ProgramCIP 52.0905
Restaurant/Food Services Management
A program that prepares individuals to plan, manage, and market restaurants, food services in hospitality establishments, food service chains and franchise networks, and restaurant supply operations. Includes instruction in hospitality administration, food services management, wholesale logistics and distribution, franchise operations, business networking, personnel management, culinary arts, business planning and capitalization, food industry operations, marketing and retailing, business law and regulations, finance, and professional standards and ethics.
Definition from U.S. Department of Education, National Center for Education Statistics (CIP 2020).
Leads to
2 jobs- Food Service Managers11-9051
- Lodging Managers11-9081
Knowledge those jobs draw on
- Customer and Personal Service2 of 2
- Administration and Management2 of 2
- English Language2 of 2
- Personnel and Human Resources1 of 2
- Mathematics1 of 2
- Sales and Marketing1 of 2
- Administrative1 of 2
- Computers and Electronics1 of 2
- Food Production1 of 2
How many of the linked jobs rate the area important (O*NET importance 3.5 or more out of 5).