ProgramCIP 12.0504
Restaurant, Culinary, and Catering Management/Manager
A program that prepares 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.
Definition from U.S. Department of Education, National Center for Education Statistics (CIP 2020).
FieldFrom the federal list
JobsOfficial crosswalk
KnowledgeFrom O*NET
CoursesNext
ConceptsLater
Open questionsLater
01.
Leads to
4 jobs02.
Knowledge those jobs draw on
- Customer and Personal Service4 of 4
- Food Production4 of 4
- Administration and Management3 of 4
- English Language2 of 4
- Production and Processing1 of 4
- Personnel and Human Resources1 of 4
- Sales and Marketing1 of 4
- Mathematics1 of 4
- Education and Training1 of 4
How many of the linked jobs rate the area important (O*NET importance 3.5 or more out of 5).
03.