphia, Pennsylvania, offers modern educational techniques, hands-on training, and extensive theoretical coursework in order to provide a realistic job setting for the students

The Associate degree in Restaurant Management at JNA Institute is a 60-week program designed to prepare students for entry-level front or back-of-house management employment. Students gain the necessary knowledge and skills through a combination of lectures, hands-on laboratories, demonstrations, and projects. Some of the courses in the curriculum are Food Service Supervision, Food Service Sanitation, Introduction to Marketing in the Food Service Industry, Managing Food Service Facilities & Equipment, and Legal Aspects of Hospitality Management. See the full curriculum at culinaryarts.edu.

Acceptance Rate

-

Student to Faculty Ratio

7:1

Located in the heart of Oklahoma City, Metro Technology Centers is a career and technology center in Oklahoma providing career and technology education for adults and high school students. The school, established in 1979, offers full-time career majors, career and business counseling, employment services, and ESL (English as a Second Language).  The culinary arts program at Metro Tech will help students gain access to the highly competitive restaurant industry and chart your career course today.

Acceptance Rate

-

Tuition

$6,679 / year

Student to Faculty Ratio

14:1

As a unit of the Technical College System of Georgia, South Georgia Technical College (SGTC) is a public technical college in Americus, Georgia with a satellite campus in Cordele within the same state. SGTC aims to prepare individuals for employment by providing accessible, high-quality programs ranging from non-credit programs to associate of applied science degrees.

The Restaurant Operations Specialist program at SGTC is a certificate program that prepares students for the professions in the culinary industry. Students acquire the knowledge and skills needed for the job through learning opportunities that emphasize culinary theory and its practical application. Some of the courses in the curriculum include Fund/Restaurant Operations, Contemporary Cuisine, and Principles of Culinary Leadership. Check the program curriculum at southgatech.edu.

Acceptance Rate

-

Student to Faculty Ratio

17:1

Covering 30 school districts, Southwest Wisconsin Technical College (SWTC) is a technical college located in Fennimore, Wisconsin that provides the educational and employment needs of communities in the area. The college embraces accessible learning, integrity, accountability, innovation, and continuous improvement as they train future leaders of society.

Students in the Culinary Management program at SWTC can finish the program in around two years time and enter supervisory and management positions in restaurants and other areas of the food service industry. Students are equipped with both general food service and business skills through specialized training opportunities to help students operate food service establishments. Upon completion of the program, students are expected to analyze the financial information of the business, apply principles of safety, sanitation, and nutrition in operations, plan menus, and manage food service operations. Learn more about the program at swtc.edu.

Acceptance Rate

-

Student to Faculty Ratio

12:1

Established by the Georgia General Assembly in 1986, Ogeechee Technical College (OTC) is a public, two-year technical college in Statesboro, Georgia with two more campuses in Evans and Screven Counties. The college offers credit programs, continuing education, literacy instruction, and other educational services to thousands of individuals in different fields of study.

The Technical Certificate in Catering at OTC is a program that prepares students for entry-level positions in the catering industry. Students are equipped through a combination of technical and culinary coursework and practical training to develop occupational and professional skills and competencies required to work in different areas of the catering industry. The program curriculum takes 2 semesters to finish and it includes courses like Culinary Safety and Sanitation, Baking Principles, Fundamentals of Restaurant Operations, Garde Manger, and Contemporary Cuisine. Check the entire program curriculum at ogeecheetech.edu.

Acceptance Rate

-

Student to Faculty Ratio

14:1

With over 13,000 students, Northeast Community College is a public community college system in northeast Nebraska with four campuses in Norfolk, O'Neill, South Sioux City, and West Point. The college was established in 1973 through the merging of Northeastern Nebraska College and Northeast Nebraska Technical College. Offering more than 130 programs and concentrations, the college aims to provide high-quality education and high-impact training to its students.

At Northeast Community College, the Food Service and Catering Management degree program is a certificate program that covers subjects such as nutrition, menu planning, food preparation, sanitation and safety, purchasing, record keeping, scheduling, human relations, training, and supervision. Upon completion, students are well-equipped with the necessary knowledge and skills in order to begin a career as a food service employee, manager, or supervisor in different food service facilities. For more details about the program, go to northeast.edu.

Acceptance Rate

-

Student to Faculty Ratio

16:1

With two campuses located in Pleasant Hill and San Ramon, California, Diablo Valley College (DVC) is a public community college that opened in 1949. The college, one of three publicly supported community colleges in the Contra Costa Community College District, aims to inspire, educate, and empower its students to transform lives and communities.

Offered at both campuses of DVC, the Restaurant Management certificate program offers an intensive learning experience through a combination of coursework and hands-on training in restaurant management. The program, taking approximately 2 years to finish, provides flexibility to students through its day and evening classes to develop an exceptional skill set that meets the needs of the local and international hospitality industry. Through an internship, students are given the opportunity to learn in a food production kitchen, a retail pastry shop, a demonstration laboratory, and a 65-seat fully-operational restaurant. Explore the program at dvc.edu.

Acceptance Rate

-

Student to Faculty Ratio

26:1

Western Technical College is an open-enrollment public community college located in La Crosse, Wisconsin. As a member of the Wisconsin Technical College System, the college continues to provide excellence in student learning as well as essential training the students need in their chosen field. Western values integrity, teamwork, and respect as reflected in their academic programs as they cater to the specific needs of each student. 

With an option to take the required courses online, the AAS degree in Restaurant Management at Western prepares students with the knowledge and skills necessary to manage basic operations in different hospitality-oriented institutions. Students gain exposure to various industries such as food and beverage service, recreation and tourism, and travel and lodging. The program covers relevant subjects in the industry like customer service, software applications for business, leadership, human resources, event management, cost control, sales and promotions, and financial management. To inquire about the program, go to westerntc.edu.

Acceptance Rate

-

Student to Faculty Ratio

9:1

Started as a private educational institution in 1947, Chipola College is now a public college in Marianna, Florida offering programs in education, business, and nursing. The college, part of the Florida College System, provides individuals with access to quality learning opportunities leading to baccalaureate degrees, associate degrees, and certificate credentials.

Acceptance Rate

-

Student to Faculty Ratio

12:1

A member of the Technical College System of Georgia, Georgia Northwestern Technical College (GNTC) is a technical college providing quality technical education and career development opportunities for individuals throughout northwestern Georgia. The college has been granting associate degrees, diplomas, and certificates as well as programs in continuing education and adult education services since 1964.

Available at Floyd County Campus of GNTC, the Technical Certificate of Credit in Catering Specialist is a program for students who intend to work in the catering industry. Through a combination of culinary theory and practical application, students are exposed to learning opportunities to develop their occupational and professional knowledge and skills in the field. The courses in the curriculum include Culinary Safety and Sanitation, Principles of Cooking, Baking Principles, Fundamentals of Restaurant Operations, and Contemporary Cuisine. View the full program curriculum at gntc.edu.

Acceptance Rate

-

Student to Faculty Ratio

19:1

Nicolet College is a public 2-year technical college with its main campus located in Rhinelander, Wisconsin. Since 1967, the college has been offering career diplomas and degrees, occupational training, and a university-level liberal arts education to the citizens of Northern Wisconsin and surrounding areas.

The Associate of Applied Science in Catering Management at Nicolet College teaches students the planning, supervision, and management of different industries such as food and beverage operations, catering services, and restaurant facilities. Through classroom instruction and hands-on training, students develop the knowledge and operational skills needed in cost control, purchasing and storage, human resource management, culinary arts, restaurant and menu planning, business administration, event management, health and safety, and applicable laws and regulations. Check the program curriculum at nicoletcollege.edu.

Acceptance Rate

-

Student to Faculty Ratio

8:1

Peninsula College is a public community college based in Port Angeles, Washington. The college was founded in 1961 to provide an academic institution for the local residents of Washington. Today, Peninsula offers an innovative and student-centered environment featuring its advanced instructional technology and equipment that can help students with their experiential learning and career advancement.

Acceptance Rate

-

Student to Faculty Ratio

14:1

As one of the leading public technical colleges in Georgia, Wiregrass Georgia Technical College houses its main campus in Valdosta with several adult education teaching sites in convenient locations across Southern Georgia. Since its founding in 1963, the college has been recognized for its achievements in workforce development by providing high-quality education and training to students in order to advance the economy.

Offered at the main campus, the Technical Certificate in Catering Specialist is a 25 credit-hour program for students who want to pursue a career in the catering industry. Students are exposed to a combination of culinary theory and practical application to develop their occupational and professional knowledge and skills needed to succeed in the field. The courses in the curriculum include Contemporary Cuisine, Culinary Safety and Sanitation, Principles of Cooking, Baking Principles, and Fundamentals of Restaurant Operations. Access the program curriculum at wiregrass.edu.

Acceptance Rate

-

Student to Faculty Ratio

14:1

As one of the top academic institutions in the United States, Pennsylvania College of Technology (Penn College) is a public college located in Williamsport, Pennsylvania. With a unique affiliation with Pennsylvania State University, Penn College aims to become the state's premier technical college offering applied technology education leading to certificates, associate, and baccalaureate degrees.  Gather critical admissions information for PCT regarding the hospitality and culinary programs today.

Acceptance Rate

-

Student to Faculty Ratio

14:1

Chartered in 1960 as Brevard Junior College, Eastern Florida State College (EFSC) is a co-educational, publicly supported academic institution located in Cocoa, Florida. The college changed its name from Brevard Community College to EFSC in 2013 when it started expanding its academic offerings with four-year bachelor’s degree programs. EFSC is one of the first community colleges in the United States to offer associate degrees online.

At EFSC, the Associate in Science in Restaurant Management is a limited-access program for students interested in management and supervisory positions in the field of culinary arts. Students learn the basic and essential concepts in culinary nutrition, cooking, baking, and sanitation. Throughout the program, other aspects of the industry are introduced to students such as kitchen operations and management, catering and buffet management, cost control and purchasing, personnel management and supervision, and menu and marketing management. At the end of the program, students are given the opportunity to gain real-world experience by completing the food service management and customer service capstone project which incorporates both theoretical knowledge and practical application. For further information, visit easternflorida.edu.

Acceptance Rate

-

Student to Faculty Ratio

17:1

Top Restaurant Management Degrees

Degree and certificate programs in catering management and restaurant management can be found at a number of accredited colleges and universities.  While some catering professionals elect to jump into the industry without a formal education, a large number choose a degree or certificate to improve the viability of their career.

To help you determine which program is best for you, we have curated a summary of the most popular programs below along with means to connect with top ranked colleges in this domain.

Restaurant Management Certificate Programs

Certificate programs in catering and restaurant management are focused classes designed for direct entry into this employment field.  Students can expect a certificate to take six months to two years to complete given the number of courses taken at a given time coupled with the school’s curricular design.  Classes you may take in a certificate program can include:

  • Principles of Restaurant Management
  • Food Services Sanitation and Nutrition
  • Business Administration
  • Culinary Principles
  • Hot Foods and Food Management
  • Bakery and Pastry Production
  • Garden to Table Operations
  • Food in History
  • Sauces
  • Dining Room Operations

Restaurant Management Associate's Degrees

Associate degrees in this field of study can be conferred in a number of ways that include an Associate of Applied Science (AAS), Associate of Science (AS), and Associate of Arts (AA).  Unlike a certificate program, an associate degree combines general education courses with core classes to provide students with a well-rounded educational experience.  General education classes may include history, math, sociology, psychology, economics, and English composition.

Core classes you may find in a catering management and restaurant management degree program may include a sampling of the following classes:

  • Hospitality and Tourism
  • Food Service Sanitation Management
  • Human Resource Management
  • Quality Food Production
  • Banquet and Catering Management
  • Food and Beverage Management
  • Accounting Fundamentals
  • Marketing Essentials
  • Table Service Etiquette
  • Healthy Cuisine and Nutrition
  • Food and Beverage Purchasing Basics
  • Hospitality Law
  • Wine Essentials
  • Cost Control and Budgeting
  • Sales in Hospitality

Requirements for Restaurant Managers

The educational requirements for restaurant managers and catering managers will be focused on domains in business, hospitality, and food. Course requirements will vary by program and school but will generally contain similar academic courses. Examples of courses in restaurant management include the following:

Employment in Restaurant Management

For students that earn a college degree in Restaurant and Catering Management, there are several fields of specialization that one can pursue.  The options range from restaurant manager, hotel manager, food service manager, bartender, chef, head cook, sales managers, event planner, lodging mangers, and marketing manager in the public or private domain to name a few possible career tracks.

Job Titles for Catering Managers

In an effort to better understand the management of catering organizations and restaurants, it is important to recognize similar job titles in the industry.  Below you will find a set of commonly used job titles to represent managers in this field of study.  The most common job titles include:

  • Food Service Manager
  • Banquet Manager
  • Food and Beverage Manager
  • Kitchen Manager
  • Restaurant General Manager
  • Food Service Director
  • Food Service Supervisor
  • Restaurant Manager
  • Catering Director
  • Food and Beverage Director

Restaurant Manager Jobs & Career Outlook

Catering management and restaurant management are projected to increase steadily for the foreseeable future.  In fact, the BLS estimates a steady 9% increase in jobs for food service managers and an 11% hike for event managers during this reporting time.  Compensation for restaurant managers and caterers will be all over the map.  Primary drivers of income include job scope, organization type, work experience, employment arrangement, and population density.

Powerhouse associations such as the NACE and ICA have helped restaurant managers and caterers for years.  National associations can provide education, support, advocacy, and networking that cannot be attained independently.

Job Duties of a Catering Manager and Restaurant Manager

Restaurant managers and catering managers perform a wide variety of jobs from location to location.  Given the span of job duties, we have gathered a list of common job responsibilities to help you set the proper expectations for your career after earning a degree or certificate.  A set of the most popular job responsibilities for a restaurant and catering manger include the following:

  • Keeping accurate records required by state and government agencies regarding inventory, finances, sanitation, and food management
  • Managing customer complaints regarding food service, quality, price, or facility management
  • Designing food preparation methods, ingredients, garnishing, portion sizes, and presentation of food to properly reflect quality attributes of the company
  • Ordering inventory, food, and beverage deliveries to meet demand
  • Scheduling staff and cooks to maximize production given customer flow and demand
  • Establishing customer service standards, personnel management, expectations & rewards
  • Greeting customers and guests & presenting them with menus as needed
  • Coordinating third party vendors to perform routine maintenance of equipment, waste removal, janitorial, and pest control activities
  • Managing patron and employee activities to ensure local liquor regulations are met
  • Monitoring overall budgets, payroll records, and expenses
  • Scheduling facilities for catering events and create contract with customers with specific details of the event
  • Establishing a set of nutritional standards based on industry standards and company preferences

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